This Salmon Patties Recipe makes flaky, tender, and flavorful fritters with crisp edges and plenty of flaked salmon, the hallmark of the very best salmon patties. These are so easy to make with leftover cooked salmon or canned salmon and work great as an appetizer, side, or main dish.
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Each week, my whole family gathers at my mom’s house for Sunday night dinner, potluck style. I love to bring easy-to-transport appetizers and sides, like my Jalapeno Poppers, Stuffed Mushrooms, and Grape Jelly Meatballs, that make it easy for a crowd of people to feast!
These Salmon Patties are perfect for our family meals since they travel well, stay crispy, and can be served using just your fingers (ok, you could also use a serving utensil, but that’s extra dishes!).
Easy Salmon Patties Recipe
My whole family loves to eat these easy salmon patties, especially served with my Homemade Tartar Sauce, and I love how easy it is to make!
If you’re looking to start with fresh salmon, you’ll love our Salmon Cakes Recipe, but this recipe for salmon patties is a smart way to make a quick batch on busy weeknights with either leftover cooked salmon or well-drained, canned salmon (or even salmon packets) which you may already have in your pantry.
These are such a treat, and even folks who don’t usually like salmon enjoy this recipe. They always disappear fast and are even faster to make.
How to Make Salmon Patties
- Cook the Veggies – Saute the onion and bell pepper in a pan for 7-9 minutes and then remove from heat.
- Mix the Patties – Mix salmon, peppers and onions, bread crumbs, egg, mayo, Worcestershire, garlic salt, pepper, and parsley in a large bowl. Then, use a heaping Tablespoon to measure the mixture and your hands to form patties.
- Cook the Patties – Melt oil and butter in a clean skillet, and place the salmon patties into the skillet in one layer, sauteeing each side for 3-4 minutes until browned. Place cooked patties on a paper-towel-lined plate, and then serve, garnished with fresh parsley.
How to Serve Salmon Patties
You can also serve these salmon patties for lunch, dinner or appetizers – they are versatile and can even be served in Hamburger Buns as salmon burgers, simply form them a little larger in step 3. They also pair well with these dishes:
- Strawberry Salad with Honey Vinaigrette
- Tomato Cucumber Mozzarella Salad
- Macaroni Salad
- Avocado Corn Salad
- Smashed Potato Salad
- Creamy Cucumber Salad
- Oven Roasted Broccoli
Make-Ahead
Cool any leftover salmon patties and store them in an airtight container in the fridge or freezer.
- To Refrigerate: place in the refrigerator for up to 3 days.
- Freezing: freeze for up to 3 months
- To Reheat: Thaw overnight in the fridge. You can eat the patty cold or reheat in a skillet or air fryer until heated through
This recipe for Salmon Patties will soon become your favorite appetizer or main dish. The crispy outside and moist, flavorful inside work perfectly with my homemade tartar sauce. Try this easy recipe today!
More Easy Salmon Recipes
Once you have tried this Salmon Patties recipe, check out some of my Best Salmon Recipes.
- Baked Salmon Recipe
- Honey Glazed Salmon
- Air Fryer Salmon
- Brown Sugar Glazed Salmon
- Teriyaki Salmon
- Tuscan Salmon
- Pan Seared Salmon with Lemon Butter
Easy Salmon Patties Recipe
Ingredients
- 14-15 oz canned salmon or salmon in packets, well drained
- 2 Tbsp olive oil, divided
- 2 Tbsp unsalted butter, divided
- 1 medium yellow onion, 1 cup, finely diced
- 1/2 red bell pepper, seeded and diced
- 1/2 cup Panko bread crumbs
- 1 large egg, lightly beaten
- 2 Tbsp mayonnaise*
- 1 tsp Worcestershire sauce
- 1 tsp garlic salt, or sub with 1/2 tsp fine sea salt and 1/4 tsp garlic powder, or season to taste
- 1/4 tsp freshly ground black pepper
- 1/4 cup parsley, finely minced
Instructions
- Set a medium skillet over medium heat with 1 Tbsp olive oil and 1 Tbsp butter. Add diced onion and bell pepper and saute until golden and softened (7-9 minutes) then remove from heat.
- In a large mixing bowl, combine flaked salmon, sautéed pepper and onion, bread crumbs, beaten eggs, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and chopped parsley. Stir to combine. Form into patties (about a heaping Tablespoonful each) and mold with your hands into 2" wide by 1/3 to 1/2" thick patties.*
- In a clean non-stick pan, heat 1 Tbsp oil and 1 Tbsp butter until hot then add salmon patties in a single layer. Saute for 3 to 4 min per side or until golden brown and cooked through. If salmon patties brown too fast, reduce heat. Remove finished patties to a paper-towel-lined plate and repeat with remaining oil, butter, and salmon patties.
Notes
Nutrition Per Serving
Filed Under
I made them tonight and good lord they are delicious! 2/3 of my kids even ate them!
That’s so great!! I love that these are kids approved!
I make these every couple of months at least. It’s the only way I make my salmon patties now. I’ve shared with my mom and she now makes these as well. I always use 3 cans of salmon. I was wondering how it would taste with canned tuna instead, is that something you or anyone has tried?
Hi Stormy, personally, I haven’t tried this with canned tuna but here is what one of our readers wrote: “I made these using canned tuna. The best tuna patties I ever made!” I hope that helps!
WOW! I really loved this as a burger. Any idea how they would freeze, after they are pattied but before they are pan sauteed?
Hi Gina, I imagine cooked patties would freeze well but I’m not sure if the patties would fall apart or not if they are frozen before cooking. If you experiment, let me know how it goes!
I make salmon cakes in large batches frequently and they are usually a close version to this recipe. I patty them up, pre-freeze on a cookie sheet, then vacuum seal them before storing them in the freezer. They are great and you can cook from frozen the same as fresh. I always cook mine on a greased cookie sheet at 400-425.
Thank you so much for sharing that with us Jen!
I froze some keeping them separate for ease of picking them out individually (maybe 5 or 6 weeks). Let one thaw for about 1 1/2 hours. It was kind of fragile but cooked up in a saute pan beautifully and was just as tasty!
So glad to hear that, Gina. Thanks for sharing that with us.
Making them for dinner tonight. I can’y find your tarter sauce recipe
Hi Sylvia, I have it linked in the recipe above and here is the direct link to the Tartar Sauce Recipe. I hope you love it!
I made them today. I really loved them!
I’m so glad you enjoyed this recipe Jessica!
Very nice recipes, you are amazing what is the substitute for garlic salt ?
Hi Shereen, are you trying to avoid it altogether? If you don’t have garlic salt you can use garlic powder + salt individually. These are very versatile so just salt will work also.
We have an egg allergy…what could be substituted for the egg? I have a vegan mayo I’m hoping will taste just as good.
I haven’t tried any substitute yet to advise. I’m not sure if mayo would work well but if you want to do an experiment, please share with us how it goes.
I don’t have panko. Can I substitute fresh bread crumbs?
Hi Marianne, Regular breadcrumbs should still work in this recipe. I love the crunch of Panko crumbs, but regular breadcrumbs are OK.
Thanks, I’ll wait until I can get some before trying these.
I’ve also used crushed Ritz crackers in place of the pinko with great success.
Great to hear that, Darleen. Thanks for sharing that with us!
Absolutely delicious and a hit with the family!!
That’s just awesome Jennifer! Thank you for that wonderful review!
This recipe was amazing!!!! My family said they where even better that there grandmothers!
FYI: Anyone using more salmon I kept the recipe the same just add more egg to bond together
Thanks for sharing that with us!
No need to tell how good these are,everyone else did,when they are worthy of a Pat on the Back from hubby then I know!made these with a very strong fillet I had frozen,in hopes to disguise it,a bit and it did.your tarter worked well with it.
Thanks for sharing it with us, Denise. I hope you and your hubby will love every recipe that you try.
Hi Natasha! Thank you million times for your recipes! They work every time and they are amazing! Salmon cakes are a real treasure for me, my son normally can’t stand any sort of fish but he loves this one!
Yay that is wonderful to hear, Mary. Thanks for giving this recipe an excellent review!
LOVE LOVE LOVE this recipe! My family loves it too!
Question: what do ya’ll serve with it for dinner (3 teenage boys & husband)
Hi Wyndi! I’m so glad you enjoyed this recipe! You can serve with salad and rice of course. We also really enjoy this with our creamy Mashed Potatoes!
Vegetable risotto. Cheesy rice
Tomatoes and Rice
These are delicious and easy! Question: do they freeze well? I made way too many!
Hi Sandy, I imagine cooked patties would freeze well but I’m not sure if the patties would fall apart or not if they are frozen before cooking. You can also use Plain Greek Yogurt instead of mayo. If you experiment, let me know how it goes!
Making these tonight!! 🙂
Enjoy, I hope you love it!
Can’t wait to make these… Looks delish. I have used the tarter sauce. I used sweet gherkins chopped up. Best tarter sauce… I will make it over and over!
That’s so great! I’m so glad you enjoyed that Miriam!
I just discovered you an hour ago and I can’t wait to try your recipes!
I’m so happy you discovered our blog, Mary Ann! Welcome!
Natasha I just absolutely love watching your videos as you make me smile! And your recipes are killer delicious girlfriend! These salmon cakes will be on our table soon.
Thank you for always watching my videos. I am so glad you’re enjoying them!
Do you think I could use a pound of smoked salmon (lox) instead of fresh salmon?
Hi Leah, I honestly have never tried using smoked salmon in salmon patties so I can’t say for sure. You might do some googling to see if anyone has tried that. Sorry I can’t be more helpful! P.S. Keep in mind, you would definitely have to watch the salt as smoked salmon is way more salty.
This recipe is delicious!! I made it a few days ago and i’m making it again tonight!
Sounds like you found a new favorite Kallie! I’m so happy you enjoyed this recipe!