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
Hi! Is it possible to bake the patties instead? Thanks
Hi Jana, one of my readers reported good results baking but I haven’t heard back with the details on bake time and temperature. If you test it out that way, let me know how you like it
Can these be made up and frozen to be fried later?
Hi Jane, I’m not sure if they would stay together if they are frozen before being sautéed. I haven’t tried that but I do think it’s worth experimenting! If you test it before I get a chance, let me know how it goes 🙂
I would love to know if they can be frozen as well. The recipe looks fantastic!
Hi Natasha,
This looks lovely. Can’t wait to try! Do you have any suggestions for side dishes to serve with this?
Hi Maggie, I love serving these with a lighter fresh salad – maybe one with greens like our Greek Salad or our Cucumber Tomato Salad – you can explore all of our salads here. These cucumbers would also be really good!
I made these last week and they were excellent. I am making them once again because I have this overwhelming craving for more.
I’m glad to hear you like the recipe so much Caren! Thanks for sharing your great review!
Excellent recipe. I used organic black pearl salmon and these patties are awesome! I also added a pinch of old bay seasoning. Very good recipe…thank you!!
My pleasure Claire! I’m happy to hear you love the recipe! Thanks for sharing your fantastic review!
Would it work if I make these into salmon balls with the dip as a starter.
Hi Janice, I think you could make that work. Forming into balls makes it a little more complicated to cook and turn the patties. Make sure you are using a good non-stick pan.
Do you have the calorie contact info. I’m on WW and would need to figure out the points
Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Beth!
I made these samon cakes with home made Tatar sauce and kids and my hubby just vacuumed them in. 🙂
So delicious!!!
Thank you Tasha for the great recipe.
You’re welcome Irina! I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing your wonderful review!
I made these 2 weeks ago for a gathering and they were a huge hit….will prepare them again this weekend by request! Hopefully l will remember to get a pic this time!
Awesome! I’m so glad to hear that Lillian! Thanks for sharing your wonderful review!
Excellent mout watering and easy to make!
Awesome! I’m glad we agree! Thanks for sharing your great review!
Have you ever tried baking them in the oven instead of frying them in a pan?
Hi Cathy, I have not tried baking them so I am not able to offer a recommendation on that. Maybe someone else has tried? Thanks in advance!
Where is the recipe for your tartar sauce of does anyone have a better dipping sauce? I think, for an appetizer, I would make them into balls instead of cakes.
Hi Joannie, I have several links to the sauce in the recipe above but it’s easy to miss if you’re scrolling fast ;). Here is the link to the tartar sauce.
Just made these and they are so delicious!! Both me and my boyfriend love them ❤️ Will definitely make again! Thanks for the great recipe!
My pleasure Michele! I’m glad to hear you both love the recipe! Thanks for sharing!
OH! definite keeper. beautifully flavoured and moist even reheated with the leftovers. We actually had them as salmon burgers the second night as I doubled the recipe initially.. no doubts with your recipe. Will never get commercial tartar sauce again:)
Wow, this is an incredible review! I’m glad to hear you enjoy the recipe Helyn! Thanks for sharing with other readers 🙂
Absolutely delicious! Thank you! I’m glad we found your blog/site. We had 1.7 lb of Salmon, so we sort of went a bit more liberal on all the other ingredients. Next time I’ll measure out using the correct ratios, but all in all, they were delicious.
My pleasure! I’m glad you found my site too 🙂 Thanks for sharing your great review Sirel!
These look soooooooooooo good! 🙂 You just have the best recipes ever, Natasha!
Thank you Olga! They are easy AND delicious! Please let me know what you think when you decide to make them!
Would canned salmon work? I assume yes, but how many cans.
Oops. Just saw the answer. Thanks anyway.
Ok I’m glad you found it and I hope you love the recipe!! 🙂
I followed the receive to the exactly as is. I tell you this was sooooo good. In addition my side dish was a Cajun Rice with chicken sausage and it was to die for. Thanks Natasha..
You’re welcome Gwen! I’m glad you love the recipe! Thanks for sharing your fantastic review!
Nutritional information?
Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Robin!
Excellent recipe…. the tarter sauce was amazing too. I give this a 10
YES!!! I’m so happy to hear that. I am all smiles. Melissa, thank you for the amazing review 🙂