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 Natasha. I tries the Salmon Pattie Recipe and I even surprised myself!! You made it so easy to follow with your video. I could start and stop it as I mixed. I’d never made Salmon Pattie and especially from scratch. They were great!! And received many compliments.
Great to hear that the recipe was a hit, Rose!
Hi, Natasha! Hope that you and your family are doing well!
I have made the salmon patties several times and they are delicious every time!
I am planning to make them again and want to know if you think that I could mix them ahead of time and then pat them out just before frying them. Thank you!
Hi Pat, thank you and same to you. It would still work well to pre-mold them, then cover and refrigerate until ready to cook later in the day or the next day.
Love these! I roll them in panko to fry and serve with honey mustard sauce. Don’t ruin them with canned salmon.
Thank you so much for sharing that with us!
These are amazing. We served them with cheesy scalloped potatoes and green bean casserole with hour bread. We had them a couple weeks ago, and making them again tomorrow, but doubling the recipe.
Sounds great! Thank you for your review, Kat. Great to hear that you’ll be making this recipe again!
Hi there, I am very keen on trying this wonderful recipe. I am hosting a dinner for 20 people next month and would like to serve this as starter. It will be impossible for me to cook them just before the event so I was wondering 1) if I do it 2 hours earlier how to heat it up 2) how do they taste being served room temperature? Thanks 🙂
Hi Annari, I think that would work to make this as a starter or appetizer and make them a couple of hours ahead. They still taste good at room temperature.
I’ve been making these for years and really love them. Mom made them also. We adapt and refresh ideas frequently. We like to add Knorr hollandaise sauce for a finish. yum (and very few extra calories)
Thank you so much for sharing that with me, Bonnie!
I just finished making them today, and they came out great.
I’m so happy to hear that, Taniesha! Thank you for your great review!
Hi there! We love this recipe— we add parmesean cheese, celery leaves, and a seafood seasoning to the mix and they’re wonderful! I’m wondering though, can I prepare the salmon then mix all the ingredients, form the patties and then refrigerate until ready to pan fry? I am making them for about 10 people and want to get ahead a bit? Thanks so much! We also love the tarter sauce!
Hi Nicole, It would still work well to pre-mold them, then cover and refrigerate until ready to cook later in the day or the next day.
We made this! Incredible! And they reheated so well in a skillet! Plus, the tartar sauce! Swoon!
Glad you enjoyed this recipe, Kate! Thank you for leaving a review.
Tried these for the first time recently and they were excellent, lovely taste, will be making some more very soon, thanks for the recipe!
You’re welcome, Alan! I’m glad you tried and enjoyed these salmon patties!
These salmon cakes are no joke! The recipe is spot on and the finished product is bursting with flavor. You should know, however, that if you ever make this recipe for friends/family, you’ll forever be expected to make them for every gathering 🙂
Aaaw, that is amazing feedback. Thanks so much for sharing!
Can the patties be frozen once they’re made or should the be cooked first. Also what is the best way to reheat them? They sound delicious. Can’t wait to try them
Hi Cheryl, I saw someone else shared this. “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.” I hope that helps!
Hi Natsha,
We tried the fried version and they’re great! You say that you make the unbaked patties in advance and freeze them. If cooked at 400 degrees, how long do you normally cook them from frozen, and do you flip them midway in baking? Also, if baked them at 425 for lesser time, will they be crispier?
Hi Robert! I’m glad you love this recipe. This comment about freezing was feedback from another reader who shared her experience. I have not tested this myself to advise but I would assume they need a few extra minutes if they are being cooked directly from being frozen.
I made these patties tonight from leftover firecracker sockeye salmon. I omitted the worcestershire sauce and butter. The results were awesome.
That’s great to hear, Ira! Thanks for your review, I’m glad you loved this recipe.
The salmon patties are excellent; I made them last night and we have two left for today. My fiancé loved them so much he made a salmon pattie sandwich on sourdough. YUMMIEST
That’s just awesome! Thank you for sharing your wonderful review, Rhonda!
The Salmon patty recipe turned out awesome! Had no leftovers, which I always like. I did add some dill seasoning and red pepper flakes to spice it up a bit. Definitely a WINNER! Thank you for the video too.
Very nice! That’s awesome feedback, thank you so much for your good comments and review, Paula.
I’ve made this recipes several times and it’s always a hit! It can be time consuming, so I was wondering if it be made into loaf?
Hi Courtney, that sounds like a good idea however, I haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.
Hello! Can these be baked instead of fried?
This is one of my favourite ways to use leftover salmon. I don’t bother sauteing the onion and bell pepper, just a fine dice and add it raw. Thank you for this delicious recipe!
Sounds good, Linda. That’s nice to know that this is one of your favorite recipes, thanks for your great review and feedback!
Hi Natasha! I want to try this recipe. Could these be baked instead of fried? If so at what temperature and for how long do you suggest?
Hi Christine. The salmon in this recipe is already baked. The frying part is just to create the crust. I have not tested this step in the oven, you’d have to expirement with it. Just use caution, so that you do not bake too long and dry out the patties.
I used some leftover salmon my husband had grilled. It was incredible! I served it with both homemade tartar sauce and your lemon aioli. The lemon sauce was fantastic with the salmon patties, as well. We’ll do this again (and again… and again…)
That is fantastic! I’m happy that you and your family enjoyed this recipe, thanks for sharing that with us!
Outstanding! I substituted a jalapeño pepper for the bell as I had it on hand, and it added a nice, spicy kick. I didn’t sauté it or the onions either and just added them to the mixture and they cooked just fine that way, imo. Delicious. Thanks for the great recipe!
Thank you so much for sharing that with me, Susan! I’m so glad you enjoyed it!
These patties are delicious! Thank you for sharing your recipes, Natasha!
You are very welcome. Glad you enjoyed this recipe!
Hi. I would like to ask for tips on how to store in freezer? How many days, weeks, months or even years will it last? I want to make them in batches for my daughter so she can munch on them even if i’m out for work? Thank you in advance for answering. 😊
Hi Marianne, 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! We try not to keep anything in the freezer for more than 3 months, but I can’t advise on the outcome without testing this myself.