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.

Salmon Patties on a plate with tartar dipping sauce.

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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.

Salmon patties recipe stacked on top of each other on a blue plate

How to Make Salmon Patties

  1. Cook the Veggies – Saute the onion and bell pepper in a pan for 7-9 minutes and then remove from heat.
  2. 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.
  3. 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.
Step by step how to make salmon patties

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:

close up picture of salmon patties on a blue plate with tartar sauce for dipping

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
fish patties on a blue platter with dipping sauce and parsley

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 these other delicious Salmon Recipes.

Easy Salmon Patties Recipe

4.96 from 513 votes
A blue plate with Salmon cakes garnished with parsley and a small bowl of tartar sauce
These salmon patties are flaky, tender and so flavorful with crisp edges and big bites of flaked salmon. They are also super easy to make with leftover cooked salmon or canned salmon. These salmon patties always disappear fast! Serve with tartar sauce.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients 

Servings: 14 salmon patties

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

*You can substitute canned salmon with leftover cooked salmon. Be sure it’s boneless and skinless, and flake the salmon before using it in the recipe.
*If the salmon mixture is too dry to hold a patty shape, add an extra tablespoon of mayo and if it is too moist, add more bread crumbs.
To Store Leftovers – Cool and place salmon patties in an airtight container. Refrigerate for 3 days or freeze for 3 months. Thaw in the refrigerator and then eat cold, or reheat in a skillet or air fryer until warmed.

Nutrition Per Serving

1patty Serving94kcal Calories3g Carbs7g Protein6g Fat2g Saturated Fat2g Polyunsaturated Fat2g Monounsaturated Fat0.1g Trans Fat40mg Cholesterol314mg Sodium134mg Potassium0.4g Fiber1g Sugar311IU Vitamin A8mg Vitamin C91mg Calcium1mg Iron
Nutrition Facts
Easy Salmon Patties Recipe
Serving Size
 
1 patty
Amount per Serving
Calories
94
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
2
g
Cholesterol
 
40
mg
13
%
Sodium
 
314
mg
14
%
Potassium
 
134
mg
4
%
Carbohydrates
 
3
g
1
%
Fiber
 
0.4
g
2
%
Sugar
 
1
g
1
%
Protein
 
7
g
14
%
Vitamin A
 
311
IU
6
%
Vitamin C
 
8
mg
10
%
Calcium
 
91
mg
9
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer, Main Course
Cuisine: American
Keyword: Salmon Patties, salmon patties recipe
Skill Level: Easy
Cost to Make: $$
Calories: 94
Natasha's Kitchen Cookbook
4.96 from 513 votes (189 ratings without comment)

Leave a Comment

Recipe Rating




Comments

  • JJ Kelley
    December 15, 2024

    Ms. Natasha ~ Not only is this recipe delicious, but the simplicity of how to cook and season the salmon is a game-changer for me. I typically use an air fryer with too many seasonings to name (LOL) which results in an “OK” texture and taste, but has never been quite there. The seasoning and cook time on your recipe is spot on. Thanks from a 70 year-old, who is excited to learn new approaches.

    Reply

  • Brenda Blake
    November 18, 2024

    This recipe for salmon patties was delicious and I love it 😋 Thank you for such a wonderful recipe 💖

    Reply

    • Natashas Kitchen
      November 18, 2024

      You’re welcome! I’m so happy you enjoyed it, Brenda!

      Reply

      • Linda V J
        January 21, 2025

        We call these salmon “croquettes” .
        They can be done in patties like burgers or small meatball like pieces and lightly fried/ sauteed. Simple, quick, delicious- served with many possible sides

        Reply

    • Nyeta
      January 19, 2025

      I can’t wait to try this recipe, but the only question I have is can I bake instead of frying?

      Reply

      • Natasha's Kitchen
        January 19, 2025

        Hi Brenda! Here is what one of my viewers said, “I baked them in the oven at 425 for 25-to 20 min. I will certainly make this again!”

        Reply

  • April Kauffman
    October 20, 2024

    This is my family’s new favorite! Thanks Natasha’s kitchen. I definitely recommend this recipe.

    Reply

  • Lee
    September 25, 2024

    First let me say Natasha, your recipes and videos are simply the best! I have made these salmon cakes over and over again! And I have shared this recipe with so many friends! Sockeye, Coho or Spring salmon turns out perfect every time.

    Reply

  • Joyce Korenuk
    September 16, 2024

    My daughter and I make these all the time! So delicious with the homemade tartar sauce! I would like to freeze some….precook or freeze uncooked?

    Reply

    • Natashas Kitchen
      September 16, 2024

      Hi Joyce, I have prepared and refrigerated them but we always run out before I could attempt freezing them. Here is what one of my viewers shared: “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!

      Reply

    • Cheryl
      October 5, 2024

      I make these if en and they are so delicious! I’m not a big fan of salmon but I really like these patties! 😊

      Reply

      • Natashas Kitchen
        October 5, 2024

        I’m so glad you gave these a try and loved them, Cheryl! That’s so great!

        Reply

  • Angela Gatewood
    August 28, 2024

    Hey lady, this recipe was a hit!!! My friends really enjoyed it! This recipe was a bit unconventional for me but I’m glad I tried it! I almost always enjoy something new, and this was definitely a showstopper! Once all of those flavors married it was delicious!!

    Reply

  • Kathy
    August 21, 2024

    Can the patties be made a few hours early and kept in the refrigerator before frying?

    Reply

    • NatashasKitchen.com
      August 21, 2024

      Hi Kathy! Yes, you can pre-mold them and refrigerate them to make later in the day.

      Reply

  • Jane
    August 18, 2024

    Salmon cakes were delicious! I used Dill as one of my herbs and the taste (for me) for superb! The only difference I made was to bake them in the oven at 425 for 25-to 20 min. I will certainly make this again!

    Reply

  • Pam Amelio
    August 13, 2024

    I made these salmon cakes tonight and my husband said they were better than a 5 star restaurant!

    Reply

  • Laurence K
    August 10, 2024

    Easy to make and delicious. I followed your recipe with the exception of substituting almond flour for the Panko breadcrumbs 1:1 (my preference, but my wife wanted fewer carbs). The result of using almond flour was that it made for a sweeter and slightly grainy taste/consistency, but was still tasty.

    Reply

    • NatashasKitchen.com
      August 11, 2024

      Thank you for sharing that with us.

      Reply

  • Catherine
    August 9, 2024

    These were delicious! I had a little trouble with the first batch being too crumbly. I added more mayo and the rest came out perfect. It was a lot for two people. I think I’m going to make tacos out of the leftovers, which were mostly the crumbly ones. I added jalapeños, but made no other changes. I used some leftover smoked salmon, so they were super flavorful.

    Reply

    • Natashas Kitchen
      August 9, 2024

      I’m so glad you enjoyed it! Thank you for the wonderful review, Catherine!

      Reply

  • Larry Warner
    August 4, 2024

    Very good

    Reply

  • Meriam
    August 4, 2024

    Thank you so much for the recipe! Sounds great! But, what can I use as a substitute for the mayonnaise?

    Reply

    • Natasha's Kitchen
      August 4, 2024

      Hello Meriam! You can try plain Greek yogurt!

      Reply

  • Melissa F Pritchett
    July 27, 2024

    Delicious tho crumbly. It didn’t matter because we ate them too quickly. Saving this recipe for sure!

    Reply

  • Jan
    June 24, 2024

    These are scrumptious! I had some delicious cooked salmon in my freezer from another meal and I made 7 good sized burgers with them! I also mixed some homemade pesto with mayonnaise and served them on a warm brioche bun with tomato and relish. Can’t wait to have them again tomorrow. Sooo good! Thanks Natasha!

    Reply

  • Ken
    June 5, 2024

    I just ordered your cookbook and after looking at this salmon patty recipe wonder if if it may have been a mistake. I am a single male and do most of my cooking with cast iron. What the heck am I supposed to do with 14 salmon patties? I would hope your cookbook recipes are more reasonable in the size for smaller portions. If not I will return it as a bad investment.

    Reply

    • Natasha's Kitchen
      June 5, 2024

      Hi Ken, thank you for your comments and feedback.The serving size for this recipe is really 14 patties. In this recipe on my website, you may click on the number of servings, side it to the left to adjust the serving size and ingredients. But please take not that the instructions aren’t autmatialy adjusted, just the ingredients size.

      Reply

  • Kathryn A Stevens
    April 25, 2024

    They are the best! Grew up in the NW where I enjoyed lots of fresh salmon. I used the leftover Sockeye I had baked for dinner a couple of nights ago. EXCELLENT ingredients!

    Reply

  • Germinia
    April 24, 2024

    Hello can I use ground salmon if so do I cook it first? I would really love to try this recipe

    Reply

    • Natashas Kitchen
      April 24, 2024

      Hi Germinia, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.

      Reply

      • Germinia
        April 24, 2024

        Natasha, they came out great! They are a hit with my husband and kids! Thank you for the recipe, the ground salmon worked fabulously

        Reply

        • Natashas Kitchen
          April 24, 2024

          That’s so great, Germinia! I’m so glad this was a hit with your family!

          Reply

  • Bonnie
    April 14, 2024

    These are the bomb! Not a fan of salmon, but this recipe is so delicious. My husband lives salmon, so I cook it for him, then take the leftover salmon, shred it up, and make patties with the leftovers. Freezes well, too.

    Reply

    • Natasha's Kitchen
      April 14, 2024

      Hey Bonnie, thank you for your good comments and feedback! I’m happy to know that you both enjoy this recipe!

      Reply

  • Bonnie
    April 11, 2024

    Delicious! I followed your recipe except that I made the patties dinner size. My husband loved this dish. I paired it with veg fried rice. Thanks so much for your wonderful collection of recipes!

    Reply

    • NatashasKitchen.com
      April 11, 2024

      You’re very welcome, Bonnie!

      Reply

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