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 this tonight for the first time and served it with baked Parmesan zucchini and salad. It is defiantly a keeper. So delicious and very easy to prepare.
Yum, that sounds delicious! Thanks for sharing your great review with other readers Rebecca!
I put some dijon mustard in. Great!
Great idea Barbara! Thanks for sharing! 😊
Ill be making these again tonight and they are delicious! We use a little fresh lemon squeezed over the top paired with the homemade tarter sauce…amazing! Thank you for such a quick and easy recipe!
You are very welcome Bre and thank you for the great review 😀
My husband and I LOVED these and your tarter sauce with them. He told me to just get rid of any other salmon patty recipe because this will be the go-to recipe from now on! We cut the recipe in half and just used one can of Kirkland salmon and it was perfect for 8 little patties. Well done and thank you!
You’re welcome Nancy! I’m glad to hear you both enjoy the recipe so much! Thanks for sharing your fantastic review with other readers!
I mixed this recepie and cooked it for supper tonight. All I can say is it was delicious. Look forward to having it again soon. I used fresh salmon and cooked fresh deep fried squash.
I’m happy to hear how much you enjoy the recipe Jerry! Thanks for sharing your wonderful review!
Turned out GREAT! Used yellow pepper instead of red to add a little extra sweetness to complement the salmon, omitted half the white onion and added 3 green onions mostly because I really never have parsley but always have green onion, and the green onion are a little more subtle. Also used 2tbl of mayo instead of 3 and 1 whole egg and two egg whites to reduce the calories. Great recipe, thx for sharing.
You’re welcome Ryan! I’m glad to hear you enjoy the recipe! Thanks for sharing your great review with other readers!
Tried this to night great and the tarter cause was great. Used can salmon next time fresh.
I’m glad you enjoy the recipe! Thanks for sharing Nancy!
They’ve been made here in Eastern Kentucky for as long as I can remember. We call them Salmon Patties. Growing up we bought a can of salmon. They are great with a big pot of macaroni and tomatoes!
Yum, that sounds great Jim!
Hi Natasha, I definitely will use your recipe one day soon. They look delicious and like the idea using bites size patties. Thought to add some dills. I will snap a picture and send it to you. Thank you for sharing Natasha.
Hello Natalie! This recipe is popular for good reason, I hope you love it! Please let me know what you think!
Can these be frozen before they are cooked?
Hi Jaye, I haven’t tried freezing before cooking, but I think it would be a great experiment! If you try it out, let me know 🙂
Did you try to freeze these? That was something I was wondering too!
What dipping sauce did you serve it with? it looks delicious!!
I use tartar sauce and the recipe is linked/mentioned in this recipe! I hope you love it!
Hi Natasha……….I tried the fresh salmon patties tonight and they are delicious. I intend to make them again and freeze, will let you know!!! I’m sure they will be just the same.
Thanks so much
You’re welcome Avi! I’m glad they are a hit! Thanks for sharing your review and please keep me posted!
Hi Natasha, these look great! I was wondering how well do they reheat and how to reheat them.
Thanks
Hi Jana, they are also very good at room temperature or reheating on a skillet works well 🙂
Just made these for the second time and had to come on and say thank you, Natasha! This recipe is absolutely delicious! So simple, too.
You’re welcome Philana! I’m glad to hear how much you enjoy the recipe! Thanks for sharing!
I ran across this recipe today, but didn’t have any fresh salmon on hand. But, I did have a can of boneless / skinless salmon. Was an amazing lunch! Can’t wait to try it with a good piece of fresh salmon.
Awesome! I’m glad to hear that Annette! Thanks for sharing!
We loved these, there were leftovers, so I crumbled them up added mayo and green onion for sandwiches.
I’m happy to hear that Florence! Thanks for sharing your great review with other readers!
They were delicious! I also loved the homemade sauce.
I’m glad you enjoy the recipe Jean! Thanks for sharing 🙂
I made the salmon patties tonight and they were fantastic!!!! Definitely one of my favourites 😁👍
I’m happy to hear that Jan! Thanks for sharing 🙂
Can these be made in advance and cooked the next day?
Hi Cynthia, yes I think that would work fine if you formed the patties then covered with plastic wrap and refrigerated overnight.
I have a bunch of Red Snapper in my freezer that I believe would be good for this. Instead of frying, thinking about doing in a 425 oven on a rack. Any ideas about using Snapper and this method of cooking?
Hi, I think it could work fine to substitute for a different kind of fish. 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.