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
Just made them tonight, sooo good!!! Thanks!
You’re welcome Luda! I’m glad to hear that!
Love these! I just made them and they taste amazing!!
Also, Do you have nutrition content for these?
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!
I’m so glad to hear that Emily! Thanks for sharing your great review!
Thank you Natasha. These salmon cakes are very good. The whole family loved.
You’re welcome! I’m glad to hear that everyone enjoys the recipe. Thanks for sharing!
Thanks for the receipe I have 3 questions:
Can I bake these rather than fry on the cooktop?
Can I make them a day or 2 ahead of a party and either fry and bake on the day?
Finally can I cook them and then heat in microwave to serve for a party?
Hi Ruchi,
1. 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.
2. I think that would work fine.
3. I have always thought microwave reheated salmon tastes off – a skillet or the oven might be better.
I made these tonight for my husband and I as a meal with sides. These salmon cakes are delicious and this 1 lb recipe makes enough for four if serving with sides as a meal, so the next time I will 1/2 the recipe. But as appetizers for a small group, it makes plenty. My hubby enjoyed them dipped in my homemade tarter sauce, which was good, but I loved them with fresh squeezed lemon. Very good recipe and I will be making this again! Thank you for sharing! Delishious!
You’re welcome Debbie! I’m glad you both enjoy the recipe. Thanks for sharing your great review!
Really good! I crave these on occasion and gave this recipe a try as it has a bit more spunk than the other recipes, and then got brave and added some red chili pepper flake. Wow.
I’m happy to hear how much you enjoy the recipe. Thanks for sharing your fantastic review!
Just made this and felt like I have to review it. They came out soooo good (I hope I can repeat it for my friends). Used dill instead of parsley and garlic powder + salt (didn’t have garlic salt). Reduced mayo and bread crumbs a bit (2 Tbsp and 3/4 cup). Thank you Natasha!
You’re welcome Aksana! I’m glad to hear how much you love the recipe. Thanks for sharing your great review!
Hi Natasha, instead of Salmon can I use tinned Tuna as my husband doesn’t like Salmon but loves the look of this recipe. Happy New Year from Northern Ireland XX.
Hi Karen and thank you for writing in from Ireland 😬. Happy New Year to you and your family as well!
Can I use the same recipe for crab meet
Hi James, I haven’t tried that substitution, but I bet lump crab meat would taste delicious here!
can these be made the day before you are going to serve them and just fry them when needed
Nancy
Hi Nancy, I think that would still work well to pre-mold them then cover and refrigerate until ready to cook the next day.
Delicious 🙂 My family loved them. Thank you!
You’re welcome! I’m happy to hear your family enjoys the recipe as much as mine does. Thanks for sharing!
Can I use regular bread crumbs? Making these this Friday for Christmas celebration. Can’t wait!
Regular breadcrumbs should still work in this recipe. I love the crunch of Panko crumbs, but regular breadcrumbs are OK.
Tried them, loved them! Making again this week. My husband doesn’t even like salmon, and he asked me to make these again. Thanks for the great recipe.
You’re welcome Lauren! I’m glad to hear you both enjoy the recipe. Thanks for sharing your fantastic review!
Delicious! Like a crab cake made with salmon. Thank you.
You’re welcome Craig! I’m glad you enjoy the recipe. Thanks for sharing!
Made your salmon cakes and Tartar Sauce
The best flavour ever Loved them and The Tartar sauce Delicious
I’m happy to hear how much you enjoy the recipes Carolyn! Thanks for sharing your great review!
I have made many salmon cakes but these are the very best..Thank you fir the recipe
You’re welcome Christine! I’m glad you love the recipe. Thanks for sharing 🙂
Amazing ! Love these . Made today with some lovely left over salmon I had cooked yesterday ( and didn’t know what to do with it !) This is a keeper !
I’m glad you enjoy the recipe so much Jan! Thanks for sharing your wonderful review!
What is the dipping sauce made of?
Hi Maryann, that is tartar sauce (links above) and here is the direct link to the recipe :). Enjoy!
What are the calories?
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 Carol!
I have 2 very hungry teenagers. How many patties are there? Should I double the recipe? Can serve with salad and rice of course
Maud, this recipe makes 13-14 patties. You can easily double the recipe 😬