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 wonder if aquafaba (chick-pea juice), which is often used as an egg substitute, could be used instead of mayo. It might have to be whipped (which is used for meringue). I haven’t experimented with it yet, but there have been lots of write-ups.
Interesting! I haven’t tried that but sounds like it could work.
Can I use something instead of mayo allergic to it
Hi Virginia, I’m sorry to hear that :(. I honestly haven’t experimented with any substitutions. Something like sour cream may work, but I just haven’t tested it to make a good recommendation. You might also substitute with a little olive oil for extra moisture. I’ve also seen people sub mayo with mashed avocado for a healthier substitute, but again, I haven’t tested it in this recipe.
Grape seed Oil is better than mayo! Found in refrigerator section of good grocery stores, Whole Foods & Sprouts. Been using it for decades. Pricey but totally worth it. Vegan, gluten-free,dairy-free, non-gmo. Super delicious. It makes everything taste better!
Normally recipes are done using CAN salmon. I really want to try a fresh version. I am counting carbs. Is there an alternative to bread crumbs. I am Keto dieting…
Thank you so much for your reply
Hi Lynne, I honestly haven’t tried without the bread crumbs so I’m not sure. I think it is worth experimenting to sauté them without the crumbs.
If anyone else has a suggestion, please let us know and thanks in advance! 🙂
Making a white sauce with lemon pepper ( id you like it) in it instead of the Mayonnaise.
I never use mayo or bread crumbs…horseradish ( jarred) and an extra egg, if too dry.
Great suggestion Betsey, thanks for sharing!
you could make bread crumbs from Lavish Bread – cuts the carbs down drastically !!
Great suggestion Holly, thanks for sharing!
Lynne,
I’ve used a little bit of ground flax seed or almond flour in my low carb recipes instead of breadcrumbs. I’ve never used a cup though. I’d try it without the filler or with just a few tablespoons of flax and/or almond flour. Good Luck.
Thank you, I will try it.
I use ground pork rinds. just pulse them in your food processor until they resemble Panko.
Since I track my calories and nutritional values, do you have a breakdown on how much is a serving, and what the values are? Thank you!
We are working on adding nutrition labels and metric measurements on all of our recipes. It’s a slow process since it is one recipe at a time. Until all of the recipes are updated, 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 David!
I made these but with one sub I used real garlic .garlic salt is very bad for your health.
Hi Albert, I think that would be a great substitution. Thanks for sharing!
Could you tell me how many carbs would be in a patty? My mom is diabetic & has to count carbs. Thank. You
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 Joan!
For those old folks that are computer illiterate, you can also get a carb counter book and do it old school by hand. I do this all the time.
I made these but substituted almond meal for the breadcrumbs. This lowers the carb count for each patty from 6.3 total carbs to 3.6 total carbs. So both ways would work for diabetics. You just get to eat more of them using the almond meal
Made these three time, delicious. I added celery and shedded carrots.
I’m glad you enjoy the recipe Juanita! Thanks for sharing your review!
Thank you for this 🙂 I added some grated carrots and spring onion. Tastes great!
My pleasure Karol! I’m glad you enjoy the recipe. Thanks for sharing your great review with other readers!
I made these and they were excellent. Next time I think I’ll chop my ingredients a little finer. And w/ the latter batches I’m going to chill the cakes before frying.
I’m glad you enjoy the recipe Linda! Thanks for sharing your great review with other readers!
Made these Salmon Patties absolutely delicious but made a big mess with splatter when frying them – has anyone cooked them in the oven
Hi Joanne, I’m so glad you liked the recipe! 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 them baked. I have found that it helps to control splatter when I sauté things in my dutch oven since it has tall walls and contains the oils 🙂
Perfectly delicious! Better than any gourmet restaurant!
I’m glad you enjoy the recipe so much Bonnie! Thanks for sharing!
I LOVE these but my patties fall apart when I cook them. What am I doing wrong?
Hi Stephanie, I am always happy to help troubleshoot. Make sure to use the same proportions of ingredients as in the recipe so it doesn’t get too dry. Also, a good non-stick, well oiled pan helps and add them to a hot pan to keep them from sticking. If they aren’t sticking to the pan, they will be easier to flip.
Can these be made with canned salmon?
Hi Caitlin. Yes! Please see the “notes” section in the print-friendly recipe for info on that. Enjoy!
I made these last night, family loved them, WILL definitely make them again.
I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing your great review!
I made these last nite. Followed recipe to the T… My family liked em but that they were bland. Missing something,maybe lemon flavor,hmmm not sure. But A pretty darn recipe. I got about 17 patties out of a lb. Of salmon. Still will try again.
Hi Lisa, I’m glad your family liked the recipe :). It can vary based on how the salmon was seasoned before it was baked. A squeeze of fresh lemon juice is nice, but we always serve these with tartar sauce which I think completes these 🙂
Try some fresh dill…
Natasha,
I would like to know if I can make the patties larger, so I can finishing frying them quicker. Can you also post recipe for tartare sauce.
Love your recipes and made lots of them.
Thank you, Judith
Hi Judith, yes you can definitely make them larger, just keep them the same thickness. You just have to be a little more careful in flipping them if they are very large.
What is the dipping sauce here
Hi Donna! We used this recipe here for the dipping sauce.
Just made these and they are delicious,, I will definitely make them again!!!!
I’m glad you love the recipe Annie! Thanks for sharing!
How do you heat up salmon patties
Hi Linda, I reheat them on a skillet to crisp up the edges a bit. One of my readers reported good results with baking to reheat.
I just tried this recipe. It was very good!! Thank you!
You’re welcome Susan! I’m glad you enjoy the recipe so much. Thanks for sharing!
Privet Natasha
Can I freeze the patties bore frying and also how long could I keep them in the fridge prior frying please ?
Hi Anthony, 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 🙂
Thanks Natasha yes probably best first cooked – I made them yesterday and tried a couple – fantastic – the rest are to accompany aperitifs tomorrow evening ! spasibo