This salmon patties recipe is an inexpensive pantry meal that's ready in just 30 minutes! They're ultra crispy on the outside, flaky and moist inside, and supremely flavorful with fresh herbs.
Easy salmon patties recipe
Also known as salmon cakes, these salmon patties are one of my favorite things to make with canned salmon. You can make them with cooked fresh salmon, but the real selling point for me is how fast they are to make with canned salmon on busy weeknights since it's already cooked!
Since canned salmon is inexpensive and readily available at the grocery store, this recipe is a no-brainer for when you're craving fish but don't want to make a special trip to the seafood counter or don't have access to good-quality fresh seafood.
Another bonus is that they're a great option for kids in your life who may not be the biggest fans of salmon. The crispy breading will definitely entice them, although I bet this creamy salmon pasta recipe would turn them into salmon converts as well!
Ingredients for salmon patties
- Salmon - canned pink or sockeye is best for flavor and texture
- Egg - a classic binding agent
- Mayo - gives these patties moisture and a touch of creaminess
- Panko breadcrumbs - they're a fine breadcrumb that helps hold the patties together
- Lemon juice - a pop of brightness that really complements salmon
- Worcestershire sauce - added savory taste
- Dijon mustard - just a touch amps up the flavor even more!
- Parsley and dill - fresh herbs are a wonderful way to pack in even more deliciousness
- Scallions - these mild green onions go great with salmon
- Olive oil - for frying up these patties until crispy and golden brown
- Worcestershire sauce and Dijon mustard are an iconic combo that work together to create an incredible added savory, umami flavor making these salmon cakes stand out from the rest. Don't knock it till you've tried it!
How to make salmon patties
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Drain the salmon and flake it with a fork in a mixing bowl. Add the rest of the ingredients in (minus the olive oil) and mix together gently, taking care to not overwork the salmon mixture.
Form into six 1/2" patties. Heat up the oil in your skillet. Working in batches, fry the patties on both sides until golden. That's it!
- Use either canned pink salmon or sockeye salmon (sockeye can be hard to find in some places). For ease, aim to buy cans labeled skinless and boneless.
- Salmon patties are best handled with a gentle touch, and I recommend frying them in two batches so that you have plenty of room to flip them in the pan.
- As the salmon is already cooked, these patties don't take long at all. 3-4 minutes/side is all they need.
Substitutions and variations
- You can use cooked fresh salmon (if you have leftovers or simply want to pop a piece in the oven to use for this recipe) if you prefer it to canned salmon. Simply flake it with a fork and proceed with the recipe as written.
- If you want to make these salmon patties extra lemony, double the lemon juice and/or add in lemon zest.
- You can swap the panko breadcrumbs for regular (I suggest Italian flavored ones) if you wish.
- If you can't get fresh dill, either leave it out or swap for 1 teaspoon of dried.
- Change up the flavor by adding a teaspoon of Old Bay seasoning or Cajun seasoning. You may want to avoid adding extra salt as these seasonings typically contain it already.
- Craving chicken? Try my Chicken Patties instead!
Leftovers and storage
- Store in an airtight container in the fridge for up to 3-4 days.
- Reheat in a skillet or in the microwave over low heat or in the oven at 350F.
- Salmon patties, once cooked, can be frozen for up to 3 months.
Tools for this recipe
- You can't go wrong with a good, heavy skillet. I love my trusty enameled cast iron Le Creuset skillets.
What to serve with salmon patties
- Try them with my Tzatziki or this Cajun Remoulade Sauce for a dip.
- They're great served with rice, mashed potatoes, or a salad.
- Try one in a bun or sandwich with a little mayo/tartar sauce/garlic aioli and some arugula and/or butter leaf lettuce.
- Enjoy leftover salmon cakes warm or cold (they're delicious cold in a salad for some extra protein).
Did you have any questions about this salmon patties recipe? How do you like to serve them? Let me know in the comments below!
- 1 (14.75) ounce can salmon see note
- 1 egg
- 1/4 cup mayo
- 1/2 cup panko breadcrumbs
- 1/2 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- pepper to taste
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh dill chopped (optional but recommended)
- 1/4 cup scallions chopped
- 2 tablespoon olive oil for frying
- Drain the salmon and add it to a medium prep bowl. If your salmon isn't boneless/skinless, pick those pieces out. Flake the salmon with a fork.
- Add the remaining ingredients (except for the olive oil) to the bowl and mix together gently.
- Form into 6 patties that are about 1/2" thick.
- Add the olive oil to a skillet over medium heat. Let the pan heat up for a few minutes, then fry the patties in two batches for about 3-4 minutes/side or until they're lightly browned on both sides. Add a splash more oil to the pan for the second batch if needed.
- You can use cooked fresh salmon vs. canned salmon if you prefer (just pop a piece in the oven or use up leftover cooked salmon). As far as canned salmon goes, I prefer sockeye salmon as it has better color and flavor, in my opinion, but it can be harder to find. Pink salmon is easily available and will work for this recipe.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.