Salmon Patties

4.85 from 40 votes

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 flavorful with fresh herbs.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Keyword: salmon cakes recipe, salmon patties recipe

Servings: patties

Author: Natasha Bull

Ingredients

1 (14.75 ounce) can salmon see note
1 egg
1/4 cup mayo
1/2 tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup panko breadcrumbs
1/4 cup chopped scallions
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon salt
pepper to taste
2 tablespoons olive oil for frying

Instructions

Drain the salmon and add it to a medium prep bowl. Flake the salmon with a fork. If your salmon isn't boneless/skinless, mash the pieces in or pick those pieces out if you prefer.
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.
Serve warm. I love to serve these with tzatziki or remoulade sauce (or any garlicky mayo/aioli will work!) along with lemon wedges.

Notes

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.
This recipe can also be found in the Salt & Lavender: Everyday Essentials cookbook.

Nutrition