These salmon patties are tender and flavorful, with a perfectly crispy exterior. They’re also easy to make for a weeknight dinner!
Fish isn’t always a winner with everyone in the family, but salmon is usually the exception thanks to its milder flavor. And when it’s made into crispy, flavorful patties like these, even the pickiest eaters will be asking for more! Salmon patties are always a hit.
(Love getting dinner on the table in minutes? Try my Instant Pot Beef Stroganoff or Quick & Easy 20-Minute Tacos next!)
Easy Salmon Patty Recipe
You’ll love that these salmon patties are so easy to make. They start with canned salmon, so there’s no need to fuss with using fresh salmon or frozen, and no need to pick out bones. Just mix everything together in a bowl, form the mixture into patties, and pan-fry them to perfection. Tender on the inside, crispy on the outside!
I like pairing salmon patties with creamy dill sauce, but they’re also delicious on their own or with your favorite tartar sauce or remoulade. (I’ve even had them with fry sauce before and I have to say, it’s not a bad combo!)
See recipe card below this post for ingredient quantities and full instructions.
- Canned salmon – Drain this well.
- Scallions – Also known as green onion!
- Fresh dill – Parsley could be used instead, but I really love dill and salmon together!
- Panko bread crumbs – Some recipes call for saltine crackers, which are an option too. Pulse the saltines in your food processor to form a fine crumb. For gluten-free salmon cakes, you can use gluten-free bread crumbs.
- Lemon juice – Use freshly squeezed, not the kind from a bottle.
- Dijon mustard
- Egg – Here’s the best way to crack an egg.
- Kosher salt & black pepper
- Olive oil
- Dill Sauce – For serving. You can use sour cream with a squeeze of lemon juice and chopped fresh herbs, if you prefer.
How to Make Salmon Patties
1. Combine the Ingredients
Stir together all of the ingredients in a large bowl, then season with salt and pepper.
2. Form the Patties
Divide the mixture into 5 or 6 patties, pressing and compacting them in your hands to get them to stay together.
Heat the olive oil in a medium skillet until it’s hot, then cook the patties for 3 to 4 minutes on each side, until both sides are golden brown and crispy.
4. Drain and Serve
Set the cooked cakes onto a paper-towel-lined plate to drain, then serve with dill sauce.
I like pairing a batch of salmon patties with side dishes like:
These salmon patties would also be great on a salad, in a wrap, or on a bun for salmon burgers!
How to Store Leftover Salmon Patties
Leftover salmon patties can be stored in an airtight container in the fridge for up to 3 days. Reheat in a sauté pan over medium heat until warmed through. You can also store leftovers in the freezer for up to 3 months and bake them on a baking sheet in a 350ºF oven or warm them in a large skillet.
You can make the salmon patties ahead of time and store them, uncooked, in the fridge for up to 24 hours. Just cook them when you’re ready to eat!
The key to keeping salmon patties from falling apart is to make sure they’re well-formed (pat them together firmly!) and not overcooked. The mayo, egg, and panko will all help the salmon cakes stay together.
If you need an egg-free option, you can use 1 tbsp of ground flaxseed + 3 tbsp of water. Mix the flaxseed and water together in a small bowl and let sit for 5 minutes to thicken. Add it to the salmon mixture in place of the egg. A store-bought egg replacer will work, too.
The salmon patties are cooked when they’re firm to the touch and golden brown on both sides. Insert a toothpick into the center; if it comes out clean, they’re done!
Yes, salmon patties are a healthy option for dinner! Salmon is a good source of protein and healthy omega-3 fatty acids.
More Fish Recipes
- Fish Tacos With Jalapeno Mango Slaw
- One-Pan Baked Salmon and Asparagus
- Asian Salmon Recipe
- Cream Cheese & Smoked Salmon Toast
- 1 14.75oz can salmon drained
- 2 scallions thinly sliced
- 1 tbsp fresh dill chopped
- ½ cup panko breadcrumbs
- ¼ cup mayonnaise
- 1 tbsp lemon juice
- 1 tbsp dijon
- 1 large egg beaten
- kosher salt & black pepper to taste
- olive oil for cooking
- dill sauce
- For the salmon patties, combine all the ingredients in a large mixing bowl and stir to combine. Season with salt and pepper and mix well until incorporated.
- Form into 5-6 evenly sized patties. Heat 2 tbsp of olive oil in a medium-sized sauté pan until hot. Cook patties, 3-4 minutes per side, or until golden brown and crispy. Remove to a plate lined with a paper towel to drain.