Salmon Patties

These delicious salmon patties come together quickly and easily and are perfect for easy weeknight dinners. Ready to serve in less than 20 minutes, these wonderfully seasoned fish cakes are a real treat!

When it comes to weeknight dinners, I’m all about easy! These salmon patties are so simple to make but loaded with flavor. Made with pantry staple ingredients, they are loaded with protein and make for a great healthy family meal. Top them with some tartar sauce, and they are seriously the best salmon patties ever.

Perfect to serve with fresh salads, sauteed veggies or potatoes. Try them with my broccoli salad, green beans, or baked potato slices.

Why This Recipe Works

• Using egg, breadcrumbs and mayo binds all ingredients together and the patties don’t fall apart.
• Cooking the salmon fish cakes over medium heat ensures that they cook to a golden color without burning too quickly on the outside.
• These patties have the best flavor – we use a little bit of Dijon mustard, lemon juice, garlic powder, grated onion, and chopped fresh parsley.
• The best sauce for salmon patties is tartar sauce. They taste great on their own but serving them with a sauce takes them over the top.

Ingredients For Salmon Patties

• Salmon (cooked or canned)
• Egg
• Onion
• Breadcrumbs
• Dijon Mustard
• Mayonnaise
• Parsley
• Lemon Juice
• Garlic Powder
• Salt and Pepper

How To Make Salmon Patties

• Mix cooked salmon, egg, mustard, mayo, onion, breadcrumbs, parsley, lemon juice, garlic powder, salt, and black pepper in a large mixing bowl. Using a ¼ cup measuring cup, portion the salmon mixture and form them into 8 evenly sized patties.
• Heat olive oil in a large skillet over medium heat. When the oil is hot, add salmon patties to the skillet and cook them in batches for about 3-4 minutes per side until golden brown. Using a fish spatula carefully lift each patty and flip it over. Cook for another 3-4 minutes, or until golden and crispy. Transfer the cooked salmon patties to a plate lined with a paper towel.
• Serve them with tartar sauce and lemon wedges for squeezing.

Can You Use Canned Salmon?

I do like to use fresh salmon for these fish cakes, but you absolutely can use canned salmon. This salmon patty recipe uses pantry staple ingredients, so if you don’t have fresh salmon you can still enjoy these!

Can You Make Them Ahead Of Time?

You can make the mixture a day or two ahead of time and keep it covered in the fridge. You can also form the patties and keep those covered for a couple of hours before you are ready to cook them. This is a great meal prep recipe and an easy weeknight dinner! You can assemble the patties in advance and just cook them on the cooktop in 10 minutes when you come home from work.

Cooked patties will keep well in the fridge for up to 3 days. Heat them through in the oven to serve.

Can You Freeze Them?

After you form the patties and before frying them, place them on a baking sheet and freeze them for 24 hours until firm. Wrap each salmon patty in plastic wrap and store them in a freezer-safe ziplock bag or container. You can use the salmon patties within 3 months. To use, thaw, and proceed with cooking instructions.

Do They Taste Fishy?

I like to use Atlantic salmon in these salmon cakes, which has a delicate and more mild flavor. These patties aren’t overly fishy as they are seasoned with other ingredients like fresh lemon and parsley. I’d bet, even those that aren’t keen on fish will love these healthy salmon patties!

What to Serve with Salmon Patties

I always serve salmon patties with lemon wedges and tartar sauce or mayonnaise. As a side dish, you can add a simple cucumber salad, three-bean salad, sweet potato fries, or a classic coleslaw. For more side dish inspiration, check out my easy side dish recipes.

Recipe Notes and Tips

• Use fresh ingredients whenever possible. Fresh salmon, herbs, and aromatics have the best flavor.
• Cook the salmon patties in a pre-heated pan. It should be on medium-high heat, too hot and the outsides will burn and the middle won’t be cooked through.
• Use a large fish spatula to easily turn the salmon patties without them falling apart.
• To prevent them from falling apart, cook them long enough on the first side until they are golden brown before flipping them over. After you slide a fish spatula under the patty, gently hold the top with two fingers while you flip them over.
• Make them gluten-free by using gluten-free breadcrumbs.
• Take care not to overcook the patties. They should be golden brown on each side.
• You can substitute with other seafood – for example, you can also use canned tuna or cod, or even lump crab meat to make crab cakes.

More Easy Salmon Recipes

If you love these easy salmon patties, you will also enjoy these salmon recipes:

• Blackened Salmon Tacos
• Smoked Salmon Crostini
• Salmon and Quinoa Kale Salad
• Honey Sriracha Salmon

5 from 6 votes

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Salmon Patties

These delicious salmon patties come together quickly and easily and are perfect for easy weeknight dinners. Ready to serve in less than 20 minutes, these wonderfully seasoned fish cakes are real treat!

Cook ModePrevent your screen from going dark

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 8 patties

Calories 161kcal

AUTHOR Neli Howard | Delicious Meets Healthy

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INGREDIENTS

• ▢ 1 lb salmon, or 15 oz canned boneless salmon, cut in small chunks
• ▢ 1 egg
• ▢ 2 teaspoon Dijon mustard
• ▢ 2 Tablespoon mayo
• ▢ ½ cup grated onion
• ▢ ½ cup breadcrumbs
• ▢ 2 Tablespoon fresh chopped parsley
• ▢ 1 Tablespoon lemon juice, juice of half lemon
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ 1-2 Tablespoon olive oil
• ▢ Lemon wedges

INSTRUCTIONS

• Mix cooked salmon, egg, mustard, mayo, onion, breadcrumbs, parsley, lemon juice, garlic powder, salt and black pepper in a large mixing bowl. Using a ¼ cup measuring cup, portion the salmon mixture and form them into 8 evenly sized patties.
• Heat olive oil in a large skillet over medium heat. When the oil is hot, add salmon patties to the skillet and cook them in batches for about 3-4 minutes per side until golden brown. Using a fish spatula carefully lift each patty and flip it over. Cook for another 3-4 minutes, or until golden and crispy. Transfer the cooked salmon patties to a plate lined with a paper towel.
• Serve them with tartar sauce and lemon wedges for squeezing.

TIPS & NOTES

• Use fresh ingredients whenever possible. Fresh salmon, herbs, and aromatics have the best flavor.
• Cook the salmon patties in a pre-heated pan. It should be on medium-high heat, too hot and the outsides will burn and the middle won’t be cooked through.
• Use a large fish spatula to easily turn the salmon patties without them falling apart.
• To prevent them from falling apart, cook them long enough on the first side until they are golden brown before flipping them over. After you slide a fish spatula under the patty, gently hold the top with two fingers while you flip them over.
• Make them gluten-free by using gluten-free breadcrumbs.
• Take care not to overcook the patties. They should be golden brown on each side.
• You can substitute with other seafood – for example, you can also use canned tuna or cod, or even lump crab meat to make crab cakes.

NUTRITION

Calories: 161kcal | Carbohydrates: 6g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 53mg | Sodium: 411mg | Potassium: 323mg | Fiber: 1g | Sugar: 1g | Vitamin A: 137IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg

Course Main Course

Cuisine American

Keyword salmon cakes, salmon patties