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Salmon Patties are crispy and golden-brown on the outside, flaky and tender inside. With fresh herbs and budget-friendly canned salmon, this flavorful recipe for Salmon Cakes is easy to make and ready in just 20 minutes!
Want more salmon recipes? Try my Honey Garlic Salmon next.
Why We Love This Recipe
- Budget-Friendly – Canned salmon is a great way to cut the cost of getting healthy salmon into your diet.
- 20 Minute Meal – This easy salmon patty recipe takes minutes to make.
- Easy Pantry Recipe – Most of the ingredients in this recipe are things you can keep on hand in your pantry or fridge.
RECIPE WALK-THROUGH
How To Make Salmon Patties
See the recipe card below for full, detailed instructions
- Start with canned salmon – I prefer to use the skinless and boneless kind, but as long as you get about 15 ounces, you can use any kind of salmon you like.
- Add fresh ingredients like dill, parsley, green onions, and lemon, along with binders like breadcrumbs, egg, and mayonnaise.
- Mix the ingredients together. I prefer to mix the ingredients with my hands to get them really well combined, then use an ice cream scoop for portioning so each salmon patty is about the same size, and use my hands to form the patties.
- Fry them up in a skillet until golden brown, and serve!
Serving Suggestions
Salmon Patties are best served with homemade tartar sauce (you can always use store-bought, but I love the flavor of my homemade version, and it’s so easy to make!)
Serve them alongside Garlic Roasted Baby Potatoes or Baked French Fries and some vegetables like my easy Frozen Vegetables, Garlic Green Beans, or Arugula Salad.
Storage Tips
The Best Way to Store Leftovers
Store Salmon Patties in an airtight container in the refrigerator for up to 3-4 days.
Reheat them in a skillet or air fryer until hot. You can microwave them, but they will lose their crispy exterior.
Recipe Tips
- Mixing the Ingredients – I prefer to mix the ingredients with my hands to get them really well combined. Then I use an ice cream scoop for even portioning and form the patties with my hands.
- Canned Salmon – This is a great budget-friendly way to eat salmon. You can stock up on cans of salmon and keep them on hand for future dinners.
- Fresh vs. Dried Herbs – I prefer using fresh herbs in this recipe because they pack a delicious punch of flavor! If you don’t have fresh dill on hand, you can use dried; just swap 1 tablespoon of fresh dill for 1 teaspoon of dried dill.
- Adjust As Needed – If the mixture is too moist to hold the patty shape, add more bread crumbs. If it is too dry, add an extra tablespoon of mayo.
- Dipping Sauce – Don’t skip the sauce! I love tartar sauce or garlic aioli with my salmon cakes, but you can also serve them with ketchup (perfect for picky eaters!)
More Salmon Recipes
- Easy Baked Salmon with Honey Garlic Butter
- Baked Teriyaki Salmon Lettuce Wraps
- Crunchy Ramen Noodle Salad with Salmon
- Salmon Bowls
- Pan Seared Salmon with Honey Dijon Butter
Salmon Patties
Ingredients
- 3 (5 ounce) Cans of salmon skinless and boneless (aff)
- 2 Green onions thinly sliced
- 1 tablespoon Fresh dill chopped
- 1/4 cup Minced fresh parsley
- ¾ cup Panko breadcrumbs
- 1 Egg lightly beaten
- 3 tablespoons Mayonnaise
- 1 tablespoon Lemon juice
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Garlic salt
- ¼ teaspoon Black pepper
- 1 tablespoon Canola oil
- 1 tablespoon Butter
Instructions
- In a large mixing bowl, combine all ingredients except oil and butter. Stir to combine and then with your hands, form patties. Use an ice cream scoop (aff) for easy portioning. Flatten them into ½” patties. (Should make about 8-10 patties)
- Heat the butter and oil in a large skillet over medium-medium low heat. Add some of the patties to the hot skillet (don’t crowd the pan – you want at least an inch between patties). It it seems like the patties are browning too quickly, reduce the heat. Cook 3-4 minutes per side, or until golden and crispy on both sides. Transfer to a paper towel lined plate to drain. Repeat until all patties are cooked through.
- Serve with homemade tartar sauce and lemon wedges on the side.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
How can these be made gluten free? Thoughts on that?
I wish I had some suggestions but I don’t use gluten free products. The breadcrumbs are necessary for binding the patties together.
I used canned red salmon. I also added some chopped red bell pepper which I sautéed with the onion prior to adding it to the salmon mixture. The patties were delicious……a big hit in our house! Thanks for posting the recipe.
You are so welcome Caroline! Love the feedback Caroline, thanks for stopping by.
Should I drain the cans of salmon?
Yes, drain them.
Receipe sounds delicious. Can you suggest a brand of canned salmon to use?( boneless, skinless)? What measurements would you use if you had to use dry herbs? Thanks 😊
For dry herbs, you will use half of what it calls for with fresh herbs. As for canned salmon, there aren’t a ton of options, so I’d read the cans of what’s available and buy whichever one sounds the best to you.
This is the second time I’ve made these…so good. I decided to add seasoned bread crumbs to the plain ones. I used gluten-free bread crumbs, btw & that worked fine. I’m wondering if regular vs. Panko crumbs might help hold them together better. ?? Anyway, we put a little dollop of tartar sauce & a squeeze of lemon on each one. They were yummy😋
HiBeth, sure if you find that they aren’t holding together for you, try plain breadcrumbs.
Just wanted to say this recipe is a constant staple in my house. My husband grew up hating salmon patties and I was never a fan BUT these are so good!!! He even requests them! I can’t always get them to hold together well but we don’t mind. They’re even great broken up on top of spinach salad.
Awesome feedback Jayne! Thanks for stopping by.
I added extra of all the flavoring ingredients and was surprised how bland they were. I also dusted the outside with cornmeal for additional crispiness which required a lot more oil for frying, and that turned out well. They are good, just not great.
Hi Jim, I think they’re wonderful as is, but I don’t dust with cornmeal, which obviously can alter the flavor. Give them a try without it and tell me what you think.
Thank you so much, Kristin. I truly appreciate your reply. I look forward to making your recipe using water-packed tuna. Jojo
Hello – your salmon patties look delicious. My husband regrettably doesn’t like salmon. I was wondering if your recipe might work using canned tuna instead of salmon. Would the rest of the ingredients work with tuna? Thank you very much for any advice.
Hi Jojo, I think tuna would work great. Just be sure to drain it really well. Also I would use a water packed tuna.
I really enjoyed these, and I’m actually considering using tarter sauce instead of mayo the next time I make these to see if it zips it up a bit.
Great feedback Greg! Thanks for stopping by.
I have never left a comment on any recipe I
have found while making them off the internet. I try a lot of different ones from A to Z. This one just blew me away. I altered it a bit for my taste before adding the egg. Used dried dill for mine because I did not have any as it is rather seasonal here. Make it. Is is gol darn good and easy too
Awesome feedback Ralph! Thank you so much for stopping by.
Can I make them ahead of time and cook them later that evening?
Sure! Just keep them in a tightly sealed container in the refrigerator. I’d set them out 15 minutes prior to cooking so they aren’t cold going into the pan.
Wow! I made these for my family today for the first time and they just loved them. This recipe is a keeper for sure. I will be making them again..
Nice! Thanks for stopping by Lisa.
I rarely comment BUT Kristen THESE ARE SOOOOOO GOOOD. THANK you for sharing this along with your tartar sauce ohhhhh yummy!
You are so welcome Emi! Thank you for stopping by.