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Salmon Patties

These classic and easy salmon patties are a game-changer! This salmon patties recipe turns humble canned salmon (or fresh salmon) into a flavorful, crispy meal that everyone will devour.

This recipe shows you how to make salmon patties that are wonderfully tender on the inside with a perfectly crispy coating. Using simple pantry staples, you can create a comforting, budget-friendly meal that’s ideal for any busy weeknight. These versatile salmon cakes are fantastic served as an appetizer with a dipping sauce, on a fresh salad, or as salmon burgers (sliders).

Prep Time

15 minutes

Cook Time

10-15 minutes

Total Time

30 minutes

Servings

4 servings

Table of Contents

Recipe Ingredients

  • 2 – 5 oz. cans of salmon, drained
  • 1 teaspoon dry minced onion
  • 1 Tablespoon chopped fresh parsley
  • 1 teaspoon lemon juice
  • Black pepper, to taste
  • 2 Tablespoons sour cream
  • 1 large egg
  • 1/4 cup bread crumbs
  • 2 Tablespoons olive oil
  • Optional: chili flakes, aioli, and/or lemon wedges for serving

Ingredient Notes

  • Salmon: You can use cooked and flaked fresh salmon, canned pink salmon, or wild-caught salmon in packets. Just make sure you have about 10 oz total. If using canned salmon, drain it thoroughly.
  • Dry Minced Onion: Provides a mild onion flavor without the bite of raw onion. 1 tablespoon of finely chopped fresh onion can be used instead.
  • Chopped Fresh Parsley: For freshness and brightness. Fresh dill or chives work well, as does 1 teaspoon of dried parsley.
  • Lemon Juice: Cuts the richness of the salmon with a bright acidity. Freshly squeezed is recommended for the best flavor.
  • Black Pepper: Boosts the overall flavor; freshly ground is ideal.
  • Sour Cream: Provides moisture and a rich texture. Plain yogurt, mayo, or tartar sauce are good substitutes.
  • Large Egg: This is the binder that helps the patties stay together.
  • Bread Crumbs: Gives the patties structure and helps them get crispy. Panko will yield the crispiest result.
  • Olive Oil: Recommended for pan-frying due to its flavor, which helps create a crispy exterior. You can use another high-smoke-point oil (like avocado oil) if needed.
  • Optional Ingredients: Add chili flakes for heat, serve with aioli for dipping, and offer lemon wedges for a final burst of citrus.

Step-by-Step Instructions

1. In a large bowl combine salmon, onion, parsley, lemon juice and black pepper.

2. Stir in sour cream, egg and bread crumbs.

3. Shape into 4 patties.

4. Cook your patties. For the best crispy salmon patties, pan-fry them in olive oil. However, baking or air frying are healthier alternatives.

  • Skillet: Heat oil in a skillet over medium heat and cook cakes for about 4 minutes on each side, or until lightly browned, turning gently. 
  • Oven: Preheat your oven to 425°F, line a baking sheet with parchment or aluminum foil, and cook for 10-15 minutes (flipping halfway through) until crisp on the exterior and warm throughout.
  • Air Fryer: Brush both sides of each patty with olive oil, then place in your basket and air fry on 400°F for about 10 minutes.

4. Serve topped with optional chili flakes and with your favorite dip.

Recipe Tips and Variations

Flavor Boosters:

  • Spicy: Add a pinch of cayenne or a dash of hot sauce.
  • Zesty: Include 1 teaspoon of lemon zest for more citrus flavor.
  • Herby: Try fresh dill, chives, or oregano.

Texture Tweaks:

  • Extra Crispy: Use panko bread crumbs for the crunchiest exterior.
  • Chunky: Fold in finely chopped celery, bell peppers, or red onion.

Make it a Meal:

  • Brunch: Serve as a “Salmon Benedict” with a poached egg and hollandaise.
  • Lunch: Make salmon patty melts with cheese on toasted bread.
  • Salad: Crumble cooked patties over greens.

Dietary Adaptations:

  • Gluten-Free: Use GF-friendly bread crumbs or almond flour.
  • Keto-Friendly: Use almond flour instead of bread crumbs.

Storage:

  • Refrigerate: Store cooked patties in an airtight container in the fridge for up to 3 days.
  • Freeze: Freeze cooked patties for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating:

  • Skillet: Reheat over medium heat until warmed.
  • Oven: Bake at 350°F for 10-15 minutes.
  • Air Fryer: Reheat at 375°F for 5-7 minutes.

Frequently Asked Questions

What goes into salmon patties?

The best salmon patties typically include canned salmon, bread crumbs, egg, and mayonnaise. Common seasonings are onion, parsley, and lemon juice. You can also add other ingredients like bell peppers, capers, or Dijon mustard for extra flavor.

What are some common mistakes when making salmon patties?

A common mistake is not draining the canned salmon well enough, which can make the patties fall apart. Another issue is not using enough bread crumbs to bind the mixture. Failing to chill the patties for about 30 minutes before cooking can also cause them to fall apart.

How do I keep my salmon patties from falling apart?

To keep salmon patties from falling apart, make sure the canned salmon is drained very well and flaked properly. Use enough bread crumbs to bind the mixture. Chilling the patties for about 30 minutes before you cook them also helps them hold their shape.

Can I use canned salmon instead of fresh for patties?

Yes, you can use canned salmon for patties. The recipe notes mention that you can use cooked and flaked fresh salmon, canned pink salmon, or salmon in packets. Just make sure you use about 10 ounces total.

Can I cook salmon patties in an air fryer?

Yes, air frying is listed as a healthier alternative for cooking salmon patties. You should brush both sides of each patty with olive oil. Then, place them in the basket and air fry at 400°F for about 10 minutes.

How do I make salmon patties with canned salmon?

To make salmon patties with canned salmon, simply drain and flake the salmon, then combine it with bread crumbs, egg, and your desired seasonings. Shape the mixture into patties and cook them in a skillet with olive oil until golden brown and cooked through.

Can you make baked salmon patties ahead of time?

Yes, you can prepare the salmon patty mixture ahead of time and store it in the refrigerator for up to 24 hours before cooking. This allows the flavors to meld and saves time on the day of serving.

Nutrition Facts

Serving Size: 95g | Calories: 200 | Total Fat: 12g (16% DV) | Saturated Fat: 2.5g (13% DV) | Trans Fat: 0g |Cholesterol: 100mg (33% DV) | Sodium: 290mg (13% DV) | Total Carbohydrate: 7g (2% DV) | Dietary Fiber: <1g (2% DV) | Total Sugar: <1g, Includes 0g Added Sugar (0% DV) | Protein: 17g | Vitamin D: 8.3mcg (40% DV) | Calcium: 70mg (6% DV) | Iron: 1.1mg (6% DV) | Potassium: 250mg (6% DV)

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