These salmon patties are great as an appetizer or for dinner.
Use fresh salmon filets or canned flaked salmon and a sprinkle of seasonings. Coat them in breadcrumbs and pan fry them to crispy, golden perfection!
One Bite and You’ll Be ‘Hooked’!
- Difficulty: Easy-to-find ingredients and a few steps are all you need for this recipe.
- Technique: Do not skip the refrigeration time, this gives the breadcrumbs a chance to absorb the moisture so they hold together.
- Prep note: Softening the onion first is recommended for a sweeter, more delicate flavor.
- Budget tip: Other varieties of canned fish, such as tuna, can be used in this recipe.
Ingredient Tips For Salmon Patties
- Salmon – Fresh, flaked salmon or canned salmon can be used. If fresh salmon is used, cook and cool it according to the recipe notes.
- Onion: Onion should be softened and cooled for a milder flavor. Replace onion with ½ teaspoon onion powder if desired.
- Breadcrumbs & Egg: These help bind the filets and hold them together.
- Seasonings: Homemade Old Bay seasoning lets you adjust the ingredients to your liking, but store-bought will work too.
- Herbs: I love fresh dill, but dried ones work as well.
- Lemon: Use a fresh lemon as the rind adds a lot of flavor.
Variations
Add some finely chopped celery, shredded potatoes, red bell peppers, or sliced green onions to the mixture.
Storage and Leftovers
- Keep leftover salmon patties in a covered container in the refrigerator for up to 3 days and reheat them in a dry skillet, the air fryer, or in the oven at 350°F for 10-15 minutes.
- Freeze cooled salmon patties in a single layer, then transfer them to a zippered bag between layers of parchment paper for up to 3 months.
So Many Ways to Salmon!
Did you make these Salmon Patties? Be sure to leave a rating and a comment below!
Salmon Patties
Seasoned salmon patties coated with breadcrumbs turn crispy on the outside while staying tender and flavorful inside.
Equipment
Ingredients
- 2 tablespoons salted butter
- ½ cup finely diced onion
- 12 ounces flaked salmon 2 cans, or 2-3 cups leftover flaked salmon
- 1 cup seasoned bread crumbs divided
- 1 teaspoon Old Bay seasoning
- 2 eggs
- 1 lemon
- 2 tablespoons chopped fresh dill or 1 ½ teaspoons dried dill
- 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
- 2 tablespoons olive oil or as needed
Instructions
- Zest the lemon and juice 1 tablespoon of lemon juice. Cut the remaining lemon into wedges for serving.
- In a small skillet, melt butter over medium heat. Add onion and cook until softened, about 3-4 minutes. Cool.
- In a large bowl combine drained salmon, ½ cup breadcrumbs, old bay seasoning, eggs, 1 teaspoon lemon zest, 1 tablespoon lemon juice, cooled onions, dill, and parsley. Mix well.
- Refrigerate mixture 15 minutes. Remove from fridge and form salmon mixture into 8 patties.
- Place the remaining ½ cup breadcrumbs in a shallow dish. Dip the salmon patties into the breadcrumbs and gently press to adhere. Place in a refrigerator for at least 20 minutes or up to 1 hour (this helps them to hold their shape).
- Heat olive oil in a large skillet or cast iron pan over medium heat. Add salmon patties and cook until golden, about 3-4 minutes on each side. Cook in batches if necessary.
- Serve with tartar sauce and additional herbs if desired.
Notes
To Bake Fresh Salmon Filets: Season salmon filets (about 6oz each) with salt and pepper. Bake, skin side down, at 400°F for 12-14 minutes. Cooking time may vary depending on the thickness of the salmon fillets. Check the salmon early to ensure it doesn’t overcook. Cool completely and flake with a fork before using.
Store leftover salmon patties in a covered container in the fridge for up to 3 days. They can also be frozen for up to 3 months.
Nutrition Information
Calories: 197 | Carbohydrates: 13g | Protein: 14g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 402mg | Potassium: 234mg | Fiber: 1g | Sugar: 2g | Vitamin A: 305IU | Vitamin C: 10mg | Calcium: 165mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer
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My family and I love salmon patties. I usually just wing the recipe, but today I followed yours and had to comment here to say these were the best I’ve ever made!! This recipe is a keeper, and I’ll only make them this way for now on. I’m not sure what put it over the top – maybe the sautéed onions or the old bay. I always use canned salmon, with the bones and skin and all (crush the little bones right in the mix; they’re very good for you!) and I used that here too – one 14.5 can, drained, in place of the two 6 oz cans. A Perfect recipe. Thank you for sharing it!
You’re so welcome Nicole! Thank you for leaving your comment and changes!
Could these be frozen since the recipe makes so many?
These can be frozen after cooking.
What seasoning could you add instead of Old Bay?
You could add a little bit of celery salt and paprika in place of old bay.
These were a bit more effort than the 3 ingredient salmon patties I normally make but they were terrific! I think a smaller lemon would be the only change I would make and that was my own fault for choosing a large one. Thanks very much!
Could these be baked? Thanks..TOM
Hi Tom, for baking instructions follow this salmon croquettes recipe. They should bake in a similar way. Enjoy!
Delicious! I used only 1/2 teaspoon of Old Bay and it was just right. I also used crushed saltines and half bread crumbs. Definitely helps to chill at least prior to forming the patties.
I am so glad you enjoyed this recipe JT!
Pink Salman patties free recipe
Just made these and they are AWESOME! Thanks for sharing!
Yay! So glad you enjoyed them as much as we did!