Salmon Patties are a fun way to get your seafood fix in.
Flaky salmon is tossed with sweet onions, fresh herbs, breadcrumbs, and spices, then fried until golden and crisp!
Serve them with your favorite dip, tartar sauce, or just enjoy them as is!
Ingredients for Salmon Patties
- Salmon – Use either canned salmon for a quick meal or leftover cooked fresh salmon.
- Seasonings – This simple recipe uses a few basic seasonings, including old bay seasoning, fresh dill, and parsley. Lemon juice and lemon zest add a bit of freshness. Switch up the flavor by adding a little Dijon mustard, garlic powder, or onion powder.
- Breadcrumbs – These help bind the patties and make a nice crispy outside. Replace them with crushed saltine crackers or almond flour.
Serve this salmon patty recipe with a fresh green salad or an easy potato salad for an easy dinner-time meal.
How To Make Salmon Patties
It doesn’t take long to make these little patties of joy.
- Soften the onions in butter and then gently combine all ingredients per the recipe below.
- Form salmon cakes and chill.
- Fry the salmon patties in a large skillet until they are golden on both sides.
- Serve with tartar sauce or top with creamed peas.
Just like in my favorite crab cakes recipe, the chilling steps are essential to help these salmon patties hold together… this is the perfect time to put together your tartar sauce or remoulade sauce.
Leftovers
Leftover salmon patties can be stored in an airtight container in the fridge for up to 3 to 4 days. They can also be frozen for up to 2 to 3 months.
- Reheating Leftovers:
- Stovetop: Heat a skillet over medium heat. Add a small amount of oil or butter to prevent sticking. Place the salmon patties in the skillet and cook for about 2-3 mins on each side, or until they are heated through and have a crispy exterior.
- Oven: Preheat oven to 350°F. Place the salmon patties on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, or until they are heated through and have a crispy exterior.
So Many Ways to Salmon!
Did you make these Salmon Patties? Be sure to leave a rating and a comment below!
Easy Salmon Patties
Equipment
Ingredients
- 2 tablespoons butter
- ½ cup onion finely diced
- 2 cans salmon 6 ounces each, or 2-3 cups leftover flaked salmon
- 1 cup breadcrumbs divided
- 1 teaspoon old bay seasoning
- 2 eggs
- 1 lemon juiced and zested
- 2 tablespoons fresh dill chopped
- 2 tablespoons parsley chopped
- 2 tablespoons olive oil
Instructions
- Melt butter in pan and cook onion until softed, about 3-4 minutes. Cool.
- In a bowl, combine drained salmon, ½ cup breadcrumbs, old bay seasoning, eggs, lemon, dill, and parsley. Add cooked onions and mix.
- Refrigerate mixture 15 minutes. Remove from fridge and form salmon mixture into patties.
- Place 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).
- Preheat skillet or cast iron pan over medium heat. Add olive oil to pan and cook salmon patties until golden.
- Serve with tartar sauce and additional herbs if desired.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Fish, Lunch, Seafood
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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!