Salmon Patties

Looking for an easy seafood dinner that comes together with everyday ingredients? These Salmon Patties are a delicious combination of flaky salmon, crispy breadcrumbs, fresh herbs, aromatic onion and garlic, and a creamy touch of mayonnaise and Dijon mustard.

Pan-seared until beautifully golden, the patties have a crisp outside and tender center. A little lemon adds freshness, while optional paprika or cayenne lets you customize the flavor. They make a simple and delicious meal for busy evenings, casual lunches, or weekend brunch.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

Base & Binders

14–15 ounces well-drained canned salmon, or cooked fresh salmon flaked into small pieces

1–2 large eggs

½ cup Panko or regular breadcrumbs

Aromatics & Fresh Herbs

¼–½ cup finely diced yellow onion, green onions, or shallots

¼ cup finely minced fresh parsley or fresh dill

1 garlic clove, minced, or a dash of garlic powder

Flavor Enhancers

2 tablespoons mayonnaise

1 tablespoon Dijon mustard

1 teaspoon fresh lemon juice or lemon zest

Salt, to taste

Freshly ground black pepper, to taste

Old Bay seasoning, optional

Sweet paprika, optional

Cayenne pepper, optional

For Frying

2–3 tablespoons olive oil, avocado oil, or butter

Instructions

Prepare the Salmon

If using canned salmon, drain it very well and gently flake it into a large mixing bowl. Remove any large bones or skin if desired, although soft edible bones can be left in if preferred.

If using fresh salmon, cook it until fully done, allow it to cool slightly, and flake it into small pieces. Avoid making the salmon too fine because small flakes give the patties a pleasant texture.

Mix the Patty Ingredients

Add the eggs, breadcrumbs, finely diced onion, fresh parsley or dill, and minced garlic to the salmon.

Add the mayonnaise, Dijon mustard, lemon juice or zest, salt, black pepper, and any optional seasonings you prefer. Mix gently until everything is evenly combined.

The mixture should hold together when pressed. If it seems too wet, add a small amount of extra breadcrumbs. If it seems too dry, a small spoonful of mayonnaise can help bring it together.

Shape the Patties

Divide the mixture into approximately 8 portions for smaller patties or 4 portions for larger patties. Shape each portion into a round patty about ½-inch thick.

Press the mixture firmly enough to hold its shape, but avoid compacting it too much. Place the formed patties on a plate or parchment-lined tray.

For easier handling, refrigerate the shaped patties for about 15–20 minutes before cooking. This brief chilling time helps them firm up and reduces the chance of breaking during frying.

Pan-Sear Until Golden

Heat the olive oil, avocado oil, or butter in a large skillet over medium heat.

Once the pan is hot, carefully place the salmon patties into the skillet, leaving enough space between them so they brown rather than steam.

Cook for approximately 4–5 minutes on the first side, or until deeply golden and crisp. Carefully flip the patties and cook for another 4–5 minutes until the second side is golden and the patties are heated through.

If the patties brown too quickly, lower the heat slightly so the exterior does not burn before the center is warm.

Rest and Serve

Transfer the cooked patties to a plate lined with paper towels to absorb excess oil. Allow them to rest for a minute or two before serving.

Garnish with fresh parsley or dill and a small squeeze of lemon if desired. Serve warm with your favorite dipping sauce or side dishes.

Tips

Drain the Salmon Well

Excess liquid can make the mixture too soft and difficult to shape. Press or drain the canned salmon thoroughly before mixing.

Do Not Overmix

Gently combine the ingredients until they are evenly distributed. Overmixing can make the patties dense instead of light and tender.

Chill Before Frying

A short rest in the refrigerator helps the patties hold their shape and makes flipping them easier.

Use the Right Heat

Medium heat works well for achieving a crisp exterior while allowing the center to heat through without burning the breadcrumbs.

Adjust the Mixture

Different salmon brands and egg sizes can affect the consistency. Add breadcrumbs gradually if the mixture feels too loose.

Flip Carefully

Use a wide, thin spatula and wait until the first side is properly browned before turning the patties. This helps prevent cracking.

Variations

Add Fresh Dill

Fresh dill gives the patties a bright, classic seafood flavor that pairs beautifully with lemon.

Make Them Spicy

Add cayenne pepper, red pepper flakes, or a little hot sauce to the mixture for extra heat.

Try Old Bay Seasoning

A small amount of Old Bay can add a flavorful blend of herbs and spices that works especially well with salmon.

Use Different Binders

Panko, regular breadcrumbs, crushed saltine crackers, or cornmeal can all provide structure and a crisp exterior.

Add More Vegetables

Finely diced bell pepper, celery, or green onion can add additional texture and flavor. Make sure vegetables are finely chopped so the patties hold together properly.

Make Mini Patties

Shape the mixture into smaller patties and serve them as appetizers with a creamy dipping sauce or lemon wedges.

Q&A

Can I use fresh salmon instead of canned salmon?

Yes. Cook the fresh salmon until fully done, cool it slightly, and flake it into small pieces before combining it with the other ingredients.

Why are my salmon patties falling apart?

The mixture may contain too much moisture or not enough binder. Make sure the salmon is well drained and add a little extra breadcrumbs if necessary. Chilling the shaped patties can also help.

Can I make salmon patties without eggs?

Eggs help bind the ingredients, but you can experiment with alternatives such as a small amount of mayonnaise combined with additional breadcrumbs. The texture may be slightly different.

Can I bake these instead of frying them?

Yes. Arrange the patties on a lightly greased baking sheet and bake until golden and heated through, flipping carefully halfway through cooking.

Can I use crushed crackers instead of breadcrumbs?

Absolutely. Finely crushed saltine crackers are a traditional and convenient alternative to breadcrumbs.

How do I store leftover salmon patties?

Place cooled patties in an airtight container and refrigerate. They are best enjoyed within a few days and can be reheated in a skillet, oven, or air fryer.

Can I freeze salmon patties?

Yes. Shape the uncooked patties and freeze them in a single layer until firm. Transfer them to a freezer-safe container or bag and cook from thawed or according to your preferred method.

What should I serve with salmon patties?

Try them with lemon wedges, tartar sauce, garlic aioli, coleslaw, green salad, roasted potatoes, steamed vegetables, or rice.

Nutrition

Approximate nutrition per serving, based on 4 servings:

Calories: 385 kcal
Protein: 29 g
Carbohydrates: 17 g
Fat: 23 g
Fiber: 1 g
Sugar: 2 g
Sodium: 690 mg
Calcium: 220 mg

Nutrition values are estimates and can vary depending on the salmon, mayonnaise, breadcrumbs, oil, and seasonings used.

Conclusion

These Salmon Patties are a flavorful, practical recipe that turns canned or leftover cooked salmon into a golden, satisfying dish. With crispy breadcrumbs on the outside and a tender, well-seasoned center, they are easy to customize with your favorite herbs and spices.

Pair them with a fresh salad, roasted vegetables, potatoes, or a creamy dipping sauce for a complete meal that is both comforting and simple to prepare.