Would you like to save this?
We'll email this post to you, so you can come back to it later!
Salmon Patties Recipe
Looking for a simple, healthy seafood meal? This Salmon Patties Recipe is pan-fried to golden perfection, loaded with protein and Omega-3s, and ready in under 30 minutes—perfect for busy weeknights or casual brunches.
A salmon patty is basically a little homemade fish cake—soft inside, crisp outside, and bursting with fresh flavor. Born from coastal kitchens and canned-salmon scrambles, my twist uses both pantry staples and garden-fresh herbs. I love serving these patties in spring when parsley is at its peak, but honestly, they’re just as welcome any season. Whether you’re craving a quick protein boost or a light, homemade meal, these patties hit the spot without compromise.
Why You’ll Love This Salmon Patties Recipe
• Ready in under 30 minutes—no lengthy prep required
• Zero fancy gadgets—just a mixing bowl and skillet
• Perfectly pan-fried crust with a tender, flaky interior
• Uses fresh or canned salmon for ultimate flexibility
• Packed with Omega-3s and lean protein for a healthy boost
• Simple ingredients you likely have on hand
• Family-friendly—kids and grown-ups alike adore them
• Great for meal prep or freezer-friendly lunches
• Customizable spice level—mild to zesty in a pinch
• Tastes just like your favorite seafood spot, but homemade
Ingredients for Salmon Patties Recipe
• 1 lb fresh salmon fillet, skinless & boneless (or two 14.75 oz cans wild salmon, drained)
• 1 large egg, beaten (or 3 tbsp plain Greek yogurt for extra tenderness)
• ½ cup plain breadcrumbs (panko or whole-wheat; gluten-free option: almond meal)
• 2 Tbsp finely chopped red or sweet onion (white onion is fine, too)
• ¼ cup chopped fresh parsley (flat-leaf for best flavor)
• 1 Tbsp Dijon mustard (sub: spicy brown mustard or yellow mustard)
• 1 tsp Old Bay seasoning (optional, but love that hint of celery salt)
• ½ tsp garlic powder (fresh minced garlic works—just use 1 clove)
• ¼ tsp freshly ground black pepper
• 2 Tbsp extra-virgin olive oil (for pan-frying; sub: light olive oil or avocado oil)
• Lemon wedges and chopped chives, for serving
Tip: If your mixture feels too wet, sprinkle in a bit more panko. Whole-milk Greek yogurt brings creaminess if you skip the egg.
Directions for Salmon Patties Recipe
1. Prep the salmon.
If using fresh fillet, place it in a shallow pan with ¼ cup water, cover, and poach over medium heat 5–6 minutes until opaque—then flake with a fork. If you grabbed canned salmon, just drain thoroughly and break apart.
-
Mix the filling.
In a roomy bowl, combine flaked salmon, beaten egg (or yogurt), breadcrumbs, onion, parsley, mustard, Old Bay, garlic powder, and pepper. Stir gently—overmixing can make patties dense. -
Shape and chill.
Form six equal-sized patties, about ¾ inch thick. Place them on a parchment-lined tray and refrigerate 10 minutes—that breathes life into the crust later. -
Heat the skillet.
Warm olive oil over medium heat in a sturdy skillet. Let it shimmer but not smoke—this gives you an even, golden crust. -
Pan-fry until golden.
Add patties without crowding. Cook 4 minutes per side, gently pressing with a spatula once so they sizzle evenly. If edges brown too fast, lower heat slightly. -
Serve hot.
Transfer to a plate lined with paper towel. Serve with lemon wedges, and sprinkle chives over top. These patties are fantastic in a bun, atop greens, or alongside roasted veggies.
Servings & Timing
• Yield: 6 patties (serves 3–4)
• Prep Time: 15 minutes
• Chill Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes
Variations
– Spicy Sriracha twist: stir in 1 tsp sriracha and a pinch of cayenne.
– Mediterranean style: mix in 2 Tbsp chopped kalamata olives and 1 tsp dried oregano.
– Gluten-free: swap breadcrumbs for almond meal or crushed rice crackers.
– Lemon-dill delight: fold in 1 Tbsp lemon zest and 1 Tbsp minced fresh dill.
– Tex-Mex flair: add 1 Tbsp chopped jalapeño and ½ tsp ground cumin.
– Greek yogurt slaw: top patties with a cucumber-dill yogurt sauce for a refreshing finish.
Storage & Reheating
Refrigerate cooled patties in an airtight container up to 3 days. For longer life, flash-freeze on a baking sheet then transfer to freezer bags—good for 1 month. To reheat, warm a nonstick skillet over medium, add a light mist of oil, and heat 2–3 minutes per side until warmed through. If you’re short on time, microwave on medium power for about 1 minute, but you’ll lose crispiness. Make-ahead tip: shape raw patties and freeze; cook straight from frozen, adding 1–2 extra minutes per side.
Notes
I learned that a quick chill truly saves your patties from falling apart—and hey, I’ve had my share of flops. A touch more mustard not only binds but brightens flavor, so don’t skip it. If you like a sharper bite, swap parsley for cilantro or add a dash of hot sauce. And here’s something odd: sometimes a sprinkle of sugar in the mix balances the savory notes—just ¼ tsp will do.
FAQs
Q: Can I use canned tuna instead of salmon?
A: Absolutely—you’ll end up with quick tuna patties that taste just as comforting.
Q: My patties fall apart—what gives?
A: Chill for at least 10 minutes before frying and avoid overcrowding the pan.
Q: Are these salmon patties healthy?
A: Yes—rich in Omega-3s, lean protein, and lower in fat than many takeout options.
Q: Can I bake them instead of pan-frying?
A: Bake at 400°F for 15–18 minutes, flipping halfway; they’ll be lighter but still tasty.
Q: How do I make them spicier?
A: Add chili flakes, cayenne, or a swirl of your favorite hot sauce to the mix.
Q: What sides pair well?
A: Think crisp greens, roasted sweet potatoes, or even a tangy slaw.
Q: Can kids eat these?
A: Sure—just go easy on the seasonings and chop onions finely to keep it mild.
Q: Can I freeze raw patties?
A: Yes—freeze on a tray then bag them; cook from frozen, adding a couple of minutes to the frying time.
Conclusion
This Salmon Patties Recipe is a fresh, delicious way to get more seafood on your table—quick, healthy, and totally homemade. Give it a whirl this week, then drop a comment or star rating below so I know how it landed with your crew. Don’t forget to explore my other seafood recipes for more easy, protein-packed meals!
Salmon Patties Recipe
Ingredients
- 1 lb fresh salmon fillet, skinless & boneless (or two 14.75 oz cans wild salmon, drained)
- 1 large egg, beaten (or 3 tbsp plain Greek yogurt)
- 1/2 cup plain breadcrumbs (panko or whole-wheat; gluten-free option: almond meal)
- 2 Tbsp finely chopped red or sweet onion (white onion is fine, too)
- 1/4 cup fresh parsley (flat-leaf for best flavor)
- 1 Tbsp Dijon mustard (sub: spicy brown mustard or yellow mustard)
- 1 tsp Old Bay seasoning (optional)
- 1/2 tsp garlic powder (fresh minced garlic works—just use 1 clove)
- 2 Tbsp extra-virgin olive oil (for pan-frying)
- Lemon wedges and chopped chives for serving
Instructions
- If using fresh fillet, place it in a shallow pan with 1/4 cup of water, cover, and poach over medium heat 5–6 minutes until opaque—then flake with a fork. If you grabbed canned salmon, just drain thoroughly and break apart.
- In a roomy bowl, combine flaked salmon, beaten egg (or yogurt), breadcrumbs, onion, parsley, mustard, Old Bay, garlic powder, and pepper. Stir gently—overmixing can make patties dense.
- Form six equal-sized patties, about 3/4 inch thick. Place them on a parchment-lined tray and refrigerate for 10 minutes.
- Warm olive oil over medium heat in a sturdy skillet. Let it shimmer but not smoke—this gives you an even, golden crust.
- Add patties without crowding. Cook 4 minutes per side, gently pressing with a spatula once so they sizzle evenly. If edges brown too fast, lower heat slightly.
- Transfer to a plate lined with paper towel. Serve with lemon wedges, and sprinkle chives over top. These patties are fantastic in a bun, atop greens, or alongside roasted veggies.
