Salmon Patties

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!

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.

eggs , lemon , oil , onion , salmon , old bay seasoning , butter , dill , bread crumbs , and parsley with labels to make Salmon Patties

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.

adding ingredients together in bowl to make Salmon Patties

mixed ingredients in bowl to make Salmon Patties

Variations

Add some finely chopped celery, shredded potatoes, red bell peppers, or sliced green onions to the mixture.

Double-check for any bones that might have been missed when your salmon was filleted.

stack of Salmon Patties on a plate with sauce on top

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!

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Seasoned salmon patties coated with breadcrumbs turn crispy on the outside while staying tender and flavorful inside.

Prep Time 15 minutes

Cook Time 15 minutes

Rest Time 35 minutes

Total Time 1 hour 5 minutes

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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.

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 provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer

Cuisine American

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