These easy salmon patties are one of those recipes that make getting dinner on the table feel effortless! They’re golden and crispy on the outside, tender and flavorful on the inside, and made with simple ingredients you probably already have in your kitchen.
The best part? You can make them with either canned salmon or leftover cooked salmon. It’s a delicious way to turn everyday ingredients into something the whole family will enjoy.
I especially love the combination of sautéed onion and red bell pepper. Cooking them first brings out their natural sweetness and adds so much flavor to the patties. Add a little Worcestershire sauce, fresh parsley, and crispy Panko breadcrumbs, and you’ve got a seriously tasty little salmon cake.
Serve them with homemade tartar sauce, a squeeze of lemon, or your favorite side dish. They’re perfect for an easy weeknight dinner, a quick lunch, or even a snack!
Let’s get cooking!
Ingredients for Salmon Patties
Here’s what you’ll need to make these crispy, flavorful salmon patties.
For the Salmon Patties
- Salmon: Canned salmon or leftover cooked salmon both work beautifully. Just make sure it’s boneless and skinless, and drain canned salmon well before using.
- Olive oil: Used for sautéing the vegetables and frying the patties.
- Unsalted butter: Adds a lovely buttery flavor and helps the patties develop a golden crust.
- Yellow onion: Don’t skip sautéing the onion! It softens its sharp flavor and brings a little natural sweetness to the mixture.
- Red bell pepper: Adds color, a little sweetness, and a nice tender bite.
- Panko breadcrumbs: Help bind everything together while giving the patties a light texture.
- Egg: Acts as a binder to help the patties hold their shape while cooking.
- Mayonnaise: Adds moisture and creaminess, keeping the salmon patties tender.
- Worcestershire sauce: A little goes a long way in adding savory, umami flavor.
- Garlic salt: Seasons the mixture and brings everything together. You can also use fine sea salt and garlic powder.
- Black pepper: Adds a gentle kick and balances the flavors.
- Fresh parsley: Brings a pop of freshness and color to every bite.
For the Tartar Sauce (Optional)
If you love a little creamy dipping sauce with your salmon patties, homemade tartar sauce is a wonderful addition!
- Mayonnaise: The creamy base of the sauce.
- Pickles: Add tanginess and a little crunch.
- Lemon juice: Brightens the sauce and balances the richness.
- Dijon mustard: Adds a subtle tang and extra depth.
- Garlic powder: Gives the sauce a gentle garlic flavor.
How to Make Easy Salmon Patties
These salmon patties come together in about 40 minutes, and the process is really simple. We’ll sauté the vegetables first, mix everything together, shape the patties, and pan-fry them until beautifully golden.
1. Sauté the Onion and Bell Pepper
Start by heating 1 tablespoon of olive oil and 1 tablespoon of butter in a medium skillet over medium heat.
Add the finely diced onion and red bell pepper. Cook for 7–9 minutes, stirring occasionally, until the vegetables are softened and lightly golden.
This little step makes a big difference! Sautéing the vegetables first brings out their sweetness and gives the salmon patties a much deeper flavor.
Remove the skillet from the heat and set the vegetables aside.
2. Prepare the Salmon Mixture
Add the flaked salmon to a large mixing bowl.
Stir in the sautéed onion and bell pepper, Panko breadcrumbs, beaten egg, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and chopped parsley.
Mix everything gently until well combined.
You want the mixture to hold together without becoming too compact. If it feels a little dry, don’t worry! You can add a touch more mayonnaise to help bring everything together.
3. Shape the Patties
Using your hands, shape the salmon mixture into patties about 2 inches wide and 1/3 to 1/2 inch thick.
Use approximately a heaping tablespoon of mixture per patty.
Try to keep them relatively even in size so they cook at the same rate.
4. Cook the Salmon Patties
Heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter in a clean nonstick skillet over medium heat.
Once the butter is melted and the pan is hot, carefully arrange the salmon patties in a single layer. Don’t overcrowd the pan; cook in batches if necessary.
Fry for 3–4 minutes per side, until the patties develop a beautiful golden-brown crust and are heated through.
If they’re browning too quickly, simply lower the heat a little. You want that lovely crispy exterior without burning the outside.
Transfer the cooked patties to a paper towel-lined plate while you cook the remaining batches.
5. Serve and Enjoy!
That’s it! Your salmon patties are ready.
Serve them warm with homemade tartar sauce, a little fresh parsley, or a squeeze of lemon.
They’re delicious on their own, but they’re even better alongside roasted vegetables, a fresh salad, rice, or your favorite potatoes.
Helpful Tips for the Best Salmon Patties
- Use leftover salmon: This recipe is a wonderful way to use up leftover cooked salmon. Just flake it before adding it to the mixture.
- Drain canned salmon well: Too much liquid can make the mixture difficult to shape.
- Don’t skip sautéing the vegetables: Cooking the onion and bell pepper first adds sweetness and plenty of flavor.
- Adjust the consistency: If the mixture feels too dry, add a little more mayonnaise. If it’s too wet, mix in extra breadcrumbs until it holds together.
- Chill if needed: If your patties feel too soft to handle, refrigerate them for 15–30 minutes before frying.
- Avoid overcrowding the skillet: Cooking in batches helps the patties brown evenly and develop those delicious crispy edges.
How to Store Leftover Salmon Patties
In the refrigerator: Allow the patties to cool, then transfer them to an airtight container. They’ll keep in the refrigerator for up to 3 days.
In the freezer: You can freeze cooked salmon patties for up to 3 months. Store them in a freezer-safe container or bag, separating layers with parchment paper if needed.
To reheat: Thaw frozen patties in the refrigerator. Reheat in a skillet or air fryer until warmed through. You can also enjoy them cold!
Frequently Asked Questions
Can I use fresh salmon instead of canned salmon?
Absolutely! Fresh salmon works wonderfully in this recipe. Simply cook the salmon first, remove the skin and any bones, then flake it into small pieces before mixing it with the other ingredients.
It’s also a great way to use leftover baked or pan-seared salmon.
How do I keep salmon patties from falling apart?
The key is getting the right consistency. The egg and breadcrumbs help bind everything together, while the mayonnaise adds moisture.
If the mixture feels too loose, add a little more Panko breadcrumbs. You can also refrigerate the shaped patties for 15–30 minutes before cooking to help them hold their shape.
Can I bake salmon patties instead of frying them?
Yes! If you’d rather skip the stovetop frying, baking is a great option.
Preheat your oven to 400°F (200°C). Arrange the patties on a parchment-lined baking sheet and bake for 15–20 minutes, flipping halfway through, until golden and cooked through.
Keep in mind that baked patties may not have quite the same crispy crust as pan-fried ones.
What can I use instead of Panko breadcrumbs?
Regular breadcrumbs work just fine. You can also use crushed crackers if that’s what you have on hand.
Both options help bind the mixture and give the patties a nice texture.
How can I make salmon patties spicy?
If you enjoy a little heat, try adding finely chopped jalapeños, a pinch of cayenne pepper, or a few dashes of hot sauce to the salmon mixture.
You can also serve them with a spicy dipping sauce for an extra kick!
Simple Salmon Patties Recipe
Notes
Ingredients:
- 14-15 oz canned salmon (or salmon in packets), drained well
- 2 Tbsp olive oil, divided
- 2 Tbsp unsalted butter, divided
- 1 medium yellow onion (about 1 cup), finely diced
- 1/2 red bell pepper, seeded and diced
- 1/2 cup Panko bread crumbs
- 1 large egg, lightly beaten
- 2 Tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 1 tsp garlic salt (or 1/2 tsp fine sea salt and 1/4 tsp garlic powder, to taste)
- 1/4 tsp freshly ground black pepper
- 1/4 cup parsley, finely chopped
Instructions:
- Sauté the Onion and Bell Pepper:
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a medium skillet over medium heat.
- Add the diced onion and bell pepper. Sauté for 7-9 minutes, until golden and softened.
- Remove from heat.
- Prepare the Salmon Mixture:
- In a large mixing bowl, combine the flaked salmon, sautéed onion and pepper, Panko bread crumbs, beaten egg, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and chopped parsley.
- Stir everything together until well combined.
- Form the Patties:
- Using your hands, form the mixture into patties, about 2 inches wide and 1/3 to 1/2 inch thick (about a heaping tablespoon of mixture per patty).
- Cook the Patties:
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a clean non-stick skillet over medium heat.
- Once hot, add the patties in a single layer. Cook for 3-4 minutes per side until golden brown and cooked through.
- If the patties brown too quickly, reduce the heat.
- Once cooked, remove the patties and place them on a paper towel-lined plate. Repeat with the remaining patties.
- Serve:
- Serve immediately with tartar sauce, if desired.
Tips:
- You can substitute canned salmon with leftover cooked salmon.
- If the mixture feels too dry to form into patties, add a little extra mayo. If it’s too wet, add more bread crumbs to achieve the right consistency.
Storing Leftovers:
- Refrigerate leftover patties in an airtight container for up to 3 days, or freeze for up to 3 months. Thaw in the fridge, and either eat cold or reheat in a skillet or air fryer.
