These Salmon Patties are made with just a handful of ingredients and are such a delicious dinner idea! This is an easy salmon cakes recipe that makes crunchy yet tender and juicy patties.
Looking for more salmon recipes? Try my popular recipe for garlic butter baked salmon!
Easy Homemade Salmon Patties
Crispy on the outside, flaky and juicy on the inside, Salmon Patties are the most delicious way to upgrade canned salmon. Prepared with fresh herbs, onions, garlic, and lemon juice, Salmon Patties or Salmon Cakes, are straightforward and require minimal prep time.
Thus, let’s saddle up for a culinary journey with these downright delightful Salmon Patties. The beauty of this recipe is its simplicity and versatility. It packs a wallop of flavor, whether using fresh, cooked salmon or reaching for a can of salmon from your pantry. And while these patties are the perfect way to repurpose any leftover salmon, trust me, they’re so good you’ll find yourself cooking salmon just to make this recipe!
Also worth mentioning; using the same cooking method as I did here for my Baked Batter “Fried” Shrimp recipe, our salmon patties are baked, not fried, and very easy to make.
How To Make Salmon Patties
This quick salmon recipe blows me away every time; even my kids request it!
- Start by roughly chopping up the salmon. You’ll need about 14 ounces canned salmon or oven baked salmon.
- In a mixing bowl, combine salmon with grated onions, chopped green onions, fresh dill, panko crumbs, garlic, lemon juice, lemon zest, and seasonings.
- Scoop out the mixture and shape into 12 patties. You’ll need about 1/4 cup mixture for each patty.
- In the meantime, preheat the oven and pour oil on a rimmed baking sheet; place in preheated oven for 2 minutes.
- Remove baking sheet from oven, arrange the patties on top of the hot oil, and bake for 13 minutes; turn the patties over and continue to bake for 6 minutes, or until golden brown.
What To Serve With Salmon Patties
- Packed with great flavors, this seafood dish is perfect for your next dinner party but even better for a busy weeknight. Keep it light by pairing the Salmon Cakes with this Cilantro Vinaigrette Coleslaw and a side of Taratur for dipping. ?
Salmon Cakes FAQs
Certainly, follow the recipe as-is – no need to change anything else. However, the patties won’t be as juicy since tuna is leaner.
I would leave out the breadcrumbs and add one more egg, or you can also use chopped pork rinds. Pork rinds are perfect for those on a Keto diet because they are high in fat and have zero carbs.
Store in an airtight container and keep in the fridge for up to 3 days.
To Freeze, I suggest freezing the salmon patties before cooking them for up to 3 months. Wrap the patties individually in plastic wrap and then combine them into a freezer bag. Thaw and cook as directed in the recipe.
More Easy Salmon Recipes
- Teriyaki Pineapple and Salmon Burgers
- Tomato Pesto Salmon and Rice in Foil
- Salmon Tacos with Mango Avocado Salsa
- Salmon Cobb Salad
- Crab Stuffed Salmon
- 3 tablespoons vegetable oil
- 1 can (14.75 ounces) canned salmon, drained and roughly chopped (you can also use leftover cooked salmon)
- 1 cup panko bread crumbs
- 1 small yellow onion, grated
- 2 green onions, chopped (white and green parts included)
- 2 cloves garlic, minced
- 2 eggs, lightly beaten
- 1 tablespoon chopped fresh dill
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon smoked or sweet paprika
- ½ teaspoon salt
- ⅛ teaspoon fresh ground black pepper
- Preheat oven to 425˚F.
- Add 3 tablespoons vegetable oil to a rimmed baking sheet and set aside.
- In a large mixing bowl combine prepared salmon, panko crumbs, onions, garlic, eggs, dill, lemon juice, lemon zest, paprika, salt, and pepper; mix until thoroughly combined.
- Form mixture into 10 to 12 patties; you’ll need about 1/4 cup of mixture per patty.
- Place previously prepared baking sheet in the preheated oven for 2 minutes.
- Carefully remove from oven and add the patties to the hot oil.
- Bake for 12 to 13 minutes; flip over and continue to bake for 5 to 6 more minutes, or until golden brown and crispy.
- Remove from oven and let stand 5 minutes.
- Salmon Choices: As I mentioned earlier, you can use fresh, cooked salmon or canned salmon. If you’re using canned, make sure to drain it well.
- Use Vegetable Oil because it has a higher smoking point. Do not use olive oil, please.
- Breadcrumb Options: While panko breadcrumbs lend a great texture to the patties, you could also use traditional breadcrumbs or even crushed saltine crackers if you’re in a pinch. For a gluten-free option, use almond meal; for a low-carb option, use pork rind crumbs.
- Add-ins: Feel free to experiment with different herbs and seasonings. Add some chopped bell pepper for extra crunch, or a dash of hot sauce or cayenne pepper if you like a bit of heat.
- Cooking Methods: These patties are great baked, but also delicious when pan-fried for a crispier exterior. If you’re grilling, you can cook them on a piece of aluminum foil to prevent them from falling apart.
- Serving Suggestions: These patties make for a fantastic sandwich filler, especially with a dollop of tartar sauce or a squeeze of fresh lemon. They’re also great served on a bed of fresh salad for a lighter meal.
- Make Ahead: You can prep these patties and keep them in the fridge for a day or two before cooking or freeze them for longer storage. Please just be sure to separate them with parchment paper to avoid any problems.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.