These salmon patties are super easy to make and are seriously tasty! They’re crunchy on the outside but still nice and juicy on the inside. Plus, they’re packed with awesome flavors from the green onion, dill, and lemon—perfect for a flavor-packed weeknight dinner.
I love cooking with salmon, and if you are looking for some inspiration, try my popular recipe for garlic butter baked salmon, delicious air fryer salmon bites, and this creamy pan seared salmon.
Salmon Patties Recipe
Crispy on the outside, flaky and juicy on the inside, this easy salmon patties recipe is the most delicious way to upgrade canned salmon. Prepared with fresh herbs, onions, garlic, and lemon juice, my salmon cakes, aka salmon croquettes, are simple to make and require minimal prep time.
The best thing about this salmon recipe is its simplicity and adaptability, much like the beloved classic crab cakes. It packs a wallop of flavor, whether using fresh 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 them. Also worth mentioning is that I used the same cooking method as I did here for my Baked Batter “Fried” Shrimp recipe; these salmon patties are baked, not fried!
Ingredients You’ll Need
Our salmon patty recipe uses a flavorful and juicy mixture. Central to this concoction is canned salmon and panko crumbs, which create the perfect crispy salmon croquettes.
- Vegetable Oil: Used to fry the patties on the baking sheet, giving them their crispy exterior.
- Canned Salmon: Leftover cooked salmon can also be used.
- Panko Breadcrumbs: Adds crunch and helps bind the patties together. Regular breadcrumbs are a good substitute.
- Yellow Onion: Grated to add a mild, sweet flavor.
- Green Onions: Contributes a sharp flavor to the salmon. Use chives for a milder onion flavor.
- Garlic: I like using fresh garlic here, but garlic powder will work in a pinch.
- Eggs: Act as a binder to hold the patties together.
- Fresh Dill: Adds a unique, tangy flavor that pairs well with salmon.
- Fresh Lemon Juice and Lemon Zest: Provides acidity and brightness, enhancing the other flavors.
- Smoked or Sweet Paprika: For a subtle smokiness or sweetness. Old bay seasoning is also a great choice!
- Salt and Black Pepper: Enhances the overall flavor of the patties.
How To Make Salmon Patties
This simple recipe for salmon cakes is perfect for busy weeknights. It offers a delicious way to enjoy a seafood favorite. Follow these easy steps to bring these savory patties to your table in no time.
- Prep. Start by preheating your oven to 425˚F. Spread 3 tablespoons of vegetable oil onto a rimmed baking sheet, then set it aside.
- Mix the ingredients. In a large bowl, mix together the chopped salmon, panko crumbs, both onions, garlic, eggs, dill, lemon juice, zest, paprika, salt, and pepper until everything is evenly combined.
- Make the patties. Shape the mixture into 10 to 12 patties, using about 1/4 cup of the mixture for each.
- Heat the oil. Place the prepared baking sheet in the oven to heat the oil for 2 minutes. After heating, carefully remove the baking sheet and place the patties in the hot oil in a single layer.
- Cook. Bake the patties for 12 to 13 minutes, then flip them over and continue baking for another 5 to 6 minutes until they’re golden brown and crispy.
- Serve. Remove the patties from the oven and let them cool for 5 minutes before serving with lemon wedges and a side of my fritto misto‘s homemade tartar sauce and/or hot sauce.
Recipe Tips and Variations
- Substituting Salmon. If you’re thinking of using canned tuna instead of salmon to make tuna patties, go right ahead! You can also use fresh salmon instead of canned, but remember to cook and chop it before tossing it into the mix. I suggest using this recipe for oven baked salmon.
- Panko Alternatives. You can either add an extra egg to the mix to help bind everything together or use plain breadcrumbs or crushed pork rinds, which are a great keto-friendly option. Finely crushed ritz crackers are also great!
- Frying the Patties. If you’d like to fry them instead, heat a few tablespoons of vegetable oil in a skillet, then add the patties to the hot oil and cook for 2-3 minutes on each side or until golden brown.
- Air Fryer. To air fry them, preheat the air fryer to 400˚F. Spray the basket with cooking oil, then add the patties to the basket. Spray the tops of the salmon patties with cooking oil and cook for about 8 minutes.
- How can I tell if the patties are fully cooked? The best way to check for doneness is to use an instant read meat thermometer. They’re ready when they hit an internal temperature of 165°F.
Serving Suggestions
To complement the salmon patties, consider serving them alongside various sides or mains, like potatoes, rice, and pasta.
- Include a hearty addition like our freezer mashed potatoes or these delicious vesuvio potatoes.
- My Mediterranean rice is fluffy and versatile and pairs well with the richness of the salmon.
- For a refreshing touch, cilantro vinaigrette coleslaw adds a crisp contrast. A nice chef salad can offer a light but satisfying option.
- Lastly, for a decadent main, creamy spinach fettuccine adds an indulgent texture that beautifully rounds off the meal.
Proper Storage
These are best enjoyed immediately, but leftover salmon patties should be stored in an airtight container, refrigerated for 2-3 days, or frozen for 2 to 3 months.
Favorite 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
Salmon Patties Recipe
Ingredients
- 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 crumbs
- 1 small yellow onion, grated
- 2 green onions, chopped (white and green parts included)
- 2 cloves garlic, minced
- 2 large 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
Instructions
- 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 the mixture into 6 to 8 patties; you'll need about 1/4 cup to 1/3 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.
- Serve.
Notes
- You can use fresh, cooked salmon or canned salmon.
- Use vegetable oil because it has a higher smoke point. Do not use olive oil.
- While panko breadcrumbs lend a great texture to the patties, you could also use traditional breadcrumbs or even crushed Ritz crackers or saltine crackers. 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.
- Make Ahead: You can prep these patties and keep them in the fridge for a day or two before cooking them. You can freeze them for longer storage.
Nutrition
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.
