These salmon patties are a delicious and easy meal! They are perfect for a weeknight dinner. These patties are crispy on the outside and flaky inside. They are great for a healthy appetizer, light lunch, or part of dinner. They take only 20 minutes in total!
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Why You’ll Love This Recipe
- These salmon patties are quick and easy to make.
- This recipe takes only 20 minutes from start to finish.
- They are healthy.
- Salmon is a good source of protein and omega-3 fatty acids.
- They are moist and flavorful with a slightly crispy exterior.
- They are perfect for any occasion.
- Salmon cakes can be served as a main course or as an appetizer.
- Each salmon patty contains 23 grams of protein!
- This is an easy way to eat more seafood.
- Check out these Asian Salmon Cakes for another delicious recipe!
Ingredients & Substitutes
These are the ingredients and substitutes for these salmon patties. Scroll down to the recipe card below for the entire recipe.
Use canned salmon. We love Wild Pink Salmon!
Whole wheat breadcrumbs help bind the salmon cakes together. If you are gluten-free, use gluten-free breadcrumbs or crush up gluten-free brown rice crackers.
Chopped onion and peppers add flavor.
Minced garlic adds a delicious garlicky flavor.
Fresh parsley adds a pop of freshness.
Lemon juice adds some acidity and tartness.
Dijon mustard adds flavor and moisture.
Season with salt and pepper.
Eggs help bind the patties together. Do not skip this ingredient.
Fry the salmon cakes in olive oil. Avocado oil works well too.
Taste & Texture
Salmon patties are moist and flavorful, with a slightly crispy exterior.
The salmon is the star of the show, but the other ingredients add flavor and texture.
The bread crumbs help the patties bind together, and the eggs give them a slightly fluffy texture.
In addition, the spices add a depth of flavor.
How to Make
Step 1
In a large bowl, combine the flaked salmon, breadcrumbs, chopped onion, chopped bell pepper, minced garlic, chopped parsley, lemon juice, Dijon mustard, salt, and black pepper. Mix well to combine.
Step 2
Add the beaten eggs to the salmon mixture and mix until everything is well combined and evenly moistened.
Step 3
Shape the mixture into patties, about ¼ to ½ inch thick.
Step 4
Heat olive oil in a large skillet over medium heat.
Step 5
Carefully place the salmon patties in the skillet and cook for about 4 to 5 minutes on each side, or until they are golden brown and cooked through. Flip them gently to avoid breaking.
Step 6
Once cooked, transfer the salmon patties to a plate lined with paper towels to absorb any excess oil.
Step 7
Lastly, serve the Salmon Patties warm with a side of homemade tartar sauce, lemon wedges, or your favorite dipping sauce.
Expert Tips for Success
Here are a few expert tips and tricks for making the best salmon patties.
Drain the canned salmon before making this recipe.
Form the patties into evenly-sized patties. This will help them cook evenly.
Cook the patties over medium heat. This will help prevent them from burning.
Let the patties cool slightly before serving. This will help them hold their shape.
Flavor Variations & Add-Ins
You can easily customize this recipe to your liking by adding different flavors of spices or toppings. Here are a few ideas.
Spices: Old Bay seasoning, paprika, garlic powder, onion powder, cayenne pepper, dill
Toppings: lemon wedges, avocado slices, pico de gallo, salsa, chopped green onions
How to Serve & Store
Salmon patties can be served as a main course or as an appetizer.
Serve with a variety of sides, such as brown rice, crispy potatoes, roasted vegetables, or a side salad.
Salmon patties can be stored in the refrigerator for up to 3 days. They can also be frozen for up to 1 month.
Frequently Asked Questions (FAQs)
They should have a golden-brown crust and flake easily with a fork.
Absolutely, just use gluten-free breadcrumbs.
To keep them from falling apart, use a binder. Eggs and breadcrumbs help hold them together. Handle the patties carefully. Flip them carefully. Finally, allow the salmon patties to cool slightly before eating.
Serve with salad, roasted vegetables, brown rice, or mashed potatoes.
The terms are often used interchangeably, but there are some distinctions between the two. Salmon patties are typically made with cooked salmon, breadcrumbs or crackers as a binder, and other seasonings. They are usually shaped into flat, round disks and pan-fried, baked, or grilled. Salmon patties are often considered a lighter and more casual option compared to salmon burgers.
Salmon burgers, on the other hand, are typically made with raw salmon that is ground or pulsed in a food processor. They may also include additional ingredients such as eggs, breadcrumbs, vegetables, and seasonings.
Equipment Needed
Large Nonstick Skillet: Fry them in a large skillet.
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You May Also Enjoy
- Pesto Salmon Sheet Pan Dinner
- Smoked Salmon Caesar Salad
- Baked Salmon
- Salmon Curry
- Walnut Crusted Salmon
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Salmon Patties
Ingredients
- 3 cans salmon
- ½ cup whole wheat breadcrumbs
- ¼ cup onion (finely chopped )
- ¼ cup bell pepper (finely chopped)
- 2 cloves garlic (minced)
- 2 tbsp fresh parsley (chopped)
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
- 2 large eggs (lightly beaten)
- 2 tbsp olive oil (for frying)
Instructions
- In a large bowl, combine the flaked salmon, breadcrumbs, chopped onion, chopped bell pepper, minced garlic, chopped parsley, lemon juice, Dijon mustard, salt, and black pepper. Mix well to combine.
- Add the beaten eggs to the salmon mixture and mix until everything is well combined and evenly moistened.
- Shape the mixture into patties, about ¼ to ½ inch thick. You can make them smaller for sliders or larger for regular-sized patties.
- Heat olive oil in a large skillet over medium heat.
- Carefully place the salmon patties in the skillet and cook for about 4 to 5 minutes on each side, or until they are golden brown and cooked through. Flip them gently to avoid breaking.
- Once cooked, transfer the salmon patties to a plate lined with paper towels to absorb any excess oil.
- Finally, serve the salmon patties warm with a side of homemade tartar sauce, lemon wedges, or your favorite dipping sauce.
Notes
- Drain the canned salmon.
- We love this canned Wild Pink Salmon.
- To make ahead of time, form the patties. Store the uncooked patties in the fridge for up to 24 hours.
- Freeze for up to 1 month.
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