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.
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.
Variations
Add some finely chopped celery, shredded potatoes, red bell peppers, or sliced green onions to the mixture.
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!
Did you make these Salmon Patties? Be sure to leave a rating and a comment below!
Salmon Patties
Seasoned salmon patties coated with breadcrumbs turn crispy on the outside while staying tender and flavorful inside.
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Zest the lemon and juice 1 tablespoon of lemon juice. Cut the remaining lemon into wedges for serving.
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In a small skillet, melt butter over medium heat. Add onion and cook until softened, about 3-4 minutes. Cool.
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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.
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Refrigerate mixture 15 minutes. Remove from fridge and form salmon mixture into 8 patties.
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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).
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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.
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Serve with tartar sauce and additional herbs if desired.
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.
Calories: 197 | Carbohydrates: 13g | Protein: 14g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 402mg | Potassium: 234mg | Fiber: 1g | Sugar: 2g | Vitamin A: 305IU | Vitamin C: 10mg | Calcium: 165mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer
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