Salmon Patties Recipe
These easy salmon patties are a crispy, golden delight that comes together fast with pantry staples. Whether you use canned or leftover salmon, they’re a savory hit every time.
Flaky on the inside and crunchy on the outside, this dish is ideal for a weeknight dinner, meal prep, or a quick lunch. Dip in tartar sauce or tuck into a sandwich—versatile and always satisfying.
Star Ingredients in This Easy Salmon Patties Recipe
- Canned salmon – The flavorful, protein-rich base that brings flaky texture and hearty flavor.
- Yellow onion – Sautéed until sweet and golden, it adds mellow depth to every bite.
- Red bell pepper – Offers a touch of color and natural sweetness for a vibrant contrast.
- Panko bread crumbs – Light and crispy, they bind the patties without making them dense.
- Egg – Acts as a binder to hold everything together, keeping the patties from crumbling.
- Mayonnaise – Adds creaminess and moisture, ensuring the patties stay tender inside.
- Parsley – Fresh and herbal, it brightens the flavors and adds a pop of green.
How to Make These Irresistible Salmon Patties
Start by sautéing diced onion and bell pepper in olive oil and butter until soft and lightly caramelized. This step brings out a sweet, savory base that elevates the patties.
Next, combine the sautéed vegetables with flaked salmon, breadcrumbs, egg, mayonnaise, and seasonings. Mix until evenly combined, then shape the mixture into small, palm-sized patties.
Heat more butter and oil in a clean pan, then cook the patties until golden and crisp on both sides. Each side takes just a few minutes—watch the heat so they don’t brown too quickly.
The result? Crispy-edged, tender-centered salmon cakes that disappear as fast as they hit the plate.
Tasty Tips & Easy Variations
For extra flavor, a squeeze of lemon juice or a sprinkle of Old Bay seasoning can be mixed into the salmon base. If you’re looking for heat, a pinch of cayenne or a dash of hot sauce adds kick.
Using fresh salmon? Make sure it’s boneless, skinless, and fully cooked before flaking. If the mix feels too wet, stir in extra breadcrumbs; if it’s too dry, a spoonful more mayo does the trick.
Serving ideas range from classic tartar sauce to a dollop of sour cream, or even layered into a sandwich with greens and pickles for a satisfying meal on the go.
Keeping Your Salmon Patties Fresh
Once cooled, store leftover patties in an airtight container in the refrigerator for up to three days. They reheat beautifully in a skillet or air fryer—just enough to crisp them up without drying out.
To freeze, lay cooled patties in a single layer on a baking sheet to firm up, then transfer to a freezer bag. Thaw in the fridge overnight, and reheat directly in a pan or air fryer until warmed through.
Salmon Patties Recipe
Ingredients
- 1/2 red bell pepper seeded and diced
- 2 tablespoons mayonnaise
- 14 –15 ounces canned salmon or packaged salmon thoroughly drained
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon Worcestershire sauce
- 1/2 cup Panko bread crumbs
- 1/4 cup finely chopped parsley
- 1 large egg lightly beaten
- 2 tablespoons olive oil divided
- 1 teaspoon garlic salt or substitute with 1/2 teaspoon fine sea salt plus 1/4 teaspoon garlic powder
- 2 tablespoons unsalted butter divided
- 1 medium yellow onion about 1 cup, finely diced
Instructions
- In a medium skillet set over medium heat, warm 1 tablespoon of olive oil and 1 tablespoon of butter. Add the diced onion and red bell pepper; sauté for 7 to 9 minutes until softened and lightly caramelized, then remove from heat.
- In a large mixing bowl, place the flaked salmon along with the sautéed vegetables, Panko bread crumbs, beaten egg, mayonnaise, Worcestershire sauce, garlic salt, ground black pepper, and minced parsley. Mix thoroughly to combine. Form the mixture into patties approximately 2 inches wide and 1/3 to 1/2 inch thick, using a heaping tablespoon for each.
- In a separate non-stick skillet, heat the remaining tablespoon of olive oil and tablespoon of butter over medium heat. Arrange patties in a single layer and sauté for 3 to 4 minutes per side or until evenly browned and fully cooked through. If they brown too quickly, lower the heat. Transfer finished patties to a plate lined with paper towels and continue cooking remaining patties in batches, refreshing the oil and butter as needed.
Notes
*If the mixture is too dry to shape, incorporate an additional tablespoon of mayonnaise. Conversely, if too moist, add extra Panko.
*For storage, let the patties cool completely, then store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw in the fridge before reheating in a skillet or air fryer.
