Salmon Patties Recipe checks every box: crispy edges, tender middle, bright flavor, and a little old-school comfort. It works for busy families, college kids with tiny kitchens, and anyone who wants dinner on the table in about 25 minutes. I grew up eating a version of these on hectic weeknights, and I still reach for this recipe when life feels a little too full.
Why Make This Easy Salmon Patties Recipe at Home
Homemade salmon patties taste fresher, cost less, and use simple pantry ingredients you probably already own. You control the seasoning, the texture, and the quality of the salmon, so every bite hits exactly how you like it.
You also skip mystery fillers and heavy breading that some store versions use. The mixture comes together in one bowl, cooks in one skillet, and cleans up quickly, which always feels like a win on a weeknight.
These salmon patties came out crispy, flavorful, and so quick to make that they instantly joined our regular weeknight rotation. ★★★★★
Ingredients You Need
Salmon
- 2 cans salmon, 14 to 15 ounces total, drained and flaked
Binders and texture
- 2 large eggs
- 1 cup plain breadcrumbs or crushed crackers
- Panko gives a lighter, crispier texture.
- Crushed buttery crackers add a richer flavor.
- 2 tablespoons mayonnaise
- Use your favorite brand; I usually reach for Duke’s or Hellmann’s.
Flavor boosters
- 1 small onion, very finely diced
- 2 tablespoons finely diced celery (optional but adds crunch)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika or regular paprika
- ½ teaspoon salt, plus more to taste
- ½ teaspoon black pepper
Fresh herbs
- 2 tablespoons chopped fresh parsley or green onion
- Dried parsley works in a pinch; use 1 tablespoon.
For frying
- 3 to 4 tablespoons oil for the skillet
Equipment
- Large mixing bowl
- Fork for flaking salmon
- Measuring cups and spoons
- Large nonstick or cast iron skillet
- Spatula for flipping patties
- Plate lined with paper towels or a wire rack for cooling
Tips & Mistakes
- Form patties with slightly damp hands so the mixture does not stick.
- Chill the shaped patties for 15 minutes if the mixture feels too soft, so they hold together better in the skillet.
- Avoid big onion chunks; dice very small so the patties stay compact and cook evenly.
- Do not skimp on salt and acid; taste the mixture and adjust lemon juice and seasoning before you cook.
- Heat the skillet fully before you add patties, so they sear and crisp instead of soaking up oil.
- Flip only once; constant flipping can cause the patties to break apart.
- Use medium heat, not high, so the outside browns while the inside warms through.
- If the mixture feels too wet, add a tablespoon of breadcrumbs at a time until it holds a shape.
- If the mixture feels too dry or crumbly, add a spoonful of mayo or a splash of milk.
- Drain canned salmon well so the mixture does not turn soggy.
How to Make Salmon Patties
1: Prep the salmon
Open the cans of salmon and drain them very well. Add the salmon to a large mixing bowl and flake it with a fork. Pick out any large pieces of skin or bones if you prefer, or mash the soft bones into the salmon.
2: Mix the flavor base
Add the finely diced onion, celery, parsley or green onion, Dijon mustard, lemon juice, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper to the bowl. Stir everything until the salmon looks evenly coated with seasonings. Taste a tiny bit and adjust salt, pepper, or lemon juice to your liking.
3: Add binders
Crack the eggs into the bowl and add the mayonnaise. Stir until the mixture looks creamy and combined. Sprinkle in the breadcrumbs and fold gently until the mixture holds together but still feels moist.
4: Shape the patties
Divide the mixture into 6 to 8 equal portions, depending on how large you want each salmon patty. With slightly damp hands, shape each portion into a patty about 3 inches wide and ¾ inch thick. Set the patties on a plate or tray, and chill them in the fridge for 10 to 15 minutes if you have time.
5: Heat the skillet
Place a large skillet on the stove over medium heat. Add 2 tablespoons of oil and let it heat until it shimmers. Swirl the oil to coat the bottom of the skillet.
6: Cook the salmon patties
Place the patties in the hot skillet, leaving a little space between each one. Cook the first side for about 3 to 4 minutes, until the bottom turns golden and crisp. Flip carefully with a spatula and cook the second side for another 3 to 4 minutes, until the patties feel firm and cooked through.
7: Drain
Transfer the cooked salmon patties to a plate lined with paper towels or a wire rack. Let them rest for a couple of minutes so the exterior sets and stays crisp. Serve hot with your favorite sauce and sides.
Variations I’ve Tried
I swap in fresh cooked salmon when I have leftovers from a previous dinner, and the patties taste a little more delicate and buttery. I also add a spoonful of finely chopped pickles or capers when I crave a briny kick. Sometimes I use Old Bay seasoning instead of paprika and part of the salt for a more coastal flavor.
For a lighter version, I bake the patties on a parchment lined sheet at 400°F for about 12 to 15 minutes, flipping once, and they still crisp nicely. I also enjoy a spicy version with a teaspoon of hot sauce in the mixture and a pinch of cayenne for extra heat.
How to Serve Salmon Patties
Serve these salmon patties with a squeeze of fresh lemon and a quick sauce like tartar, garlic yogurt, or simple mayo mixed with a little mustard. Pair them with a green salad, steamed rice, roasted potatoes, or a pile of buttered noodles for a kid friendly plate. You can tuck a patty into a toasted bun with lettuce, tomato, and pickles for a salmon burger style meal. They also taste great over cooked quinoa or brown rice with sliced cucumbers and a drizzle of yogurt sauce.
How to store
- Store leftover salmon patties in an airtight container in the fridge for up to 3 days.
- For freezing, place cooked patties on a tray to firm up, then move them to a freezer bag or container for up to 2 months.
- Reheat in a skillet over medium heat with a tiny bit of oil for 3 to 4 minutes per side so they crisp again.
- You can also reheat in an air fryer at 350°F for 5 to 7 minutes or in the oven at 350°F for about 10 minutes, flipping once.
Salmon Patties Recipe
Ingredients
Instructions
- In a large bowl, combine the flaked salmon, eggs, breadcrumbs, onion, mayonnaise, Dijon mustard, salt, pepper, garlic powder (if using), and parsley. Mix until well combined and the mixture holds together when pressed.
- Divide the mixture into 8 equal portions and shape each portion into a patty about 1/2 inch thick.
- Heat the vegetable oil in a large skillet over medium heat.
- Add the salmon patties in a single layer (working in batches if necessary) and cook for 3–4 minutes per side, or until golden brown and heated through.
- Transfer cooked patties to a paper towel–lined plate to drain excess oil.
- Serve warm with lemon wedges, tartar sauce, or a simple green salad on the side.
Notes
Approximate per serving (1 of 4): 320 calories; fat 19 g; saturated fat 3 g; carbohydrates 10 g; fiber 1 g; sugars 2 g; protein 27 g; sodium 720 mg. Values will vary based on brands, add-ins, and portion size.