This Easy Salmon Patty recipe is definitely a keeper. Made with canned salmon and simple ingredients, you’ll want to make it again and again.
This Salmon Patty Recipe is true, tested, and loved. The patties are crispy on the outside and tender on the inside. And you know what I love most about this recipe? It is so, so, so easy to make. So, if you are making dinner or lunch in a rush, consider giving these Salmon Patties a try. There will be no regrets. I promise.
FRESH VS. CANNED SALMON
You can make canned salmon patties or fresh salmon patties. You’ll need either one 15 oz. can or about 1 lb. of fresh salmon.
I use Wild Caught Canned Salmon for this recipe. It is an easy, cheap, and healthy option. You may be surprised to find out that canned salmon is equally nutritious when compared to fresh salmon (Read more here). I recommend always choosing wild-caught salmon.
MY LATEST VIDEOSIf you decided to use fresh salmon to make these salmon patties, you’ll need to bake it beforehand. Just drizzle it with some olive oil, season with salt and pepper, and bake in a preheated oven (425˚F) for about 15 minutes.
Can you bake salmon patties?
Yes! Just drizzle some olive oil onto a large, non-stick cookie sheet, making sure that the surface is evenly covered. Arrange the salmon patties on the sheet and gently brush the tops with some oil. Bake at 425˚F for 15 minutes. Flip, and bake for an additional 5-7 minutes.
HOW LONG DO SALMON PATTIES TAKE TO COOK?
If you choose to fry these salmon patties in the skillet, you’ll need to cook them for about 5 minutes per side over medium heat, until the beautiful crust forms.
If you choose to bake these beauties, it’ll take about 20 minutes, in a preheated oven at 425˚F.
CAN YOU FREEZE SALMON PATTIES?
Yes! Lay out the salmon patties on a baking sheet, side by side, and place in the freezer for 1-2 hours. Once the patties are just frozen, divide them among freezer bags and place back in the freezer.
Transfer the frozen salmon patties to the fridge the night before you plan to make them. Bake or fry, following the recipe steps.
HOW TO COOK FROZEN SALMON PATTIES?
If you forgot to transfer the patties last night, that’s OK. It happens to me all the time. 🙂 The good news is that you can still enjoy these seafood treats today.
If you’d like to FRY frozen salmon patties, place them in a well-oiled, non-stick skillet, and fry on low heat for about 10 minutes with the lid on. Remove the lid, flip the patties, and cook for another 7-10 minutes, until fully cooked through and golden brown.
If you’d like to BAKE frozen salmon patties, place them on a large, well-oiled, non-stick cookie sheet and bake at 350˚F for about 30-35 minutes, flipping halfway through.
Now, that we have all of the possible questions out of the way, let start cooking!!!
HOW TO MAKE EASY SALMON PATTIES
1.Place the salmon into a medium mixing bowl, and gently flake with a fork.
2. Add the rest of the ingredients and mix everything well.
3. Using a 1/2-cup as a measure, form small patties with your hands.*
4. IF FRYING: Heat oil in a large skillet over medium heat (use enough oil to generously cover the bottom of the skillet). Fry the patties for about 5 minutes on each side, until crispy and cooked through.
IF BAKING: Just drizzle some olive oil onto a large, non-stick cookie sheet, making sure that the surface is evenly covered. Arrange the salmon patties on the sheet and gently brush the tops with some oil. Bake at 425˚F for 15 minutes. Flip, and bake for an additional 5-7 minutes.
*You’ll end up with 12 small patties.
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VIDEO: SALMON PATTIES RECIPE
Easy Salmon Patties
Ingredients
- 15 oz. canned salmon large bones removed
- 2 eggs
- 1/3 cup shredded Parmesan cheese
- 1/2 cup breadcrumbs
- 1 small bell pepper finely diced
- 2 tbsp. mayonnaise
- 2 tbsp. Dijon mustard
- 2 tbsp. chopped scallion
- salt to taste
- olive oil or vegetable oil for frying
Instructions
- Place the salmon into a medium mixing bowl, and gently flake with a fork.
- Add the rest of the ingredients and mix everything well.
- Using a 1/2-cup as a measure, form small patties with your hands.*
- IF FRYING: Heat oil in a large skillet over medium heat (use enough oil to generously cover the bottom of the skillet). Fry the patties for about 5 minutes on each side, until crispy and cooked through.
- IF BAKING: Just drizzle some olive oil onto a large, non-stick cookie sheet, making sure that the surface is evenly covered. Arrange the salmon patties on the sheet and gently brush the tops with some oil. Bake at 425˚F for 15 minutes. Flip, and bake for an additional 5-7 minutes.
Notes
Nutrition information does not include the oil used for frying or baking the salmon patties.
Sheri says
April 24, 2019 at 9:54 pmEasy & delish! The only problem I had was only got 7 patties with the 1/2 cup changed to 1/3 cup, used fresh grated parm misread direction and used onion instead of scallions. I will double recipe next go round.
Tania Sheff says
April 24, 2019 at 11:56 pmHi Sheri! I am glad you enjoyed these. I am always making a double batch. 🙂
Rita says
April 25, 2019 at 6:33 pmI got 8 patties with the 1/2 cup. I think I will keep it this size just double the recipe the next time. I did not have scallions and used a dash of onion salt instead. I baked the salmon cakes. Easy and delicious recipe.
Brittany says
April 18, 2019 at 5:01 pmThese salmon patties look delicious! I look forward to trying this recipe.
Tania says
April 18, 2019 at 11:20 pmThank you, Brittany!
Jennifer L says
April 17, 2019 at 11:33 pmI haven’t tried these yet. I was just looking for a updated Salmon Patty recipe. Your recipe looks fantastic and everyone that has tried it seems really happy with it. I’m going to give it a try tomorrow. Looking forward to it.
Tania says
April 18, 2019 at 1:27 amHi Jennifer! Can’t wait to hear your feedback!
Kathleen says
April 1, 2019 at 12:08 pmWhat can you use instead of breadcrumbs to maje this keto fr endky?
Tania says
April 2, 2019 at 1:53 amHi Kathleen! You can try using pork rinds, almond meal, or coconut flour instead. Thanks!
Linda Jackson says
April 8, 2019 at 11:41 pmuse finely crushed pork rinds
Beth says
March 24, 2019 at 4:48 pmIf you freeze these, do you freeze before or after cooking? They look great!
Tania says
March 24, 2019 at 11:24 pmHi Beth! Yes, you can freeze these. Just place the uncooked patties on a baking sheet; freeze until firm. Wrap each cake in plastic; transfer to resealable freezer bags. Store up to 1 month. Defrost overnight in the refrigerator before cooking. Thanks!
Tisha says
March 23, 2019 at 5:44 pmEasy, Quick and DELICIOUS!!!!
Tania says
March 23, 2019 at 9:01 pmThank you, Tisha!
Linda says
March 19, 2019 at 10:35 pmI don’t like mayonnaise so is there anything else I could use in its place please?
Tania says
March 19, 2019 at 10:46 pmHi Linda! You can use greek yogurt or sour cream instead. Thank you!
Linda says
March 19, 2019 at 11:21 pmThank you for that Tania! Perhaps I should have said I don’t eat dairy so could I just leave the mayonnaise, etc out?
Tania says
March 20, 2019 at 1:09 amYes. In this case, just leave the dairy out, Linda. Happy cooking!
Linda says
April 14, 2019 at 1:07 pmYou need something creamy to bind the salmon and crumbs etc together. What do you usually sub for mayo in other recipes? Otherwise maybe salmon patties just aren’t for you.
Rebecca says
April 20, 2019 at 9:28 amThe egg will keep it together. We don’t use any dairy or mustard products in my family. We put the mustard on them when eat them. It’s not necessary.
Cathy says
April 30, 2019 at 9:03 pmI use one egg and several slices of bread crumbles by hand (or bread crumbs), no cheese , mayo or mustard with 1/2 onion, chopped, garlic and onion powder, pepper, pinch of salt or omit salt . You could add a half teaspoon of dry mustard. Four or five nice size patties is what you should get. Pan fry in little oil of your choice ( I prefer olive oil)
Marianne A. says
March 11, 2019 at 1:31 pmThese look terrific. I’m going to put them in the menu this week. I liked your video, too!
Tania says
March 11, 2019 at 11:01 pmThank you so much,, Marianne! Let me know how you enjoyed these!
Ann says
March 8, 2019 at 2:06 pmLooks yummy….can’t wait to try
Tania says
March 8, 2019 at 8:33 pmThank you so much, Ann!
Stu says
March 7, 2019 at 12:40 pmI used frozen, boneless, skinless salmon fillets that I cooked gently before proceeding with the recipe. I found this to be preferable to canned salmon (which I dislike.) If I have to pick through the salmon to remove the bones and skin, I might as well cook it myself. It only takes a few minutes, and it’s easier. I also used some grill-roasted red peppers (from the freezer) that I made from the bumper crop last summer. I added a little cayenne pepper and some Old Bay seasoning. I substituted panko crumbs for the breadcrumbs, both of which I always have on hand. The final product was terrific. I’m one of those who can’t follow recipes exactly. I always add or substitute along the way as it suits m taste. Now, what was the original recipe again?
Tania says
March 7, 2019 at 5:30 pmHi Stu! I am glad you made this recipe work for you. Home cooked salmon is definitely a great idea. 🙂 Thanks for stopping by!
Terry says
March 8, 2019 at 9:47 pmWas you use the recommended 15 oz, albeit minor adjustments?
Terry says
March 8, 2019 at 9:48 pmUgh! Autocorrect. Did*
Linda says
March 19, 2019 at 1:56 pmIm going to try th is recipe too. I also don’t follow recipe sometimes to the exactly.
Sahara says
February 11, 2019 at 10:55 pmExcellent recipe! Thank you!
Tania says
February 11, 2019 at 11:16 pmThanks, Sahara!
Genevieve Best says
February 9, 2019 at 11:06 amMade these today. They were delicious. Served them with baked potato and vegetables.
Tania says
February 10, 2019 at 12:40 amNice! Thanks for your feedback, Genevieve!
Jeannie says
February 7, 2019 at 12:03 amDelicious ! I used green pepper and yellow mustard only nlbecause I did not read comments until after I made them, but they were still wonderful! I will definitely use red pepper and Dijon mustard! I will make these again very soon!!
Jeannie says
February 6, 2019 at 11:53 pmI made these tonight. They were delicious and so easy. I used yellow mustard and 1/2 of a green pepper. I did not read the question/answer potion of this until now so did not realize I should have used red pepper and Dijon mustard, but still delicious!!
Tania says
February 8, 2019 at 2:37 pmThanks, Jeannie! I am glad you enjoyed the patties!
LouQui says
February 5, 2019 at 7:03 amIs this recipe gluten free?
Tania says
February 5, 2019 at 10:10 pmThe recipe calls for breadcrumbs, you can make it gluten free by using GF breadcrumbs. Thanks!
Johnnie Baranuk says
January 26, 2019 at 7:25 amHi Tania,
I see that the calories in this recipe is 328 calories per serving, but does not give the serving size. (Unless I just don’t see it) I am counting calories and would love to try these. How many patties are in a serving? Thanks
Tania says
January 26, 2019 at 12:10 pmHi Johnnie!
So the whole recipe makes 4 servings. It really depends on how big you are going to make your patties. When you shape your patties, divide the whole mixture into 4 parts, and see how many patties you’ll end up making from that quarter of the mixture (probably 2 or 3). So these 2 or 3 patties will have 328 calories. Thanks!
Lizese says
January 20, 2019 at 9:34 amWhat type of canned salmon do you use? I purchased canned salmon once and it was NOT skinless and boneless and I did not like how it looked.
Tania says
January 20, 2019 at 2:18 pmHi Lizese! Unfortunately, all canned salmon comes the same way, with skin and bones. I remove the large bones and skin manually (it takes minutes), and leave the small bones in, since they are very soft and won’t be noticeable at all. Hope you give these Salmon Patties a try. Thanks and happy cooking!
Loretta says
February 2, 2019 at 5:47 pmCostco has canned salmon with no skin or bones. It’s awesome!
Tania says
February 2, 2019 at 6:16 pmThanks for sharing, Loretta! I’ll give it a try!
Jennifer L says
April 17, 2019 at 11:28 pmBumble Bee makes a boneless skinless canned salmon. Comes in a 5oz can just like tuna and is sold in the same area as the tuna. I like the kind with the skin and bones in the can personally. I think it is more flavorful but the Bumble Bee is pretty good as well. Found at Giant Food.
Megan says
January 18, 2019 at 4:32 pmWhat do you use for topping/ dipping? Is it just sour cream?
Tania says
January 18, 2019 at 7:30 pmHi Megan! I enjoy these with tartar, tzatziki, and creamy honey-mustard sauce the most. Chipotle mayo is good too. Thanks!
Dom says
January 10, 2019 at 2:22 pmHi they look great , what sort of Mustard Did you use
Tania says
January 11, 2019 at 12:02 amHi Dom! I used Dijon mustard here, but any mustard will do. Please, let me know if you do try these. Thanks for stopping by!
Sumi says
January 7, 2019 at 11:50 pmThese are just perfect! I made them today and my boyfriend asked to cook them tomorrow again.
Tania says
January 7, 2019 at 11:51 pmAwesome! You should definitely make some more of these tomorrow, Sumi. 🙂
Patricia Almond says
January 9, 2019 at 5:56 pmHi, looks like you used a red & green pepper, did you use 1/2 of each? What breadcrumbs did you use? I haven’t had salmon patties in years and looking forward to making this recipe.
Tania says
January 9, 2019 at 10:19 pmHi Patricia! I actually used only 1 red bell pepper. The green color you see on the photos are chopped scallions. Of course, you can use half or green and half of red pepper, if you’d like. I used regular, unseasoned breadcrumbs (don’t remember the brand name). Homemade breadcrumbs work too. Please, let me know when you try these salmon patties. I can’t wait to hear how you liked these!