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.
You’ll also love:
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.
If you freeze these, do you freeze before or after cooking? They look great!
Hi 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!
Easy, Quick and DELICIOUS!!!!
Thank you, Tisha!
I don’t like mayonnaise so is there anything else I could use in its place please?
Hi Linda! You can use greek yogurt or sour cream instead. Thank you!
Thank you for that Tania! Perhaps I should have said I don’t eat dairy so could I just leave the mayonnaise, etc out?
Yes. In this case, just leave the dairy out, Linda. Happy cooking!
These look terrific. I’m going to put them in the menu this week. I liked your video, too!
Thank you so much,, Marianne! Let me know how you enjoyed these!
Looks yummy….can’t wait to try
Thank you so much, Ann!
I 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?
Hi Stu! I am glad you made this recipe work for you. Home cooked salmon is definitely a great idea. 🙂 Thanks for stopping by!
Was you use the recommended 15 oz, albeit minor adjustments?
Ugh! Autocorrect. Did*
Im going to try th is recipe too. I also don’t follow recipe sometimes to the exactly.
Excellent recipe! Thank you!
Thanks, Sahara!
Made these today. They were delicious. Served them with baked potato and vegetables.
Nice! Thanks for your feedback, Genevieve!
Delicious ! 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!!
I 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!!
Thanks, Jeannie! I am glad you enjoyed the patties!
Is this recipe gluten free?
The recipe calls for breadcrumbs, you can make it gluten free by using GF breadcrumbs. Thanks!
Hi 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
Hi 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!
What 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.
Hi 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!
Costco has canned salmon with no skin or bones. It’s awesome!
Thanks for sharing, Loretta! I’ll give it a try!
What do you use for topping/ dipping? Is it just sour cream?
Hi Megan! I enjoy these with tartar, tzatziki, and creamy honey-mustard sauce the most. Chipotle mayo is good too. Thanks!
Hi they look great , what sort of Mustard Did you use
Hi Dom! I used Dijon mustard here, but any mustard will do. Please, let me know if you do try these. Thanks for stopping by!
These are just perfect! I made them today and my boyfriend asked to cook them tomorrow again.
Awesome! You should definitely make some more of these tomorrow, Sumi. 🙂
Hi, 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.
Hi 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!