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Easy Salmon Patties

Simple, protein-packed salmon patties made with fresh or canned salmon. Crispy on the outside, tender on the inside, and perfect for quick dinners, meal prep, or appetizers.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
23 minutes
Servings 6
Calories 94 kcal

Equipment

  • Equipment List based on the recipe Baking sheet (for baking fresh salmon or baking patties)Parchment paper (optional but recommended)Skillet or nonstick frying panSpatula (wide spatula for flipping patties)Mixing bowlForks (for flaking salmon)Knife and cutting boardMeasuring cups and spoonsFine-mesh strainer (for draining canned salmon)Cast-iron pan or grill-safe griddle (if grilling)Tongs or grilling spatula (if grilling)

Ingredients
  

  • 12 –16 oz cooked salmon fresh, canned, or leftover, flaked
  • 1 large egg
  • 1/2 cup panko or regular breadcrumbs or almond flour for gluten-free
  • 2 –4 tbsp mayonnaise 2 tbsp for moist salmon, up to 1/4 cup for dry canned salmon
  • 1/2 –1 tsp salt or to taste
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder or garlic salt
  • 1 –2 tsp lemon zest
  • 1 –2 tsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce optional, especially for fresh salmon
  • 1/4 cup sautéed diced onion optional
  • 1/4 cup sautéed diced red bell pepper optional
  • 1 –2 cloves minced garlic optional
  • 1 –2 tbsp chopped parsley or dill
  • Oil or butter for cooking pan-frying

Instructions
 

  • Prepare Salmon
    Fresh Salmon:
    Bake at 425°F for 10–13 minutes until just cooked.
    Cool 10–15 minutes, remove skin, debone, and flake.
    Canned Salmon:
    Drain thoroughly.
    Remove skin and bones if desired.
    Flake with a fork.
    In a bowl, combine salmon, egg, breadcrumbs, and mayonnaise.
    Add Dijon, Worcestershire (optional), lemon zest/juice, salt, pepper, and garlic powder.
    Fold in cooled sautéed onions/peppers, garlic, parsley, or dill if using.
    Adjust texture:
    Too dry → add mayo or 1 egg white.
    Too wet → add more breadcrumbs or almond flour.
    Form into patties 1/3–1/2 inch thick.
    Chill patties for 15–30 minutes to help them hold together.
    Heat oil/butter over medium heat.
    Cook patties 3–4 minutes per side until golden.
    Preheat oven to 400–425°F.
    Place patties on parchment-lined sheet, spray tops with oil.
    Bake 10–12 minutes per side (20–24 minutes total).
    Oil grill or use cast-iron griddle.
    Grill over medium heat 4–5 minutes per side.
    Flip gently.
    Serve with tartar sauce, lemon-dill mayo, or garlic aioli.
    Make into salmon burgers on brioche or potato buns.
    Serve with:
    Roasted broccoli or potatoes
    Sautéed green beans
    Mixed green salad with lemon vinaigrette
    Use in tacos with cabbage slaw and salsa verde.
    Make mini patties for appetizers with dipping sauces.
    Refrigerate: 3–4 days in airtight container.
    Freeze: Up to 3 months, separated by parchment paper.
    Reheat:
    Skillet with a little oil
    Air fryer for crisp results
    Microwave only if necessary (cover with damp towel)
    Make the Patty MixtureChoose Cooking MethodPan-FryingBakingGrillingServing SuggestionsStorage & Reheating

Notes

1 egg + 1/2 cup breadcrumbs is ideal for 12–16 oz salmon.
Add more mayo for dry canned salmon.
Chilling patties prevents breaking.
Almond flour for low-carb/gluten-free.
Test-cook one patty to adjust seasoning and texture.