These salmon patties are crispy on the outside while moist and flavorful on the inside. With tender, flaky salmon bites, these patties (or salmon cakes) work well with both fresh and canned salmon.
Salmon Patties / Salmon Cakes
Salmon patties, also called salmon cakes, are a reliable crowd-pleaser. These patties are seasoned to perfection, crisp on the outside and tender inside. They come together quickly and are simple to prepare for weeknight dinners or entertaining.
Even people who are hesitant about fish often enjoy these because the Dijon mustard, fresh dill, garlic, onion, and Parmesan balance the fishy notes while adding bright, savory flavors. Whether you use canned salmon or fresh fillets, the result is satisfying and flavorful.
Fresh vs Canned Salmon
Both fresh and canned salmon work well in these patties. Canned salmon is convenient, budget-friendly, and already cooked, which makes it an excellent option when you need a fast meal. Choose wild-caught Alaskan canned salmon when possible for flavor and nutrition. Canned salmon may be sold with or without bones and skin; the soft bones can be used in the patties if you prefer.
If you prefer fresh salmon or have leftover baked salmon, that also makes great patties. Season the fresh fillet lightly with salt and pepper, then pan-sear or bake at 425°F (220°C) for about 15 minutes, until cooked through. Let cool slightly and flake before mixing into the patty mixture.
Ingredients for Salmon Patties
- Salmon – fresh or canned (about 500 grams for the quantities below).
- Egg – 1 large, for binding.
- Panko breadcrumbs – add structure and a crispy exterior.
- Parmesan – finely grated, adds flavor and helps create a golden crust.
- Onion – finely minced.
- Red bell pepper – finely chopped.
- Dijon mustard – brightens the flavor.
- Minced garlic – about 1/2 tablespoon.
- Fresh dill – chopped, for freshness.
- Salt and pepper – to taste.
How to Make Salmon Patties
- If using fresh salmon, season lightly with salt and pepper and cook until just done on the stove or in a 425°F (220°C) oven for about 15 minutes. Let cool and flake into small pieces, draining any excess juices. If using canned salmon, drain thoroughly and flake.
- Finely mince the onion and red bell pepper. Small pieces blend well into the patties and help with even cooking.
- Beat the egg in a bowl. Add the salmon, finely chopped veggies, minced garlic, Dijon mustard, grated Parmesan, chopped dill, salt, pepper, and most of the panko breadcrumbs. Mix gently until the mixture holds together when shaped. If it feels too wet, add more breadcrumbs a tablespoon at a time.
- Use a 1/3-cup measure or a large ice-cream scoop to portion the mixture, then shape into patties. Arrange the shaped patties on a tray; this saves time when cooking.
- To fry, heat a thin layer of oil in a non-stick skillet over medium heat. Cook patties about 4–5 minutes per side until golden brown and heated through. Drain on paper towels.
Can You Bake or Air Fry Salmon Patties?
Yes. Baking or air frying produces delicious, slightly healthier patties with minimal mess.
Baking: Preheat oven to 220°C / 430°F. Place shaped patties on a greased or lined baking tray, brush or spray tops with olive oil, bake 10 minutes, flip, then bake another 5–6 minutes until golden and cooked through.
Air frying: Lightly oil both sides of each patty and grease the air-fryer basket. Air fry at 400°F for about 10–12 minutes, flipping halfway, until crisp and heated through.
Freezing and Storing Salmon Patties
Salmon patties are best served hot and crisp. Leftovers will keep in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet, oven, or air fryer to restore some crispness.
Storing the uncooked mixture: Vegetables release moisture over time, which can make the mixture watery. If preparing the mixture ahead, wait to add salt until you cook, and add extra breadcrumbs if the mixture becomes too wet.
Freezing: Shape patties and freeze individually on a lined tray until firm, then transfer to a zip-lock bag. Cook from partially thawed or fully thawed.
Cooking from frozen: Thaw for about 30 minutes, then cook on low in a greased non-stick skillet for 8 minutes per side, or bake/air fry until warmed through and golden.
Serving Salmon Patties
Serve salmon patties as an appetizer with tzatziki or tartar sauce, or offer a quick spicy mayo made from mayonnaise, sriracha, ketchup, garlic, and a dash of Worcestershire for depth. They also pair well with seasoned rice, a simple green salad, roasted vegetables, or crusty bread for a balanced meal.
More Salmon Recipe Ideas
Try other simple salmon preparations for variety: air fryer salmon, lemon-honey glazed salmon, creamy salmon pasta with lemon, or baked salmon with a chili-lime marinade. These recipes highlight salmon’s versatility across quick weeknight meals and weekend dinners.
Recipe Details
Servings: About 18 (makes 18–20 small patties)
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients (approximate)
- 500 grams salmon (fresh or canned)
- 1 cup panko breadcrumbs, plus extra as needed
- 1 small onion, finely minced
- ½ tablespoon minced garlic
- ⅓ cup finely chopped red bell pepper
- 1 large egg
- ⅓ cup finely grated Parmesan
- 1 tablespoon Dijon mustard
- ½ teaspoon salt and ¼ teaspoon pepper (adjust to taste)
- ⅓ cup fresh dill, chopped
Instructions (summary)
- Prepare and drain salmon; flake into pieces.
- Mix all ingredients except most of the panko and the oil.
- Adjust texture with breadcrumbs so the mixture holds together.
- Form into patties and refrigerate briefly if desired to firm up.
- Fry, bake, or air fry until golden and cooked through.