Salmon Patties Recipe

When I am craving an easy seafood dish packed with flavor, I make these salmon patties, which are one of my favorites. In less than an hour, I mix cooked salmon with fresh aromatics, seasonings, mayo, onion, and panko crumbs to make the most delicious melt in you mouth patties. I serve them to my kids as a quick snack or as an appetizer for birthday parties or easy dinners at home.

I honestly cook salmon all the time in my house because, even though it has a distinctive flavor that not everyone loves, that is not the case here. My kids, my husband, and I enjoy the taste, and it provides the protein we need for our meals. Some of our most popular dishes are my air fryer salmon cakes, which my daughter loves to snack on, and for a more complete dinner, I love making my teriyaki salmon.

Since I usually have leftover cooked salmon, it is easy to reuse in recipes like the patties I am sharing today, as well as sandwiches or wraps. This helps me cut down on cooking time on busy days, which is always a win. I make these salmon patties using simple ingredients like seasonings, lemon, mayo, panko, and a few other basics that I list below. I recommend following the recipe steps closely so you get salmon patties that cook perfectly and taste great, perfect for sharing at family dinners, friend gatherings, or holiday parties.

Why you will love this recipe

• Easy seafood dinner: I make these salmon patties on nights when I crave a seafood meal that does not take much planning, you know what I mean. They work great for dinner, snacks, or sharing with family when they come visit.
• Pantry staples only: I use cooked salmon mixed with green onions, garlic, ginger, panko, herbs, eggs, mayo, and lemon. These are items I usually have in my kitchen, so it is very convenient.
• Simple skillet method: I cook the patties in a skillet with oil until they are cooked through and lightly golden.
• Family and friends: I serve these patties to my kids after school and when friends come over for birthdays or holidays. They are easy to serve with sauces and other toppings, and I explain more options in the serving sections below.

What you will need

• Salmon: I use cooked and flaked salmon as the base for these patties.
• Aromatics: I add green onions, garlic, and fresh grated ginger for flavor.
• Binders: I use eggs, mayonnaise, and panko breadcrumbs to hold the patties together.
• Seasonings: I season with Italian seasoning, paprika, dried parsley, salt, and pepper.
• Citrus: I add lemon zest and lemon juice for fresh taste.
• Heat: I include hot sauce when I want a little spice.
• Oil: I use canola or vegetable oil to cook the patties in a skillet.

How to make

Preheat and bake: If I don’t have leftover meat, I preheat the oven to 425 degrees F, place the salmon skin side down on a prepared baking sheet, brush it with olive oil, season with salt and pepper, then bake for 10 minutes before removing the skin, flaking the salmon, and picking out any bones.

Mix it all up: I add the rest of the salmon patty ingredients to the bowl and mix everything together using clean hands until well combined.

Make the patties: I use a large cookie scoop or ice cream scoop to portion the mixture, then press each portion down to form flat salmon patties.

Pan fry the patties: I heat 1 tablespoon of oil in a large skillet over medium heat, then add the salmon patties once the oil is hot. I cook them for 4 to 5 minutes per side until golden brown.

Drain and serve: I place the patties on paper towels and pat them dry to remove any extra oil, then serve while warm.

Expert tip

Chill the patty mixture.

My key advice for making the best salmon patties is to chill the mixture in the refrigerator for about 15 minutes before shaping and cooking. I highly recommend you do not skip this step because it helps the patties stay together in the skillet and keeps them from breaking apart while cooking. I mean, we do not want that!

More tips to consider:

• I let my kids help form the salmon patties since it makes cooking more fun and keeps my hands clean. It also helps them get involved in the kitchen.
• I use flour or crushed saltine crackers if I run out of breadcrumbs. Both options help hold the patties together.
• I prefer fresh salmon, but canned salmon works too when I need something faster. I always drain it well and save a little juice in case the mixture needs moisture.
• If your salmon patties are a little dry, use some of the salmon juice and start over. 
• You could also use leftover cooked salmon from dinner the night before. 
• I flip the salmon patties only once while cooking. Handling them less helps them stay together in the skillet.

Recipe variations and add-ins:

• Leftover boost: I fold in 1/2 cup leftover cooked vegetables like corn or peas. I do this to stretch the salmon and use what I already have in the fridge.
• Cheesy mix in: I add about one half cup of shredded Parmesan cheese to the salmon mixture before shaping the patties. I like this option when serving them for dinner at home.
• Mediterranean: I add 1 quarter cup chopped olives and 2 tablespoons crumbled feta cheese. This works well when I want something a little different for guests.
• Asian style: I mix in 1 teaspoon soy sauce and 1/2 teaspoon grated ginger. I serve these with rice and simple vegetables at dinner.
• Spiced version: I add about 1 teaspoon of Cajun seasoning to the mixture for a warmer flavor. I make this version when cooking for adults.

Serving suggestions:

I made this menu the other day when my kids had friends over for a movie and play date, and the parents stayed too. I served salmon patties with air fryer carrot chips and some air fryer zucchini fries, plus a quick honey mustard sauce and of course I had to add my homemade McDonald’s tartar sauce, and it was easy food that everyone could snack on.

I also added fried mozzarella cheese sticks and my boiled cabbage to the table to have a mix of crispy and comforting sides. It was one of those nights where the food kept things simple and let us enjoy the time together without spending all evening in the kitchen. So easy and so much fun!

How to store leftovers:

• Store: I keep leftover salmon patties in an airtight container with parchment or wax paper between each one so they do not stick. I store them in the refrigerator for up to 3 days.
• Freeze: I freeze uncooked patties by wrapping each one in plastic wrap or layering them with parchment paper, then placing them in a freezer bag. For cooked patties, I wrap them first and freeze for up to 90 days.
• Thaw: I move frozen salmon patties to the refrigerator and let them thaw overnight before reheating.
• Reheat: I reheat the patties in the microwave on medium high heat for 45 to 90 seconds. When I want a crisp texture, I warm them in the air fryer for a few minutes.

Frequently asked questions

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