These moist, flaky Salmon Patties are an easy, versatile recipe to serve as an appetizer or main dish. Budget-friendly, quick-cooking, freezer-friendly, and made without any fancy ingredients, this is a recipe that checks all the boxes!
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You’ll never guess these restaurant-worthy salmon patties are made with canned salmon!
If you’re looking for the best salmon patties, this easy recipe delivers perfectly crispy outsides, tender flaky centers, and incredible flavor, all using simple pantry ingredients.
That’s a win in my book!
Made with canned salmon, fresh herbs, and a handful of binding ingredients, these salmon patties are quick enough for weeknights, but they also do double-duty as a fancy party app.
- A Well-Loved Classic. I wanted this salmon patty recipe to be reminiscent of the old-fashioned ones I’ve tasted in my travels. This means a tender, creamy interior, a lightly crisp exterior, and a touch of spice.
- Exceptionally Versatile. Also known as a salmon cake, these salmon patties are not quite as hefty as large-scale Salmon Burgers, but just as satisfying when it comes to ease and flavor. They’re also much more versatile—serve them as a protein for salads, put them in meal bowls, or make them into sliders.
- Easy to Make. Inspired by the fresh versions I’ve eaten in Seattle and the Southern salmon patties and Salmon Croquettes I’ve tried in Charleston and Louisiana, this recipe adopts a little Midwest practicality: it uses canned salmon. Don’t worry! Thanks to punchy lemon juice and an array of spices, they taste plenty fresh.
5 Star Review
“Just made these along with some tzatziki sauce and they were absolutely devoured by my wife and grandkids. The recipe was so quick and easy to make that I’ll surely be making them again .”
— Derek —
Ingredients and Substitutions
- Canned Salmon. Canned salmon is packed with the same nutrients as fresh salmon, meaning these salmon patties are just as good for you as if they were made with fresh. It also costs a fraction of the price. Win!
- Greek Yogurt. Rather than make salmon patties with mayo, I swap Greek yogurt. It provides a creamy interior texture and a bit of tang.
- Egg. Binds with the breadcrumbs to give the salmon patties body and structure, which is essential to keeping the salmon patties from falling apart. Egg also prevents the salmon cakes from being dry.
- Breadcrumbs. An essential ingredient for binding the patties. I prefer breadcrumbs over salmon patties with flour (which I find too dense).
- Garlic Powder + Onion Powder. Two everyday pantry staples that add a whole lotta pizazz to these simple salmon patties.
- Cayenne Pepper. For a little Southern flair that gives these salmon cakes just the right amount of kick. For more spice, try this Blackened Salmon.
- Parsley. For a little freshness and a finish of color. Fresh dill would complement the salmon as well.
- Lemon. Brightens and complements the salmon and hides the fact that it’s canned.
- Dijon + White Vinegar. To give the patties punch. For a more mild flavor, use brown or grainy mustard.
Step-by-Step Instructions
Put Everything in a Big Bowl (photo 1). Make sure you have room to mix the salmon patty ingredients.
Combine (photo 2). Be gentle. I like to use a fork or my hands.
Shape the Patties (photo 3). You’ll have 6.
Heat the Oil. Use medium heat (I like cast iron, but any sturdy frying pan will do).
Cook (photo 4). In about 3 minutes, the bottom will be dark golden. Then, flip and cook the other side.
Serve. Top with Greek yogurt, lemon juice, and fresh parsley. ENJOY!
Recipe Variations
- Air Fryer Salmon Patties. While I have not personally made salmon patties in an air fryer, I believe you can do so with success. Preheat your air fryer to 400 degrees F while prepping the patties. Spritz the formed patties with oil and cook for 6 to 8 minutes. Flip, spray with additional oil and cook for a few more minutes until brown and crispy. Note that the time and temperature may need to be adjusted depending on the model of your air fryer.
- Salmon Patties Without Canned Salmon. If you prefer to make salmon patties from fresh salmon, cook your salmon first, then flake it and add it to the recipe as directed. These salmon patties can also be made with any leftover cooked salmon you have in your fridge.
- Other Seafood Options. Although I haven’t tried it, this recipe would be a good base for crab cakes. You can use real lump crab meat or flaked imitation crab. Tuna is another option; I would suggest adding a little more lemon. Or, see these Avocado Tuna Cakes for inspiration.
Leftover Ideas
Leftover salmon patties are the perfect easy weekday lunch. Enjoy cold or warm over a bed of your favorite greens for a simple salmon cake salad; or warm a patty and serve it on a toasted English muffin with a fried egg. The possibilities are endless!
How to Serve Salmon Patties
- On a Bun. Go slider style. Add thinly sliced tomatoes, red onions, and a smear of Greek yogurt or tartar sauce. Serve with Sweet Potato Fries.
- On Their Own. My favorite, with a big dollop of Greek yogurt and a squeeze of lemon. This is nice with a starchy side like Roasted Potatoes or a hearty salad like 7 Layer Salad.
- On a Green Salad. Choose your favorite crisp greens and veggies for a nutrition-packed meal. Arugula Salad is perfect.
Salmon Patties
Video
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Ingredients
- 1 large egg
- 1 (15-ounce) can salmon drained (wild-caught if possible)
- ½ cup Italian seasoned dry whole wheat bread crumbs
- ¼ cup nonfat plain Greek yogurt or sour cream
- 1 ½ teaspoons Dijon mustard
- 1 teaspoon white vinegar or lemon juice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 2 tablespoons finely chopped fresh parsley plus additional for serving
- 1–2 tablespoons extra-virgin olive oil for cooking the patties
For serving:
- Greek yogurt
- Lemon wedges
Instructions
- In the bottom of a large mixing bowl, lightly beat the egg. Add the drained salmon to the bowl. Add the bread crumbs, Greek yogurt, Dijon, white vinegar, onion powder, garlic powder, and cayenne.
- With a fork, lightly mix to combine, breaking apart the salmon further. Gently stir in the parsley.
- Scoop the mixture by 1/3 cupfuls and shape into 6 patties that are about a 1/2 inch thick. Arrange on a plate.
- In a large cast-iron or similar sturdy-bottomed skillet, heat 1 tablespoon of the oil over medium. Swirl to coat.
- Brown the patties on both sides, until the outsides are very deep golden brown and the patties are cooked through, about 5 to 6 minutes total. When flipping the patties, be very gentle and use a long, flexible spatula, such as a fish spatula. Serve topped with Greek yogurt, a squeeze of lemon, and a sprinkle of fresh parsley. Enjoy!
Notes
- TO STORE: Uncooked salmon patties can be refrigerated for up to 1 day. Individually wrap each patty and store it in an airtight container. Cooked salmon patties can be refrigerated for up to 2 days.
- TO REHEAT: Reheat gently in a lightly oiled skillet on the stove. I like to splash a little water in the skillet with the salmon, then cover it to lock in moisture and help the patties steam and prevent them from drying out.
- TO FREEZE: Cooked salmon patties can be frozen for up to 3 weeks. Let thaw in the refrigerator, then reheat on the stovetop as directed above.
Best salmon patties I’ve ever made (also, only salmon patties I’ve ever made, so do with that what you will)
So glad you enjoyed the recipe! Thank you Chrissie!
Hi! These are on my list to make but I’m wondering about the nutrition facts. Is 3 grams of protein per patty correct? One 15 ounce can of salmon I have has 90 grams of protein (total) and 18 g per serving. I’m thinking there has to be more than the 3 g in a patty? Love ALL of your recipes, especially the almond flour cookies :)
Hi Maggie, The nutritional information is not always completely accurate and can vary depending on ingredients and brands of ingredients used. When in doubt I would double check with a free source like myfitnesspal.com. Hope this helps!
These salmon patties were delicious; no complaints from my 5 year olds either. I didn’t have parsley so subbed in dried fenugreek leaves instead (lots of Indian cooking in this house). I also didn’t have Italian seasoned breadcrumbs, just plain panko, so I threw in 1/2 tbsp of Italian seasoning to the whole mix.
So happy to hear, thank you Lyndsey!
I would make this recipe again
Thank you Marie!
This is my favorite recipe for a Friday night when I don’t want to run to the store. I always have all the ingredients and the patties are delicious!
Glad to hear you enjoyed it, Andrea! Thank you!
This is the first and only salmon patty recipe that I make. That being said, I have two questions. What can I substitute for egg (as there is a shortage)? Also, my favorite thing to get on a cruise is the Emeril BBQ salmon. How can I turn these into BBQ salmon patties? Would prefer spicy bbq as opposed to sweet. I’m not good w/fish recipes. Thanks so much!
Hi Cynthia! I am SO HAPPY you love these! I’ve only tested the recipe as written so I’m afraid anything else you tried would be an experiment. The egg is really important but you could experiment with making a flax seed “egg” (stir 1 tablespoon flaxseed meal together with 2.5 tablespoons water and let it sit 5 minutes). As far as the BBQ, you could try replacing the spices in this recipe with some BBQ seasoning, then dip in BBQ sauce. Sounds like a delicious idea!
Hi Erin,
your Salmon cakes recipe is spot on, very similar to the way I make them, and I make chicken and turkey patties in the air fryer with an added touch of savory stovetop stuffing for a twist in flavor.
Great to hear! Thank you Vinnie!