As someone who has planned entire vacations around eating as much seafood as possible, I was surprised at my own negligence when my younger sister called to draw my attention to a serious hole in my recipe index: I needed a Salmon Patty recipe!

A plate of the best Salmon Patty recipe with yogurt and lemon

Another word for a salmon cake, these light and lean salmon patties are not quite as hefty as a large-scale salmon burger. They remind me of the fresh salmon patties we ate in Seattle and the Southern salmon patties I’ve tried in Charleston and Louisiana. I took that inspiration, then made them over with a little Midwest practicality.

As much as I adore cooking fresh salmon—Baked Salmon in Foil is one of our absolute favorite healthy salmon recipes for easy weeknight meals and fancy company alike—on most evenings, the idea of making fresh salmon patties is just too much. This endeavor would require first cooking the salmon, then flaking the salmon, then adding the remaining ingredients to turn the salmon into a salmon patty, THEN cooking it again. Too. Much.

Plus, when I spend the money on a nice piece of fresh salmon, I usually like to enjoy the salmon just as it is.

A skillet with easy Salmon Patties

How to Make the Best Easy Salmon Patty

My solution to turning salmon patties into an any-night healthy weeknight meal: canned salmon.

Using good-quality, responsibly sourced canned seafood produced these delicious Avocado Tuna Cakes, and it’s an excellent resource in this Salmon Patty recipe too.

Plus canned salmon has distinct advantages over fresh:

  • It’s available at any grocery store, no trip to the seafood counter required.
  • It’s convenient. No need to separately cook the salmon before adding it to the salmon patty mixture.
  • 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 costs a fraction of the price.

Maybe someday I’ll live in a city with amazing access to affordable fresh salmon. When that day comes, using it to make a salmon patty won’t feel like the splurge equivalent of rubbing face cream all over my arms or using the fancy olive oil to roast vegetables, BUT for now, practicality rules.

Salmon Patties with yogurt and lemon for serving

How to Flavor Salmon Patties

I wanted this salmon patty recipe to be reminiscent of the old fashioned salmon patties I’ve tasted in my travels. That meant a tender, creamy interior, lightly crisp exterior, and a touch of spice.

Further, since I elected to make salmon patties using canned salmon, I knew I’d need to jazz them up with zippy ingredients to give them a fresh taste.

My fresh flavor + tender texture goals translated to:

  • Dijon Mustard + White Vinegar. To give the patties punch.
  • Greek Yogurt. For a creamy interior texture and bit of tang. I also used this Greek yogurt trick in my tasty Salmon Burgers recipe.
  • Bread Crumbs. To bind the patties.
  • Garlic Powder, Onion Powder, and Cayenne. For a little Southern flare.

A closeup of cooked Salmon Patties

How to Serve Salmon Patties

Once the salmon patties are cooked, you can take the recipe in two directions for serving.

  • On a bun, slider style. Add thinly sliced tomatoes, red onions, and a smear of Greek yogurt or tartar sauce.
  • On their own (my favorite), with a big dollop of Greek yogurt and a crisp green salad alongside.

Side Dishes That Go Well with Salmon Patties

Don’t overthink it! This Salmon patty recipe is ideal with simple sides. Try:

How to Store and Reheat Salmon Patties

Salmon patties can be kept in the fridge and freeze well too.

  • 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.

Salmon Patties served on a white plate

Midwest sensibility, meet coastal living!

A plate of easy and healthy Salmon Patties

Salmon Patty Recipe

4.91 from 40 votes
The BEST Salmon Patty recipe! This easy recipe uses canned salmon with bright lemon juice and spices, so they taste flavorful and fresh.

Prep: 20 mins
Cook: 10 mins
Total: 30 mins

Servings: 6 patties


  • 1 large egg
  • 1 (15-ounce) can salmon drained (wild caught if possible)
  • 1/2 cup Italian seasoned dry whole wheat bread crumbs
  • 1/4 cup nonfat plain Greek yogurt or sour cream
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon white vinegar or lemon juice
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 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


  • 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. Enjoy immediately, topped with Greek yogurt, a squeeze of lemon, and a sprinkle of fresh parsley.


Serving: 1pattyCalories: 177kcalCarbohydrates: 8gProtein: 20gFat: 7gSaturated Fat: 1gCholesterol: 87mgSodium: 432mgPotassium: 289mgFiber: 1gSugar: 1gVitamin A: 140IUVitamin C: 0.2mgCalcium: 234mgIron: 1.2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. My husband and I loved these!! If he loves something it’s def a winner!! Thank you for sharing your recipe!!
    I fixed these Saturday for dinner and ate leftovers today. Would tomorrow be cutting it close?5 stars

    1. I’m so happy that you enjoyed them, Megan! Thank you for sharing this kind review! If cooked, I recommend storing leftovers in the refrigerator for up to 2 days.

      1. Good Day,

        I will be making these patties next week. Can I use green onions instead of cooking onions?

        Kindest Regards

        1. Hi Deeanna! This recipe doesn’t call for onions, but other readers have added them with success. You could experiment with green onions if you prefer. I hope you enjoy the recipe!

    1. I’m sorry to hear that this recipe wasn’t to your tastes, Kevin. I (and many other readers) have really enjoyed the flavors, so I truly wish you would’ve too!

      1. Delicious!!! My boyfriend and I both loved it. He already wants me to make another batch of salmon patties and we just ate 10 minutes ago ?

        I added onions and green peppers to mine but im sure it would have been just as good without them. Thanks so much for the recipe!!5 stars

    1. Hi George! Cooked salmon patties can be frozen for up to 3 weeks. I only recommend storing them in the refrigerator for up to 2 days. I hope you enjoy the recipe if you try it!

  2. I didn’t have any Dijon mustard on hand, so I didn’t use any, but I must say this a a very good dish. The mixture of Italian bread crumbs and Greek yogurt, is fantastically surprising. I figured this wouldn’t be good but it truly defied my expectations. Will definitely be making again.5 stars

  3. Absolutely the best salmon patty recipe. I did make a small addition of sauteed chopped onion and celery. Serving these delicious patties for brunch with a side of creamed spinach.5 stars

  4. One of the best salmon patties I ever tasted!!! I’ve tried several recipes, but yours is the best yet. Closest to my moms that I have tried. I will probably tweak yours and I will send you the results. Thank you so much!!5 stars

  5. Delicious! Made them for dinner last night and loved them. Just the right blend of spices and the texture is crisp on the outside and soft on the inside. I made sauce in place of the recommended yogurt topping (Dijon, sour cream, lemon, & parsley) for my husband and dipped mine in cocktail sauce. Shared the recipe with my mom, she’ll love it!5 stars

  6. This is my go-to salmon patty recipe and the best affordable way to have wild-caught salmon. I use ground golden flaxseed instead of breadcrumbs to reduce carbs and it works like a charm. I wonder if these can be baked as a loaf in the oven to cut back on prep and cook time?5 stars

    1. I’m so happy that you’ve enjoyed them, Stina! Thank you for sharing this kind review! I’ve only tested the recipe as written, so you’d be experimenting. If you decide to play around with it, I’d love to hear how it goes!

  7. I’ve made this recipe several times and it always comes out great. Makes plenty to have leftovers the next day. So easy to make and a lot less expensive to have salmon for dinner then fillets. Thanks, Erin!5 stars

  8. Do you taste the Dijon mustard? Not a mustard fan (I know it’s weird). If you do taste it is there a substitute I can use? Thanks in advance:)

    1. Lesha, the flavor is quite subtle, if you prefer you can swap brown mustard (which is more mild) or simply omit it.

  9. I absolutely love these salmon patties. I grew up on things like this with my depression/WWII era parents having relied on such staples as canned salmon. But thank you Erin for putting some extra flavor into these with the cayenne pepper and garlic powder. The dijon mustard is also a plus. I used the sour cream instead of the yogurt, and I also used chopped scallion instead of the onion powder simply because that is what I had on hand. I noticed someone asking about the onions – it’s how my mom always made them and I have had great success with them. I’ve made these patties a couple of times since I discovered the recipe and actually just made them the other day. Since I live alone, it’s an easy recipe to cut down to a single portion with a smaller size can – Starkist has a 4.5 oz wild caught salmon that is perfect for this.5 stars

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