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

4.9 from 38 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

Ingredients
  

  • 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

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

Nutrition

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 wellplated.com 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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113 Comments

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  1. Thanks for the recipe! I plan to make it for dinner tonight. However, when I ran it through the My Fitness Pal recipe app, the calories/serving came out way less than your nutrition facts- like 83 cal./patty, vs. 404 for yours.  I’m not sure that it’s as low as 83 cal. per patty either, but pretty sure it’s not 404. Thanks again for your recipes.

    1. Hi Elaine, thanks for pointing that out! It looks like my nutrition calculator was erroneously using 12 tablespoons of olive oil instead of 1-2. Now fixed!

  2. I was actually looking on your website just the other day for a salmon patty recipe, so I’m so excited to see that you posted one! I’ll definitely be trying these. Thanks, Erin!

    1. Hi! I just buy them in a grocery store by the regular bread crumbs! Gia Russa is the brand that our store carries.

  3. I want to try this…I never know if I need to remove the bones from the salmon? I usually do but I don’t know if it is really necessary. What do you do?
    Thanks, Diana

    1. Hi Diana! I purchase salmon without the bones! It saves the trouble. Otherwise, I’d recommend removing them first.

      1. I don’t think I have ever seen a can of salmon that said no bones! Hmmm…..I will have to look better. ~Di

        1. Canned salmon may not say “boneless”. Check the Calcium amount in the Nutrition section. If it’s low, it’s boneless. Canned salmon is an excellent source of calcium, but only if it contains the bones, which are mildly crunchy, crush extremely easily and are NOT a choke hazard as they can be in fresh fish. Personally, I need the calcium, don’t mind the texture
          and always include the bones in salmon salad or patties.

  4. Hey Erin! These look great! I have plain bread crumbs that I am trying to use up — do you have any recommendations about what to add to make up for the lost flavor? I was thinking dried basil and maybe some extra garlic powder, but was curious as to what you thought. Thank you!!5 stars

    1. Hi Annie, I’d recommend doing an online search for a homemade Italian bread crumb recipe for proper ratios. Most recipes I see have salt, pepper, garlic and onion powder, parsley, basil, and oregano, but you could customize based on what you have. I hope you enjoy!

  5. I am sorry to say something negative. While I understand that you need to use ads.. they are relentless to where on the page they pop up. As I am trying to use and read a recipe, one will pop up and I can’t see anything nor can I get rid of the ad. Not sure what I need to do to fix this or if there  is something that you can do. I have been following you for years, since you called it Erin the lawyers wife, if I am remembering that correctly. This has been happening for a short while and its really annoying. Thanks!! 

    1. Marcia, thank you for the feedback and I am sorry for the trouble!! You are right that I do need the ads (they are how I pay to keep the site running, my content free, and provide income for our household), but all of them should be easy to close and they should not cover the recipe. If you are looking on mobile, there is a small video ad that pops up; you should see a “close” button on the in its upper right corner after 5 seconds. If there is an ad that you cannot close, this is certainly an issue. If that happens again and you have time, I’d love to work with my ad network to remove it. If you can capture a screenshot and send it to hello @ wellplated.com, I will get it right over to them. I apologize for the inconvenience an am glad you made me aware.

  6. I’d love to try this recipe but I’m not a fan of canned salmon.  Any idea how much (by weight) of leftover plain cooked salmon I would need?  Many thanks!

    1. I used two leftover individual servings from Erin’s baked salmon in foil with lemons & rosemary recipe for this patty recipe. It made four salmon patties.

  7. What a great & easy recipe! I love getting the health benefits of salmon, yet in a can and so simple. Many years ago, my husband received a huge case of salmon from his parents to help their poor struggling student – and by the time the case was done, he hated canned salmon! So needless to say, he was quite questionable on salmon patties for dinner. But now he is a huge fan and even the next day, he is commenting on last night’s great dinner and asking for salmon patties again. Thank you! PS: I used sour creme rather than yogurt, because I had it on hand.5 stars

  8. We often purchase the ready-made jalapeno salmon burgers at our local HEB stores. Thanks for your recipe. It would be easy enough to add some chopped jalapenos to it. Will have to give this a try.

  9. Hi Erin , just made these salmon patty’s tonight and they were delicious!!! I’ve saved a few more recipes from your site that I can’t wait to try! You’ve got a new follower :) 

    Thanks again! 
    Enza b. 5 stars

  10. Well I have to admit I changed just about everything in this recipe but the salmon. Too many to list but just thought I would say that there is a tremendous amount of nutritional goodness plus additional flavor in the salmon liquid, so I just adjusted my breadcrumbs to get the mixture to the the proper consistency after adding all of the liquid. It didn’t take much, and I got 8 good sized patties. There are other ways to do it to. Never been a fan of onion or garlic powder, so I used fresh for both, chopped very fine, and chopped jalapenos with some of the liquid from the jar. For my side I had another salmon patty!5 stars

  11. This is a fool-proof, tasty and super quick recipe! I never thought to use canned salmon but it was fantastic (make sure to buy boneless and one with low sodium..not all cans are created equally!). I made this while being able to pay attention to my toddler. Thanks for a great recipe Erin!!5 stars

  12. By the way, I served these patties with the leftover sauteed zucchini recipe you recommended as a side for the foil baked salmon recipe along with rice. Excellent meal!5 stars

    1. Thank you for taking the time to share this kind review, Kathleen! You comments MADE my day! I’m so happy you enjoyed the sides too!

  13. WOW just WOW!
    I made these patties using Erin’s Baked Salmon in Foil, lemon & rosemary version of her recipe.
    Ive made salmon patties my whole life using canned salmon.
    These patties with baked were far and away the best I’ve ever made and of restaurant quality. I’d put them up against crabcakes any day.
    I didn’t have yogurt so subbed a T of mayo, used just half the breadcrumbs and no additional lemon juice as the salmon was baked in lemons.
    And then… I had leftover Sauteed Zucchini that was Erin’s recommended side recipe to go with the foil salmon. So served the patties, zucchini along with rice. It was fantastic!5 stars

      1. Easy and delicious! They come out crispy on the outside and soft on the inside, full of flavor and a great touch of spice. I’m definitely Pinning this for a new go to recipe, thank you!5 stars

  14. I was looking for a recipe with more flavor this was perfect. It’s my new favorite Salmon Patty Recipe. Thanks.5 stars

  15. was very tasty! not sure if I didn’t cook it long enough but were still pretty wet in the inside, I should of. I used sour cream too! 5 stars

    1. I’m so happy to hear that this recipe was a hit, Jenell! Thank you for taking the time to share this kind review!

    1. Hi Rebecca! I’ve never tried this recipe in an air fryer, so I’m afraid I don’t have any specific advice to offer. If you decide to experiment with it, I’d love to hear how it goes!

  16. Simple, healthy “Salmon Patties” I will definitely add to my weekly dinner list. I didn’t have Italian bread crumbs so I substituted that with Panko and some dried Italian seasoning.4 stars

  17. Very good recipe and easy to make. Finished from start to end in 30min! It was slightly dry for me. Maybe next time I’ll add a tad more yoghurt or another egg. But makes for easy meal prep with some roasted veggies. Will make again soon!4 stars

    1. I’m so pleased to hear that the recipe was a hit, Janice! Thank you for sharing this kind review!

    2. I love salmon patties. Make them all the time. My mom always used cracker crumbs in the mix itself and on the outside of each pattie and I’ve followed suit. Lately I’ve been adding minced fresh garlic, minced fresh onions and minced red peppers. Have always served with dill dip. Yummy!

  18. OMG these were absolutely delious and so easy to make! I did’t have the bread crumbs on the recipe but I had plain and added Italian seasoning to them. I also used sour cream as I didn’t have yogurt but the flavors were amazing!! Thanks for the recipe :)5 stars

  19. Made these during the q with canned salmon as a hardship kind of meal. They were delicious! I wouldn’t change a thing in the recipe and could definitely eat these once a month.5 stars

    1. I’m so pleased that you enjoyed this recipe, Tara! Thank you for taking the time to share this kind review!

  20. I just made these tonight and they were great and very moist. I’ve tried making them before and they were so dry. Thanks for this recipe! I will be making them this way again! 5 stars

  21. These were great! I added two tablespoons of fresh dill to the mix and left out the parsley. Also, I replaced the bread crumbs with oat flour (ground oats) for my gluten-free daughter and these were a perfect meal for our family of four! Thank you for the wonderful and easy recipe!5 stars

    1. I’m so pleased that you enjoyed the recipe, Jennifer! Thank you for sharing this kind review!

  22. This turned out great! Didn’t have garlic powder, so I substituted dried dill, and that seemed to work well too. Love this recipe and will be making it again soon.5 stars

    1. Thank you for taking the time to share your results, Lauren! I’m so happy you enjoyed the recipe!

  23. I made these this evening making a few adjustments: I used Panko whole wheat seasoned crumbs, raw red onion,  & drained the salmon juice to make a cream sauce. I also dipped patties in cornmeal & refrigerated about 30 minutes before  browning in olive oil in iron skillet. They were delicious, eating 2 patties for my serving, served with cucumbers in tzatziki sauce. Thank you you. 5 stars

    1. I’m so happy that you’ve enjoyed the recipe, Joan! Thank you for sharing this kind review!

  24. This recipe is so good! I made roasted asparagus to pair and created a sauce to go on the patties because I felt they were missing something. It includes all the ingredients you already have listed and I’m estimating here with measurements because I made it to taste: 1/4 cup Greek yogurt, 2 tablespoons Dijon mustard, 2 tablespoons lemon juice, a tablespoon of fresh chopped parsley and a dash of salt. Try it! It brought it up a level (: thanks so much for your recipe! It’s going in the books!5 stars

  25. These Patties are super delicious!
    I tried several Recipes but this is my favorite!
    The Greek Yogurt makes it so moist.
    The only thing I added was Onions because I like a little Texture.
    I strongly can recommend this Recipe!
    It is awesome!5 stars

    1. Hi Tracy! I’ve never tried this recipe in an air fryer, so I’m afraid I don’t have any specific advice to offer. If you decide to experiment with it, I’d love to hear how it goes!

  26. Made these many times and they’re awesome. Was wondering if it’ll taste as good with canned tuna instead of canned salmon as that’s what I have on hand? I like storing leftovers so want to try this over the avocado tuna cakes recipe you also have.

    Thanks!

    1. I’m so happy that you’ve enjoyed them, Janice! I’ve never tried this swap myself, but you could experiment with it. If you decide to try it, I’d love to hear how it goes!

  27. These turned out awesome! I made them on my Panini press instead of what the recipe recommended and they took about 3 1/2 minutes.5 stars

  28. So glad you shared this. It gave me some food for thought (pun intended). Can you tell me if the yogurt serves a culinary purpose other than taste? I grew up loving salmon patties. My family’s recipe was much simpler – salmon, bread crumbs, a little bit of minced onion, and an egg. Since the salmon’s wonderful flavor is so prominent, it never seemed to call for much else, though an accompanying mustard sauce, lemon sauce, or creamy dill sauce might be added. I will be trying yours, though, to see if I’ve been missing something.

    1. Hi Donna! The Greek yogurt helps create a creamy interior texture and adds a bit of tang. I hope you enjoy the recipe if you try it!

  29. 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
        Deeanna

        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!

  30. 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

  31. 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

  32. 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

  33. 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

  34. 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!

  35. 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