Easy Salmon Patty Recipe

A half eaten salmon patty sits on a plate with two other cakes, a sprig of dill, and two lemon slices.

Easy Salmon Patty Recipe

Using canned, fresh, or frozen salmon, this Easy Salmon Patty Recipe makes a speedy weeknight pantry dinner that satisfies the whole family! Even fish-haters love these salmon cakes.

4.58 from 26 votes

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Course: Seafood Recipes

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings (3 cakes per serving)

Calories: 230kcal

Author: Cassie Johnston

Ingredients

2 14.75- ounce cans salmon drained (see notes about using fresh or frozen fillets)
2 large eggs gelatin, flax, and chia eggs all work as well, see notes
½ cup panko bread crumbs
¼ cup minced fresh parsley or 2 tablespoons dried parsley
1 tablespoon capers drained and minced, optional
1 tablespoon fresh minced dill or 1 teaspoon dried dill
1 teaspoon garlic powder
½ teaspoon onion powder
¼-½ teaspoon salt see notes
Avocado oil, coconut oil, or other high smoke point oil for cooking
Fresh dill, lemon wedges, tartar sauce, or remoulade sauce for serving

Instructions

In a medium-size mixing bowl, combine 2 14.75- ounce cans salmon (drained), 2 large eggs, ½ cup panko bread crumbs, ¼ cup minced fresh parsley or 2 tablespoons dried parsley, 1 tablespoon capers (if using), 1 tablespoon fresh minced dill or 1 teaspoon dried dill, 1 teaspoon garlic powder, ½ teaspoon onion powder, and ¼-½ teaspoon salt. Using a fork, combine the mixture well, but don’t break up the salmon too much—you want some good size flakes. Set the mixture aside and allow it to rest for about 5 minutes.
Meanwhile, preheat a large skillet over medium-high heat. Add enough cooking oil to coat the entire surface with a ¼–½” layer of oil.
Form the salmon mixture into 12 patties, about 2 ⅓” in diameter by 1” high. Place the patties in the hot skillet, making sure to not overcrowd the pan—depending on your skillet size, you may have to do 2 or 3 batches.
Pan fry over medium-high heat for 6-7 minutes each, or until the underside is crisp and golden brown. Do not move the salmon cakes while they are cooking, or they may crumble apart. Gently flip, and fry for another 4-5 minutes or until the other side is crisp and golden brown. Transfer to a paper towel-lined plate to drain, and repeat with remaining formed patties.
Serve topped with tartar sauce or remoulade sauce, plus fresh lemon wedges and fresh dill, if desired.

Video

Notes

If you choose to use capers (which add a wonderful briny flavor), use less salt—1/4 teaspoon. If you leave the capers out, use 1/2 teaspoon salt. Also keep in mind that the sodium content of canned salmon can vary widely. If working with a new brand, you might want to mix up the cakes using 1/4 teaspoon of salt, fry up a small meatball of the mixture to taste test, and then adjust the salt from there.

We do not recommend making this in the food processor. This quickly turns the salmon into paste–which makes for less-than-appetizing salmon cakes.
You can sub in fresh minced onion and garlic for the powders; however, you’ll need to saute the fresh vegetables before adding them to the mixture—the salmon cakes do not cook long enough on their own to soften fresh vegetables.
Canned salmon comes with some small bones in it—no need to take them out. The canning, mixing, and cooking processes breaks the bones down to where they are completely edible (and even a good source of calcium).
You can make this recipe using fresh or thawed frozen salmon filets by first roasting the filets until flaky in a 400°F oven—about 7-12 minutes, depending on the thickness of the filets. Then flake the salmon and use just as you would with canned salmon. Fresh and frozen salmon contain no sodium, so use 1/2 teaspoon of salt in your salmon cakes mixture.
This recipe works well with gelatin, flax, and chia eggs. To make two flax or chia eggs, combine 2 tablespoon chia seeds or ground flax seeds with 6 tablespoons of warm water—let sit for 5 minutes, or until thick and gelled. To make two gelatin eggs, combine 2 tablespoons of unflavored gelatin powder with 2 tablespoons cool (room temp is fine) water. Let sit for a minute or two to bloom. Then stir in 4 tablespoons of boiling water vigorously until the gelatin is dissolved. Let the mixture sit for 1-2 minutes to thicken and gel.

You can make these salmon cakes paleo and Whole30-friendly by using 1/3 cup blanched almond flour and 2 tablespoons coconut flour in place of breadcrumbs.
Yes, you can bake these salmon cakes. Bake on a greased or silicone baking mat-lined baking sheet at 375°F for 15-18 minutes, or until golden brown. They won’t be quite as crispy as the fried version, but they’ll still be delicious.
This recipe also works beautifully with canned tuna!

Nutrition

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