These easy salmon patties are made with canned salmon and simple pantry ingredients that can be whipped up in 20 minutes! Perfect for midweek meals. Gluten-free adaptable.
When I rise up, let me rise up joyful like a bird. When I fall, let me fall without regret like a leaf. ~Wendell Berry
Why you’ll love Salmon Patties!
This easy homemade salmon patty recipe is a quick way to use up the canned salmon you have hiding in your pantry! A high-protein main dish made with simple pantry staples designed for busy weeknights when time is short. This recipe can be made gluten-free with gluten-free panko.
Serve them up with a fennel orange salad, crunchy Asian slaw, or Korean Cucumber Salad and dinner is ready! Or make a small version for a quick, easy appetizer!
In addition to the basic Salmon Patty recipe, the recipe includes three different flavor variations – Asian-Style Salmon Cakes, Mediterranean Salmon Cakes and our Nordic-style Salmon Cakes with fresh dill and lemon!
Variations and substitutions
- Nordic Style with fresh panko, fresh dill and capers and a Creamy Dill Sauce.
- Asian-style coated with sesame seeds, ginger, cilantro and green onion.
- Mediterranean-Style with dijon mustard, lemon zest, garlic & herbs.
Salmon Patty Ingredients
- Salmon- Canned wild salmon (or sub-leftover cooked salmon)
- Large Eggs – Eggs are the binder here, giving structure and airiness
- Onion-green onions, or sub-red onion
- Panko breadcrumbs – panko will result in a lighter patty! Or use gluten-free panko!
- Fresh herbs– dill, basil, parsley, chives, tarragon, or cilantro
- Lemon Zest– to add a little brightness
- Mayo
- Salt & black pepper
- Optional: sesame seeds!
Easy Instructions
- Mix the salmon patty ingredients in a large bowl.
- Form 2-3 large salmon patties, about 1-inch thick.
- Coat the salmon patties in panko or sesame seeds.
- Pan-sear in a large skillet with butter or olive oil until crispy, cooked on the inside, and golden brown.
Storing and Freezing
Leftover salmon patties will keep up to 3 days in an airtight container in the refrigerator. Or freeze seared salmon patties (wrap tightly) for up to 3 months.
What to serve with Salmon patties
- Fresh Dill Sauce
- Tartar Sauce
- Chipotle Mayo (Mexican Secret Sauce)
- Jasmine Rice
- Easy Crunchy Asian Slaw
- Asian Cucumber Salad
- Lebanese Slaw (Salatet Malfouf)
- Mexican Slaw with Cilantro and Lime
- Kale Slaw (Vegan)
- Kohlrabi Slaw with Cilantro, Jalapeño and Lime
- Tzatziki Sauce
- Avocado Salad
Faqs
Fresh wild salmon always makes for the best salmon patties, either cooked or raw, but in a pinch, good quality canned wild salmon pulled from the pantry can be a total lifesaver!
An egg and panko bread crumbs serve as the main binder here. A little mayo also helps. Feel free to experiment with gluten-free bread crumbs or even gluten-free flour. A flax egg will also work in a pinch, although I prefer the lightness the real egg gives the cakes.
Yes, they can be made ahead and be stored in the fridge, to pan-sear later. Store on a paper towel. You can even pan-sear them ahead and either refrigerate or freeze.
Once you make the salmon patties, I know that you will come up with your own creative variations! xoxo
More fish recipes you may enjoy
how to make salmon Patties! | 60-sec video!
Homemade Salmon Patties Recipe
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 2
- Category: Main, Fish, Pantry
- Method: Stove top
- Cuisine: Northwest
- Diet: Kosher
Description
These easy salmon patties are made with canned salmon and simple pantry ingredients that can be whipped up in 20 minutes! Perfect for midweek meals. Gluten-free adaptable.
Ingredients
Basic Salmon Patty Recipe (see variations below)
- 1 can wild salmon (7-8 ounces), drained (or feel free to use leftover cooked salmon)
- 1 egg
- 1 tablespoon mayo (this makes for a lighter, fluffier and more bindable texture)
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder (or onion powder)
- 1/4 cup panko, (or toasted bread crumbs) see notes
- 1– 2 scallions, sliced (or sub 2–3 tablespoons finely chopped red onion)
- generous pinch salt and pepper (about 1/8 teaspoon each – see notes)
- 1–2 tablespoons olive oil.
See variations below.
Instructions
- Drain salmon well.
- Mix all ingredients together in a medium bowl using a fork. Let stand 5-10 minutes.
- If the mixture seems wet, add a little more panko (up to 1/3 cup total)
- Divide mixture into 2 larger patties pressing together with your hands. If you like a crispy crust, dredge in more panko and/or sesame seeds before searing. At this point you could refrigerate for later, laying on a paper towel.
- Heat olive oil or butter (or a mixture is nice) in a skillet over medium heat. Sear the salmon cakes for 4-5 minutes on each side until beautifully golden and slightly puffed. (The puffed center tells you the egg is cooked through.)
- Serve with the suggested sides, the Quick Creamy Sauce or on their own with a side salad.
Notes
Salmon Patty Variations
Asian-style: add 1-2 teaspoons ginger paste (or finely chopped ginger) and 1/8-1/4 cup chopped cilantro to the cakes. Add 1-2 tablespoons sesame seeds to the panko mixture. Serve with Asian Slaw or Asian Cucumber Salad.
Mediterranean-style: add 1 minced garlic clove, 1 teaspoon lemon zest, 1 teaspoon dijon mustard, and 2 tablespoons chopped parsley. Serve with Leafy green salad.
Nordic style: add 1 tablespoon capers and 1/8-1/4 cup chopped dill. Serve with a Quick Creamy Sauce (below).
Mexican Syle: add 1/4 cup chopped cilantro, 1 teaspoon lime zest, 1/2 teaspoon cumin, 1/2 teaspoon dried oregano and 1/2 teaspoon chili powder. Serve with Chipotle Mayo, Avocado and Mexican Slaw!
Quick Creamy Sauce:
- 2 tablespoons mayo
- 3 tablespoons sour cream or yogurt
- squeeze of lemon
- pinch salt and pepper
- 2 tablespoons fresh dill, chopped (or sub scallions, cilantro or Italian parsley)
Panko: Use unseasoned panko. Gluten-free is just fine! Seasoned breadcrumbs seem to add an unsavory bitter taste.
Salmon: Try to use the best quality canned wild salmon you can find- this does make a difference.
Nutrition
- Serving Size: 1 salmon patty
- Calories: 298
- Sugar: 0.9 g
- Sodium: 584.3 mg
- Fat: 15 g
- Saturated Fat: 3.1 g
- Carbohydrates: 4.2 g
- Fiber: 0.5 g
- Protein: 36.5 g
- Cholesterol: 177.4 mg
Whew! Flavor PUNCH!!! Best recipe, hands down!
Don’t forget to make the dip! (My kids all called it ‘Ranch’😅)
We tore apart patties and put on a gorgeous green salad and topped with the sauce- EXCELLENT and synergistic flavor combination!
Everything on this site is delicious- I don’t even know how I found you but you have revolutionized our meals at home! We are able to enjoy SO many more vegetables! You’re a solid genius!
Amazing Leah, thanks so much for this kind review! So glad you are finding inspiration. 🙂
It was astounding! I have made this at least a dozen and a half times and it is just one of the best recipes. The creamy sauce is a must have and is amazing…
If you really want to go over the top, add 1/2 tsp of a beak of a newborn bald eagle, the pulverized whisker of a white albino llama, and the toe nail of a kangaroo. That will really do the trick.
Just kidding. No changes needed to this perfect recipe!
Omg Hara…😂. So glad you enjoyed! 🙂
Just a note, the 2x amount is wrong on the egg amount. Just a note. Amazing /unique recipe!
Thanks Rachel- fixed it!
Thus truly was an easy, after work pattie.
I didn’t have canned salmon, so used fresh salmon that was par cooked, dried and added.
I made the Mediterranean and then the Nordic versions.
My second batch added a bit more lemon juice, and the zest of the lemon, just a preference.
This is a definite staple for weeknight meals and leftovers for work lunch.
~Thank you
Glad you enjoyed this!
I made the mediteranean version and these were fantastic. And here’s how I did it without mayo:
I doubled the recipe but only used 2 large eggs and added about 2 T of olive oil. I only had half of the bread crumbs but I also added about 2 T of spelt flour to help with binding. I also used sumac instead of lemon zest. I think the tip of cooking in butter and olive oil helped them crisp up nicely. The red onions were a nice little crunch. I’ll definitely make them again!
sounds perfect Josie!
I love this recipe and make it all the time… Just got an air fryer and was wondering if you had an air fryer temp
I haven’t tried them in an air fryer, but taking a guess, I would say 390F for 7-8 minutes.
Delicious! The Nordic style cakes are on regular rotation here and often requested. Thank you again! What would my dinner table do without you?!
Awwww… thanks! Happy you like these!
I forgot to hit the rating button in my last comment – dang it – sorry about that!
Appreciate the rating!
I made these the other night, with some fresh caught & canned salmon I was given as a gift. They were fantastic. I have a salmon CSA and can’t wait to try a larger batch for quick and easy weeknight dinner with friends. As always, Feasting at Home recipe for the win!
Thanks so much Jo!
Very good, Did the Mediterranean style and the creamy sauce, using light mayo and yogurt in that with dill. I did them at 400 degrees in my air fryer for about 4 to 5 minutes on each side. Of course I a made a version of your Braised Lentils to go with it!
That sounds lovely, Frances! Thanks for the air-fryer notes!
What in the world is GF?
Hi Kim, GF stands for gluten free. 🙂
Made the Nordic style salmon cakes tonight with buttered boiled red potatoes and mustard dill green beans. Delicious and easy. Everyone in the family said it was a “do again.” Thank you, Sylvia, for never steering us wrong!
Yay, Heather! Love the boiled potatoes, very Scandinavian. 🙂
I’ve never made the Nordic ones, because I love the Asian ones so much. But your menu has inspired me. Gonna try these soon!
I agree—Sylvia has become my go-to for so many recipes. Hers are always the best!
Thanks Wini!
I forgot to rate it! 🌟🌟🌟🌟🌟
Oh! Thanks so much!🙌
The best recipe yet for salmon cakes. The sauce is amazing and the only thing I added was a little hot sauce. It is my go to sauce for fish dinners. Thanks soooo much! 🐟🐟🐟
Perfect- hot sauce is great idea here!
The Quick and Easy Salmon Cakes were quick and easy AND delicious! I served them with a side leafy green salad, green string beans seasoned with Zatar and butternut squash. Thanks for the recipe, Sylvia!
Sounds great!
I made the Asian style with sesame seeds along with the Crunchy Asian Slaw. We had a 15 ounce can of salmon, so pretty much doubled everything. We had some leftover yogurt/herb/lemon sauce which really enhanced the salmon. It was so easy and had great flavor. Another delicious recipe – thank you!
Great to hear Madeleine!
Can I sub yogurt for mayonnaise? We have someone who can’t eat any mayo.
Thanks!
Hi Emily- I’m not sure how they would hold together- seems like it should work ok, but not positive. The flavor would be fine I think? If you try it, let us know- curious!
Maybe substitute some home made Aioli, using much less garlic?
I love that this recipe offers 4 versions. Having varieties make cooking from the cabinet come alive!
Thanks so much Victoria!
I add in a splash of maple syrup. Mmmmm. Great recipe.
Perfect Cassandra!
Made these just last week and the recipe is going in regular rotation here where we bake a slab of Wild Caught Alaskan Salmon at least once a week and always have left overs. I didn’t have panko so subbed bread crumbs but looking forward to panko next time for the added crunch. Skipped the capers. I made them up in the afternoon, stored them in the fridge between sheets of waxed paper, and they were ready to sear and cook (stovetop) at dinner time. So easy. Seasons I used: Organic smoked paprika, ceylon cinnamon, brown sugar. Topped with creamy dill sauce and mixed greens (what I had on hand) and served on grilled brioche – we LOVED them. Thanks Sylvia and team for posting all these Salmon ideas! Looking forward to trying more!
So happy you enjoyed this! Love your additions.