If you’re looking for an easy weeknight dinner that’s both budget-friendly and packed with flavor, these crispy salmon patties check all the boxes. They come together in no time using canned salmon or leftover cooked salmon. Golden on the outside, tender and flaky on the inside; these little cakes are downright irresistible.
Whether you’re serving them with tartar sauce, a side salad, or sandwiching them in a bun, salmon patties are a delicious way to bring more seafood into your week. And the best part? They’re freezer friendly and kid approved!
Why You’ll Love These Salmon Patties:
- Ready in under 40 minutes
- Great use for pantry staples
- Freezer friendly
- High in protein, low in effort
- Crispy outside, tender inside
Ingredients You’ll Need:
These salmon cakes use simple ingredients you probably already have:
- Canned salmon – Use boneless and skinless if possible. Leftover cooked salmon works too!
- Onion & red bell pepper – Adds natural sweetness and texture.
- Panko breadcrumbs – For a light and crispy bite.
- Egg – Helps bind everything together.
- Mayonnaise – Adds creaminess and moisture.
- Worcestershire sauce – Brings in savory umami.
- Garlic salt & black pepper – Season it up!
- Fresh parsley – For a burst of fresh flavor.
- Olive oil & butter – Used for sautéing and pan-frying.
How to Make Salmon Patties
Here’s how to turn those pantry ingredients into something delicious:
1Sauté the veggies: Cook your onions and bell peppers in a mix of olive oil and butter until soft and golden.
2Mix the patties: In a large bowl, mix together the drained salmon, sautéed vegetables, breadcrumbs, egg, mayo, Worcestershire, garlic salt, pepper, and parsley.
3Form the patties: Scoop about a heaping tablespoon of the mixture and shape into 2-inch-wide patties.
4Pan-fry until golden: Cook them in a hot skillet with butter and oil until both sides are beautifully browned.
Pro Tips for Perfect Patties:
- Too dry? Add a bit more mayo.
- Too wet? Sprinkle in more breadcrumbs.
- Make ahead: Freeze uncooked or cooked patties for up to 3 months.
Serving Suggestions
These salmon patties are perfect with:
- Homemade tartar sauce
- A squeeze of fresh lemon
- On top of a salad
- Stuffed in a sandwich or wrap
Storage Tips
- Refrigerate: Up to 3 days in an airtight container.
- Freeze: Store in a freezer bag up to 3 months. Thaw overnight and reheat in a skillet or air fryer.
Easy Salmon Patties
Ingredients
- 14 –15 oz canned salmon well drained
- 2 tbsp olive oil divided
- 2 tbsp unsalted butter divided
- 1 medium yellow onion finely diced (about 1 cup)
- 1/2 red bell pepper diced
- 1/2 cup Panko bread crumbs
- 1 large egg lightly beaten
- 2 tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 1 tsp garlic salt or 1/2 tsp sea salt + 1/4 tsp garlic powder
- 1/4 tsp ground black pepper
- 1/4 cup fresh parsley finely chopped
Instructions
- Heat 1 tbsp olive oil and 1 tbsp butter in a medium skillet over medium heat. Sauté onion and red bell pepper for 7–9 minutes until soft and golden. Remove from heat.
- In a large bowl, combine flaked salmon, sautéed vegetables, breadcrumbs, egg, mayo, Worcestershire sauce, garlic salt, pepper, and parsley. Mix well.
- Form the mixture into small patties (about 2 inches wide).
- Heat remaining olive oil and butter in a clean skillet. Pan-fry the patties in batches for 3–4 minutes per side or until golden brown and cooked through. Reduce heat if browning too quickly.
- Transfer to a paper towel-lined plate. Repeat until all patties are cooked.
Notes
- Substitute canned salmon with cooked, flaked salmon if desired.
- Adjust moisture with extra mayo or breadcrumbs as needed.
- Store leftovers in the fridge for up to 3 days, or freeze for up to 3 months.
