Salmon Patties
There are certain recipes that immediately feel like home, and Salmon Patties are one of them.
Crispy and golden on the outside, tender and flaky in the middle, these homemade salmon patties are packed with salmon, sautéed onion and bell pepper, fresh parsley, and savory seasonings. A little mayonnaise keeps the mixture moist, while breadcrumbs help create that irresistible golden crust.
The recipe I’m sharing is inspired by the classic preparation from That Oven Feelin’, which uses fresh salmon, vegetables, eggs, mayonnaise, Worcestershire sauce, parsley, and Panko breadcrumbs.
I love recipes like this because they don’t need anything fancy to taste special.
I can imagine making these on a rainy evening, when something warm and crispy sounds much better than a complicated dinner. They have that old-fashioned comfort-food feeling—simple ingredients coming together to make something everyone wants to eat.
Recipe at a Glance
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: About 40 minutes
Servings: Approximately 14 patties
Course: Appetizer, Lunch, or Dinner
Cuisine: American
The original recipe uses fresh salmon, garlic salt, black pepper, onion, red bell pepper, butter, Panko breadcrumbs, eggs, mayonnaise, Worcestershire sauce, and parsley.
Ingredients
1 pound fresh salmon fillet
3 tablespoons olive oil, divided
1½ teaspoons garlic salt, or to taste
½ teaspoon black pepper
1 medium yellow onion, finely diced
½ red bell pepper, seeded and diced
3 tablespoons unsalted butter, divided
1 cup Panko breadcrumbs
2 large eggs, lightly beaten
3 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
¼ cup finely chopped fresh parsley
How to Make Salmon Patties
1. Cook the Salmon
Preheat your oven to 425°F (218°C).
Line a rimmed baking sheet with parchment paper.
Place the salmon on the sheet, skin-side down.
Drizzle with olive oil and season with garlic salt and black pepper.
Bake for approximately 10–15 minutes, depending on the thickness of the fillet, until cooked through. Let it rest for about 10 minutes before flaking.
Remove the skin and any bones, then gently flake the salmon with two forks.
Allow it to cool to room temperature.
2. Sauté the Vegetables
Heat a skillet over medium heat.
Add 1 tablespoon olive oil and 1 tablespoon butter.
Add the diced onion and red bell pepper.
Cook for approximately 7–9 minutes, stirring occasionally, until softened and lightly golden.
Remove from the heat.
3. Make the Salmon Mixture
Add the cooled flaked salmon to a large mixing bowl.
Add:
Sautéed onion and pepper
Panko breadcrumbs
Beaten eggs
Mayonnaise
Worcestershire sauce
Parsley
Garlic salt
Black pepper
Stir gently until everything is evenly combined.
The mixture should be moist enough to hold together but not wet.
4. Form the Patties
Use a heaping tablespoon of the mixture for each patty.
Shape them gently with your hands into patties approximately 2 inches wide and ⅓–½ inch thick.
Don’t press them too aggressively.
A light touch helps keep the finished patties tender.
5. Fry Until Golden
Heat a nonstick skillet over medium heat.
Add 1 tablespoon olive oil and 1 tablespoon butter.
Once hot, carefully place the patties into the pan in a single layer.
Cook for approximately 3–4 minutes per side, or until golden brown and cooked through.
If they’re browning too quickly, reduce the heat.
Transfer finished patties to a paper-towel-lined plate.
Repeat with the remaining mixture.
Why You’ll Love These Salmon Patties
Crispy golden exterior
Tender, flaky salmon center
Packed with vegetables
Easy everyday ingredients
Great for lunch or dinner
Excellent appetizer
Family-friendly
Make-ahead friendly
Freezer-friendly
The original recipe notes that the cooked patties can be refrigerated for up to three days and frozen for longer storage.
My Best Tips
Don’t Overmix
Mix just until everything comes together.
Overmixing can make the patties dense.
Let the Salmon Cool
If the salmon is extremely hot when you add the eggs, you risk partially cooking the egg mixture.
Let the salmon cool first.
Keep the Patties Uniform
Making them approximately the same size helps them cook evenly.
Don’t Flip Too Early
Let the first side develop a golden crust before turning.
Trying to flip them too soon can cause them to break apart.
Use Medium Heat
High heat can burn the outside before the inside has warmed properly.
Can I Use Canned Salmon?
Absolutely.
Canned salmon makes these patties especially convenient.
Drain it thoroughly and remove any skin or bones if desired.
Because canned salmon is already cooked, you can skip the salmon-baking step and proceed directly to making the mixture.
Can I Use Leftover Cooked Salmon?
Yes!
This is a fantastic way to use leftover baked, grilled, or roasted salmon.
Just flake it well and make sure it isn’t heavily seasoned with another flavor profile.
Can I Use Tuna Instead?
Yes.
Tuna can be substituted for salmon, although the flavor and texture will be different.
The original recipe also suggests tuna, crab, or white fish such as cod as alternative options.
Can I Make These Gluten-Free?
Yes.
Replace the Panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
Can I Make Them Without Eggs?
You can experiment with a flax egg as a binder.
The original recipe suggests a flax egg made from flaxseed meal and water as an egg-free alternative.
Can I Make Them Spicy?
Absolutely.
Add:
Cayenne pepper
Red pepper flakes
Smoked paprika
Finely diced jalapeño
Hot sauce
A little cayenne is an easy way to give the patties a gentle kick.
Can I Add Different Herbs?
Definitely.
Fresh dill and chives are especially delicious with salmon.
You can also try:
Cilantro
Green onion
Tarragon
Basil
Can I Bake the Patties Instead of Frying?
Yes.
Arrange the formed patties on a lightly greased baking sheet and brush or spray them lightly with oil.
Bake at approximately 400°F (200°C) until golden and heated through, flipping halfway.
They won’t have quite the same pan-fried crust, but they’ll still be delicious.
Can I Air Fry Salmon Patties?
Absolutely.
Place them in a lightly greased air fryer basket in a single layer.
Air fry at approximately 375°F (190°C) until golden and cooked through, flipping halfway.
Work in batches if necessary.
What Sauce Goes With Salmon Patties?
So many options work beautifully:
Tartar sauce
Garlic aioli
Lemon-dill sauce
Remoulade
Sriracha mayo
Ranch
Honey mustard
Creamy cucumber sauce
A squeeze of fresh lemon over the hot patties is also wonderful.
What Should I Serve With Salmon Patties?
For a complete dinner, serve them with:
Roasted asparagus
Green beans
Coleslaw
Garden salad
Roasted potatoes
Mashed potatoes
Rice
Steamed broccoli
Cucumber salad
For a lighter meal, I love pairing them with a crisp green salad and lemony yogurt sauce.
Can I Make These Ahead?
Yes.
You can form the patties several hours ahead and refrigerate them until you’re ready to cook.
Keep them covered and chilled.
How Do I Store Leftovers?
Place cooked patties in an airtight container and refrigerate for up to 3 days.
Can I Freeze Salmon Patties?
Yes.
Freeze cooked patties in a single layer until firm, then transfer them to a freezer-safe container or bag.
The original recipe recommends freezing for up to 3 months.
Thaw overnight in the refrigerator and reheat in a skillet or oven.
Frequently Asked Questions
Why are my salmon patties falling apart?
The mixture may be too wet or may not have enough binder.
Add a little more breadcrumbs and chill the formed patties for 15–20 minutes before frying.
Why are they dry?
Overcooking the salmon or frying the patties too long can dry them out.
Cook until they’re golden and heated through rather than leaving them in the pan unnecessarily.
Can I make smaller patties?
Absolutely.
Small patties are perfect for appetizers or lunchboxes.
Just reduce the cooking time accordingly.
Can I make one large salmon cake?
Yes.
Instead of forming individual patties, make one large cake in a skillet and carefully flip it once the bottom is well browned.
Approximate Nutrition
Per patty, depending on the exact ingredients and final yield:
Calories: approximately 130–160
Protein: approximately 7–9g
Fat: approximately 8–10g
Carbohydrates: approximately 5–7g
Nutrition is an estimate and will vary according to portion size, breadcrumbs, salmon, and cooking oil.
Final Thoughts
These Salmon Patties are exactly the kind of recipe I love having around.
They’re simple enough for an ordinary weeknight, but delicious enough to serve when family comes over.
The salmon is tender and flavorful, the sautéed onion and red pepper add little bursts of sweetness, and the Panko creates that wonderfully crispy outside.
Then there’s the fresh parsley, which brightens everything up.
I especially love the contrast between the crunchy golden crust and the soft salmon center.
Serve them hot with lemon and tartar sauce, and you’ve got the kind of dinner that feels both comforting and fresh.
And if you happen to have leftovers, don’t worry.
They’re fantastic reheated and tucked into a salad, served with eggs for breakfast, or turned into a quick salmon sandwich.
That’s one of the reasons I think this recipe deserves a regular spot in the dinner rotation.
It takes humble ingredients and turns them into something that feels homemade in the best possible way.
Sometimes the recipes we remember most aren’t the complicated ones.
They’re the ones that fill the kitchen with a delicious smell, bring everyone to the table, and leave an empty plate behind.
These salmon patties definitely fit that description. 🐟✨