Alright, let’s be real for a second—salmon patties recipe don’t exactly sound like the sexiest meal on the planet. But hear me out: they’re crispy on the outside, tender inside, packed with flavor, and ridiculously easy to whip up. Whether you’re looking to clean out your pantry or impress someone with your "I can totally cook" skills, these bad boys deliver every time.
Plus, they’re the kind of comfort food that doesn’t leave you feeling like you just ate a brick. Win-win, right?
Ever try a recipe and halfway through think, “What have I gotten myself into?” Yeah, not happening here.
Here’s why this one’s a keeper:
And FYI, they’re also really freaking good. Like “I just ate three and I’m still thinking about a fourth” good.
Let’s skip the 30-item shopping list. Here’s what you actually need:
Optional extras for flair:
You don’t need a culinary degree for this one. Just follow these steps and you’re golden—literally.
Drain the salmon and gently remove any skin or bones (unless you’re into that gritty texture—no judgment). Use a fork to flake it up in a mixing bowl.
Add in the egg, breadcrumbs, onion, mayo, mustard, seasoning, herbs, and anything else you’re feelin’. Mix it up with a fork (or your hands if you’re brave) until it all holds together.
Pro Tip: If it feels too wet, toss in a bit more breadcrumbs. If it’s too dry, a splash of lemon juice or extra mayo works wonders.
Shape into 4–6 medium-sized patties. You want them thick enough to hold together, but not hockey pucks, okay?
Heat oil in a skillet over medium heat. Once it’s hot, add the patties and cook for about 3–4 minutes per side until golden brown and crispy.
Don’t mess with them too much—let them form that dreamy crust before flipping.
Plate ‘em up with a squeeze of lemon, maybe some tartar sauce, or throw them on a bun for a salmon burger moment. Serve with a salad, roasted veggies, or—my personal fave—garlic mashed potatoes. 😍
You don’t need to mess it up to learn from mistakes. I already did the trial-and-error part for you, so here’s what to keep in mind:
Yeah, you can just slap one on a plate and call it dinner—but where’s the fun in that?
Here are a few ideas:
Chop it up and toss in a wrap with tzatziki, slaw, and red onion. You’ll thank me later.
Leftover salmon patties + fried egg = brunch magic. You’re welcome.
Absolutely. Just cook and flake it first. IMO, canned is faster and tastes just as good once it’s seasoned and crisped up.
A sticky binder (egg + mayo) and just enough breadcrumbs are key. And yes, chilling helps. Think of it like prepping them for battle.
Yep. Just let them cool, wrap individually in plastic or foil, and toss in a freezer bag. Reheat in a pan or air fryer for best results.
Totally. Use gluten-free breadcrumbs and double-check your seasoning labels. Still crispy, still tasty.
Let’s say you’ve mastered the classic and now you’re feeling fancy. Here are some remix ideas:
Add Cajun seasoning, diced jalapeños, and a dab of hot sauce. Serve with remoulade. Boom.
Double up on the garlic and add a pinch of smoked paprika. Not date-night approved, but worth it.
Mix in shredded cheddar or Parmesan. Cheese + salmon = unexpectedly amazing.
Think dill, oregano, lemon zest, and maybe a dollop of Greek yogurt sauce on top.
So, here’s the deal: salmon patties are underrated. They’re the kind of dish you forget about until you make them once—and then they’re on repeat.
They check all the boxes: budget-friendly, easy, fast, and straight-up delicious. Plus, they work for any meal of the day and freeze like a champ.
Whether you’re a salmon rookie or a pantry-pro who always has a can on hand “just in case,” this recipe’s got you covered.
Ready to impress someone (or just yourself)? Give these salmon patties a go, and let me know if you stop at just one. 😉
Crispy, flavorful, and easy to make—this salmon patties recipe uses simple pantry ingredients for the perfect quick meal everyone will love!
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Use canned or fresh salmon—both work great. Just flake and remove bones if needed.
If the mixture is too wet, add a bit more breadcrumbs.
If it’s too dry, add a little extra mayo or lemon juice.
Let patties chill for 15–30 minutes if you want them to hold together better when frying.
Use a nonstick or well-oiled skillet to prevent sticking.
Leftovers? They reheat beautifully in a pan or air fryer.
