Salmon Patties

These moist, flaky, and simple Salmon Patties are an easy, versatile recipe to serve as an appetizer or main dish. Budget-friendly, quick-cooking, one bite of this healthy salmon patty recipe will transport you to your favorite coastal city.

Also known as a salmon cake, these light and lean salmon patties are not quite as hefty as large-scale Salmon Burgers, but just as satisfying when it comes to ease and flavor.

I wanted this salmon patty recipe to be reminiscent of the old-fashioned ones I’ve tasted in my travels.

This means a tender, creamy interior, a lightly crisp exterior, and a touch of spice.

About This Salmon Patty Recipe

Inspired by the fresh versions I’ve eaten in Seattle and the Southern salmon patties and Salmon Croquettes I’ve tried in Charleston and Louisiana, today’s healthy version adopts a little Midwest practicality: it uses canned salmon.

Don’t worry! Thanks to punchy lemon juice and an array of spices, they taste plenty fresh.

(For another great salmon patty recipe with canned salmon, check out the Salmon Quinoa Cakes in my cookbook.)

How to Make the Best Old-Fashioned Salmon Patties

Maybe someday I’ll live in a city with amazing access to affordable fresh salmon but for now, I’m very content with a platter of these crispy, tender patties made with canned salmon.

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The Ingredients

• Canned Salmon. Loaded with healthy fats, Omega-3s, and vitamins like vitamin D and vitamin E, salmon is without a doubt one of my favorite protein sources. Its firm, meaty flavor and texture make it ideal for these hearty salmon patties.
• Greek Yogurt. Rather than make salmon patties with mayo, I swap Greek yogurt for a healthy touch. It provides a creamy interior texture and a bit of tang.
• Egg. Binds with the breadcrumbs to give the salmon patties body and structure, which is essential to keeping the salmon patties from falling apart. Egg also prevents the salmon cakes from being dry.
• Breadcrumbs. An essential ingredient for binding the patties. I prefer breadcrumbs over salmon patties with flour (which I find too dense).
• Garlic Powder + Onion Powder. Two everyday pantry staples that add a whole lotta pizazz to these simple salmon patties.
• Cayenne Pepper. For a little southern flair that gives these salmon cakes just the right amount of kick. For more spice, try this Blackened Salmon.
• Parsley. For a little freshness and a finish of color. Fresh dill would complement the salmon as well.
• Lemon. Brightens and complements the salmon and hides the fact that it’s canned.
• Dijon + White Vinegar. To give the patties punch. For a more mild flavor, use brown or grainy mustard.

The Directions

1. Put Everything in a Big Bowl. Make sure you have room to mix the salmon patty ingredients.

2. Combine. Be gentle. I like to use a fork or my hands.

3. Shape the Patties. You’ll have 6.

3. Heat the Oil. Use medium heat (I like cast iron, but any sturdy frying pan will do).
4. Cook on the First Side. In about 3 minutes, the bottom will be dark golden.

3. Flip and Cook on the Other Side. The second side is usually a little faster.
4. Serve. Top with Greek yogurt, lemon juice, and fresh parsley. ENJOY!

How to Serve Salmon Patties

• On a Bun. Go slider style. Add thinly sliced tomatoes, red onions, and a smear of Greek yogurt or tartar sauce. Serve with Sweet Potato Fries.
• On Their Own. My favorite, with a big dollop of Greek yogurt and a squeeze of lemon. This is nice with a starchy side like Roasted Potatoes or a hearty salad like 7 Layer Salad.
• On a Green Salad. Choose your favorite crisp greens and veggies for a nutrition-packed meal. Arugula Salad is perfect.

Storage Tips

• To Store. Uncooked salmon patties can be refrigerated for up to 1 day. Individually wrap each patty and store it in an airtight container. Cooked salmon patties can be refrigerated for up to 2 days.
• To Reheat. Reheat gently in a lightly oiled skillet on the stove. I like to splash a little water in the skillet with the salmon, then cover to lock in moisture and help the patties steam and prevent them from drying out.
• To Freeze. Cooked salmon patties can be frozen for up to 3 weeks in the freezer. Let thaw in the refrigerator, then reheat on the stovetop as directed above.

Recommended Tools to Make this Recipe

• Mixing Bowls. This space-saving set of nested glass mixing bowls is my favorite for tossing together ingredients for sweet and savory dishes.
• Skillet. No kitchen should be without a trusty cast iron skillet.
• Citrus Juicer. This handheld juicer is my fav for freshly squeezed lemon juice without any seeds.

Recipe Tips and Tricks

• Make Sure to Buy Boneless Salmon. Otherwise, you will be stuck painstakingly removing tiny bones.
• Beyond Breadcrumbs. If you don’t have breadcrumbs, you can make your own with extra pieces of day-old bread or swap them for an equal amount of finely ground whole wheat cracker crumbs. Avoid saltine crackers, which are too salty. Panko breadcrumbs will work nicely; I don’t recommend cornmeal, as I worry it would also be dense.
• Make Sure Your Pan Is Hot. Let it preheat completely and the oil heat completely before adding the patties to ensure you get a nice crisp outside.
• Monitor the Heat. It’s a fine line between getting the patties crisp and making sure they don’t burn. Keep an eye on them and turn down the heat if needed. They’ll have a good amount of color (like the photos) but you don’t want them to be black outside and undercooked inside.

Related Recipes

How many is too many healthy salmon recipes? Try one of these other Well Plated favorites:

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