These Old Fashioned Salmon Patties are both easy and delicious to make! Flaky salmon is combined onions, mustard, mayo, crumbs and more to make a tender on the inside, crispy on the outside salmon patty! Salmon lovers must put this recipe on their bucket list. Really. I am not kidding.
We are always asked for this salmon recipe every time we serve it! It truly has the perfect amount of everything in them.
I have tried so many fresh or canned salmon cakes and have not found a recipe I enjoyed as much as I LOVE this one. It's even better when served with my lemon garlic aioli.
If you love this salmon cakes recipe, you definitely need to try my smoked salmon cakes recipe!!
Why You Will Love This Recipe
- Versatile recipe. Great to serve salmon patties as a main dish, on a bun as a sandwich, or as an appetizer with a dipping sauce.
- Prepared with just a few simple ingredients. Perfect to whip up a delicious meal in no time.
- A classic comfort food recipe loved by adults and children alike, making it a great go-to meal for your entire family.
Ingredients
Here's a look at the key ingredients you will need to make this recipe.
- Salmon: Use canned salmon to make these salmon patties.
- Breadcrumbs: I prefer to use panko breadcrumbs because they are crispier but regular breadcrumbs work fine too. You can also use crushed crackers or crushed croutons.
- Green Onion and Onion: This combination adds a balanced flavor of onion but you can use any combination of yellow, white or red onion instead.
- Mayo: This helps to bind the salmon patties together and also serves as the base for the tartar sauce. You can use any brand you prefer.
- Mustard: I prefer dijon for a bit more flavor but yellow mustard works too.
- Lemon juice: Use freshly squeezed if possible.
- Sweet pickle relish: Adds a bit of sweetness and pickle flavor to the homemade tartar sauce.
How much fresh salmon should I buy?
If you buy a salmon fillet with the skin on you will need to buy a bit extra. I suggest buying 1 ⅓ pounds. That way once you remove the skin you will have the proper amount needed to make the salmon patties.
See the recipe card below for the exact quantities of each ingredient.
Substitutions and Variations
Don't have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change this salmon patty recipe.
- Spicy: Add a bit of chili pepper flakes, diced jalapeno pepper, our jalapeno powder, smoked jalapeno powder, or chipotle powder to the salmon mixture for a bit of heat. You can also serve up our homemade hot pepper sauce on the table as well for everyone to add to their patties.
- Make Them Mini: Make salmon patties the size of flat golf balls and serve on crackers or a baguette slice with a dollop of tartar sauce. These work great when serving as a party appetizer.
- Salmon Fillet: Use 1 ⅓ pounds of fresh raw salmon with skin or 1 ¼ pounds without.
- Add Flavor: You can add some finely diced sweet bell pepper, celery, garlic powder or Worcestershire sauce to add a bit more flavor to your patties.
- Prefer not to fry? No problem! You can bake them in the oven too!
How to Make Salmon Patties
Are you ready to get cooking? Here's a look at the main steps in this recipe but be sure to check the recipe card for all the details.
- Combine the salmon with the mayonnaise, lemon juice, green onion, onion, mustard, parsley, crumbs, salt, and pepper in a medium bowl.
- Mix together until all the ingredients are combined.
- Shape the salmon mixture into six patties an inch and 3 to 4 inches wide.
- Place the breadcrumbs on to a shallow bowl or plate and carefully coat each salmon patty in crumbs. Be sure to get the top, bottom and sides.
- Place them after they're breaded on a plate or parchment lined tray.
- Cook the salmon cakes in hot oil. I usually cook 3 at a time.
- Cook the salmon cakes without moving, until a nice golden brown forms, usually about 3 minutes per side and then flip them to cook the other side.
PRO TIP: I usually nudge them a little to make sure they aren't sticking to the pan. Also, I lift the edge after cooking for two minutes to check in order to make sure I don't burn them.
- Place the cooked cakes on a paper towel lined plate or platter to drain. Continue cooking the next batch until they're all golden brown.
PRO TIP: If your mixture is too moist to form and hold its burger shape, add some more crumbs, a little at a time, until they hold their shape. If the mixture is too dry add a little extra mayo, one tablespoon at a time until they hold their shape.
If you love recipes like this, you may also enjoy our Red Lobster Crab Cakes.
Storage
- Leftovers: Allow the patties to cool completely and place in an airtight container inside your fridge for up to 3 days.
- Reheat: Heat them in the oven or in a skillet. For the oven, preheat to 350 degrees F and prepare a rimmed baking sheet covered in tinfoil. Cook until the outside is crisp and they are hot enough to serve, between 10 and 15 minutes.
If you prefer a skillet, heat a small amount of vegetable oil in a skillet over medium heat. Gently re-fry the patties on each side until golden brown and heated through over medium heat.
Can you freeze salmon patties?
Yes, salmon patties work fine to freeze for up to 3 months. I usually defrost them in the fridge the night before I need them. Then, they're ready to reheat as noted above.
What to Serve with Salmon Patties
These patties work great as an appetizer or as a main dish for dinner. Here are some ideas!
- Lemon and Tartar Sauce: Freshly squeezed lemon juice and tartar sauce make a classic pairing. Works great no matter how you plan to serve them.
- In a Bun: Make a salmon burger sandwich on your favorite bun and sandwich toppings.
- On a Salad: Serve these cakes, broken up, on top of a salad or bed of your favorite greens with a light vinaigrette like this mustard vinaigrette dressing, especially if you are a fan of mustard! Oh my goodness is it delicious!
- Potato or rice: Just about any preparation works! Check out some ideas for starch side dishes for some ideas.
- Sauce: If tartar sauce doesn't interest you serve with garlic mayo, tzatziki, salsa, honey mustard, and onion ketchup.
- Vegetables: Everything from fresh broccoli, frozen mixed vegetables, or corn on the cob. Really, it all works.
- Salmon Pattie Sides - To make things easier for you, Ken and I created this list of what to serve with salmon patties to give you some great ideas if needed. To check out even more great ideas, go to What to Serve With Eggplant Parmesan.
Tips
- Wild-caught salmon tends to have more flavor than farmed or canned salmon.
- Using canned salmon? Be sure to drain it well.
- Do not flip salmon patties frequently while cooking. Let them cook to golden brown on one side before flipping them over.
- Salmon mixture too moist to hold its burger shape? Add some more crumbs and if the mixture is too dry, add extra mayo.
- Remove any salmon bones. While their bones are soft and edible removing them improves the texture of your patties.
- Aim for even sized patties. This will make cooking more even.
- Use a good frying oil. A neutral oil with a high smoke point like canola or vegetable oil is best for frying salmon patties. Avoid using olive oil which doesn't work well for pan frying.
FAQ
Fresh salmon creates a texture that is slightly more moist but the flavor is exactly the same using canned salmon. Personally, for weeknight dinners I find it easier to grab a few cans out of my pantry instead of going out to the store.
Yes, of course! Preheat your oven to 400°F (205°C). Prepare your patties in the same way as directed in the recipe. Line a baking sheet with parchment paper or lightly grease it with butter or oil to prevent the patties from sticking.
Place your salmon patties on the prepared baking sheet and bake them for 20 minutes, or until they're a golden brown and crispy. Flip them over halfway through the cooking to ensure they cook evenly on both sides.
It's not necessary. I find it improves the texture of the patties so I prefer to remove them before cooking The bones won't hurt you if you do eat them.
You don't have the right texture. If the mixture is too moist to hold its burger shape, add some more crumbs, a little at a time, until they hold their shape. If the mixture is too dry add a little extra mayo, one tablespoon at a time until they hold their shape. Also, when cooking try to avoid moving them too much and allow them to fully cook on one side before flipping over.
Simple Salmon Cakes Video
More Salmon Recipes
Do you like salmon? Here some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Old Fashioned Salmon Patties Recipe
Equipment
- can opener if using canned salmon
Ingredients
- 2 cans (14.75 oz) salmon, drained and cleaned
- ¼ cup panko crumbs, divided or breadcrumbs
- 1 green onion, diced
- 3 tablespoons onion, minced
- 2 tablespoons mayonaise
- 1 teaspoon Dijon mustard
- 1 tablespoons lemon juice
- 2 tablespoons fresh parsley chopped
- ¾ teaspoon salt
- ½ teaspoon pepper
Breading and Frying
- 1 cup panko crumbs or breadcrumbs
- 1 cup vegetable oil
Tartar Sauce Recipe
- ¾ cup mayo
- 3-4 tablespoons sweet pickle relish
- 1-2 teaspoons dijon or yellow mustard
- 2 tablespoons lemon juice
- 2 tablespoons minced onion or shallot
- ½ teaspoon pepper
- ¼ teaspoon salt
Instructions
- Open your 2 cans, drain them and dump into a good sized mixing bowl. Flake your salmon with a fork. Remove any skin and bones if you want.
- Add mayo, crumbs, green onions, onions, mustard, lemon juice, parsley, salt and pepper. Gently combine and set aside.
Making the Salmon Cake
- Place a cup of the crumbs on to a shallow bowl or plate. Set aside.
- In a large skillet, over medium high heat, heat your oil until shimmering or a drop of water flicked in it dances.
- Make 6 patties, discs or hockey pucks, approximately 1 inch thick and 3 to 4 inches wide. Carefully coat each cake in crumbs, on top, bottom and sides, and place on parchment paper.
- If patties will not hold their shape you have two options. If they are dry and won't hold together add one tablespoon of mayo until they will. If the burgers are too moist add crumbs, one tablespoon at a time until the hold their shape.
- Place salmon cakes, one a time, into your skillet. I usually cook 3 at a time.
- Cook the salmon cakes without moving, until a nice golden brown, usually about 3 minutes per side. I usually nudge them a little to make sure they aren't sticking. I just can't help myself. Also, I lift the edge to check them just after at least 2 minutes, just to make sure I don't burn them. You only want to flip these once.
- Place cooked cakes on to a paper towel lined plate or platter.
- Serve immediately with mayo, tartar sauce, lemon or anything else you desire. Enjoy!
Tartar Sauce Recipe
- Combine all ingredients together in a container with a lid and refrigerate for at least 30 minutes before serving so the flavors all blend nicely together .
- This Tartar Sauce recipe is a taste as you go recipe. Literally, taste it as you make it. For example, when adding the relish start with 3 tablespoons and have a taste and see if you prefer 4. Same with the dijon or yellow mustard, lemon juice, salt and pepper. Serve and enjoy!
Baked Salmon Patties
- Preheat your oven to 400°F (205°C). Prepare your patties in the same way as the frying method. Line a baking sheet with parchment paper or lightly grease it with oil to prevent the patties from sticking. Place your salmon patties on the prepared baking sheet and bake for 20 minutes, or until they're a golden brown and crispy. After 10 minutes, flip the patties carefully to ensure they cook evenly on both sides.
Notes
- Wild-caught salmon tends to have more flavor than farmed or canned salmon.
- Using canned salmon? Be sure to drain it well.
- Do not flip salmon patties frequently while cooking. Let them cook to golden brown on one side before flipping them over.
- Salmon mixture too moist to hold its burger shape? Add some more crumbs and if the mixture is too dry, add extra mayo.
- Remove any salmon bones. While their bones are soft and edible removing them improves the texture of your patties.
- Aim for even sized patties. This will make cooking more even.
- Use a good frying oil. A neutral oil with a high smoke point like canola or vegetable oil is best for frying salmon patties. Avoid using olive oil which doesn't work well for pan frying.
Nutrition
This post was originally published in October 2019. It has been updated with new images and content.
Nana Carol says
Thank you for the recipe. My daughter loves salmon patties like Grandma made and I believe this is the recipe she used. Can’t wait to try it out on my daughter! ♥️
Karin and Ken says
Thank you for your kind words. I try my best. I hope you enjoy them as much as we do. Please let me know. All the best. Karin
Dennis says
Good simple recipe. I also tweaked mine a little, I used smoked paprika. Yumm!
Karin and Ken says
So happy to hear you enjoyed this recipe! We make them regularly and have for years. Hopefully you find some other recipes on this site that you enjoy just as much. All the best. Karin
JEANNINE LOMBARDO says
Noticed in the ingredient list you say 2 cans of salmon, yet in the instructions you say 3 cans.....does it make a difference. Looking forward to making this recipe.
Karin and Ken says
It’s two cans! I’m actually fixing it right now! Please let me know what you think! Enjoy every bite. Karin
Annie says
Best salmon burgers we have ever had.Made them smaller so we had twelve and they were so good I know to make a double batch next time. No leftovers or complaints Thank you for sharing
Karin and Ken says
Thank you for taking the time to let me know. You made my day. We love them too! All the best. Karin
Anne says
Delicious and easy served with chipotle powder mixed with mayo. So good will definitely make again
Karin and Ken says
I’m so happy you will make these again and enjoyed your chipotle mayo! Thank you for taking the time to let me know. I am truly grateful! Take care and all the best. Karin
Betty says
These were terrific will make bigger next time and serve on bun THANK YOU!!!!!!!!
Karin and Ken says
Great as a snack or appetizer but I love them on a bun too! Absolutely delicious! Hope you enjoy them as much as we do on a bun! Take care and enjoy your day! Karin
Wanda says
I just wish i could print this recipe sounds so delicious.
Karin and Ken says
This recipe makes the best salmon cakes I have ever tried. I hope you will try the recipe even though you aren’t able to print it! Take care and all the best. Karin
Abby says
Can’t go wrong with these Amazing and enjoyed by everyone Love your tartar sauce too Thanks
Karin and Ken says
I can’t thank you enough for mentioning our tartar sauce! I’m glad we are not the only ones who love it! I am also glad you think these salmon cakes are amazing! Take care and all the best. Karin
Maxine says
So tasty and disappeared so fast next time I will make a double batch thx
Karin and Ken says
I have the exact same problem. Too funny. They are delicious though aren’t they! Take care and be well. Karin
Randa says
Best salmon burgers ever thank you
Karin and Ken says
You are most welcome! Great minds think alike! We think so too! ? All the best. Karin
Sam says
Delicious and easy. You can’t go wrong with this recipe.
Karin and Ken says
I can’t thank you enough for saying that! I feel the exact same way! Glad you agree! I am always worried I am the only one who likes these recipes! Take care and enjoy the rest of your day! Karin
Sandy says
What a great recipe. Made them small. Took more time but was well worth it. Everyone loved them. I will be making these again. Thank you
Karin and Ken says
I am so glad you had success with this recipe! I love them small too. Perfect to pop in your mouth! I can eat so much more than I care to admit! Hopefully you find some other recipes on this site that you enjoy just as much! All the best. Karin
Kelsey says
These are the BEST salmon burgers I have ever had. You are right everyone asked for the recipe. I will be making these again. Thank you
Karin and Ken says
So happy to hear you enjoyed them as much as we do! They are so good! Too funny that everyone wanted the recipe after you made them too! Now that I have the recipe online it’s easier to give people the recipe. I used to have to write the recipe out on paper! Hopefully you find some other recipes on this site that you enjoy just as much! All the best. Karin
Shelly says
These are so good. Thank you for sharing this recipe. Love your site.
Karin and Ken says
Thank you for the compliment. I am grateful to have you with me on my food journey! Let me know if you find some other recipes on this site that you enjoy just as much! I can’t wait to hear! All the best. Karin