My Salmon Patties Recipe uses with fresh salmon instead of canned, and you can taste the difference. The patties are crisp on the outside, soft in the middle, and full of flavor from lime, Dijon, and fresh parsley.
They're great for a quick weeknight dinner, and kids love them as much as adults do. I like mine with a squeeze of lime and a spoonful of Tartar Sauce.
Why This Recipe Works
- The patties hold big flakes of salmon rather than a smooth paste, with just enough breadcrumbs to bind them.
- Baking the salmon first means the patties only need a few minutes in the pan.
- A 30 minute chill firms the patties up, so they hold their shape in the oil.
- Lime zest and Dijon cut through the richness and keep the patties tasting fresh, not fishy.
- One salmon fillet stretches to 8 patties, enough to feed four people without a big shop.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Salmon - I prefer using a fresh fillet (wild or farmed) rather than canned but this recipe would work with canned salmon too.
- Onion and garlic - Finely chopped and sautéed in olive oil until soft. This takes away the raw bite and adds sweetness.
- Breadcrumbs - They soak up moisture and hold the patties together. Plain or panko both work.
- Fresh parsley - Chopped and mixed through the patties. Dill or chives work well in its place.
- Lime - Both the zest and the juice go in. Lemon does the same job if you don't have limes.
- Egg - It binds the mixture and keeps the patties in one piece.
- Mayonnaise - A spoonful keeps the middle soft and moist.
- Dijon mustard - A small amount deepens the flavor without taking over.
- Oil - You only need a couple of tablespoons for shallow frying.
How to Make Salmon Patties?
Cook the Salmon
Heat the oven to 180° C - 356° F. Place the salmon on a lined baking tray and bake it for 10 to 12 minutes, until it flakes easily. Let it cool a little, then peel off the skin and flake the flesh into big pieces. Check for pin bones as you go.
Make and Shape the Patties
Cook the chopped onion and garlic in a little olive oil until soft. Let them cool for a few minutes. Put the breadcrumbs, parsley, lime zest, lime juice, egg, mayonnaise, Dijon, salt, and pepper in a large bowl.
Add the flaked salmon, then mix gently until everything just comes together.
Shape the mixture into 8 patties with your hands. Place them on a plate, cover them, and chill them in the fridge for 30 minutes.
Fry the Patties
Heat the oil in a large frying pan over medium heat. Fry the patties for about 4 minutes per side, until both sides are deep golden. Work in two batches if your pan is small, since crowding drops the heat.
Drain them on paper towels and serve them warm.
Recipe Tips From the Chef
- Don't skip the 30 minute chill. Cold patties hold their shape far better in the pan.
- Flake the salmon into big pieces and mix gently, so you keep real chunks of fish in every patty.
- Pat the flaked salmon dry before mixing if it looks watery.
- Let the sautéed onion cool before it goes in, or it will start cooking the egg.
- If the mixture feels too wet to shape, add another spoonful of breadcrumbs.
- Keep the heat at medium. If the oil gets too hot, the outside browns before the middle warms through.
- Flip each patty only once, and wait until the first side is properly golden. Leave them alone in between, since moving them before the crust sets is what breaks them up.
- For an extra crisp crust, hold back a spoonful of the breadcrumbs and press the shaped patties into them before they go in the fridge.
Salmon Patties Recipe Variations
- Canned salmon works when you're short on time. Red or sockeye has more flavor and pink costs less. Drain it well, press it dry with paper towels, and skip the baking step.
- For a spicy version, mix in a pinch of chili flakes or some finely chopped fresh chili.
- To bake the patties instead of frying, brush them with oil and cook them at 220° C - 428° F for about 20 minutes, turning them halfway.
- To cook them in the air fryer, spray both sides with oil and cook them at 200° C - 400° F for 8 to 10 minutes, turning them halfway.
- Make them smaller and serve them as a starter or party bite with a bowl of sauce for dipping.
- Old Bay, Cajun seasoning, or a spoonful of chopped capers all work stirred through the mixture.
- Crushed saltine crackers can replace the breadcrumbs for a softer patty.
Storage and Make Ahead Instructions
You can make the patties ahead. Shape them, cover them, and keep them in the fridge for up to 1 day before frying.
Raw shaped patties freeze for up to 2 months. Cooked leftovers keep for 3 days in an airtight container in the fridge and also freeze for up to 2 months.
Thaw them in the fridge overnight and reheat them in the oven at 180° C - 356° F for 4 to 6 minutes, until warmed through.
Serving Suggestions
These go with a simple green salad on the side, and my Creamy Cucumber Dill Salad is my first pick.
Lebanese Rice Pilaf with Vermicelli, Creamy Mashed Potatoes, or a tray of Greek Lemon Potatoes turn them into a proper dinner.
They work in toasted buns with lettuce and a spoonful of Fish Taco Slaw for homemade salmon burgers, and smaller ones make a good starter.
For a bigger spread, my 16 Best Side Dishes For Salmon roundup works just as well for patties.
Leftovers are great cold. Break one over my Mango Salad with Avocado and Cucumber, or put it in a sandwich the next day with lettuce and tomato.
If you enjoy cooking with fresh salmon, try my Individual Salmon en Croute next.
Recipe FAQs
The mixture was either too wet or too warm when it hit the oil. Flipping too early is another common cause, since each side needs a golden crust before it can hold together.
Yes. Thaw it fully, pat it dry, and bake it as the recipe describes. If you start with frozen salmon, keep the leftovers in the fridge for up to 3 days and don't refreeze them.
About 14 oz (400 grams) of drained canned salmon stands in for the fresh fillet in this recipe.
Yes. Sit the shaped raw patties on a lined tray and freeze them until solid, then pack them into a bag or box so they don't stick together. Thaw them in the fridge before frying.
Related Recipes
For more delicious salmon recipes for busy weeknights, why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making these delicious Salmon Patties made with fresh salmon as much as you enjoy eating them! 🙂
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Salmon Patties
Ingredients
- 14 oz fresh salmon fillet (400 grams)
- 1 tablespoon olive oil for the onion
- ½ onion finely chopped
- 1 garlic clove finely chopped
- ½ cup breadcrumbs
- 2 tablespoon fresh parsley chopped
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large egg
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoon oil for frying
Instructions
Cook the Salmon
- Heat the oven to 180° C - 356° F. Place the salmon on a lined baking tray and bake it for 10 to 12 minutes, until it flakes easily.
- Let it cool a little, then peel off the skin and flake the flesh into big pieces. Check for pin bones.
Make and Shape the Patties
- Cook the chopped onion and garlic in the olive oil until soft, then let them cool for a few minutes.
- Put the flaked salmon in a large bowl with the breadcrumbs, parsley, lime zest, and lime juice. Add the egg, mayonnaise, Dijon, salt, and pepper, then mix gently until everything just comes together.
- Shape the mixture into 8 patties. Place them on a plate, cover them, and chill them in the fridge for 30 minutes.
Fry the Patties
- Heat the oil in a large frying pan over medium heat. Fry the patties for about 4 minutes per side, until both sides are deep golden. Leave them alone while they cook.
- Drain them on paper towels and serve them warm.
Notes
- Don't skip the 30 minute chill; cold patties hold their shape in the pan.
- Mix gently and keep the salmon in big flakes.
- If the mixture is too wet to shape, add a spoonful more breadcrumbs.
- Keep the heat at medium and flip only once, when the first side is deep golden. Leave the patties alone in between, since moving them before the crust sets breaks them up.
- For an extra crisp crust, hold back a spoonful of the breadcrumbs and press the shaped patties into them before chilling.
- Canned salmon works in a pinch. About 14 oz drained replaces the fresh fillet; drain it well, press it dry, and skip the baking step.
- Swap the parsley for dill or chives, or the lime for lemon. Old Bay, Cajun seasoning, or chopped capers all work stirred through.
- For a gluten free version, use gluten free breadcrumbs and check your mayo and mustard labels.
- To bake instead of frying, brush the patties with oil and cook at 220° C - 428° F for about 20 minutes, turning halfway.
- In the air fryer, spray both sides with oil and cook at 200° C - 400° F for 8 to 10 minutes, turning halfway.
- Shaped patties keep 1 day in the fridge before frying, or freeze raw on a lined tray until solid and bag them for up to 2 months.
- Cooked leftovers keep 3 days in the fridge or 2 months in the freezer. Reheat in the oven at 180° C - 356° F for 4 to 6 minutes. If you started with frozen salmon, don't refreeze the leftovers.
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