Learn how to make delicious, flakey salmon patties using cooked salmon, panko breadcrumbs, garlic, mayonnaise, and a touch of Tabasco. This salmon patties recipe is simple, healthy, and perfect for turning leftover salmon into a fresh, flavorful meal.
Flakey, Perfect Salmon Patties
This salmon cakes recipe yields patties that are tender and flakey inside with a crisp, golden exterior. They come together quickly and are a healthy option for a weeknight dinner, packed with protein, healthy fats, and fresh vegetables. Use leftover cooked salmon for an easy, no-waste meal, or swap in canned salmon if that’s what you have on hand.
The basic mix includes flaked cooked salmon, panko breadcrumbs for crunch, diced veggies and parsley for freshness, a binding egg, mayonnaise for moisture and flavor, and a splash of Tabasco for a subtle kick. Pan-fry until browned and serve with a creamy dill-pickle or tartar-style sauce.
Ingredients for Salmon Patties
This recipe keeps the ingredient list straightforward so the salmon flavor can shine:
- Salmon: 1 lb cooked salmon, chilled and flaked (~4 cups shredded). Leftover homemade salmon is ideal, but canned salmon works in a pinch.
- Panko breadcrumbs: 1 cup — adds light crunch and structure.
- Vegetables & herbs: 1 red bell pepper (finely diced), 1/2 small white onion (minced), 2 tablespoons chopped fresh parsley.
- Spices: 1 tablespoon chili powder, 1 tablespoon garlic powder, 1 teaspoon salt, 1/8 teaspoon smoked paprika.
- Binder: 1 large egg.
- Moisture & flavor: 1 tablespoon mayonnaise and 1 teaspoon Tabasco sauce.
- Olive oil: 3 tablespoons, divided — one tablespoon mixed into the patties and the rest for pan-frying.
Why make these?
- Healthy: Made with fish, fresh vegetables, and minimal processed ingredients.
- High in protein: Each serving offers a satisfying protein boost.
- Omega-3 rich: Salmon provides heart-healthy fats and anti-inflammatory benefits.
- Great leftover solution: A tasty way to repurpose cooked salmon.
Homemade Salmon vs. Canned Salmon
If you have leftover baked, grilled, or pan-seared salmon, use it—these patties are an excellent second-day recipe. Canned salmon is a convenient alternative and will still produce tasty patties. If using canned salmon, drain and flake it similarly, and adjust moisture with a little extra panko or mayo if needed.
Step-By-Step Instructions for Easy Salmon Patties
These salmon patties are quick to assemble and pan-fry to a crisp golden brown. Follow these steps:
- Flake the salmon: Remove any skin and bones, then place the cooked salmon in a large bowl and break it into small, shredded pieces with a fork or spoon.
- Add the mix-ins: To the bowl add panko breadcrumbs, diced red bell pepper, minced white onion, chopped parsley, chili powder, garlic powder, salt, smoked paprika, the egg, mayonnaise, Tabasco, and 1 tablespoon olive oil.
- Combine: Mix thoroughly with a spoon or your hands until the mixture holds together. If it feels too dry, add a little more mayonnaise; if too wet, add more panko.
- Form patties: Use a 1/3 cup scoop to make 10–12 small portions, roll them into balls, then gently flatten each into a patty about 1/2–3/4 inch thick. Place on a plate while you finish forming the rest.
- Pan-fry: Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When the oil is hot, cook 3–4 patties at a time for 2–3 minutes per side, until browned and heated through. Add more oil as needed and repeat with remaining patties.
- Serve: Serve warm on their own, over a salad, in a sandwich, or with a creamy sauce (see suggestions below).
How do I keep my salmon patties from falling apart?
Binders and moisture are key. The egg helps hold the mixture together, while mayonnaise and a bit of olive oil add moisture so the panko can absorb and form structure. If patties are crumbly, add a teaspoon or two of mayonnaise or another tablespoon of panko to reach the right consistency.
What to serve with Salmon Patties
These patties pair well with fresh salads, roasted vegetables, or crispy potatoes. A creamy, tangy sauce really elevates them—try a Greek yogurt-based dill-pickle or tartar-style sauce made with Greek yogurt, chopped dill pickles, fresh dill, lemon juice, and a splash of pickle juice for brightness. It comes together in minutes and adds a cool contrast to the warm patties.
More Serving Suggestions
Try these ideas to round out the meal:
Salads
- Broccoli salad or a crisp mixed green salad
- Grain-based salads like farro or quinoa with fresh herbs and lemon
- A salmon and greens salad with Greek yogurt-dill dressing
Sides
- Smashed red potatoes or oven-baked potato wedges
- Crispy sweet potato fries
- Roasted asparagus or mixed roasted root vegetables
Storage
Allow patties to cool completely, then store in an airtight container in the refrigerator for up to 3 days.
To reheat: Warm them gently in a skillet with a little olive oil over medium heat for a few minutes per side until heated through to preserve the crisp exterior.
Can you freeze salmon patties?
Yes. After pan-frying and cooling, freeze in a single layer on a tray until firm, then transfer to an airtight container or resealable freezer bag and remove excess air. Freeze up to 3 months. Reheat from frozen in a skillet over medium heat or bake in a 350°F (175°C) oven until warmed through.
Photography: The Wooden Skillet
Simple Salmon Patties Recipe (How to Make Salmon Patties)
Author: Emily Richter
Prep time: 10 minutes • Cook time: 15 minutes • Total: 25 minutes • Servings: 4
Ingredients
- 1 lb cooked salmon, chilled and flaked (~4 cups shredded)
- 1 cup panko breadcrumbs
- 1 red bell pepper, finely diced
- 1/2 small white onion, minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1/8 teaspoon smoked paprika
- 1 large egg
- 1 tablespoon mayonnaise
- 1 teaspoon Tabasco sauce
- 3 tablespoons olive oil, divided
Instructions
- Remove skin and flakes from the cooked salmon and place into a large bowl.
- Add panko, bell pepper, onion, parsley, chili powder, garlic powder, salt, smoked paprika, egg, mayo, Tabasco, and 1 tablespoon olive oil. Mix until well combined.
- Use a 1/3 cup scoop to portion the mixture into 10–12 balls, then gently flatten each into a patty.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook 3–4 patties at a time for 2–3 minutes per side, until browned. Add more oil as needed and repeat with remaining patties.
- Serve warm with a yogurt-dill or tartar-style sauce, on a salad, or in a sandwich.
Nutrition (approximate per serving)
Calories: 308 kcal • Carbohydrates: 17 g • Protein: 26 g • Fat: 15 g • Fiber: 2 g • Sugar: 2 g
These salmon patties are a quick, satisfying way to enjoy seafood any night of the week. They’re adaptable—adjust the seasonings, add chopped capers, or swap herbs to suit your taste. Enjoy!