salmon patties recipe

Served with homemade Tzatziki sauce for serving, these Salmon Patties are made with fresh salmon, Panko breadcrumbs, and a handful of other ingredients for a super flavorful dinner or appetizer.

Salmon Patties

plain Greek yogurt

cucumber

red onion

garlic (, finely diced)

lemon juice

salt

black pepper

salmon filet

extra virgin olive oil (, divided)

garlic powder

few turns of cracked black pepper

unsalted butter (, divided)

sweet onion

celery

bread crumbs ((Japanese bread crumbs))

eggs

mayonnaise

Dijon mustard

Worcestershire sauce

Old Bay seasoning

parsley (, minced)

In a medium bowl, combine all of the tzatziki ingredients. Taste and adjust seasoning to your liking. Cover and chill until ready to use.

Preheat oven to 375 degrees F. Coat a rimmed baking sheet with nonstick cooking spray.

Place salmon skin-side down on the baking sheet. Brush with 1 tablespoon olive oil and season with the garlic powder, salt, and pepper.

Bake uncovered until the salmon easily flakes with a fork, about 12-15 minutes (time will vary based on the size and thickness of the fillets.) Remove from oven, cover with foil, and rest 10 minutes. Discard skin, flake salmon with forks, remove any bones, and cool to room temperature.

Warm 1 tablespoon each of olive oil and butter in a medium nonstick skillet over medium heat. Once it bubbles, add in the onion and celery. Sauté until softened and golden (about 5 minutes) then remove from heat.

In a large mixing bowl, add the cooled flaked salmon, sautéed onion and celery, bread crumbs, eggs, mayonnaise, mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, and fresh parsley. Stir gently to combine.

Form mixture into 13-14 even patties, pressing them together so they&#39;re compact, then gently flattening them into 1/3 to 1/2-inch thickness.

In the skillet you used to sauté the vegetables, warm 1 tablespoon each of olive oil and butter over medium heat. Once bubbling, add half of the salmon cakes and sauté 3 1/2 to 4 minutes per side or until golden brown and cooked through. (Keep a close eye on them and if they brown too quickly, reduce heat.)

Transfer salmon cakes to a paper-towel lined plate to drain.

Add remaining 1 tablespoon oil and butter and repeat cooking the remaining salmon cakes.

Serve with Tzatziki sauce and enjoy!

These mouthwatering, nourishing Healthy Salmon Patties With Quinoa, made with wild salmon, quinoa, and kale, are loaded with good-for-you omegas and tons of protein!

Salmon patties

Salmon fillet

Shallot

Kale cabbage

Quinoa

Old Bay

Salt

Black pepper

Olive oil

Whisk the olive oil, shallots, vinegar, dijon, salt, and pepper in a small bowl.

Place the salmon filet in a food processor or chopper to chop finely. It will help hold the patties together.

Heat a large nonstick skillet over medium heat. 

Add some oil to saute shallots and kale. Season with salt and pepper. Then cook over medium heat until wilted and tender (or about 4 to 5 minutes).

Put salmon, cooked quinoa, Dijon, Old Bay, and egg in the bowl. Mix to combine, then form into patties.

Lightly heat a nonstick grill skillet over medium heat. When it's hot, spray with oil and add the salmon patties. 

Cook for 4 to 5 minutes, then gently turn and cook an additional 4 to 5 minutes (or until cooked through).

Crispy, flavorful Salmon Patties made with canned salmon and pantry spices. This easy salmon patties recipe shows exactly how to make them step-by-step.

Salmon Patties Recipe With Canned Salmon

lemon

onion powder

paprika

cayenne

salmon, drained (14.75 ounces)

panko breadcrumbs

red bell pepper

sour cream

all-purpose flour

olive oil (for frying)

Sauce

Homemade Tartar Sauce (for serving (optional))

Place egg, lemon zest, onion powder, garlic powder, salt, paprika, cayenne, and black pepper in large bowl and whisk until smooth. 

Add salmon, breadcrumbs, red pepper, sour cream and flour and gently mix with fork until just combined.

Line small rimmed baking pan with parchment paper. Form salmon mixture into generous 1/4-cupful patties that about 1/2-inch thick. Place on prepared pan and chill at least 30 minutes. 

Preheat oven to 350 degrees F. Heat oil in large nonstick skillet over medium heat. In batches if necessary, add patties and cook 4 to 6 to minutes or until golden brown, turning once halfway through cooking. 

Transfer patties to small rimmed baking pan (you can use the one from earlier, just remove the parchment) and transfer to oven. Bake 4 to 6 minutes or until patties reach 165 degrees F in the center. Serve with Sauce for Salmon Patties, if desired.

Actually I thought it was a lot of work. 🤣
I’m used to my mother’s easy recipe. 

Made these tonight, and they are the best salmon burgers from canned salmon that I have made. I have been trying lots of recipes and my family said this was the best.

I made this last night.  I didn't have lemons, used Persian Lime instead.  All I could get from 1 lime was 3/4 teaspoon of zest.  The taste was very good!  Next batch I will plan ahead and use lemon.  I usually have lemons but I ran out and really wanted to try this recipe.  I plan to double the recipe for the lemons.  Very easy recipe, very tasty results.  Heated the left over patties in the microwave for 30 seconds, 2 patties, were not dried out.  My cat lapped up all the salmon juices, nothing was wasted.

Made the salmon patties and sauce.  Both were delicious!

These salmon patties are flaky, tender and so flavorful with crisp edges and big bites of flaked salmon. They are also super easy to make with leftover cooked salmon or canned salmon. These salmon patties always disappear fast! Serve with tartar sauce.

Easy Salmon Patties Recipe

14-15 oz canned salmon

Tbsp olive oil (divided)

Tbsp unsalted butter (divided)

yellow onion (1 cup, finely diced)

bread crumbs

egg (lightly beaten)

Tbsp mayonnaise*

tsp black pepper

parsley (finely minced)

Set a medium skillet over medium heat with 1 Tbsp olive oil and 1 Tbsp butter. Add diced onion and bell pepper and saute until golden and softened (7-9 minutes) then remove from heat.

In a large mixing bowl, combine flaked salmon, sautéed pepper and onion, bread crumbs, beaten eggs, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and chopped parsley. Stir to combine. Form into patties (about a heaping Tablespoonful each) and mold with your hands into 2&quot; wide by 1/3 to 1/2&quot; thick patties.*

In a clean non-stick pan, heat 1 Tbsp oil and 1 Tbsp butter until hot then add salmon patties in a single layer. Saute for 3 to 4 min per side or until golden brown and cooked through. If salmon patties brown too fast, reduce heat. Remove finished patties to a paper-towel-lined plate and repeat with remaining oil, butter, and salmon patties.

These were very tasty. I embellished a bit but stuck to the recipe for the most part. I was eating them right from the frying pan.

Made as written but used some lower sodium Old Bay seasoning in place of half of the garlic salt...very yummy...served with a splash of lemon juice instead of tarter sauce. Made 7 good-sized patties. Will make again but will swap out butter for all olive oil and mayo for Greek yogurt just to make them a bit healthier!  Hopefully will be as delicious. Thanks for a great salmon recipe!

These were delicious. However the recipe makes 5 patties.  Not 14.  So nutrition data would be a little off.  But they were so good.   I didn’t have red peppers but were good with just onions

This review is long overdue! I’ve made this recipe many times now, and it’s always a hit with my family. The tartar sauce recipe is fantastic—I’ve completely stopped buying store-bought because this one is so much better and super easy to make. Thanks so much, Natasha!

Wow— so good!  I get the frozen wildcat salmon, and sometimes it bakes up dry. This is the perfect solution for a moist and tasty Salmon Patty!

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