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Flaky Salmon Patties

Featured in Delicious Main Course Recipes for Every Occasion.

These tender salmon patties are a breeze to whip up using canned or cooked salmon. With a crisp surface and moist, flavorful inside, they include sautéed onion, bell pepper, breadcrumbs, and seasonings. Serve them as a snack, a starter, or the main meal. Best enjoyed with tartar sauce or your choice of dip. Keep extras refrigerated or frozen for easy reheating later.

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Haya
Updated on Fri, 02 May 2025 23:56:59 GMT
Golden salmon patties on a plate with a creamy sauce. Pin it
Golden salmon patties on a plate with a creamy sauce. | recipeown.com

These filling salmon cakes have been our family's answer to quick, tasty dinners for ages. The crunchy outside breaks open to reveal a soft, tasty middle full of flaky salmon that wins over even the fussiest eaters.

I whipped up these salmon cakes during a super busy time when I needed something healthy my kids would actually finish. Now they ask for them every week, especially when I make my homemade tartar sauce too.

What You'll Need

  • Canned salmon: 14-15 oz forms your protein base without needing fresh fish
  • Yellow onion: 1 medium brings natural sweetness when cooked slowly
  • Red bell pepper: 1/2 adds sweet crunch and pretty color
  • Panko bread crumbs: 1/2 cup makes them lighter than regular crumbs would
  • Egg: 1 large acts as the glue that keeps everything together
  • Mayonnaise: 2 Tbsp brings creaminess and stops them from drying out
  • Worcestershire sauce: 1 tsp adds that mystery flavor everyone will ask about
  • Garlic salt: 1 tsp spreads flavor better than plain garlic does
  • Fresh parsley: 1/4 cup adds fresh, green notes
  • Olive oil and butter combination: helps create golden brown outsides

Cooking Method

Cook Your Veggies:
Fry diced onion and bell pepper with 1 Tbsp each butter and olive oil over medium heat for 7-9 minutes until soft and golden. This slow cooking adds sweetness that builds amazing flavor for your patties.
Create Your Mixture:
Put the flaked salmon and cooked veggies in a big bowl. Break up any big salmon chunks for even texture. Add your breadcrumbs, beaten egg, mayo, Worcestershire sauce, garlic salt, black pepper, and parsley. Stir well but gently to keep some texture.
Shape Your Patties:
Use a big spoonful of mix for each patty, making them about 2 inches wide and 1/3 to 1/2 inch thick. Press firmly enough so they don't fall apart but not so hard that you squash all the texture. They should feel a bit soft but hold together.
Fry Until Golden:
Heat the other tablespoon each of butter and oil in a clean nonstick pan until hot but not smoking. Carefully add several patties without crowding the pan. Cook for 3-4 minutes on each side until they turn golden brown. The middle should be hot. Put finished patties on paper towels and cook the rest.
Two pieces of meat on a plate with sauce. Pin it
Two pieces of meat on a plate with sauce. | recipeown.com

The real trick to amazing salmon cakes is not rushing the veggie cooking step. I hurried through it once and wow, what a difference. Slow cooking brings out natural sweetness in onions that goes so well with salmon, creating that can't-resist taste that makes them vanish from plates so fast.

Prep Ahead Tips

These salmon cakes work great as a make-ahead meal. You can mix everything up to a day before and keep it in the fridge until you're ready to shape and cook them. This lets all the flavors blend together, making them taste even better. I often make twice as many just to have extras for later in the week.

What To Serve With Them

While they taste great by themselves, these salmon cakes get even better when placed on a soft brioche bun with lettuce, tomato and homemade tartar sauce for an awesome salmon burger. For something lighter, try them on top of a fresh green salad with lemon dressing. They also go really well with simple sides like roasted veggies or creamy cucumber salad for a full meal that feels special but comes together super fast.

Two pieces of meat with sauce on a plate. Pin it
Two pieces of meat with sauce on a plate. | recipeown.com

Getting The Right Texture

How your salmon cakes turn out depends a lot on getting the wetness just right. If your mix seems too wet to form good patties, just add more breadcrumbs one spoonful at a time until it feels right. If it's too dry and falls apart, an extra spoon of mayo will help everything stick together. The best salmon cake should keep its shape when you form it but still stay soft and moist inside after cooking.

Frequently Asked Questions

→ Which type of salmon is best?

Both canned and leftover cooked salmon work great. Just make sure it's skinless, boneless, and flaked first.

→ How do I keep them moist?

If it looks too dry, add another spoonful of mayo. This will help it stick together and stay juicy.

→ Can these be frozen?

Yep! Once cooled, put them in an airtight container and freeze for up to three months. Let them thaw in the fridge before reheating.

→ What’s the best way to cook them?

Pan-frying works best to get that crispy outside. Use a mix of olive oil and butter for a golden touch.

→ What are some serving ideas?

Enjoy them with tartar sauce, as part of a salad, or tucked into a sandwich with lettuce and tomato for a yummy meal.

Flaky Salmon Patties

Juicy salmon patties with crispy edges come together quickly. All you need is a few basic ingredients.

Prep Time
10 Minutes
Cook Time
30 Minutes
Total Time
40 Minutes
By: Haya

Category: Main Dishes

Difficulty: Easy

Cuisine: American

Yield: 14 Servings (14 salmon patties)

Dietary: ~

Ingredients

→ Main Ingredients

01 1/2 cup Panko bread crumbs
02 14-15 oz salmon from a can or packets, drained well
03 1 large egg, whisked gently
04 2 Tbsp unsalted butter, split into two portions
05 1 tsp garlic salt (or swap with 1/2 tsp fine sea salt + 1/4 tsp garlic powder)
06 2 Tbsp mayonnaise
07 1/4 cup parsley, chopped up nice and small
08 1/2 red bell pepper, chopped and seeds removed
09 1 medium yellow onion, chopped fine (about 1 cup)
10 1 tsp Worcestershire sauce
11 2 Tbsp olive oil, split in two parts
12 1/4 tsp freshly ground black pepper

Instructions

Step 01

In a medium pan over medium heat, melt 1 Tbsp butter along with 1 Tbsp of oil. Toss in the chopped onion and red pepper, then cook while stirring until they soften and turn golden, roughly 7-9 minutes. Take off the heat and let cool a bit.

Step 02

Dump flaked salmon into a large bowl. Add your cooked onion and pepper mix, breadcrumbs, beaten egg, mayo, Worcestershire sauce, garlic salt, black pepper, and parsley. Stir it all up until you’ve got a well-mixed batch.

Step 03

Take a heaping spoonful of the mix (about 1 big tablespoon per patty) and form it into round patties, around 2 inches wide and between 1/3 to 1/2 inch thick. Use your hands to shape them neatly.

Step 04

Heat 1 Tbsp olive oil with 1 Tbsp butter in a clean non-stick skillet over medium heat. When hot, add some patties in a single layer and fry for 3-4 minutes on each side until they’re crispy golden and cooked all the way through. Drop the heat a bit if they brown too quickly. Place cooked ones on a plate lined with paper towels.

Step 05

Keep cooking the rest of the patties, using the remaining butter and oil as needed, in batches until everything’s done.

Notes

  1. Canned salmon can be replaced with leftover salmon that’s been cooked. Make sure it’s skinless and boneless, and flake it before mixing.
  2. If the mixture isn’t holding together well to make patties, mix in a bit more mayo. If it’s too wet, toss in extra breadcrumbs to balance things out.
  3. Store any leftovers in a sealed container. Refrigerate for up to 3 days or freeze it for as long as 3 months.

Tools You'll Need

  • Medium pan
  • Big mixing bowl
  • Non-stick frying pan

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes salmon (fish)
  • Egg allergy warning
  • Contains gluten (Panko-style crumbs)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 94
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~