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.
Prep time: PT10M
Cook time: PT30M
Total time: PT40M
Rating
4.96 stars (590 reviews)
Keywords
Salmon Patties, salmon patties recipe
Ingredients
14-15 oz canned salmon or salmon in packets (well drained)
2 Tbsp olive oil (divided)
2 Tbsp unsalted butter (divided)
1 medium yellow onion (1 cup, finely diced)
1/2 red bell pepper (seeded and diced)
1/2 cup Panko bread crumbs
1 large egg (lightly beaten)
2 Tbsp mayonnaise*
1 tsp Worcestershire sauce
1 tsp garlic salt (or sub with 1/2 tsp fine sea salt and 1/4 tsp garlic powder, or season to taste)
1/4 tsp freshly ground black pepper
1/4 cup parsley (finely minced)
Categories
Appetizer
Main Course
Cuisine
American
Steps
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" wide by 1/3 to 1/2" 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.
Nutitrion
Serving Size: 1 patty
Calories: 94 kcal
Carbohydrates: 3 g
Protein: 7 g
Fat: 6 g
Saturated Fat: 2 g
Trans Fat: 0.1 g
Cholesterol: 40 mg
Sodium: 314 mg
Sugar: 1 g
Unsaturated Fat: 4 g
Reviews
Mary Defenbach on 2026-06-26 (5 stars): Easy and fantastic! I have made salmon cakes in the past that require way more work and not as good as these. Roasting the salmon before hand does make a difference! I also make the tartar sauce and agree, home made is the best.
MissyB on 2026-06-24 (5 stars): Thank you for sharing your recipe! I enjoy trying different variations of classic dishes and this one is a keeper. They were so moist and delicious and my family really loved them. We ate the leftovers the next day and they were just as good, if not better, than the first night. I’m adding this to our monthly rotation menu!
RuthM on 2026-06-11 (5 stars): Oh my gosh, I had fresh king salmon(Pacific Northwest) leftover and made this! We devoured it that night. My perfect leftover salmon recipe! Thanjs!
Susan on 2026-06-11 (5 stars): I've made salmon patties many different ways and always was disappointed until I found this recipe. These are moist, flavorful and crisp on the outside! I used Italian seasoned breadcrumbs instead of panko but otherwise followed the recipe exactly. These are excellent!
Linda on 2026-05-27 (5 stars): These salmon patties are the best I've eaten. I used canned wild salmon. Thank you for your delicious recipes.
Mary on 2026-05-26 (5 stars): The best I ever ate. It will be a regular dish for me. I would give it more stars if I could. Thank you
Dana Dingman on 2026-05-20 (5 stars): Yes I used canned albacore tuna it is delicious
Cat on 2026-05-09 (5 stars): This was a perfect base recipe for me, but I'm sure it's good on it's own as well. I added a spoonful of dijon mustard, freeze dried dill, lemon juice, paprika and baking powder.
Irene on 2026-05-02 (5 stars): I baked mine too because I had a crowd over. It was so delicious and I still got the browning on both sides after flipping once half way through.
