These quick salmon patties are easy to make with canned or fresh salmon. A nod to my grandmother’s classic salmon patties recipe, except kicked up a notch with fresh herbs and a homemade yogurt dill sauce for serving.
Classic Salmon Patties
Growing up, I remember my Granny making us salmon patties or tuna patties for dinner. Canned fish was readily available in our land-locked hometown, and it was less expensive than buying fresh fish fillets. She would combine the canned salmon with only eggs and flour to stretch the protein farther and minimize costs, and then she’d pan-fry the fish cakes.
Admittedly, as a nine year old boy, this wasn’t my favorite dinner. But as an adult, I’ve put my own spin on her classic salmon patty recipe, adding in diced shallots, fresh herbs, and lemon juice, and treating the fish patties similarly to my favorite crab cakes.
The result is an elevated salmon patty that feels more like a gourmet dinner than my grandmother’s budget-friendly, Southern cooking. Paired with the fresh yogurt dill sauce for dipping, I know this recipe for salmon patties would have my Granny smacking her lips as she reached for another one.
Salmon Patties Video
Ingredients Notes and Substitutions
Our salmon patties recipe is very versatile, so you can use fresh or canned salmon, substitute the breadcrumbs for cracker crumbs, or add in other fresh herbs. Here’s a look at the ingredients and some suggested substitutions:
- salmon – Use canned or fresh salmon. For canned, be sure to get the smaller 5 ounce cans that say “Skinless” and “Boneless”.
- plain breadcrumbs – The breadcrumbs act as a binder and filler. You can substitute finely crushed butter cracker crumbs or even crushed pork rinds for a lower carb option.
- shallot – Or substitute onion. Be sure that it is very finely diced to help your salmon patties not fall apart as they’re cooking.
- egg
- minced garlic – We prefer to finely mince our own garlic cloves – a garlic press is great for this! Or you can substitute the jarred minced garlic.
- lemon juice
- sliced green onion – We divided the whites and greens of the green onion. The whites are great to incorporate into the salmon patty mixture, and the greens can be used as garnish for serving.
- mayonnaise
- parsley or dill – We have made this recipe with both options, and it’s great either way. You can also use fresh or dried dill to make an easy yogurt dill sauce for serving.
- salt and pepper
*This recipe is incredibly versatile, so feel free to experiment with other mix-ins. You can add finely diced jalapenos for a bit of heat, dijon mustard, a sprinkle of Old Bay seasoning, etc.
Salmon Patties with Fresh Salmon
To make salmon patties with fresh salmon, you’ll first need to dice up the fish into small chunks. The larger the chunks of salmon, the more prone the fish cakes will be to falling apart during cooking.
I recommend removing the skin from the fillets first, and then slicing the salmon into strips that are about 1/4″ thick. Next, slice those strips in half lengthwise, then rotate the strips 90 degrees, and dice. This should give you small dices of salmon that are perfect for making salmon patties.
Canned Salmon Patties
If using canned salmon to make your salmon cakes, you have two main options for the can size. The larger can is about 14.75 ounces, but will probably contain skin and bones that you’ll need to pick through before adding it to your patty mixture. There were many different brands available in the larger can, but I could not find any that were boneless and skinless.
Instead, I recommend buying 3 of the smaller cans (5 ounce cans) to use for this recipe. It’s much easier to find boneless, skinless salmon in the smaller cans, similar to a can of tuna. *The brand we used was Chicken of the Sea.
How to Make Salmon Patties
Whether you choose canned or fresh salmon, the instructions are the same for making these fish cakes. The complete instructions are in the recipe card at the end of this post.
Step 1: Prep the salmon – If you’re working with fresh salmon, remove the skin and dice it finely. If you’re going for canned, strain off the liquid and give it a gentle flake.
Step 2: Make the salmon mixture – Mix all ingredients until well combined. Allow the mixture to rest for about 10 minutes so that the breadcrumbs can soak up some of the excess moisture, making the cakes less prone to falling apart as they’re cooking.
Step 3: Shape the salmon patties – Use a 1/2 cup measuring cup to evenly portion out the salmon cakes mixture. Then, form each into a patty about 3/4 inch thick. You should be able to get 4 patties from the recipe, each about the same shape and size as a burger.
Step 4: Cook the salmon patties – Give the patties a shallow fry in your choice of cooking oil or bacon grease. You can cook the salmon patties on a griddle set to a medium heat (about 400°F), or cook them in a large skillet on the stovetop. The salmon patties will take about 4-5 minutes to cook on each side. *Since the mixture contains eggs, you will need to cook to an internal temperature of 160°F.
My Egg Mold Tip for Making Fish Patties or Crab Cakes
After lots of trial and error, the easiest way that I have found to form the salmon patties is with a silicone egg mold. In fact, I recommend the same silicone egg molds to form crab cakes, street corn fritters, or even hamburgers – any type of patty or cake that you want to hold its shape during the cooking process.
Using a silicone ring mold allows you to equally portion the salmon cakes so that they cook evenly, and it also allows you to press down the meat mixture so that it is perfectly round and well-packed so that the cakes stay together.
Dipping Sauce for Serving
These salmon patties are great on their own, but we love serving them with a quick homemade yogurt dill sauce. This sauce is similar to a tartar sauce, but lighter and fresher with the addition of greek yogurt, lemon juice, and dill.
The exact measurements for the yogurt dill sauce can be found in the Notes section of the recipe card down below. Simply mix the ingredients together in a small bowl (preferably before making the salmon mixture), and refrigerate the sauce to allow the flavors to come together. Then serve the sauce on the side or spoon a dollop on top of each salmon patty.
Recipe Tips:
- Allow the mixture to sit before forming into patties – After combining all of the ingredients together, allow the salmon patty mixture to sit for 10-15 minutes. This allows the breadcrumbs to soak up some of the moisture and it helps the patties stay together as they’re cooking.
- Flip the patties carefully – After cooking on the first side for 4-5 minutes, use a spatula to carefully flip the patties to the second side so they don’t fall apart.
- Experiment with other add-ins – This recipe is incredibly versatile, so feel free to experiment with other mix-ins. You can add finely diced jalapenos for a bit of heat, dijon mustard, a sprinkle of Old Bay seasoning, etc.
Store leftover patties in an airtight container in the refrigerator for up to three days. Reheat in a skillet with a bit of oil or in the oven to retain their crispy texture.
Absolutely! While salmon is traditional, you can substitute with tuna, crab, or even white fish. The key is to dice the fish into small dices and pack the mixture well so the patties don’t fall apart. You may also need to adjust the cooking time depending on what type of protein you are using.
If you aren’t a fan of dill or prefer to experiment, consider substituting dill with parsley, chives, or tarragon for a different twist on the sauce.
Absolutely! Both fresh and canned salmon patties freeze well. Just make sure they’re cooled before packing them into freezer bags.
Pinterest User? Do us a favor and PIN this recipe to your board of recipes to try. This is a GREAT way to support us!
Salmon Patties with Canned or Fresh Salmon
Ingredients
- 3 5 oz cans salmon drained (be sure to get the boneless and skinless canned salmon)
- ½ cup plain breadcrumbs
- 3 tablespoons shallots or onion finely diced
- 1 teaspoon garlic minced
- ½ cup green onion sliced, plus more for garnish
- 1 large egg beaten
- 1 tablespoon mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh Parsley chopped, plus more for garnish (can substitute fresh dill)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- vegetable oil for frying
- Optional – lemon slices for serving
Instructions
- Add salmon, breadcrumbs, shallots, garlic, green onion, beaten egg, mayo, lemon juice, parsley, salt, and pepper to a large mixing bowl. Mix until well-combined using a wooden spoon, rubber spatula, or your hands.
- Divide mixture into 4 equal portions and form into balls, then patties – about ¾ inch thick. *We used a ½ cup measuring cup full of the mixture for each patty. We prefer to use a silicone egg mold to press the mixture into so that it is evenly shaped and well-packed.
- Heat oil in a large skillet over medium-high heat. *For griddle cooking, heat griddle to about 375-400℉. Then add frying oil to the griddle for shallow frying.
- Cook patties in a single layer, at least 2 inches apart, for about 4 minutes on each side or until golden brown. *Since the salmon mixture contains eggs, be sure to cook to an internal temperature of 160℉.
- Carefully remove salmon patties from the skillet or griddle, and transfer to a paper towel lined plate.
- Garnish with green onions and/or fresh parsley, and serve with optional yogurt dill dipping sauce and fresh lemons. *See notes.
Video
Notes
- For fresh salmon – You may substitute the canned salmon for 1 pound of fresh salmon. Just remove the skin from the raw salmon, and small dice before adding it to the mixing bowl with the other ingredients. The salmon patties with fresh salmon will take about 2-4 minutes longer to cook than canned salmon patties.
- Forming the salmon patties – We highly recommend using a silicone egg mold to form the patties. This allows you to pack about 1/2 cup of the mixture down so that it is perfectly round and tight, making the patties less prone to falling apart as they cook.
- Easy Dipping Sauce for Serving – Make an easy dipping sauce by combining 4 oz plain Greek yogurt, 1 tablespoon sour cream, 1 tablespoon mayonnaise, 1 tablespoon lemon juice, and 1 teaspoon dried dill or fresh dill. Whisk together, and refrigerate for 20 minutes.
- Leftover Storage and Reheating – Store in an airtight container in the fridge once cooled for up to 3 days. Reheat in skillet, in oven, or even in microwave – being careful not to overheat and dry out.
So so good! Bonus was that it was quick and easy to make!
I used two small fillets and made four nice sized patties. Great recipe! Thank you!
good recipe! I had some frozen fillets but not sure if they were salmon or steelhead but they are so similar I used them. so nice to not have the mess of the big cans of salmon. turned out great!