Salmon Patties
Juicy, tender Salmon Patties are made with fresh salmon, onions, peppers, herbs, lemon juice, and a few other flavorful additions. This is an easy summertime recipe that always satisfies! You can even make a double batch and freeze some salmon patties for later.
Craving more seafood this summer? Try my shrimp salad stuffed avocado, lobster tails and crab cakes.
Table of Contents
These salmon patties are about to become your new summertime favorite! Fresh salmon is the key here to creating the very best flavor that’s enhanced by the other flavorful ingredients that get added to the mix. Fresh herbs, freshly squeezed lemon juice, Dijon mustard and more help to do just that.
There are two ways you can make these patties – you can use raw salmon or bake it first. The main difference between using raw or cooked salmon is the texture. When salmon is cooked first, the texture is more flaky. When salmon is used raw, it’s more of little pieces than flakes.
Salmon patties always turn out so juicy, tender, and flavorful. I like to garnish them with some capers to really send them over the top! While they’re pretty tasty all year round, I especially love making them in the summer because of how light and fresh they are. Make them into a sandwich, serve them over a bed of leafy greens or pair them with roasted veggies.
Ingredient Notes
Salmon – Fresh salmon is the way to go! If you do use frozen salmon filets, be sure to let them fully thaw in the fridge before making the patties.
Bread Crumbs – You can use gluten-free bread crumbs if needed.
Herbs – Fresh parsley and dill weed are what create the subtle, yet mouthwatering herbaceous flavor here. I don’t recommend using dried herbs as you won’t achieve the same fresh flavor.
Lemon Juice – Freshly squeezed lemon juice lends the very best flavor! Avoid using anything from concentrate or from a bottle.
Seasonings – As to not overpower the other ingredients, I like to use a simple sprinkle of salt and freshly cracked black pepper.
See recipe card for complete information on ingredients and quantities.
How to Make Salmon Patties
Chop the filets into large pieces, then toss them into the food processor and pulse a few times (1).
Dice the shallot and bell pepper into small pieces. Combine the salmon, diced veggies, and all other ingredients in a mixing bowl until combined (2).
Use an ice cream scoop and greased hands to form the patties (3). Preheat a large pan over medium heat with some canola oil.
Cook the salmon patties in the pan for about 7 minutes per side (4).
Recipe FAQs
Once cooled to room temperature, store salmon patties in an airtight container in the refrigerator for 3-4 days.
It’s best reheated them in a pan over medium-low heat. Seafood, in general, is not good to reheat in the microwave so try to avoid that. Preheat the cooking pan first and then add the salmon patties. If the pan is non-stick, you may not need additional oil for the pan. Cover the pan with a lid and reheat them on both sides just until heated through.
One of the most popular ways to enjoy these patties is to place them in a burger/sandwich. I recommend soft, smaller buns like Brioche because these salmon patties are delicate. Add some lettuce, tomato, and tartar sauce, and enjoy every bite! You can see some options in my Grilled Salmon Burger recipe and the classic Salmon Burger.)
Serve these salmon patties with a variety of side dishes for dinner. Serve it with your favorite sides like roasted vegetables, asparagus, side salads, mashed potatoes, or roasted potatoes.
As a sauce, pair it with tartar sauce, remoulade, capers, or even homemade ranch dressing.
There are a couple of reasons the patties might fall apart: not enough binder or the cooking pan. The binders include bread crumbs, milk soaked bread, crushed crackers, mayo, and eggs. I don’t usually like to add the egg to the salmon patties made with raw salmon because it makes the patties too watery. Mayo and bread crumbs have been enough.
One of the biggest reasons the patties might fall apart is the pan. Some problems may include: pan has scratches, it’s not clean enough, not non-stick, or there is not enough oil.
Freezing Instructions
To freeze them uncooked:
Place shaped patties on a parchment paper lined baking sheet and place the sheet in the freezer. Freeze for 2 hours. Make sure to set the timer or you might forget them.
Take frozen patties off the tray and stack them in twos with a square of parchment paper in between. Place stacks of patties into a freezer bag or divide them in portions among several smaller freezer bags. Get all the air out, seal, label, and freeze for up to 3 months.
To freeze them cooked:
Place cooked and cooled salmon patties on a baking sheet lined with parchment paper. Freeze them for 2 hours and make sure to set the timer so you don’t forget. Once frozen, place the patties into the freezer bags all together or in portions. Get all the air out, seal, label, and freeze for up to 3 months.
To thaw:
Take the bag of frozen patties from the freezer and place it in the refrigerator. Thaw in the refrigerator overnight.
Tools For This Recipe
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Digital Instant Read Thermometer
Cutting Board – use plastic cutting board when working with raw meats!
More Salmon Recipes to Try
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Salmon Patties Recipe
Ingredients
- 1 lb fresh salmon fillet skinless
- 1 shallot
- 1/4 cup diced red bell pepper
- 2 tbsp mayonnaise
- 2 tsp Dijon mustard
- 1/2 cup bread crumbs use gluten free bread crumbs if needed
- 1 tbsp fresh lemon juice
- 1 tbsp freshly minced parsley
- 1/2 tbsp freshly minced dill weed
- salt
- fresh cracked black pepper
Instructions
- Chop salmon fillets into large pieces and pulse them in a food processor a few times.
- Dice shallot and bell pepper.
- Combine all ingredients in a mixing bowl and mix until evenly incorporated.
- Use an ice cream scoop to scoop out an even amount of salmon mixture. Grease your hands with a little oil and shape salmon patties.
- Preheat a large, non-stick cooking pan over medium heat and add a little bit of canola oil for cooking.
- Place salmon patties into the pre-heated pan and cook for about 7 minutes on each side.
Video
Notes
- Gluten Free: this recipe is very east to make gluten free by substituting bread crumbs with gluten free bread crumbs.
- Storing: Once cooled to room temperature, store salmon patties in an airtight container in the refrigerator for 3-4 days.
- Reheat: It’s best reheated them in a pan over medium-low heat. Seafood, in general, is not good to reheat in the microwave so try to avoid that. Preheat the cooking pan first and then add the salmon patties. If the pan is non-stick, you may not need additional oil for the pan. Cover the pan with a lid and reheat them on both sides just until heated through.
- Freeze: you can freeze these patties cooked or uncooked. Make sure to see instructions in the post above.
Nutrition
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Delicious!!! Flavor was incredible. I used canned boneless, skinless wild alaskan salmon and forgot to add an egg to hold it all together, so they were less patties than crumblies, but so delicious. I’ve made the same salmon patties for years and they are still delicious, but nice to have another one just as good with all new flavors! Will definitely make again. Yes fresh salmon is amazing, but canned just makes it so much easier and therefore possible on a weeknight!
Glad you liked it!
I have made this recipe several times. The first time I followed the recipe precisely with the exception of using whole wheat Panko.. I froze the patties for 2 hours storing them in my freezer. I baked mine in the oven at 375 degrees for 10 minutes. They turned out better than when I pan fried them. These patties were much more flavorful than Trident and Sea Pack salmon Pattie’s. Today I made several adjustments, I added Aleppo pepper, lemon zest, increased shallots and red peppers to 1/3 cup, and added capers. I used a hamburger press because the handmade Pattie’s were too small to fill the buns. I am grateful for this recipe. I won’t use store bought salmon patties again. I will bake one tomorrow.
Yum! I am so glad you liked them, Alfredia!
Hmmm, I’m not seeing the ingredients for the lovely salmon patties. Can you post or send please?
Hi Mary Ann, The ingredients are listed in the recipe card above please let me know if you still don’t see them.
I love your recipes and love RED Salmon. I can’t wait to try this recipe. Is it a no-no to use canned RED salmon?thanks for helping out us “novices” in cooking. shirley j