This Salmon Patties Recipe makes flaky, tender, and flavorful fritters with crisp edges and plenty of flaked salmon, the hallmark of the very best salmon patties. These are so easy to make with leftover cooked salmon or canned salmon and work great as an appetizer, side, or main dish.

Each week, my whole family gathers at my mom’s house for Sunday night dinner, potluck style. I love to bring easy-to-transport appetizers and sides, like my Jalapeno Poppers, Stuffed Mushrooms, and Grape Jelly Meatballs, that make it easy for a crowd of people to feast!

These Salmon Patties are perfect for our family meals since they travel well, stay crispy, and can be served using just your fingers (ok, you could also use a serving utensil, but that’s extra dishes!).

Easy Salmon Patties Recipe

My whole family loves to eat these easy salmon patties, especially served with my Homemade Tartar Sauce, and I love how easy it is to make!

If you’re looking to start with fresh salmon, you’ll love our Salmon Cakes Recipe, but this recipe for salmon patties is a smart way to make a quick batch on busy weeknights with either leftover cooked salmon or well-drained, canned salmon (or even salmon packets) which you may already have in your pantry.

These are such a treat, and even folks who don’t usually like salmon enjoy this recipe. They always disappear fast and are even faster to make.

How to Make Salmon Patties

Cook the Veggies – Saute the onion and bell pepper in a pan for 7-9 minutes and then remove from heat.
Mix the Patties – Mix salmon, peppers and onions, bread crumbs, egg, mayo, Worcestershire, garlic salt, pepper, and parsley in a large bowl. Then, use a heaping Tablespoon to measure the mixture and your hands to form patties.
Cook the Patties – Melt oil and butter in a clean skillet, and place the salmon patties into the skillet in one layer, sauteeing each side for 3-4 minutes until browned. Place cooked patties on a paper-towel-lined plate, and then serve, garnished with fresh parsley.

How to Serve Salmon Patties

You can also serve these salmon patties for lunch, dinner or appetizers – they are versatile and can even be served in Hamburger Buns as salmon burgers, simply form them a little larger in step 3. They also pair well with these dishes:

Strawberry Salad with Honey Vinaigrette
Tomato Cucumber Mozzarella Salad
Macaroni Salad
Avocado Corn Salad
Smashed Potato Salad
Creamy Cucumber Salad
Oven Roasted Broccoli

Make-Ahead

Cool any leftover salmon patties and store them in an airtight container in the fridge or freezer.

To Refrigerate: place in the refrigerator for up to 3 days.
Freezing: freeze for up to 3 months
To Reheat: Thaw overnight in the fridge. You can eat the patty cold or reheat in a skillet or air fryer until heated through

This recipe for Salmon Patties will soon become your favorite appetizer or main dish. The crispy outside and moist, flavorful inside work perfectly with my homemade tartar sauce. Try this easy recipe today!

More Easy Salmon Recipes

Once you have tried this Salmon Patties recipe, check out some of my Best Salmon Recipes.

Baked Salmon Recipe
Honey Glazed Salmon
Air Fryer Salmon
Brown Sugar Glazed Salmon
Teriyaki Salmon
Tuscan Salmon
Pan Seared Salmon with Lemon Butter

Isha Joe

Easy Salmon Patties Recipe

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.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 14 salmon patties

Course: Appetizer, Main Course

Cuisine: American

Calories: 94

Ingredients Method Notes

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

Method

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.

Notes

*You can substitute canned salmon with leftover cooked salmon. Be sure it’s boneless and skinless, and flake the salmon before using it in the recipe.

*If the salmon mixture is too dry to hold a patty shape, add an extra tablespoon of mayo and if it is too moist, add more bread crumbs.

To Store Leftovers – Cool and place salmon patties in an airtight container. Refrigerate for 3 days or freeze for 3 months. Thaw in the refrigerator and then eat cold, or reheat in a skillet or air fryer until warmed.