Salmon Patties


Raising six kids on a teacher’s salary, my parents were always cooking on a budget. Being Catholic, with the requirement back then of meatless Fridays, Lent or not, this meant that we ate a lot of tuna macaroni salad and fried fish. My mother often made tuna patties for us, and less frequently, because they were more expensive, salmon patties.

For several years my father and I tried to talk my mother into making salmon patties again for us. For some unfathomable reason, she refused, even going as far to claim that she never made them in the first place. After a while we gave up and my father set about to make these salmon patties himself, with his own spur-of-the-moment recipe.

Salmon Patties

Salmon patties, or salmon cakes, are wonderfully easy to make. The base is just cooked salmon, shredded bread, bread crumbs or even saltines, chopped onion, and egg to bind it all into patties, which are then quickly fried.

In this recipe my father dresses up the patties with garlic, dill, bell pepper, and paprika. I’ve added some lemon zest and lemon juice. You could also add parsley, Old Bay seasoning, Worcestershire sauce, or cilantro. Feel free to improvise!

Updated from the recipe archive. First posted 2007.

Salmon Patties Recipe

  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Yield: Serves 4


  • 1 (14.75 ounce) can salmon, undrained and flaked
  • 1 slice of bread, shredded
  • 3 Tbsp chopped green onion, including the green parts
  • 1 medium garlic clove, minced
  • 1 Tbsp fresh chopped dill weed, or 1 teaspoon dried
  • 3 Tbsp minced green bell pepper
  • 1 Tbsp flour
  • 1 egg
  • 1/2 teaspoon sweet paprika
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • Several turns of freshly ground black pepper
  • 3 Tbsp olive oil


1 In a large bowl, gently mix together the salmon, bread, green onion, garlic, dill, bell pepper, flour, egg, paprika, lemon zest, lemon juice, salt and pepper. Form into 8 patties; each about 1/2 inch thick.

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2 Heat olive oil over medium high heat in a large skillet. Cook the patties until nicely browned on both sides, about 3-4 minutes per side.

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Salmon Patties

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Showing 4 of 76 Comments

  • orthohawk

    I live by myself so probably wouldn’t want to eat these 4 nights in a row (as delicious as they are…….I took a batch to a potluck), so I’m wondering if they can be frozen before frying? and if so, should I cook them straight from frozen?

  • trevor

    yeah. I was smart enough to add the salmon to the other ingredients without draining it. Became a liquid mess. Had to add like a cup of breadcrumps to make it right. lol.

  • Kristine

    I have salmon in my refrigerator now. Hmm.. I should try this one tomorrow :)
    Btw, what happened with your FB Page Elise? I can’t access it.

  • Kate

    I always forget about the beloved Salmon Patty! Thanks for reminding me how much I love them. :)

  • Evelyn

    I grew up with salmon patties and have always loved them. My mother made them with just the salmon, egg, bread crumbs, and salt and pepper. She also always made a white sauce to pour over them when they were served. Delicious! Just love them, especially with the sauce!

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