Salmon Patties

Family-FriendlyComfort FoodQuick and EasyFish CakesSalmon

How to make salmon patties with cooked salmon, bread, green onion, dill, bell pepper, egg, lemon, and paprika. These easy salmon cakes make a perfect midweek meal.

Photography Credit: Elise Bauer

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 these salmon cakes again for us. For some unfathomable reason, she refused, even going as far as to claim that she never made salmon cakes in the first place.

After a while, we gave up and made our own version of the recipe.

How to Make Salmon Patties

Salmon patties, or salmon cakes, are wonderfully easy to make. You make salmon patties with just a base of canned salmon, shredded bread (or breadcrumbs or even saltines), chopped onion, and egg to bind it all into patties, and then these salmon cakes are quickly fried.

In this easy salmon patties recipe, we dress up the salmon cakes with garlic, dill, bell pepper, paprika, lemon zest, and lemon juice. You could also add parsley, Old Bay seasoning, Worcestershire sauce, or cilantro. Feel free to improvise and make these salmon cakes your own!

Easy Salmon Patties on a plate

What to Serve with These Salmon Patties

Salmon patties can be served with a wedge of lemon, or a dollop of mayonnaise or tartar sauce. Round out your meal with a simple side salad or a scoop of coleslaw.

Storing and Freezing Salmon Patties

Once cooked, leftover patties can be stored in the fridge for up to three days. Eat them cold, or warm them up briefly in a skillet over low heat or in the microwave.

Salmon patties also freeze well. Wrap them in plastic and foil, and defrost them in the fridge before reheating.

Love Fish Cakes? Try These Recipes!

Updated February 3, 2020 : We made some minor adjustments to this recipe to address some issues a few readers were experiencing. The recipe has been re-tested and updated!

Salmon Patties Recipe

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

If the mixture is too wet to form patties, add a little more shredded bread (not the crusts) to the mixture. If too dry, add a tablespoon of water.

Ingredients

  • 1 (14.75 ounce) can salmon, drained of all but 2 tablespoons of the can liquid, flaked
  • 1 large slice bread (crust removed), shredded (1 cup, 50 g)
  • 3 tablespoons chopped green onion, including the green parts
  • 1 medium garlic clove, minced
  • 1 tablespoon chopped fresh dill, or 1 teaspoon dried
  • 3 tablespoons minced green bell pepper
  • 1 tablespoon flour
  • 1 large egg
  • 1/2 teaspoon sweet paprika
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • Several turns of freshly ground black pepper
  • 3 tablespoons extra virgin olive oil

Method

1 Mix patty ingredients: In a large bowl, gently mix together the salmon (including 2 tablespoons of the can liquid), bread, green onion, garlic, dill, bell pepper, flour, egg, paprika, lemon zest, lemon juice, salt and pepper.

The salmon mixture for making homemade salmon patties in a bowl

2 Form into 8 patties, each about 1/2 inch thick.

Shaped salmon patties ready for cooking

3 Brown in skillet: 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.

Cook the salmon cakes in a skillet Sear the homemade salmon patties in a skillet on both sides

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Baked Salmon Cakes from Gina of SkinnyTaste

Fresh Salmon Cakes from Chef John of Food Wishes

Paleo Salmon Cakes from Everyday Maven

Salmon Patties or Salmon Cakes ready to serve

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

114 Comments / Reviews

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Did you make it? Rate it!

  1. gayle

    These were easy to make. Most items on hand in the pantry. Quick appetizer or dinner and would freeze well. Most importantly they were awesome. My husband was wild about them. I did bump up the seasoning according to his preference and I used mayonnaise in place of healthier olive oil. He said “make them again!” So Mr Italian loved them!

    xxxxxyyyyy

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  2. Carrie

    I made these tonight and I look forward to making them again and again! Steamed artichokes were the side and I really liked the salmon patties dipped in Cholula hot sauce Thank you for this delicious recipe.

    xxxxxyyyyy

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  3. R Taylor

    In a tight I have used mackerel. It’s a little stronger than tuna but it does the trick when you don’t have salmon or tuna

  4. Cheryl

    I thought from the intro that these would have left over mashed potatoes? Could mashed potato be used instead of the crumbs?

    Show Replies (1)
  5. Ellen

    Absolutely Delicious. In fact we had them tonight. I made 4 big ones I even have one leftover for a sandwich.

    xxxxxyyyyy

    Show Replies (1)
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Homemade Salmon Cakes on a plateSalmon Patties