Salmon Patties

These classic Salmon Patties have a crispy texture on the outside and a tender, flaky interior. I make them with fresh salmon, vegetables, eggs and fresh herbs, then pan-roast them to perfection. They’re easy to make, and work just as well as an appetizer or a main meal.

I could honestly eat salmon every single day, I love it that much! That’s exactly why I make this salmon patties recipe so often. If you’re like me and enjoy salmon recipes, I highly recommend trying my honey-garlic salmon or my easy blackened salmon. They’re both family favorites for a reason!

Salmon Patties  

Salmon patties are small croquette-fritter-like cakes that are loaded up with ingredients like eggs, crackers, herbs, and vegetables that are fried in a small amount of oil until golden brown. They are often served on a bed of greens and accompanied with a sauce.  

I think it’s worth sharing a little history on salmon patties. They became popular during the Great Depression as an inexpensive source of protein. Canned salmon was affordable and, when mixed with crackers and eggs, turned into a satisfying meal. Over time, recipes like mine have evolved with additional ingredients, but they remain just as popular today.

I’ve been making this salmon patties recipe for years, and in my experience, texture is key! I aim for a crispy, golden-brown crust with a moist, flaky interior. A little technique goes a long way to get that perfect balance. I’ll share my foolproof method for making sure these patties hold together while staying tender inside.

Ingredients and Substitutions

• Salmon – I prefer fresh, wild-caught salmon for the best texture and flavor. If you need a shortcut, canned salmon works, but make sure to drain it well.
• Onion – Brings a bit of sharpness and crunch, you can use red, white, sweet, or yellow onion. Shallots work if you want something milder.
• Garlic – I used 2 cloves of finely minced garlic but feel free to use extra or less.
• Peppers – Red bell peppers will help add a lot of flavors to these salmon patties.
• Herbs – I like to use fresh dill and green onions for this recipe.
• Eggs – You will need large, whisked eggs in this dish. Essential for binding everything together.
• Crackers – I like to use saltines, but you can substitute for matzoh crackers or butter crackers like Ritz.
• Seasonings – Salt, pepper, and a little Tabasco for a touch of heat.
• Oil – Any oil is acceptable, but I prefer safflower, avocado, peanut, olive, or canola oil.

How to Make Salmon Patties  

Prepare: I remove the salmon skin, cut it into large chunks, and place it in a food processor. See chef notes about alternate ways to prepare.  

Pulse: I blend the salmon on high speed until it forms a paste while still keeping some small chunks for texture.

Combine: I transfer the salmon to a large bowl and add the prepared vegetables and herbs.

Mix: I add the crushed saltine crackers, whisked eggs, salt, pepper, and Tabasco to the bowl. Then, I gently mix everything until well combined.

Shape: Then, I form the mixture into 12 evenly sized salmon patties.

Cook: I heat the oil to 350°F and carefully place the salmon patties in the pan. I cook them for 2 ½ to 3 minutes per side until they’re golden brown and cooked through.

Drain: I transfer the cooked salmon patties to a paper towel-lined plate to absorb excess oil. If my pan isn’t large enough, I cook them in batches to ensure even browning.

Serve: I plate the salmon patties over a bed of fresh greens and drizzle them with my favorite sauce.

chef tip + notes

In my experience, Salmon Patties can fall apart without a good binder like eggs. If the mixture isn’t holding together, I recommend mixing in another whisked egg to help bind everything properly and stay firm.

• Chilling for Firmness: If my patties feel too soft, I refrigerate the mixture before shaping. This makes them easier to handle and helps them hold their shape.
• Don’t overcrowd the pan: I never overcrowd the pan when cooking. Giving each patty enough space ensures they cook evenly and get a crispy crust.
• Oil Temperature Control: I keep the oil at the right heat to avoid burning the outside before the inside is done. If the oil is too cool, the patties absorb too much oil and turn greasy.
• Alternative Prep: If you don’t have a food processor, you can finely chop the salmon until it forms a paste-like consistency.
• Canned Salmon Option: If you do not have fresh salmon, substitute for two 14.5-ounce cans of wild salmon and reserve 1 to 2 tablespoons of the salmon juice from the can after draining and add to the batter to help ensure its moistness since canned salmon will make the salmon weight 4 ounces heavier than my recipe.
• Dill Substitution: If I don’t have fresh dill, I swap in 1 ½ tablespoons of dried dill. It still adds great flavor but is more concentrated, so I use a little less.

Serving Suggestions

I like to serve these salmon patties over a bed of microgreens or leafy spring mix, with a ramekin of lemon-dill sauce on the side and fresh lemon slices. A sprinkle of chives adds the perfect finishing touch.

If you have kids, a sandwich is a great way to serve these – at least, that’s my daughter’s favorite. I tuck a salmon patty into a toasted brioche bun with a light aioli and serve it with crispy sweet potato fries for a meal that always gets a thumbs-up.

Make-Ahead and Storage  

Make-Ahead: These are meant to be eaten as soon as they are done cooking. You can optionally keep these warm in the oven at 200° for up to 30 minutes before serving.  

How to Store: Cover them and keep them in the refrigerator for up to 3 days. They will freeze well covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.  

How to Reheat: Place the salmon patties in a frying pan or on a cookie sheet tray lined with parchment paper and bake in the oven at 350° for 4-6 minutes or until hot. You can also reheat it in the microwave if you’d like.   

More Salmon Recipes

• Pan-Seared Coho Salmon
• Salmon Burger with Dill Coleslaw
• Bourbon Glazed Salmon
• Hash Browns Crusted Salmon
• Homemade Smoked Salmon

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Salmon Patties

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5 from 33 votes

These classic Salmon Patties have a crispy texture on the outside and a tender, flaky interior. I make them with fresh salmon, vegetables, eggs and fresh herbs, then pan-roast them to perfection. They’re easy to make, and work just as well as an appetizer or a main meal.

Servings: 12

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Ingredients 

US CustomaryMetric

• 1 ½ pounds of skinless fresh wild-caught salmon
• ¼ peeled and small diced red onion
• 1 seeded and small diced red bell pepper
• 2 finely minced garlic cloves
• 2 tablespoons chopped fresh dill
• 4 thinly sliced fresh green onions
• 3 whisked eggs
• 1 sleeve of saltine crackers, crushed
• 1/3 cup of oil for frying
• salt, pepper, and Tabasco to taste

Instructions

• Cut the salmon into large chunks and place it in a food processor. See chef notes about alternate way to prepare.
• Pulse on high speed until it becomes like a paste but also has some pea-sized salmon chunks in it.
• Transfer the salmon to a large bowl along with the red onion, peppers, garlic, dill, green onions, whisk eggs, crushed crackers, salt, pepper, and tabasco sauce.
• Mix well using your hands or a spatula and form 12 like-sized salmon patties, which are about 3-4 ounces a piece.
• Add the oil to a large frying pan over medium-low heat and heat to 350°. You will know it’s done when you sprinkle in a little flour, and it fries but does not burn.
• Cook the salmon patties in the oil for 2 ½ to 3 minutes per side or until golden brown and cooked through out.
• Drain the salmon patties on paper towels and cook in batches if your pan is not big enough to cook all at once.
• Serve the salmon patties on a bed of greens and alongside my lemon-dill sauce.

Notes

In my experience, Salmon Patties can fall apart without a good binder like eggs. If the mixture isn’t holding together, I recommend mixing in another whisked egg to help bind everything properly and stay firm.

Chilling for Firmness: If my patties feel too soft, I refrigerate the mixture before shaping. This makes them easier to handle and helps them hold their shape.

Don’t overcrowd the pan: I never overcrowd the pan when cooking. Giving each patty enough space ensures they cook evenly and get a crispy crust.

Oil Temperature Control: I keep the oil at the right heat to avoid burning the outside before the inside is done. If the oil is too cool, the patties absorb too much oil and turn greasy.

Alternative Prep: If you don’t have a food processor, you can finely chop the salmon until it forms a paste-like consistency.

Canned Salmon Option: If you do not have fresh salmon, substitute for two 14.5-ounce cans of wild salmon and reserve 1 to 2 tablespoons of the salmon juice from the can after draining and add to the batter to help ensure its moistness since canned salmon will make the salmon weight 4 ounces heavier than my recipe.

Dill Substitution: If I don’t have fresh dill, I swap in 1 ½ tablespoons of dried dill. It still adds great flavor but is more concentrated, so I use a little less.

Make-Ahead: These are meant to be eaten as soon as they are done cooking. You can optionally keep these warm in the oven at 200° for up to 30 minutes before serving.

How to Store: Cover them and keep them in the refrigerator for up to 3 days. They will freeze well covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.

How to Reheat: Place the salmon patties in a frying pan or on a cookie sheet tray lined with parchment paper and bake in the oven at 350° for 4-6 minutes or until hot. You can also reheat in the microwave if you’d like. 

Nutrition

Calories: 158kcalCarbohydrates: 2gProtein: 13gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 72mgSodium: 44mgPotassium: 331mgFiber: 1gSugar: 1gVitamin A: 438IUVitamin C: 14mgCalcium: 18mgIron: 1mg

Course: Appetizer, Main

Cuisine: American

Author: Chef Billy Parisi