If you’re craving a cozy, protein-packed dinner, these Salmon Patties are just the ticket! Crispy on the outside, tender and flavorful on the inside, this classic dish comes together in under 30 minutes—using pantry staples you probably already have. There’s something so nostalgic and satisfying about the golden crust and tangy, herby undertones, making every bite utterly irresistible.
Why You’ll Love This Recipe
- Speedy & Satisfying: These Salmon Patties come together in a flash, making them a perfect weeknight meal when you want deliciousness without the wait.
- Pantry-Friendly: With canned salmon and staple seasonings, you can whip these up with little advance planning or shopping.
- Craveable Texture: The combination of crunchy edges and a moist, flaky center is irresistible—just right for dipping or sandwiching.
- Nutritious & Comforting: Packed with protein, wholesome grains, and herby flavor, these patties truly nourish as they comfort.
Ingredients You’ll Need
What I love about making Salmon Patties is how the humble, everyday ingredients work magic together—each one is simple, but completely essential for taste, moisture, and that crave-able crust. Here’s how everything works in the mix:
- 1 large egg: Acts as the binding glue, holding each patty together without being heavy or dense.
- 1 (15-ounce) can salmon, drained: The star ingredient! Opt for wild-caught if you can—it adds a rustic, rich flavor.
- ½ cup Italian seasoned dry whole wheat bread crumbs: Brings structure and savor to the patties, with whole wheat adding a hearty, wholesome touch.
- ¼ cup nonfat plain Greek yogurt or sour cream: This keeps things creamy and juicy, so your patties never turn out dry.
- 1 ½ teaspoons Dijon mustard: Adds a zippy, tangy pop that livens everything up.
- 1 teaspoon white vinegar or lemon juice: Brightens the flavors and balances the richness of the fish.
- 1 teaspoon onion powder: For gentle, savory depth without chopping onions.
- 1 teaspoon garlic powder: Intensifies the flavor blend while keeping prep easy.
- ¼ teaspoon cayenne pepper: Lends just the right whisper of heat—add more if you love a kick!
- 2 tablespoons finely chopped fresh parsley: Adds color, freshness, and a burst of herby brightness in every bite.
- 1–2 tablespoons extra-virgin olive oil: For that tempting golden crust when pan-searing the patties.
- For serving: Greek yogurt, Lemon wedges, Extra parsley: All optional, but highly recommended for a creamy, tangy finish and a little zip of green.
Variations
One of the best parts about Salmon Patties is how endlessly versatile they are. Whether you’re making dinner for picky eaters or adapting to what’s in your pantry, it’s so easy to play around and put your own delicious spin on them.
- Go Gluten-Free: Swap in gluten-free bread crumbs or even pulverized oats for a wheat-free version that doesn’t sacrifice crunch.
- Zest It Up: Stir in a teaspoon of lemon zest for even more citrusy, bright flavor throughout the patties.
- Herb Lovers: Add in fresh dill or chives along with (or instead of) parsley for a different herby finish.
- Cheesy Upgrade: Toss in a small handful of grated Parmesan for a deeper, savory bite and a little extra golden crispiness.
How to Make Salmon Patties
Step 1: Mix the Base
Start by breaking a large egg into a big mixing bowl and giving it a quick whisk. Add your drained salmon, then follow with bread crumbs, Greek yogurt (or sour cream), Dijon, vinegar or lemon juice, onion powder, garlic powder, and a pinch of cayenne. Grab a fork and gently mash and mix everything together, breaking apart any big chunks of salmon for an even texture that still has plenty of flaky appeal.
Step 2: Fold in the Freshness
Gently stir in the chopped parsley so it weaves delicious pops of green and flavor through each patty. This not only makes the mixture fragrant and balanced, but it adds that little something special when you taste the finished patties.
Step 3: Shape the Patties
Using a 1/3 cup measuring cup, scoop out six equal portions and gently shape them with your hands into patties about half an inch thick. Place them on a plate, ready for cooking—don’t stress if they’re not perfectly round, a little rustic character is part of the charm!
Step 4: Sear to Perfection
In a large, heavy skillet, warm a tablespoon of olive oil over medium heat. Once shimmering, add the salmon patties in a single layer (work in two batches if needed). Brown on each side until golden and crisp, about 5–6 minutes total. Flip them carefully—gentle hands and a long, flexible spatula are your friends here—then set them on a plate to cool slightly.
Step 5: Serve and Savor
Top each pattie with a dollop of Greek yogurt or a creamy sauce, a shower of parsley, and a generous squeeze of lemon. Dive in while warm and enjoy every crumb!
Pro Tips for Making Salmon Patties
- Use Wild-Caught Salmon When Possible: Not only does it bring bolder flavor, but the texture is unbeatable for hearty, satisfying patties.
- Chill for Easy Shaping: If your mixture feels too soft or sticky, a quick 10–15 minutes in the fridge helps patties hold their shape when cooking.
- Gentle Flipping, Golden Crisp: Use a wide, thin spatula and turn only once to ensure each patty forms that signature crust—no crumbling allowed!
- Don’t Crowd the Pan: Give your Salmon Patties room to breathe in the skillet so they sear instead of steam, maximizing both flavor and crunch.
How to Serve Salmon Patties
Garnishes
Finish your Salmon Patties with a generous dollop of cool Greek yogurt, a handful of freshly chopped parsley, and a wedge of lemon for squeezing. These garnishes add freshness, creaminess, and a pop of citrus that truly elevates every mouthful. If you want, try a quick homemade tartar sauce or a spicy sriracha mayo for extra zing!
Side Dishes
These patties happily pair with so many sides—think a crisp green salad with vinaigrette, roasted asparagus, or even a batch of garlic smashed potatoes. If you’re after classic comfort, simple steamed rice or a loaf of crusty bread on the side can really make it a meal.
Creative Ways to Present
Don’t be afraid to get playful! Tuck a patty into a toasted brioche bun with greens and a swipe of aioli for a spectacular salmon burger. Or, serve on mini slider rolls for a crowd-pleasing appetizer. For a lighter take, layer atop zoodles or grain bowls and drizzle with your favorite sauce—so fun and fresh!
Make Ahead and Storage
Storing Leftovers
Got leftovers? Store cooled Salmon Patties in an airtight container in the refrigerator. They’ll keep perfectly for up to three days, making for easy lunches or next-day snacks that taste just as wonderful.
Freezing
Prepare a double batch and freeze the extras! Layer the completely cooled patties between sheets of parchment in a freezer-safe container—they’ll keep beautifully for up to three months. Thaw them in the fridge overnight for quick dinners or last-minute guests.
Reheating
Bring those patties back to crispy perfection by reheating in a skillet over medium heat with a touch of oil. Alternatively, the oven or air fryer works wonders to revive their crunch—just avoid microwaving (it softens that gorgeous crust).
FAQs
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Can I use fresh salmon instead of canned?
Absolutely! Just cook and flake your fresh salmon first, removing any bones and skin. You’ll need about 1 ½ cups of cooked salmon for the recipe. It’s a great way to use up leftovers and adds even more vibrant flavor.
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How do I keep my Salmon Patties from falling apart?
The egg and bread crumbs work together to bind the patties. If your mixture still feels too loose, pop it in the fridge for 10–15 minutes before shaping, or add another tablespoon of bread crumbs until you reach the right texture.
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Are these Salmon Patties healthy?
Yes! Canned salmon is a fantastic source of protein and omega-3s, and using Greek yogurt instead of mayo keeps the patties lighter. Plus, this recipe is baked with wholesome, minimally processed ingredients.
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Can I make the mixture ahead of time?
Definitely! You can mix and shape the patties, then cover and chill them in the fridge for up to a day before cooking. They’ll be ready to go whenever you are, making meal prep a breeze.
Final Thoughts
These Salmon Patties are pure comfort in every bite—quick, flavorful, and endlessly adaptable. If you’ve never tried homemade patties before, I hope you’ll give this recipe a whirl and let it become a family favorite in your kitchen. There’s nothing quite like gathering around the table and sharing warm, golden patties with people you love. Enjoy!
Print
Salmon Patties Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 patties 1x
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
- Diet: Pescetarian
Description
Delicious and easy-to-make salmon patties that are crispy on the outside and moist on the inside, served with a tangy Greek yogurt topping. This recipe is a perfect way to enjoy a flavorful seafood dish.
Ingredients
Salmon Patties:
- 1 large egg
- 1 (15-ounce) can salmon, drained (wild-caught if possible)
- 1/2 cup Italian seasoned dry whole wheat bread crumbs
- 1/4 cup nonfat plain Greek yogurt or sour cream
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon white vinegar or lemon juice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 2 tablespoons finely chopped fresh parsley plus additional for serving
- 1–2 tablespoons extra-virgin olive oil for cooking the patties
For serving:
- Greek yogurt
- Lemon wedges
Instructions
- In a large mixing bowl, beat the egg. Add the drained salmon, bread crumbs, Greek yogurt, Dijon, vinegar, onion powder, garlic powder, and cayenne. Mix lightly with a fork to combine. Break apart the salmon further. Gently stir in the parsley.
- Scoop the mixture by 1/3 cupfuls and shape into 6 patties about 1/2 inch thick. Arrange on a plate.
- In a large skillet, heat oil over medium. Brown the patties on both sides until deep golden brown and cooked through, about 5 to 6 minutes total. Be gentle when flipping. Serve topped with Greek yogurt, lemon, and parsley.
Nutrition
- Serving Size: 1 patty
- Calories: 190
- Sugar: 2g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 60mg
