You know those nights when you stare into the fridge wondering what to make for dinner? That’s exactly how my salmon patties obsession began. I had some leftover salmon from last night’s dinner and—boom!—lightbulb moment. Twenty minutes later, I was biting into the crispiest, most flavorful salmon patties I’d ever tasted. Now they’re my go-to quick meal when I want something delicious without the fuss.

What I love most about salmon patties is how forgiving they are. No fancy techniques, no hard-to-find ingredients—just fresh salmon, a few pantry staples, and a hot skillet. The result? Golden-brown perfection with a tender, flaky center that’ll make you forget all about frozen fish sticks. Trust me, once you try this recipe, you’ll be making them weekly like I do!

Why You’ll Love These Salmon Patties

Let me tell you why these salmon patties are about to become your new favorite weeknight hero:

• Quick & easy – From fridge to plate in under 30 minutes (even faster if you prep ahead!)
• Crazy flavorful – That crispy golden crust gives way to tender, flaky salmon inside
• Healthy but doesn’t taste like it – Packed with protein and omega-3s, yet tastes indulgent
• Family-friendly – My picky eaters gobble these up without realizing they’re eating fish
• Leftover magic – Perfect way to use up leftover salmon (or canned salmon in a pinch)

Honestly? I keep the ingredients stocked just so I can whip these up whenever the craving hits!

Ingredients for Salmon Patties

Here’s everything you’ll need to make my favorite salmon patties – I promise you probably have most of this already in your kitchen! The magic is in how simple these ingredients are and how amazing they taste together.

• 1 lb fresh salmon – skin removed and finely chopped (trust me, fresh makes all the difference!)
• 1/2 cup breadcrumbs – I like panko for extra crunch, but regular work great too
• 1 egg – beaten, it’s our binding superstar
• 2 tbsp mayonnaise – for moisture and that perfect texture
• 1 tbsp Dijon mustard – just enough tang to make the flavors pop
• 1/4 cup finely chopped onion – I use yellow, but red works if you want more bite
• 1 tbsp lemon juice – fresh squeezed please, it brightens everything up
• 1/2 tsp salt – and maybe a little extra pinch because yum
• 1/4 tsp black pepper – freshly ground if you can
• 2 tbsp olive oil – for getting that gorgeous golden crust

See? Nothing fancy – just good ingredients that come together to make something truly special. Now let’s get cooking!

How to Make Salmon Patties

Okay, let’s get these beauties cooking! I’ve made this recipe dozens of times, and I’ve learned a few tricks along the way to get perfect salmon patties every single time. Follow these steps and you’ll be golden (literally!).

1. Mix it up right
First, grab your biggest mixing bowl – trust me, you’ll want the space. Toss in your chopped salmon, breadcrumbs, beaten egg, mayo, mustard, onion, lemon juice, salt, and pepper. Now here’s my secret: use your hands to mix! It feels messy at first, but you’ll get everything evenly combined without overworking the mixture. Just squish it together gently until it holds together when you press it.

2. Form perfect patties
Divide your mixture into 4 equal portions (I use an ice cream scoop for consistency). Wet your hands slightly – this prevents sticking – then gently shape each portion into a patty about 3/4-inch thick. Pro tip: make them slightly thinner in the center than the edges – this helps them cook evenly without puffing up in the middle.

3. Get that golden crust
Heat your olive oil in a skillet over medium heat until it shimmers (about 2 minutes). Carefully add your patties – don’t crowd them! Let them cook undisturbed for 4-5 minutes until you see that gorgeous golden-brown color creeping up the sides. Flip them gently (I use two spatulas for confidence) and cook another 4-5 minutes on the other side.

4. The final test
They’re done when they’re evenly golden and firm to the touch. If you’re unsure, peek inside one – the salmon should be opaque all the way through. Transfer them to a paper towel-lined plate to absorb any excess oil, then serve immediately while they’re hot and crispy!

See? Easy peasy! The hardest part is waiting those few minutes before digging in. Now let’s talk about how to make them even better…

Tips for Perfect Salmon Patties

After making these salmon patties more times than I can count, here are my can’t-live-without tips:

• Chill the mix – 15 minutes in the fridge helps patties hold their shape better
• Medium heat is key – Too hot burns the outside before inside cooks
• Don’t flip too soon – Wait until edges look cooked or they’ll fall apart
• Taste-test seasoning – Fry a tiny bit first to adjust salt/pepper
• Fresh is best – But day-old cooked salmon works in a pinch!

These little tricks make all the difference between good and absolutely perfect salmon patties!

Ingredient Substitutions & Notes

Here’s the beautiful thing about salmon patties – they’re incredibly adaptable! Here are my tried-and-true swaps when I’m in a pinch:

• No fresh salmon? Canned works great – just drain it well and flake it apart. I like to use two 6-oz cans instead of fresh.
• Breadcrumb alternatives: Panko gives extra crunch, or use crushed crackers (Ritz are my favorite) for more flavor.
• Egg-free? A flax egg (1 tbsp ground flax + 3 tbsp water) works surprisingly well as a binder.
• Not a mayo fan? Greek yogurt makes a great substitute – just reduce the lemon juice slightly.

My only hard rule? Always use fresh lemon juice – the bottled stuff just doesn’t give that bright pop of flavor!

Serving Suggestions for Salmon Patties

Oh, the possibilities! My favorite way to serve salmon patties is with a big lemon wedge for squeezing over the top – that bright acidity cuts through the richness perfectly. For dipping, homemade tartar sauce or a quick dill yogurt sauce are musts. Round out the meal with a simple arugula salad or roasted veggies. Sometimes I’ll even slide one into a toasted bun with all the fixings for an amazing salmon burger!

Storing and Reheating Salmon Patties

Here’s my no-fail method for keeping those leftover salmon patties just as delicious as when they were fresh! Let them cool completely, then tuck them into an airtight container with parchment between layers. They’ll stay perfect in the fridge for 2 days. When you’re ready to eat, reheat them in a 350°F oven for about 10 minutes – this keeps them crispy instead of soggy like the microwave would make them. Pro tip: I sometimes make extra patties just to have ready-to-go lunches all week!

Salmon Patties Nutritional Information

Here’s the scoop on what you’re getting in each delicious salmon patty (and yes, I’ve done the math so you don’t have to!). One patty packs about 220 calories with 20g of protein to keep you full. You’re looking at 12g of good fats (hello, omega-3s!) and just 8g of carbs. Now, these numbers are estimates – your exact counts might vary slightly depending on your salmon’s size or how much oil absorbs during cooking. But honestly? When something tastes this good and is this good for you, who’s counting?

Frequently Asked Questions

Can I use canned salmon instead of fresh?
Absolutely! I do this all the time when I’m in a pinch. Just make sure to drain it really well and remove any bones or skin. The texture will be slightly different, but the flavor is still fantastic. Two 6-oz cans equal about 1 lb fresh.

Why do my salmon patties keep falling apart?
Oh honey, I’ve been there! The key is in the binding – make sure your egg is well beaten and fully incorporated. If they’re still crumbly, try adding an extra tablespoon of mayo or breadcrumbs. And don’t skip the chilling step – that 15 minutes in the fridge works miracles!

Can I bake these instead of frying?
You bet! Just brush both sides with oil and bake at 400°F for about 15 minutes, flipping halfway. They won’t get quite as crispy, but they’re still delicious. I like to broil them for the last minute to get some color.

How do I know when they’re fully cooked?
The salmon should be opaque all the way through when you peek inside. If you’re nervous, use a thermometer – 145°F in the center means they’re done. But honestly? After you make these a few times, you’ll just know by the golden crust and firm texture.

Share Your Salmon Patties Experience

I’d love to hear how your salmon patties turned out! Did you add any special twists? Snap a photo and tell me all about it in the comments below. Happy cooking!

30-Minute Salmon Patties You’ll Obsess Over Forever

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• Author: Christina R. Jones
• Total Time: 25 mins
• Yield: 4 patties 1x
• Diet: Low Calorie

Print Recipe

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Description

Delicious salmon patties made with fresh ingredients. Perfect for a quick meal.

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Ingredients

Scale 1x2x3x

• 1 lb fresh salmon, skin removed and finely chopped
• 1/2 cup breadcrumbs
• 1 egg, beaten
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1/4 cup finely chopped onion
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil for frying

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Instructions

1. In a bowl, mix salmon, breadcrumbs, egg, mayonnaise, mustard, onion, lemon juice, salt, and pepper.
2. Form the mixture into 4 equal-sized patties.
3. Heat olive oil in a skillet over medium heat.
4. Cook patties for 4-5 minutes per side until golden brown.
5. Serve warm with your favorite sides.

Notes

• Use fresh salmon for best results.
• Adjust seasoning to taste.
• Store leftovers in an airtight container for up to 2 days.

• Prep Time: 15 mins
• Cook Time: 10 mins
• Category: Main Dish
• Method: Pan-Frying
• Cuisine: American

Nutrition

• Serving Size: 1 patty
• Calories: 220
• Sugar: 1g
• Sodium: 350mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 20g
• Cholesterol: 80mg

Keywords: salmon patties, easy salmon recipe, quick dinner