Golden salmon patties on a plate with lemon wedges, a small bowl of creamy sauce, and fresh herbs sprinkled over the top.
These Salmon Patties are crispy on the outside, tender in the middle, and packed with savory flavor. They’re perfect for an easy weeknight dinner, and they’re also great for meal prep because they reheat like a dream. Add a squeeze of lemon and a quick sauce, and you’ve got a dinner that feels way fancier than it is.
If you love simple pantry meals, salmon patties are a total fan-favorite. They’re budget-friendly, high-protein, and honestly better than takeout.
Introduction
Salmon patties are a classic comfort food that never goes out of style. You mix salmon with simple binders and seasonings, form patties, and pan sear until golden. The result is crisp edges with a juicy, flaky center that tastes amazing with lemon.
The standout trick is chilling the patties for a few minutes before cooking. That helps them hold together in the skillet and gives you thicker patties with better texture. Another little secret is adding a touch of Dijon and lemon zest so the flavor tastes bright and fresh, not fishy.
This salmon patties recipe is the one everyone asks for because it’s easy, reliable, and flexible. Serve them as a main dish, on salads, or tucked into buns like a sandwich.
Why You’ll Love This Salmon Patties
- Ultimate weeknight winner: Quick pan sear and dinner is ready fast.
- Crispy outside, tender inside: The texture is the best part of a good salmon patty.
- High-protein & satisfying: Salmon keeps you full without feeling heavy.
- Pantry-friendly: Canned salmon makes this easy to keep on hand.
- Great for meal prep: Leftovers reheat well for lunch bowls and wraps.
- Flexible serving ideas: Serve with salads, rice, or as a sandwich.
Ingredients for Salmon Patties
For the patties
- Canned salmon (2 cans, 14.75 ounces total, drained): The easy protein base with rich flavor.
- Tip: Pick out larger skin and bone pieces if you prefer a smoother patty.
- Eggs (2 large): Helps the patties hold together.
- Breadcrumbs (3/4 cup): Binds and helps create a crisp outer edge.
- Swap: crushed buttery crackers or panko for extra crunch.
- Mayonnaise (2 tablespoons): Adds moisture so patties stay tender.
- Swap: sour cream works for a tangier bite.
- Dijon mustard (1 teaspoon): Adds a little zip that makes salmon taste fresher.
- Lemon zest (1 teaspoon) and lemon juice (1 tablespoon): Brightens the whole mixture.
- Chopped parsley (2 tablespoons): Fresh flavor and color.
- Swap: chives or dill work nicely too.
- Garlic powder (1/2 teaspoon): Savory backbone.
- Paprika (1/2 teaspoon): Color and gentle warmth.
- Fine salt (1/2 teaspoon) and ground black pepper (1/4 teaspoon): Season to taste.
For cooking and serving
- Neutral oil (2–3 tablespoons): Helps the patties brown evenly.
- Lemon wedges: A final squeeze makes the flavor pop.
- Creamy sauce or tartar sauce (optional): Makes these feel extra special.
How to Make Salmon Patties
- 1. Mix the base: In a bowl, flake the drained salmon with a fork. Add eggs, breadcrumbs, mayonnaise, Dijon, lemon zest, lemon juice, parsley, garlic powder, paprika, salt, and pepper. Stir until it holds together but still looks a little chunky.
- 2. Shape and chill: Form 8 patties about 3 inches wide. Place on a plate and chill 10 minutes. This small step helps them stay thick and sturdy in the pan.
- 3. Heat the skillet: Warm oil in a large skillet over medium heat until shimmering. You want a steady sizzle, not smoking oil.
- 4. Sear until golden: Cook patties 3–4 minutes per side until deeply golden and crisp. Flip gently and only once if you can. If they brown too fast, lower heat slightly.
- 5. Rest and finish: Move to a plate and rest 2 minutes. Serve with lemon wedges and your favorite sauce. If they look a little dry, add an extra squeeze of lemon and they perk right up.
Reader Review: These salmon patties were crispy and flavorful, and they held together perfectly. I made them for lunch bowls all week and never got tired of them.
Tips for Perfect Salmon Patties
- Drain salmon well: Less liquid makes patties sturdier and crispier.
- Chill before cooking: A quick chill helps patties hold together.
- Don’t overmix: Overmixing can make patties dense instead of tender.
- Use medium heat: Medium heat browns evenly without burning.
- Flip gently: A thin spatula and one flip keeps them intact.
- Add lemon at the end: Lemon tastes brightest when added right before serving.
Variations & Substitutions
- Spicy version: Add a pinch of cayenne or a spoonful of hot sauce to the mixture.
- Herb swap: Use dill for a classic seafood flavor.
- No breadcrumbs: Use crushed crackers or rolled oats for a different binder.
- Sandwich style: Serve on buns with lettuce and sauce.
- Salad topper: Break a patty over a green salad with lemon vinaigrette.
- Air fryer: Lightly spray patties with oil and air fry at 400°F until golden, flipping halfway.
Storing & Reheating
- Fridge: Store cooked patties in an airtight container for up to 4 days.
- Reheat: Warm in a skillet over medium-low until hot and crisp again, or use a 375°F oven for 8–10 minutes.
- Freezer: Freeze cooked patties up to 2 months. Wrap individually and place in a freezer bag.
- Thaw: Thaw overnight in the fridge, then reheat for best texture.
Serving Suggestions & Pairings
- Serve with roasted potatoes or rice to make it extra filling.
- Pair with a crunchy slaw or simple green salad for freshness.
- Add steamed green beans or roasted broccoli for an easy veggie side.
- Serve with tartar sauce, creamy sauce, or a squeeze of lemon and you’re set.
Salmon Patties Recipe Card
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 8 patties
Category: Main Dishes
Method: Pan Sear
Cuisine: American
Diet: Pescatarian
Ingredients
For the patties
- 2 cans salmon, drained, 14.75 ounces total
- 2 large eggs
- 3/4 cup breadcrumbs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground black pepper
For cooking
- 2–3 tablespoons neutral oil
For serving
- Lemon wedges
- Creamy sauce or tartar sauce, optional
Instructions
- 1. Mix salmon with eggs, breadcrumbs, mayonnaise, Dijon, lemon zest, lemon juice, parsley, seasonings, salt, and pepper.
- 2. Shape into 8 patties and chill 10 minutes.
- 3. Heat oil in a skillet over medium. Cook patties 3–4 minutes per side until golden and crisp.
- 4. Rest 2 minutes and serve with lemon wedges and sauce.
Notes
- If the mixture feels too wet, add 1–2 tablespoons breadcrumbs.
- If it feels too dry, add 1 tablespoon mayonnaise for moisture.
If you make these Salmon Patties, leave a rating and a comment. Are you serving yours with tartar sauce, or going simple with just lemon?
Print
Salmon Patties (Easy, Crispy, High-Protein)
- Total Time: 25 minutes
- Yield: 8 patties 1x
Description
These crispy salmon patties are quick, comforting, and packed with protein—perfect for an easy weeknight meal or a make-ahead lunch.
Ingredients
- 2 (14.75-ounce) cans salmon, drained
- 1/2 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1/3 cup finely diced onion
- 2 tablespoons chopped fresh parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3/4 cup panko breadcrumbs, plus more as needed
- 2 tablespoons olive oil (for pan-frying)
- Lemon wedges and tartar sauce, for serving
Instructions
- In a large bowl, flake salmon well.
- Stir in mayonnaise, egg, Dijon, lemon juice, onion, parsley, garlic powder, salt, and pepper.
- Mix in panko until the mixture holds together. If it’s too wet, add 1–2 tablespoons more panko.
- Form into 8 patties. Chill 15 minutes.
- Heat oil in a large skillet over medium heat. Cook patties 3–4 minutes per side until golden and heated through.
- Serve with lemon wedges and tartar sauce.
Notes
- Salmon options: Canned salmon is classic; leftover cooked salmon works too (use about 3 cups flaked).
- Binder swaps: Crushed saltine crackers can replace panko.
- Make-ahead: Shape patties and refrigerate up to 24 hours.
- Freezer: Freeze uncooked patties on a tray, then bag; cook from thawed for best texture.
- Tools: Mixing bowl, large skillet, fish spatula.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Pan-Fried
- Cuisine: American