My old fashioned salmon patties recipe is a tasty light lunch option that is also great for brunch with the family! Quick and easy to make in under 20 minutes, this recipe is also an excellent way to use up any leftover salmon.
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Why You'll Love Fried Salmon Patties:
In my annual survey, I had a few requests for some easy salmon cakes, as well as one for ways to use leftover salmon. So, it became obvious that it was time to share my salmon cakes recipe with all of you!
My favorite part about this one is that it uses ingredients that we likely all have around the house or in the pantry and fridge. These aren't made with too much of filler, either. I added a ton of cooked salmon and just enough filling to add delicious flavor and texture. Some other reasons I love this easy salmon patty recipe are:
- So versatile — enjoy on their own or in a sandwich
- Reduces food waste
- Full of great flavor
- Just a touch of spiciness to play off the delicate fish
- Ready super quickly
Ingredient Information And Substitutions
- Cooked Salmon- This recipe uses 1 ½ cups of cooked salmon that has been shredded. This amounts to around 1-2 salmon filets (depending on the size of the filet). You can also use canned salmon in which case it adds up to three 4 ounce cans
- Breadcrumbs- I like panko breadcrumbs best as I find they have such a nice texture, perfect for forming patties like these.
- Egg- 1 large egg is needed to bind everything together.
- Hot Sauce- Just a touch is needed! I love pairing seafood with hot sauce. I like Frank's Red Hot, but you can use your favorite.
- Lemon- Citrus goes so well with seafood too. You'll need the juice of half a lemon — go for fresh when you can, but store-bought works too. I always add some extra lemon wedges on the side for an addition bright splash of flavor.
- Mayonnaise- To add moisture to the patties so they don't dry out when cooked. It also helps bind everything together along with the egg.
- Seasonings- Much of the flavor here comes from the added seasonings! I used dried dill, paprika, seasoned salt, black pepper, and garlic powder.
How To Make Salmon Cakes
Step 1- Make the salmon cake mixture.
Add the cooked salmon, breadcrumbs, egg, seasonings, hot sauce, lemon juice, and mayonnaise to a large bowl and mix to combine.
Step 2- Form the patties.
Divide the mixture into 4 evenly sized portions and shape into patties with your (clean) hands.
Step 3- Cook.
Place a large sauté pan with oil over medium-high heat. When the oil is hot, add the patties and cook for 3-4 minutes on each side. Place on a paper towel-lined plate to drain before serving, and enjoy!
Frequently Asked Questions
I like to squeeze a little more lemon juice over the top and serve with tartar sauce. They taste great with a side of greens, or with potatoes and a roasted vegetable for something a little more substantial.
Yes! Once cooled completely, place fish cakes on a parchment-lined baking sheet in the freezer to flash freeze. When solid, you can store them in an airtight container in the freezer for up to 3 months. That said, the texture and flavor will be better if you freeze the patties before cooking. Either way, be sure to thaw before reheating.
Yes, although keep in mind it's not as flavorful. Each 4 ounce can contains around ½ cup of meat, so use around 3 cans. Drain them well before getting started for the best results.
My easy salmon patty recipe makes a total of 4 patties or 2 servings. It can easily be doubled or tripled for a crowd if needed!
By adding an egg and some mayonnaise to the mixture before forming your patties. I don't recommend skipping either ingredient here.
Crushed Ritz crackers make for a great substitution for breadcrumbs! They have the same consistency in addition to a yummy buttery flavor.
Tips For Making Salmon Fish Cakes
- When prepping the salmon, check to see if the skin is still on. If it is, be sure to remove it before shredding.
- If you need to cook the salmon- bake at 400 degrees F for 15-20 minutes and cool.
- Be sure to pack the patties tightly when you form them. Try to keep them at the same thickness too — around ¾ inch is best. I gently push in the edges as well to try and prevent them from coming apart during cooking.
- Make sure the oil is super hot before adding the cakes to the pan. I generally rotate them once or twice during cooking so the whole side is evenly browned.
- Be gentle when turning them so they don't come apart.
- Have a paper towel-lined plate handy for draining. There will be a little excess grease when you transfer them from the pan to the plate.
- Ingredients to prep ahead- Cook the salmon if you haven't yet, then shred it. You could even form the patties up to an hour in advance. Store in the fridge until you're ready to use.
- Leftovers and storage- These simple salmon patties last for up to 3 days covered in the refrigerator. I usually reheat single servings in 30-second bursts in the microwave, or I'll use my oven for larger portions. About 10 minutes in a 375-degree F oven is all they'll need.
What To Serve With This Easy Salmon Cakes Recipe
As I mentioned, this old fashioned salmon patties recipe is incredibly versatile — it pairs with so many great sides. Below you'll find some of my favorite salads and veggies, plus some yummy dessert options:
- Shredded Brussels Sprouts Salad
- Roasted Beet Salad
- Artichoke and Olive Tapenade
- Crescent Roll Veggie Pizza
- Coconut Cake
- Chocolate Chip Banana Bread Muffins
Other Delicious Salmon Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Old Fashioned Salmon Patties Recipe
Ingredients
- 1 ½ cups cooked salmon, shredded
- ½ cup panko bread crumbs
- 1 large egg
- ½ teaspoon dried dill
- ¼ teaspoon paprika
- ½ teaspoon seasoned salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 2-3 dashes hot sauce, I used franks Red Hot
- ½ lemon (juice only) + more for serving
- 1 Tablespoon mayonnaise
- Tartar sauce for serving
Instructions
- Place all ingredients except for the oil and tartar sauce in a mixing bowl and stir until well combined.
- Divide the mixture into 4 portions and shape tightly into ½ inch patties.
- Heat 2-3 Tablespoons oil over medium high heat in a large sauté pan.
- Once oil is hot, add patties to the pan.
- Cook for 3-4 minutes per side until nicely browned, rotating if necessary for even cooking, turning once.
- Remove patties to paper towel-lined plate to drain excess oil. Serve immediately with lemon wedges and tartar sauce.
Video
Notes
- When prepping the salmon, check to see if the skin is still on. If it is, be sure to remove it before shredding.
- If you need to cook the salmon- bake at 400 degrees F for 15-20 minutes and cool.
- Be sure to pack the patties tightly when you form them. Try to keep them at the same thickness too — around ¾ inch is best. I gently push in the edges as well to try and prevent them from coming apart during cooking.
- Make sure the oil is super hot before adding the cakes to the pan. I generally rotate them once or twice during cooking so the whole side is evenly browned.
- Be gentle when turning them so they don't come apart.
- Have a paper towel-lined plate handy for draining. There will be a little excess grease when you transfer them from the pan to the plate.
- Ingredients to prep ahead- Cook the salmon if you haven't yet, then shred it. You could even form the patties up to an hour in advance. Store in the fridge until you're ready to use.
- Leftovers and storage- These simple salmon patties last for up to 3 days covered in the refrigerator. I usually reheat single servings in 30-second bursts in the microwave, or I'll use my oven for larger portions. About 10 minutes in a 375-degree F oven is all they'll need.
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