Salmon Patties are the kind of simple, no-fuss recipe that I come back to again and again. They taste fresh and bright with crunchy, golden edges and flaky salmon packed with basil, dill, and lemon zest. The inside stays moist and light with just enough garlic for savory depth. That crispy-outside, soft-inside combo feels like a restaurant dish at home.
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I make them for quick and easy dinners, weekend lunches, and potlucks because they’re budget-friendly and always crowd-pleasers. They’re perfect when you want something comforting, protein-packed, and heart-healthy that both kids and adults love. They keep in the fridge for 3 days and freeze well for up to 2 months, making them ideal for meal prep.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Salmon Patties with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
This is a great salmon recipe that turns out perfectly crispy on the outside every time. I’ll walk you through making these flavorful salmon patties from start to finish so they’re quick and easy for dinner.
Mix the Salmon Mixture
In a large bowl, combine your finely diced fresh salmon with panko bread crumbs, chopped green onions, minced garlic, fresh basil, dried dill, egg, sweet paprika, fresh lemon juice and zest, salt, and pepper.
You can also use flaked salmon, pink salmon, or leftover salmon instead of fresh. If using canned salmon, make sure to remove any bones and skin first. Mix everything together until well combined and the salmon is evenly distributed.
Use garlic powder instead of fresh garlic, add dijon mustard or dill weed for extra flavor, or season with Old Bay seasoning or lemon pepper instead of the paprika. The mixture should hold together when you press it, but if it feels too dry and crumbly, add a tiny splash of water or an extra egg for better binding.
Shape the Patties
Divide your salmon mixture into 6 equal portions so they cook evenly. Gently shape each portion into a patty about 3/4 inch thick, pressing them together firmly with your hands. If you’re worried about the uncooked patties sticking to your hands, wet your palms slightly with water.
Cook the Patties
Heat a nonstick skillet or a frying pan over medium-high heat and lightly coat it with cooking spray or olive oil. I like using this nonstick deep skillet; it makes flipping so much easier and prevents sticking.
Once the pan is hot, carefully place your patties in the pan, leaving space between them so they don’t steam. Cook for about 5 minutes on the first side, without moving them, so they develop a nice golden crust.
I use a wide silicone turner to flip them carefully. Cook for another 5 minutes on the second side until they’re golden brown and cooked through.
Serve
Transfer the very best salmon patties to a serving plate while they’re still warm. Serve them with tartar sauce or dill sauce, lemon wedges to squeeze over the top, and fresh herbs like fresh dill, fresh parsley, or basil for garnish.
You can also serve them with hot sauce on the side, or eat them cold as a snack or in sandwiches. Enjoy!
If you’re taking cooked salmon patties to a potluck or picnic, let them cool completely first, then layer them in a portable storage container with parchment paper between each patty to prevent them from sticking together. They travel well and can sit at room temperature for about 2 hours, or you can reheat them when you arrive.
Salmon Patties
Add Preferred SourceIngredients
- 8 ounces fresh salmon finely diced
- ½ cup breadcrumbs
- 3 tablespoons green onion chopped
- 1 garlic clove minced
- 1 tablespoon fresh basil finely chopped
- 1 teaspoon dried dill
- 1 large egg
- ½ teaspoon sweet paprika
- ½ Zest and juice of lemon
- Salt and black pepper to taste
- Cooking spray
For Serving:
- Sour cream
- Lemon wedges
- Fresh herbs
Instructions
- In a medium bowl, combine salmon, breadcrumbs, green onions, garlic, basil, dill, egg, paprika, lemon zest and juice, salt, and black pepper. Mix until well combined.8 ounces fresh salmon, ½ cup breadcrumbs, 3 tablespoons green onion, 1 garlic clove, 1 tablespoon fresh basil, 1 teaspoon dried dill, 1 large egg, ½ teaspoon sweet paprika, ½ Zest and juice of lemon, Salt and black pepper
- Divide the mixture into 6 equal portions and gently shape into patties. If the mixture feels too dry, add a small amount of water until the patties hold together.
- Heat a non-stick skillet over medium-high heat and lightly coat with cooking spray.Cooking spray
- Cook the patties for about 5 minutes per side, until golden brown and cooked through.
- Serve warm with sour cream, lemon wedges, and fresh herbs.Sour cream, Lemon wedges, Fresh herbs
Video
Notes
- Fresh salmon is key: Use fresh salmon instead of canned for a lighter, more delicate texture that doesn’t taste fishy. Ask your fishmonger to remove the skin and bones, or do it yourself before dicing.
- Finely dice the salmon: Cut your salmon into small, uniform pieces so the patties hold together better and cook evenly. Larger chunks can make the patties fall apart.
- Don’t overmix: Mix just until combined so the salmon stays tender. Overmixing can make the patties dense and tough.
- Test the pan temperature: Drop a tiny bit of the mixture into your pan before cooking all the patties. If it sizzles immediately, your pan is ready. If it sits there quietly, wait another minute.
- Add moisture if needed: If your mixture feels too dry to hold together, add water one teaspoon at a time until it binds properly. The amount of moisture can vary depending on your salmon.
- Flash-freeze for meal prep: Freeze uncooked patties on a baking sheet for 1 hour, then transfer them to a container so they don’t stick together. You can cook them straight from frozen by adding a few extra minutes per side.
Nutrition
How to Store Leftovers
Let your leftover salmon cakes or patties cool completely before storing them in an airtight container, then stack them with parchment paper between each layer so they don’t stick together. An airtight glass container keeps them fresh in the fridge. They’ll stay fresh for about 3 days and taste great reheated in a skillet over medium heat for a few minutes on each side.
For longer storage of leftover cooked salmon, freeze it on a baking sheet for about an hour, until solid, then transfer it to a freezer-safe container or bag, where it’ll keep for up to 2 months. Thaw them in the fridge overnight before reheating, or cook from frozen by adding a few extra minutes to your cooking time.
What to Serve With Salmon Patties
I love serving these salmon burgers with a simple green salad dressed with lemon vinaigrette, roasted vegetables like asparagus or green beans, or crispy roasted potatoes for a complete meal. They’re also fantastic on top of mixed greens for a protein-packed salad bowl or tucked into a pita with cucumber, tomatoes, and tzatziki for a quick sandwich.
Pair them with rice pilaf, couscous, or quinoa for something more filling, or keep it light with steamed broccoli and a wedge of lemon. The fresh herbs and lemon in the patties work beautifully with clean, simple sides that don’t overpower the delicate salmon flavor.
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