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A plate of golden-brown Salmon Patties topped with sour cream, chopped green onions, and dill, served on a beige plate and garnished with fresh basil leaves.

Salmon Patties

Mandy Applegate
I love making these Salmon Patties on repeat because they're budget-friendly, delicious, and my whole family actually eats them. They have perfectly crispy, golden edges with flaky salmon inside that's so tender and moist you can taste every herb. The basil, dill, and lemon zest make each bite bright and fresh, while the garlic brings savory depth. I make them for weeknight dinners, quick lunches, and meal prep because they reheat beautifully and come together quickly. They keep in the fridge for 3 days and freeze well for up to 2 months.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner, Lunch, Main Course
Cuisine American
Servings 2
Calories 374 kcal

Ingredients
 
 

  • 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

Calories: 374kcalCarbohydrates: 25gProtein: 30gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 144mgSodium: 287mgPotassium: 738mgFiber: 2gSugar: 3gVitamin A: 588IUVitamin C: 17mgCalcium: 103mgIron: 3mg
Keyword Salmon Patties
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