Salmon Patties – quick to prepare, golden and crispy on the outside, moist and savoury on the inside with lovely big flakes of salmon! A very easy salmon cakes recipe that can be made with either canned salmon OR fresh salmon. These are Can’t-Stop-Eating-Them good!
This canned salmon recipe will make you realise you CAN make incredible dishes using canned fish!
Salmon Patties
Good quality fresh salmon is not cheap. So if I buy fresh salmon, I like to cook it whole rather than mixing it up with other ingredients for things like salmon patties. My go-to quick salmon fillet recipes are Honey Garlic Salmon and Lemon Glazed Salmon 🙂
So I’ve always used canned salmon to make salmon cakes.
But one bite of these Salmon Patties, and any thought of compromising by using canned salmon instead of fresh will fly out the window. These taste SO GOOD!! Serve these up to anyone who has wrinkled their nose in distaste at the thought of canned salmon, and I bet you’ll change their mind.
These salmon cakes are SO GOOD whether made with canned salmon OR fresh salmon!
They’re moreish, beautifully seasoned, juicy and tender, studded with flakes of salmon, and a hint of herby freshness from dill.
These are so tasty, I’d proudly serve them up as an appetiser at a gathering! (And to all my friends reading this, don’t be surprised if that happens the next time you come over!)
BAKED Salmon Patties!
These babies are so golden and crispy on the outside, it’s almost hard to believe they’re baked. But they are, they really are.
The trick to the golden crust is to preheat the tray. This makes a difference when baking things that are low in fat, like these salmon patties.
This canned salmon recipe will make you realise you CAN make incredibly delicious food using canned fish!
Making Salmon Patties
The mixture for the Salmon Patties is pretty straight forward. I start with my usual trick to make extra tender, extra tasty patties / meatballs – grating onion over breadcrumbs. This serves two purposes –
the onion juices soaks the breadcrumbs which then expand while cooking, creating little air pockets which makes the patties more tender; and
avoids the need to precook the onion, which you have to do if you use chopped onion otherwise you end up with raw bits of onion in the patties.
Then toss in egg to bind it, parmesan for umami (food nerd word for savouriness, the 5th taste sensation), shallots / green onions / scallions (global food language inconsistencies = 🤯), garlic, dill (or other herb, dried or fresh) and canned salmon.
Give it a mix, and this is what you end up with. I know the mixture looks loose and you wonder how on earth the patties will hold together, but they do, they really do.
The egg in this recipe keeps the salmon patties from falling apart while cooking. Also, because these are baked rather than pan fried, they are handled less so this also helps.
I’ve never had Salmon Patties fall apart on me.
How to Serve Salmon Patties
As a meal – try a side of Yoghurt Slaw and Cauliflower Puree (low carb!), I’ve popped these recipes in the notes. You get freshness from the Yoghurt Slaw and low-carb creaminess from the Cauliflower Puree that’s made for smearing over each bite of the Salmon Patties.
Starter – pile onto platters with dipping sauce and pass around to share!
Burgers – make giant ones and make salmon burgers
Super tasty dinner, made from a can of salmon. Who would have though, eh?? ❤️ – Nagi x
PS You can, of course, make this with fresh salmon if you happen to be blessed with an abundant supply of them. Tell me all about it, and make me green with envy.
More patties and fritters (I love them!)
Salmon Patties recipe
WATCH HOW TO MAKE IT
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Salmon Patties
Ingredients
- 1 cup Panko breadcrumbs (Note 1 for subs)
- 1 small onion (or 1/2 large), grated
- 1 garlic clove , finely minced
- 400 g/ 14 oz cooked fresh salmon OR canned red or pink salmon , drained (Note 2)
- 2 shallots / scallions / green onions , finely sliced
- 1/3 cup fresh dill , roughly chopped (or 1 tsp dried herbs of choice)
- 2 eggs
- 1/2 cup parmesan , grated or shredded
- 1/4 tsp each salt and pepper
Cooking:
- 2 tbsp vegetable oil
- Oil spray
Instructions
- Preheat oven to 220C/430F standard (200C fan)
- Place breadcrumbs in a bowl. Grate over onion, including juices. Mix onion into breadcrumbs, ensuring all breadcrumbs are soaked. (Note 3)
- Add remaining ingredients except salmon. Mix well.
- Add salmon. Stir through gently, leaving flakes of salmon (rather than vigorously mixing salmon into tiny pieces).
- Scoop up 1/4 cup mixture (level, packed standard ice cream scoop, see Video). Form round patties about 1.5 cm/ 2/3″ thick and set aside.
- Drizzle oil all over tray. Place in oven for 2 minutes until hot – oil will spread over tray. Tilt tray to spread if needed.
- Place patties on tray – DO NOT press down (makes them stick on tray). Spray surface with oil spray.
- Bake 15 minutes. Flip, spray surface with oil spray, bake 5 minutes.
- Serve with sour cream or yoghurt on the side for dipping / dolloping, and extra fresh dill if desired.
- I served mine with cauliflower puree and Yoghurt Slaw – healthy side options! (Note 3)
Recipe Notes:
- Low carb – 1 cup of raw cauliflower rice
- Guten free – 1 cup crushed rice crackers or almond meal in place of the breadcrumbs.
Nutrition Information:
Salmon Patties originally published February 2019, updated for housekeeping matters in March 2019. No change to recipe.
LIFE OF DOZER
In my pre-Dozer life, I was hooning around in a little 2 seater convertible. I had to give up my little zippy car not only because he grew out of it, but also because he didn’t like the wind in his eyes.🙄
So I reluctantly upsized to a 4WD. Then he grew even more – his head smooshes on the ceiling of the car, smearing it with filth.
I am not getting another damn car for this damn dog. 😖
These were really good- I used dry dill and served them with homemade tartar sauce. I’m doubling next time!
Hi Nagi
I made these tonight from a tin of lonely can of pink salmon I’ve had in the pantry for months! I had all of your ingredients except for the fresh dill. Boy, they were really good. I’ve been instructed to double the recipe for next time ‘round.
Terrific! So glad you enjoyed this Vanessa! N xx ❤️
Is it a 400g can of salmon or 400g after draining?
By the way I’m not so sure that the salmon I bough is all that cost effective. $15 for 3 cans that will yield 360g once drained. That more then $41 per kg.
Looking forward to trying this though – your recipes so far have been big hits!
Nagi, I came across your website a few months back when browsing for a recipe for ( I can’t rember what) your recipes are my “go to” now. We love this salmon pattie recipe and the idea with the breadcrumbs and onion is inspired, and like another reader It has made me want to try your Italian meatballs. I have tried several of your dishes and I have to say your vegetarian hamburgers were a hit with everyone and that included my Chef Son who’s favourite eat out is a burger. Thanks so much for the inspiration. Anne
Woah! Chef Son approved veggie burgers?? Highest praise EVER!!!
Great recipe Nagi! My ten year old Ruby did it all pretty much by herself (except using the oven,).
I like the way your recipes are so simple to follow- have you thought of writing specifically for kids?
WHAT A LEGEND!! I haven’t thought about that at this stage but I love hearing that she was able to follow my recipe! N xx
These are UNREAL!
I made them tonight for my husband, 2 y.o. & 1 y.o and they were a hit (except with the 2 y.o. but he’s pretty skeptical of new foods). My 1 year old ate 2 patties!
We had ours on warm Basmati rice with a drizzle of soy sauce and edamame.
After learning your genius onion-grated-over-breadcrumbs trick, I’m eager to go try your Italian meatballs recipe 🙂
This was delicious ! Thank you so much !!
I pan fried one patty on the pan and it worked just as wr 😉
I’m so glad you enjoyed these Sam!! Thanks for letting me know 🙂 N x
These were amaziiiiing! Thank you ☺️☺️
That’s great to hear Sveltana!! Thanks for letting me know you enjoyed it! N x
I live alone. Do you think that these would freeze well
after cooling?
These are so yummy! I served it with a dollop of tartar sauce and a simple green salad. Your photography is beautiful and the videos are so helpful. I’m trying out the pork & green beans recipe later this week and I can’t wait. Keep up the great work!
Terrific to hear Anita! Thanks for letting me know you enjoyed it – N x
Hi Nagi, just made these last night and they were superb mate, I have made a couple of your recipes now and they never fail to hit the mark.
I was thinking of adding the juice and/or zest of a lemon to the mix before putting in the salmon, do you think this would work?
Also maybe a tsp of crushed chilies to the mix as well.
What are your thoughts on that please?
Oooh YES to lemon zest! So glad you enjoyed this John! N xx
Love these! I have already made a variation, but would like to try the recipe spot on. If I use almond meal instead of panko to make it gluten-free, do you think I should still grate the onion over the almond meal?
Yes!! 🙂 Though it won’t soak as such, but still follow the same steps per recipe 🙂 N xx
Hi Nagi!
If I was to double the recipe, would leftovers be just as enjoyable later straight from the fridge, or do they require re-heating?
Also, I am keen to know if they freeze well too.
Thanks for sharing another super recipe with us all!
Hi Diane! These keep pretty well, I’d pan fry them to reheat! N xx
These are fabulous, like all Nagi’s recipes. Would it be OK, when i’m short of time just before supper, if I form the patties and store them in the refrigerator, and then bring them to room temperature prior to cooking? i’m always looking for ‘Make Ahead’ ideas.
That will be just fine! 🙂 N x PS no need to bring to room temp just bake straight from fridge 🙂 N x
Hi Nagi, Checked out this recipe for your suggestion of using cauliflower in your meatloaf, but do i have the correct recipe here for that suggestion as there’s no cauliflower in this one. I’ll still try you suggestion in the meatloaf and see how it goes. Thanks anyway.
I hadn’t written it up yet! Just done!!! 🙂 N x
Thanks Nagi. X
Enjoy your weekend away!! N x
Amazing…….who’d have been brave enough in the first place to attempt making salmon patties without potato binding them. I mean, who wakes up one morning with this idea? Someone ballsy that’s who.
These are great, super light & fluffy and have so much more salmon flavour without the potato.
As well as dill, I raided my herb garden for some thyme & sage which worked a treat.
Ripper Nagi!
Yep sure thing, blitz away! Skip the parm if you aren’t a fan of it 🙂 N x
These are delicious! I used canned salmon from Trader Joe’s, boneless and skinless. I love your technique for grating the onion over the bread crumbs. I found the patty mixture easier to work with when chilled. Thanks so much!
LOVE hearing that Jocelyn!!! So glad you enjoyed it! N x
I made these tonight. The first recipe I’ve attempted from RecipeTin Eats.
They were so yummy. My fussy family loved them and asked for seconds!
LOVE hearing that Stacey!!! So glad you enjoyed it! N x
In recipe you say don’t flatten but when I look at recipe on you tube (video on page not there) you flatten before you put in pan.
Hi Tiff! I mean latter when I say form patties 🙂 N x