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. 😖
the salmon patty recipe lists shallots/green onions as the same. The shallots I have weigh approx 2 oz each and not sure how much to use since they are not at all the same as a green onion.
No it doesn’t….you can use one of the three that she mentioned
My husband and I agree……best ever salmon patties. Flavor was perfect. Awesome dinner as a result
Does this recipe really require 1 whole head of garlic or is it meant to say 1 clove?
Hello Nagi
I am so looking forward to making these. Quick question, do you drain the salmon/tuna before adding? Thanks!
Hi Linda, yes if using canned, you need to drain (I mention this next to the ingredient) – I hope you love them! N x
Really tasty and easy to make. I made with pink salmon but will try red salmon next time just to see the difference.
I love salmon patties and I will be making this recipe soon, thanks for making it. Just wanted to tell you that inthe instructions it’s a tad confusing b/c you said to put the breadcrumbs in the bowl and “grate over the onion” and I was confused b/c 1. why would you need to grate the breadcrumbs at all and 2. you very likely meant to grate THE ONIONS OVER THE BREAD CRUMBS -which is a great idea but I’d never heard of it- and it just came out in reverse, and a little tiny bit confusing. So I don’t know if you ever revisit your recipes to do any tweaking but if so, for clarity’s sake maybe just fix that one sentence so it says grate the onions over the crumbs. You are definitely a very thorough person, I see that from your several notes after many of the recipes, and that’s so helpful to folks like me who are sometimes too Literal in reading things. Thank you for this awesome ‘easy but delish’ recipe blog- you’re now my newest go-to blog!!
I am Australian and didn’t have any problem with the instructions. Maybe it is more to do with the capability of the cook. The instructions were very explanatory and easy to follow. Loved the recipe tasted greatand will definitely be on constant rotation
Ha you are right Nina!
Interesting! I’m wondering if that’s a cultural thing, because the way it’s written makes perfect sense to me. Are you Australian?
Helena,
No in fact I’m a Yankee (CLE stands for Cleveland, OH, US). So maybe you’re on to something with the cultural explanation….Hmmm…
Hi Nina, it’s not a cultural thing, I’m Australian and read it like you. I knew what Nagi meant as you did, but it’s just a funny sentence 🙂
Nagi Hi,I’m really enjoying your recipes. Thank you so much.
Perfect lunchtime treat, thanks for this flavour filled recipe!
Another of your recipes down for a fam fav.
Can I make these and freeze before cooking? Or heat to cook and freeze?
Hi Jasmine, yes definitely! Freeze before cooking 🙂 N x
So easy! I served these on a bed of Asian coleslaw in a lettuce cup. The kids loved them. The leftovers reheated easily in the oven the next day. Planning to make a smaller version as a canapé for the next get-together. ❤️
Another hit. Really good recipe with great flavour. I really need you to publish a series of cookbooks Nagi. I seem to be ‘saving’ every recipe!
To be honest I was a bit disappointed when I first made it. I thought it was a bit bland. However, I reheated it in an air fryer 4 days later (330F for 4 minutes) and it was absolutely mind boggling delicious. I think the ingredients needed time to meet and get to know each other, perhaps marry and have kids. Whatever the reason, this recipe will be with me for life. I especially loved the fresh dill.
Made this recipe for tonight’s dinner. Another family hit. So quick and easy. I don’t have dill so I put parsley instead. It tasted so good! I’m enjoying making your recipes. Everything is just so perfect. I feel like a pro😊Thanks, Nagi❤️ I wish I could insert a photo here🤔
Wow – this budget meal was so good! Great texture, easy to prepare. We all ate more than we should have. Served with a lemon basil aioli. This will go into my regular rotation!
I’m so glad you enjoyed them Lorelei!! N x
Is it suitable for freezing the leftovers or just keep them in the fridge for a few days?
Hi El, yes you can definitely freeze these if you like! N x
Thanks Nagi for your prompt reply. Look forward to make these.
Thanks Nagi for a simple and well set out recipe and method. Made the patties and yoghurt slaw (with wombok) and steamed cauliflower. Was a great hit. The patties were great without any additional condiments.
I had some fresh minced salmon which I had no idea what to do with, until I found this recipe. These were so good! The smell as they were cooking was amazing 🙂 Your website is the first place I go to when looking for a recipe. Thank you for another spectacular recipe that’s always so easy to follow!!!
Wahoo! That’s awesome to heat Jo! N x
These are so good! I don’t like dill or Parmesan so I sub another herb and add another cheese or just omit cheese all together. To avoid flipping the delicate patties, I use the broil option to brown the top side…just need to watch it!
I have made these a few times and today I had a eureka moment that resulted in easy to make uniform patties…I used a 1/4 cup measure that had a flat bottom! So easy. Thx Nagi, we love theses salmon patties.
That’s perfect Jenn, great to hear! N x
These turned out great! Will definitely be making them again. Thank you Nagi for yet another outstanding recipe.
Fantastic recipe! I made this tonight following the recipe exactly and using a 400g tin of pink salmon. Cooking time was perfect. Served it on a bed of mash with a salad of blanched green beans, cherry tomatoes and feta. Topped the salmon patties with a good dollop of Greek yogurt and garnished with the fresh dill. Everyone absolutely loved it . Thankyou for another perfect recipe!!
Sounds like you nailed it Brian!! N x
Sorry forgot to leave a rating. 7/5 😉
WOW ! After lots of moaning about “salmon patties” from my husband and son – they devoured the lot !
I also made them GF by using a cup of left over cooked rice ( from your one pot Greek chicken and lemon rice ) instead of breadcrumbs. SENSATIONAL ! Luv your recipies – your blog is always my go to for well explained and delicious recipes !