Salmon Patties are a tasty light lunch and are great for brunch with the family! They're quick and easy to make and offer an excellent way to use up leftover salmon.
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In my annual survey, I had a few requests for a Salmon Cake recipe as well as a request for ways to use leftover salmon. So it became obvious that it was time to cook up a good Salmon Cakes recipe. And I've done just that!
I love how this uses ingredients that we all have around our home in the pantry and fridge. And these aren't Salmon Patties where they have a ton of filler and minimal fish; these are filled with a ton of fish and just enough filling to add delicious flavor and texture.
Tips for making Salmon Cakes
- 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).
- Be sure to remove the skin before shredding.
- If you're starting with raw salmon, you can season with olive oil, lemon, salt and pepper to taste and bake for 15-20 minutes at 400 degrees and cool completely.
- When you form the patties, be sure to pack them tightly and try to keep them at the same thickness all over (around ½ inch or a little less). I gently push in the edges as well to try and prevent them from coming apart during cooking.
- Make sure the oil is super how before adding them 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.
- When you remove them from the pan, place them on a paper towel-lined plate to remove excess grease.
Frequently asked questions about making this salmon patties recipe
- How long do salmon patties last in the fridge? Up to 3 days covered in the refrigerator.
- What's the best way to reheat salmon patties? In the oven or the microwave.
- How do you serve salmon patties? I like to squeeze a little more lemon juice over the top and serve with tartar sauce.
- Can salmon patties be frozen after cooking? Yes, in a single layer on a parchment lined pan before transferring to a zipper bag. That said, I think they'd be better frozen before cooking. Be sure to thaw before cooking.
- Can I use canned salmon instead of salmon filets that I've cooked? Yes, although it's not as flavorful. Each 4 ounce can contains ½ cup of meat so use around 3 cans and drain them well.
- How many patties does this recipe make? This recipe makes a total of 4 patties or 2 servings and can easily be doubled or tripled for a crowd.
Make it a meal!
A few great recipes to round out and complete this meal would be:
- Shredded Brussels Sprouts Salad
- Roasted Beet Salad
- Artichoke and Olive Tapenade
- Crescent Roll Veggie Pizza
- Coconut Cake
- Chocolate Chip Banana Bread Muffins
- 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
- 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.
If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @thelifejolie so I can share it <3
Try some other great salmon recipes:
- 20 Minute Lemon Dill Baked Salmon
- How to make perfectly seared salmon
- Baked Salmon with Avocado Salsa
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