Salmon Patties

Crispy Salmon Patties made with a handful of simple ingredients, in under 30 minutes! These delightful patties are chock full of bright lemon, fresh dill and sweet paprika. Perfectly crisp on the outside, with a juicy and flavorful interior.

Salmon Patty Recipe

I’m back again with another easy and quick recipe! These deliciously crisp salmon cakes are chock full of fresh, bright ingredients such as lemon and dill, which is the perfect complement to the flavors we have going on in this dish. Trust me, once you see how easy these are to make, salmon patties are soon to become a new favorite in your repertoire.

I love these delicious little morsels! They come together in no time at all, plus the ingredient list is made up of very simple ingredients you’ll most likely have at home already. Now typically, salmon is pretty healthy, but frying is not; but, don’t fret! I’ve included instructions for both the oven and air fryer so you have options.

• Salmon – I used canned salmon, any variety will do. Alternatively, tuna can be used.
• Egg – The egg will act as our binder to the patties, so the patties don’t break apart.
• Onion – White or yellow, grated.
• Breadcrumbs – Such as Panko breadcrumbs or unseasoned Italian breadcrumbs, any type will do! You can also use saltine crackers all crushed up.
• Bell Pepper – Use your preference of color, finely chopped.
• Herbs – Fresh dill, chopped. If you use dried herbs instead, use half of what the recipe calls for. I really recommend adding the dill to these patties because salmon and dill go really well together.
• Lemon – You’ll want fresh lemon for this recipe! We are using both lemon zest, and freshly squeezed lemon juice.
• Seasoning – A simple combination of sweet paprika, salt, and pepper, to taste. A great spice to add would be Old Bay Seasoning for some great flavor or simply make your own spice combo with some garlic powder, onion powder, etc.
• Vegetable Oil – For frying.

1. Combine Ingredients: Add all the ingredients to a large bowl and mix until well combined.
2. Shape Patties: Shape into patties, you should get anywhere from 8 to 10 patties.
3. Fry: Heat about 2 tbsp of oil in a large skillet over medium high heat.Add the patties to the skillet and cook for 2 to 3 minutes per side or until golden brown. Don’t overcrowd the patties, do this in batches.
4. Serve: Serve with lemon wedges.

Can I Bake My Salmon Patties?

To bake these patties, preheat the oven to 400 F degrees. Line a baking sheet with parchment paper. Place salmon patties on the prepared baking sheet and bake for about 20 minute, flip them onto the other side and bake for another 10 to 15 minutes or until golden brown.

Can I Use My Air Fryer?

Absolutely! Preheat your air fryer to 400 F degrees and fry for 12 minutes, flipping the patties half way through.

Can I Make These Gluten Free?

You sure can! Just substitute the breadcrumbs for whichever gluten free breadcrumbs you prefer. If you find it needs help binding, throw in about 1/2 a teaspoon of xanthan gum. For a keto version, use almond flour or coconut flour. Substitute the amounts 1:1.

Can I Use Fresh Salmon?

Absolutely! Just make sure to remove any bones from it, then simply chop it up and use it as instructed. If you like crabmeat, try my delicious Crab Cakes!

What Else Can I Add To My Salmon Patties?

Feel free to incorporate any seasoning, spices, herbs or veggies you see fit! Green onion would be a great addition, and don’t forget to season the patties to your liking! Everyone has different taste preferences, so this is key to ensure you get your perfect patty.

How To Serve

You can serve these salmon patties as is with some fresh lemon wedges, garnished with parsley or dill, use them as an appetizer paired with a nice cool tzatziki dip, tartar sauce, or use them to make crispy salmon sliders! Don’t worry, they’re so good, you’ll want to make them more than once so you can try them out in different dishes!

Storing

These salmon patties will keep in the fridge for 3-4 days, stored in an airtight container.

Freezing

These patties freeze well too! Just freeze individually on a baking sheet before transferring to an airtight container or freezer bag. They will keep for up to 3 months and can be heated back up in the oven to temperature when ready to enjoy.

More Great Salmon Recipes To Try

• Firecracker Salmon
• Maple Mustard Glazed Salmon
• Easy Baked Salmon
• Honey Mustard Salmon
• Cilantro Lime Salmon
• Salmon Alfredo

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4.80 from 5 votes

Salmon Patties

Prep 15 minutes minutes

Cook 12 minutes minutes

Total 27 minutes minutes

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Crispy Salmon Patties made with a handful of simple ingredients, in under 30 minutes! These delightful patties are chock full of bright lemon, fresh dill and sweet paprika. Perfectly crisp on the outside, with a juicy and flavorful interior.

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Ingredients

• ▢ 15 ounce canned salmon ((3 cans 5 oz cans))
• ▢ 1 large egg
• ▢ ¼ cup onion (grated)
• ▢ ½ cup breadcrumbs (such as Panko)
• ▢ ½ medium bell pepper (finely chopped)
• ▢ 2 tablespoon fresh dill (chopped)
• ▢ 1 teaspoon lemon zest
• ▢ 1 tablespoon lemon juice (freshly squeezed)
• ▢ 1 teaspoon sweet paprika
• ▢ ½ teaspoon salt (or to taste)
• ▢ ½ teaspoon pepper (or to taste)
• ▢ vegetable oil (for frying)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

• Combine Ingredients: Add all the ingredients to a large bowl and mix until well combined.
• Shape Patties: Shape into patties, you should get anywhere from 8 to 10 patties.
• Fry: Heat about 2 tbsp of oil in a large skillet over medium high heat.Add the patties to the skillet and cook for 2 to 3 minutes per side or until golden brown. Don't overcrowd the patties, do this in batches.
• Serve: Serve with lemon wedges.

Equipment

• 12-inch Cast Iron Skillet

Notes

1. You could serve these with a dill dip, here’s what you’ll need: 3/4 cup sour cream, 3 tbsp chopped dill, 2 tbsp lemon juice, 2 tbsp Dijon mustard, 1/2 tsp sugar, salt & pepper.
2. Be sure that the salmon is completely drained of liquid before adding it to your patty mixture, we want to achieve a perfectly crisp outside to our patties and excess moisture will interfere with this.
3. I always prefer to grate my onion for these patties, this will ensure a nice, moist patty that has onion in every bite.
4. I can’t stress enough how much I recommend using fresh ingredients for these patties! The fresh dill and lemon really make this dish, so I would not recommend using dried dill or bottled lemon juice for this one.
5. Make sure the oil is nice and hot before frying the patties! Otherwise they will just absorb all that oil and become greasy.
6. Don’t overcrowd your pan! When frying the patties, make sure to leave room to ensure they fry evenly.
7. These salmon patties will keep in the fridge for 3-4 days, stored in an airtight container.
8. These patties freeze well too! Just freeze individually on a baking sheet before transferring to an airtight container or freezer bag. They will keep for up to 3 months and can be heated back up in the oven to temperature when ready to enjoy.

Nutrition Information

Serving: 2pattiesCalories: 230kcal (12%)Carbohydrates: 12g (4%)Protein: 28g (56%)Fat: 7g (11%)Saturated Fat: 2g (13%)Trans Fat: 1gCholesterol: 135mg (45%)Sodium: 814mg (35%)Potassium: 465mg (13%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 866IU (17%)Vitamin C: 22mg (27%)Calcium: 340mg (34%)Iron: 2mg (11%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.