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. 😖
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!!
Sorry forgot to leave a rating. 7/5 😉
Sounds like you nailed it Brian!! N x
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 !
Amazing! Busy weeknight recipe. Made with leftover salmon fillet. So delicious and pretty. And true to your word, did not fall apart. Nice also, because they are in the oven, no need to baby sit them. I made a Yogurt Siracha sauce, a little heat … yum even better. Thank you
I’m loving your recipes Nagi, thank you very much. I love the stories about Dozer too!
Perfect Pauline! N x
I’ve been wanting to make these for so long – absolutely delicious. Used a 7 oz. can and halved recipe – there are just two of us and we polished them off. I wore rubber gloves to grate the onion – also protected my fingers. Can’t wait to make them again with the other can of salmon that has been in cupboard for years. Trying to use up everything during the shelter in place. Nagi – you and Dozer brighten so many lives! Thank you.
What kind of oil can be used to pan fry?
Hi Bora, any can be used (canola, vegetable, olive, coconut, grapeseed…) N x
I’ve made salmon cakes for years, but will make them like this from now on. These were so much better than my usual recipe! I love the cooking method, so they’re all done at once. I used 3 7-oz cans of salmon, which weighed exactly 400g when drained, and I used almond flour to keep them low-carb. My patties have always been rather dense with almond flour, but these had a beautiful texture because of the gentle mixing. They’re not as crispy as with breadcrumbs, of course, but still brown and delicious. I served them with sour cream, but a bit of remoulade or something else with a little acidity would be the perfect complement.
I think it’s important to use a very thin, firm spatula to turn the cakes. Though I oiled the pan generously and didn’t press them down, my regular silicone turner just separated the browned bottom from the cake and left it stuck to the pan. A thin offset spatula worked perfectly to loosen and flip them and keep them intact. I just wiggled it under the edge of each cake and used a gentle sawing motion.
Thanks so much, Nagi! Great recipe.
Made these tonight with tuna topped with a squeeze of lemon juice once cooked – totally sumptuous 😋
Hi Nagi, I cooked these tonight, very yummy, wow and wow !! Followed the recipe exactly, so easy and so tasty. This is another of your recipes that is a keeper!! Thanks, you are amazing.