Easy Salmon Patties are flavorful, crispy on the outside, and perfectly moist inside. Featuring canned salmon, dijon mustard, lemon zest and an amazing creamy dill sriracha sauce, this salmon cakes recipe will become a new family favorite! Serve as an appetizer or main course with your favorite sides or over a fresh green salad.

salmon patties served with carrots and Brussels sprouts

Excellent salmon patty recipe. I’ve eaten them all my life, and these are the best I’ve tried!

— Lynn

Today, I’ve got an easy, tasty, nutritious salmon recipe for you that can be ready to enjoy in no time at all. Perfect for an appetizer, lunch or a light dinner.

You really just can’t go wrong with salmon cakes – they’re easy to make, use canned salmon (I like Wild Planet brand), come together so simply, and they’re kid-friendly – my kids will eat anything in a “cake” form! They go great over a salad, with a side veggie, or something like a summery chickpea salad. They even make incredible sliders, served on mini buns! Totally versatile!

While these salmon patties may be pretty easy to whip up, you’d never know that by tasting them. Seriously, they taste like they should be on the menu at a beachfront seafood restaurant. It’s not just all of the savory, zesty flavors that meld together perfectly that make them so memorable, it’s also how the patties are cooked in a hot skillet. With a tender, soft inside and a wonderfully crunchy outside, these salmon cakes are true perfection.

salmon patties served with a creamy dill sriracha sauce

Ingredients needed

This is my tried and true basic salmon patties recipe. I say “basic” because these can be made with a variety of ingredients (with different flavorings, from southwestern to zesty dill to teriyaki and more). Feel free to add in any favorite herbs, seasonings or sauces to make these your own. Here’s the base ingredients needed:

  • Egg. Along with the mayo and breadcrumbs, 1 large egg will help bind the ingredients together. If you’re sensitive to eggs, no worries – I have successfully made these with both a flax egg and a chia seed egg.
  • Canned salmon. You’ll find the same nutrients in canned salmon as in fresh salmon. Also, with canned salmon, there’s no need to separately cook the salmon before adding it to the salmon patty mixture. If you only have canned tuna available, use that instead of the salmon.
  • Mayonnaise. Just 1/4 cup mayonnaise adds great flavor and keeps the inside of the salmon patties tender and juicy. If you’re not a fan of mayo, feel free to sub with Greek yogurt.
  • Breadcrumbs. I like to use whole wheat breadcrumbs for this recipe. You can use seasoned breadcrumbs, panko breadcrumbs or even crushed crackers, if you’d like. Here’s a great guide for making homemade breadcrumbs. Use gluten-free breadcrumbs as desired.
  • Flavor makers. A combination of dijon mustard, lemon zest, garlic powder, salt and pepper give these salmon cakes a delicious, savory taste.
  • Olive oil. You’ll need about 1 to 2 tablespoons of olive or avocado oil for cooking the patties.
  • Creamy dill sriracha sauce. Totally optional, but highly recommended! This sauce is easy to make with a simple mix of mayo, garlic, honey, dill and sriracha. It not only great with these patties, but it pairs well with tons of other recipes, from burgers to fish.
8 raw salmon patties on a pan lined with parchment paper

What type of canned salmon to use for this recipe

There are two types of canned salmon available for purchase: with and without the skin and bones. I highly recommend reading the label and buying canned salmon WITHOUT the skin and bones. You’ll find that it is very similar to canned tuna and you will only need to drain it (like tuna) and follow the recipe.

Can salmon patties be made with fresh salmon?

Yes, you can make these salmon cakes with fresh salmon if you want to cook the fresh salmon first. My favorite method for cooking salmon is searing it in a pan. You can find the instructions for the simple method and cook time listed in the recipe card for my seared salmon tacos. Grilling the salmon is also a delicious choice. I will say, using canned salmon is WAY easier!

How to make this recipe

Please see the recipe card for the full, printable recipe with all of the details.

To make these salmon patties quickly, we’re going to do a bit of simple multi-tasking. Here’s the order of steps I recommend:

  1. Make patties. Lightly beat the egg in a large bowl. Then, add in the drained salmon, mayo, dijon mustard, breadcrumbs, lemon zest, garlic powder, salt and pepper. Stir to combine. Form mixture into 8 patties. If you have the time, place patties in the fridge for about 20 minutes to firm up (this isn’t necessary, but keeps them from falling apart so easily).
  2. Cook patties. Heat olive oil or avocado oil in a large skillet over medium heat. Add salmon patties and cook for about 5 to 7 minutes per side and until golden brown.
  3. Make the sauce. If you plan to make the creamy dill sauce, I recommend doing this while the patties are cooking. Simply, stir together all of the sauce ingredients in a small bowl.
  4. Serve. Enjoy patties with dill sauce and/or any sides you like!
salmon patties cooking in an iron skillet

Tips & Flavor Variations

Here are a few tips and easy swaps to make sure your salmon cakes turn out great!

  • Double the recipe. This recipe is written for using around 3 cans of salmon, which makes 8 salmon patties. Feel free to double this recipe, depending on your need.
  • Flavorings. Feel free to add other flavor components such as dill, old bay seasoning, lemon pepper seasoning, smoked paprika or cayenne pepper.
  • Vegetables. Sometimes I like to add some sautéed veggies such as onions, garlic or bell pepper. You could also add a little chopped green onion.
  • Sauces. While I typically serve my cakes with the creamy dill sriracha sauce, remoulade sauce, cocktail sauce, tartar sauce or even ketchup are all great choices.
salmon cakes topped with sauce and served with veggies

Serving suggestions 

These salmon cakes are so tender and flaky on the inside, golden and crisp on the outside and the flavor is out of this world. To take them to the next level, be sure to take a few extra minutes to make the sauce! So good!

Besides the incredible flavor, one of the things I love about these patties is how they pair well with so many different sides.

We usually serve these with a starch like rice or potatoes, as well as a green vegetable such as a salad or roasted broccoli. We even enjoy eating the leftovers cold in a green salad with red onion, cherry tomatoes, avocado, croutons and a simple vinaigrette of lemon juice, olive oil, salt and pepper. That’s why I always double the recipe!

Some of my family’s favorite side dishes to serve with easy salmon patties are:

plate filled with salmon patties, small bowl of sauce and roasted vegetables

Storage tips

  • Leftovers. In an airtight container in the fridge, these salmon patties will stay fresh for about 2-3 days. When you’re ready to enjoy them again, I recommend popping them back in a skillet on the stovetop and cooking for just a few minutes on each side. The crisp exterior of the salmon cakes doesn’t hold up very well in the microwave.
  • Freezing. You can freeze salmon patties before or after cooking them. If you’re freezing them before cooking, I would recommend flash freezing them, first, on a baking sheet, so they don’t stick together. Then, simply pop them into an airtight, freezer-safe baggie or container. In the freezer, the patties will stay fresh for up to 3 months.
  • Reheat. No need to thaw. To reheat the patties from frozen, I recommend using the oven. Preheat the oven to 450°F, then bake the patties for 15 minutes, flipping halfway through. They should be good as new!
salmon patty that has been cut into and topped with sauce

Canned salmon is one of the most economical ways to incorporate wild salmon into your diet and these salmon patties are a great way to make one can of salmon go a long way!

More delicious salmon recipes

Looking for more ways to include salmon in your diet? Give these favorite recipes a try:

If you try this easy salmon patties recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

salmon patties served with carrots and Brussels sprouts
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Easy Salmon Patties

Easy Salmon Patties are flavorful, crispy on the outside, and perfectly moist inside. Featuring canned salmon, dijon mustard, lemon and an amazing creamy dill sriracha sauce, this salmon cakes recipe will become a new family favorite! Serve as an appetizer or main course with your favorite sides.
Author: Kim

Ingredients

SALMON PATTIES

  • 1 large egg**⁣
  • 15 ounces canned salmon, ⁣ drained (wild caught, if possible), canned tuna will work as well
  • 1/4 cup mayonnaise ⁣, or Greek yogurt
  • 1 tablespoon dijon mustard⁣
  • 1/2 cup whole wheat breadcrumbs⁣, other types of breadcrumbs, including gluten free, work fine too
  • 1/2 teaspoon lemon zest⁣
  • 1/8 teaspoon garlic powder⁣
  • salt and pepper⁣ , to taste
  • 1-2 tablespoons avocado or olive oil, for cooking the patties

CREAMY DILL SRIRACHA SAUCE:

  • 1/3 cup plain Greek yogurt or mayonnaise ⁣
  • 3 tablespoons mayonnaise or additional Greek yogurt
  • 1 clove garlic, finely minced
  • 1 tablespoon chopped fresh dill, plus more to taste as desired
  • 1/2 teaspoon honey
  • salt and pepper, to taste
  • 1-2 teaspoons sriracha sauce or hot sauce, plus more to taste as desired (optional)

Instructions 

  • In the bottom of a large mixing bowl, lightly beat the egg. Add all other ingredients into the bowl and mix until thoroughly combined and mixture can be formed into patties. Form into 8 patties. For best results, let patties sit in fridge for 20 minutes (not necessary, but makes them a bit firmer.)
    8 raw salmon patties on a baking sheet
  • Heat avocado oil in a large skillet over medium heat. Add salmon patties and cook for 5-7 minutes per side and until golden brown. Serve and enjoy!
    salmon patties cooking in an iron skillet
  • To make the optional creamy dill sriracha sauce, simply stir all ingredients together in a small bowl and enjoy with salmon patties.
    salmon patties topped with creamy dill sriracha sauce

Notes

*Nutritional information does not include the sauce.
**a flax or chia egg works in this recipe
Storage tips:
  • Leftovers. In an airtight container in the fridge, these salmon patties will stay fresh for about 2-3 days. When you’re ready to enjoy them again, I recommend popping them back in a skillet on the stovetop and cooking for just a few minutes on each side. The crisp exterior of the salmon cakes doesn’t hold up very well in the microwave.
  • Freezing. You can freeze salmon patties before or after cooking them. If you’re freezing them before cooking, I would recommend flash freezing them, first, on a baking sheet, so they don’t stick together. Then, simply pop them into an airtight, freezer-safe baggie or container. In the freezer, the patties will stay fresh for up to 3 months.
  • Reheat. To reheat the patties from frozen, I recommend using the oven. Preheat the oven to 450°F, then cook the patties for 15 minutes, flipping halfway through. They should be good as new!
Serving: 1patty, Calories: 166kcal, Carbohydrates: 6g, Protein: 14g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 68mg, Sodium: 312mg, Potassium: 189mg, Fiber: 1g, Sugar: 1g, Vitamin A: 70IU, Vitamin C: 2mg, Calcium: 155mg, Iron: 1mg

Did you make this recipe?

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