Easy Salmon Patties are crispy on the outside, tender inside, and packed with flavor. Made with canned salmon, Dijon, lemon zest, and a creamy dill sriracha sauce, they’re perfect as an appetizer or served over a fresh salad.

salmon patties served with carrots and Brussels sprouts

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A Note from Kim

Weeknight Salmon, Done Right

Today, I’m sharing my easy, flavorful, and nutritious salmon patties, a recipe that comes together in no time and works perfectly as an appetizer, lunch, or light dinner.

These are simple to make with canned salmon (I love Wild Planet), kid-friendly, and so versatile. Serve them over a fresh salad, with roasted baby potatoes, a side veggie, or even a summery chickpea salad. They also make incredible sliders on mini buns for a fun twist.

While these salmon cakes are quick to whip up, they taste anything but simple. The savory, zesty flavors meld deliciously, and cooking them in a hot skillet gives a tender, soft inside with a perfectly crispy outside. Honestly, they taste like they belong on a beachfront seafood restaurant menu!

With love (and lots of good eats), - Kim

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

— Lynn

What Goes Into Salmon Patties?

This is my go-to salmon cakes recipe, a simple base that’s endlessly customizable. Add your favorite herbs, spices, or sauces to create flavors from zesty dill to southwestern, teriyaki, and beyond.

All measurements are listed further down below in the recipe card.

  • Egg. Along with the mayo and breadcrumbs, 1 large egg will help bind the ingredients together. If you’re sensitive to eggs, use either a flax egg or chia seed egg.
  • Canned salmon. It packs the same nutrients as fresh salmon and has the added bonus of being ready to use, no pre-cooking required. If you don’t have salmon on hand, canned tuna works just as well in this recipe.
  • 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 bread crumbs for this recipe, but you can also try seasoned, panko, or even crushed crackers. Gluten-free options work too! Here’s a helpful guide for making homemade breadcrumbs.
  • 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’s not only great with this recipe, but it pairs well with everything, from burgers to fish.
8 raw salmon patties on a pan lined with parchment paper

How to Make Salmon Patties

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!

If you love these salmon patties, you’ll definitely want to try my salmon croquettes. They’re just as crispy, flavorful, and totally satisfying.

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 to make more!
  • Flavorings. Try adding 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.

Frequently Asked Questions

What type of canned salmon should I use?

Canned salmon comes with or without skin and bones. I recommend choosing the version without them, it’s similar to tuna, just drain and use in the recipe.

How do I keep the patties from falling apart?

Make sure your mixture has enough binder, eggs and breadcrumbs (or crushed saltines) help hold everything together. Chill the patties in the refrigerator for 15–30 minutes before cooking to firm them up.

Can I bake these instead of frying?

Yes! Bake on a greased or lined sheet at 375°F (190°C) for 15–20 minutes, flipping halfway through, until golden and cooked through.

Can I use fresh salmon to make these salmon patties?

Yes, fresh salmon works, but it should be cooked first. I love searing it in a pan (see my seared salmon tacos for details), or grilling is also delicious. That said, canned salmon is much easier and fuss-free!

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! It’s 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. Leftovers are just as tasty cold! Toss the salmon patties into a green salad with red onion, cherry tomatoes, avocado, croutons, and a simple lemon-olive oil vinaigrette. That’s why I always make a double batch!

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

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

Storage Tips

  • Leftovers. Store leftover patties in an airtight container in the fridge for up to 2–3 days. Reheat in a skillet for a few minutes per side to keep them crispy, the microwave tends to soften the exterior.
  • Freezing.You can freeze salmon patties before or after cooking. If freezing uncooked, flash freeze them on a baking sheet first so they don’t stick, then transfer to an airtight freezer-safe container. They’ll keep for up to 3 months.
  • Reheat. To reheat from frozen, bake at 450°F for about 15 minutes, flipping halfway through, until heated through and crispy. These are also great reheated in the air fryer!
salmon patty that has been cut into and topped with sauce

More Favorite Salmon Recipes

salmon served over rice garnished with fresh dill

Salmon Bowls
Air fryer salmon bites on a plate with rice and Brussels sprouts and topped with sesame seeds.

Air Fryer Salmon Bites
Sweet potato salmon cakes served with Brussels sprouts and a creamy sriracha sauce.

Sweet Potato Salmon Cakes
Pan seared salmon with avocado salsa served over rice on a large white plate.

Pan Seared Salmon With Avocado Salsa

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. Be sure to subscribe to our mailing list to receive more delicious recipes straight to your inbox.

Salmon patties served with carrots and Brussels sprouts.
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Easy Salmon Patties

Yield: 8 patties
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Crispy on the outside and tender inside, these easy salmon patties are packed with bright lemon, Dijon, and fresh flavor. Perfect as an appetizer or served over a simple salad for a light meal.
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 finely minced garlic
  • 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)

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Instructions 

  • In the bottom of a large mixing bowl, lightly beat 1 large egg**⁣. Add drained 15 ounces canned salmon, 1/4 cup mayonnaise, 1 tablespoon dijon mustard⁣, 1/2 cup whole wheat breadcrumbs⁣, 1/2 teaspoon lemon zest⁣, 1/8 teaspoon garlic powder⁣, and salt and pepper⁣ 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.)
  • Heat 1-2 tablespoons avocado or olive 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!
  • To make the optional creamy dill sriracha sauce, simply stir 1/3 cup plain Greek yogurt or mayonnaise ⁣, 3 tablespoons mayonnaise or additional Greek yogurt1 clove finely minced garlic, 1 tablespoon chopped fresh dill, 1/2 teaspoon honey, 1-2 teaspoons sriracha sauce or hot sauce and salt and pepper together in a small bowl and enjoy with salmon patties.

Notes

*Nutritional information does not include the sauce.
**a flax or chia egg works in this recipe
Storage tips:
  • Leftovers. Store salmon patties in an airtight container in the fridge for up to 2–3 days. Reheat in a skillet for a few minutes per side to keep them crispy, the microwave tends to soften the exterior.
  • Freezing.You can freeze salmon patties before or after cooking. If freezing uncooked, flash freeze them on a baking sheet first so they don’t stick, then transfer to an airtight freezer-safe container. They’ll keep for up to 3 months.
  • Reheat. To reheat from frozen, bake at 450°F for about 15 minutes, flipping halfway through, until heated through and crispy.
photos by sasha at eat love eats
Author: Kim
Course: Main
Cuisine: American
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

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