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salmon patties served with carrots and Brussels sprouts

Easy Salmon Patties

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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.
Course Main
Cuisine American
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 8 patties
Calories 166
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

Video

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!

Nutrition

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