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 –
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the onion juices soaks the breadcrumbs which then expand while cooking, creating little air pockets which makes the patties more tender; and
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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
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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.
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Starter – pile onto platters with dipping sauce and pass around to share!
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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. 😖
I cooked some salmon with lemon pepper and Italian seasoning and the leftover is just not as appealing and it is kind of dry. I used the leftover and made these salmon patties. OMG. They are so tasty!!!
I am so glad you are back in posting your recipes! We absolutely enjoy our meals made with your recipes!
Way to repurpose the salmon Lorraine!! Enjoy!! N x
I have made this numerous times so I’ve used it as a base for my crab balls. Use fresh mud crab of roughly the same amount as the salmon and lightly crumbed them. Shallow fries .. delishious,
Oh wow – that sounds good Tony! N x
I made these for dinner tonight, and they were perfect, we have salmon at least once a week and it was nice to have it a different way, I will be cooking these again.
Hi I bought all the ingredients for those yummy looking salmon patties followed everything in your recipe Absolutely delicious and lightly crunchy on the outside, baking them in oven great idea Thankyou 😊
That’s totally amazing Maureen! I’m happy you liked them! N x
Have no fresh Dill will dried do? or any other suggestions
Sub with fresh coriander, add a dash of Linghams Chilli Sauce and a bit of freshly grated ginger. A nice Asian flavour
Cooked this today with canned salmon. Easy recipe and very tasty, nutritious and healthy. Added some lemon juice
Once again this recipe turned out beautifully 🤩! I made this for friends, and substituted the Parmesan with sheep feta as a lactose free alternative. (The saltiness of the feta negates the need to add any salt). They were a hit! Thanks again Nagi 😊.
Fantastic – sprayed with oil and cooked 10 minutes in Airfryer. So easy and quick.
These were delicious! I served them with a creamy mustard sauce that I think complemented them perfectly. (Mix 1/2 c mayo, 1/2 c sour cream, 1/4 c Dijon, 1/4 c fresh chives, 1 tsp fresh dill, 1 tsp garlic powder and 2 tsp hot sauce, and chill for half an hour.) For sides we had turnip greens and roasted buttercup squash. Yum! My only complaint is that my patties stuck so hard to the foil I had lined my baking sheet with that I couldn’t flip them without tearing them up or ripping the foil, even though I had been careful not to press down when laying them in the hot oil. I’m wondering if that’s because I overmixed the patty mixture after adding the salmon, making the patties denser (I had overlooked a previous ingredient and had to re-mix). Next time I’ll just skip the foil or pan-fry. This recipe is in my regular rotation now. Thank you!
These were amazing and the recipe was so easy to follow. I didn’t change a thing and the chunks of salmon was a game changer. Definitely a winner for our family.
Wow, these are fabulous! Used a fresh piece of Salmon cooked up and ended up pan frying them in olive oil and they were lovely.
Made your Sweet and Sour Chicken Stir Fry last night and that was the best we’ve had too!
I cook a lot of your recipes and I think you’re the best Food Blogger out there.
Thank you so much Nagi for all your efforts, much appreciated!
Is it suitable to freeze or better eat them while fresh as it’s from canned foods?
Hi El – you could freeze them once they have been cooked. N x