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!)
- Cheesy Chicken Patties with Broccoli
- Crispy Zucchini Fritters
- Rissoles!!
- Broccoli Fritters
- Bill Granger’s Corn Fritters with Avocado Salsa
- Greek Zucchini Tots (Mini Fritters)
- Thai Fish Cakes
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 , 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. 😖
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.
Love this. Best way to use the tinned tuna in the cupboard. Made this twice now. So Yummy. Any tips on how to grate the onion without it fallen apart and fingers smelling onion for a days?
I’m so glad you love them Shirley! When grating the onion, I always leave the bottom of the onion intact and then grate, stops it from falling apart 🙂 N x
Hi Shirley, rubbing your hands on a stainless steel surface will drastically reduce or eliminate the onion odor, as well as other strong odors like garlic and fish. A faucet, fridge door, cooking spoon—any stainless steel surface will work. You can even buy stainless steel “soap,” which is just a steel-coated object in the shape of a bar of soap, for this purpose.
I love your recipes and so glad I can e-mail them to myself as I have no printer at this time. Tks. again dear
That’s great Christine 🙂 N x
Hello! If I use gluten free Panko bread crumbs do you think that would work?
Yes definitely Brittney, enjoy! N x
Big flavor hit but (there is always a but) very dry. Perhaps because I used almond flour in place of bread crumbs. Any suggestions, thinking about adding mayo. or riced cauliflower in place of crumbs?
Hi, Nagi. Can I pan fry instead of baking them?
Sure can Anne! Enjoy! N x
Super yum and simple, hard to believe how you can transform a tin of salmon!
Made a ‘tartare’ from mayo, sour cream, chopped chives/parsley, dash of hot sauce,
And served in tightly toasted hamburger buns with lettuce and tomato. Thanks!!
Perfect Fleur!!!
Made these last night as salmon burgers in buns with lettuce and my son said “I think you finally got it Mum, these are perfect”. They were so so good. Another keeper, thank you Nagi.
Aww that’s great Sara!