Easy Salmon Patties
Golden pan fried salmon patties with lemon and herbs, served with tartar sauce.
Updated: Oct 6, 2026
Why you'll like it
- Ready in about 30 min.
- Serves 4 — easy to halve or double.
- Easy level — everyday equipment only.
- Storage, freezing and reheating covered below.
This Easy Salmon Patties recipe takes 30 min and makes 4 servings. Salmon patties turn canned salmon into crisp golden cakes that fit busy weeknights and tight budgets.
Helpful guides
Instructions
Drain the salmon well and pick through for large bones and skin, flaking the meat into a large bowl. Remove excess liquid because a wet mix falls apart in the pan. Even flakes bind better than large chunks.
Stir in half the breadcrumbs with the eggs, mayonnaise, Dijon, green onions, and Old Bay until evenly combined. Rest the mixture 10 minutes in the refrigerator so crumbs hydrate and the cakes hold shape. Cold mixture also sears with less sticking.
Divide into 8 equal portions and shape into half inch thick patties with damp hands. Press firmly so edges stay compact, then coat lightly with the remaining breadcrumbs. Set on a plate while the oil heats for a smooth workflow.
Heat the oil in a large skillet over medium heat until shimmering but not smoking. Fry 4 patties at a time for 3 to 4 minutes per side until deep golden and crisp. Adjust heat so crumbs brown steadily without burning.
Transfer to a paper towel lined plate for 1 minute, then check the thickest patty reads 145 degrees Fahrenheit. The egg binder sets the centers while resting heat finishes the job. Keep finished patties warm in a low oven while frying the rest.
Serve warm with lemon wedges, tartar sauce, and chopped parsley. Tuck into toasted buns with lettuce and tomato for sandwiches, or plate over greens. Cool leftovers within 2 hours and refrigerate promptly for safe storage.
Troubleshooting — fixes, not repeats
- If patties crumble, add 2 tablespoons more breadcrumbs and chill 15 minutes longer before shaping again.
- If patties stick, the oil was too cool or the pan crowded; wait for shimmer and fry in two batches.
- If centers taste strongly fishy, add extra lemon juice and dill; fresh canned salmon smells mild from the start.
- If using fresh cooked salmon, flake 1 pound finely and reduce mayonnaise by 1 tablespoon since fresh fish holds more moisture.
Make it your way
- For a large dawat: For salmon burgers, shape 4 large patties and serve on brioche with tartar slaw.
- Serving with rice or naan: Swap Old Bay for Cajun seasoning and serve with remoulade for a Louisiana style plate.
- Add one half cup of finely diced bell pepper or celery for crunch.
- Bake on an oiled sheet at 400 degrees for 15 to 18 minutes, flipping once, for a lighter crust.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat in a 350 degree oven or skillet until crisp and 165 degrees Fahrenheit inside.
Freeze cooked cooled patties between parchment up to 2 months; thaw overnight in the refrigerator before reheating.
FAQ
Can I use fresh salmon instead of canned?
Yes. Cook 1 pound of salmon to 145 degrees Fahrenheit, cool, and flake finely. Fresh fish holds more moisture, so reduce mayonnaise by 1 tablespoon and add crumbs as needed. Chill the mix well so patties hold together.
Why do my salmon patties fall apart?
Excess liquid, too little binder, or skipping the chill are the usual causes. Drain well, keep the egg and crumb ratios, and rest the mix 10 minutes. Press patties firmly and fry in hot oil without moving them early.
What sauce goes with salmon patties?
Tartar sauce and lemon are classic, while remoulade, dill yogurt, or cocktail sauce all fit. For sandwiches, spread buns with tartar and add lettuce and tomato. A squeeze of lemon over the hot crust brightens every version.