One chilly Saturday afternoon, our family found itself cozied up inside after a surprise snowstorm had canceled all plans. With the kids tucked in with blankets and my husband catching up on his latest book, the kitchen became my little haven for the day. I pulled out a can of salmon I’d snagged at the market last week and decided to whip up something quick but satisfying—salmon patties.
It wasn’t a fancy meal, but it had all the warmth and comfort we needed. The sizzle of onions and bell peppers sautéing in butter filled the room, mixing with the faint smell of olive oil. My husband peeked in, curious about the aroma, and I shared how easy and budget-friendly these patties were.
We chatted about how these little salmon cakes had quietly become a favorite on lazy weekends or even during family reunions when I needed something simple yet tasty to feed a crowd. They have this perfect balance of crispy edges and tender, flavorful insides, making them a hit with the kids and adults alike.
That afternoon, while watching the snow fall outside, I realized that cooking doesn’t have to be complicated to be special—it just needs to bring everyone together, and these salmon patties do exactly that.
Short Description
These salmon patties combine flaky canned salmon, sautéed vegetables, and a crispy golden crust. They’re quick to make, flavorful, and perfect for family dinners or packed lunches.
Key Ingredients
For the Patty Base:
- 14-15 oz canned salmon or salmon in packets, well drained
- 1/2 cup Panko bread crumbs
- 1 large egg, lightly beaten
- 2 Tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 1 tsp garlic salt (or 1/2 tsp fine sea salt + 1/4 tsp garlic powder)
- 1/4 tsp freshly ground black pepper
- 1/4 cup parsley, finely minced
For the Sautéed Vegetables:
- 1 medium yellow onion (about 1 cup), finely diced
- 1/2 red bell pepper, seeded and diced
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
For Cooking Patties:
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
Tools Needed
- Medium skillet
- Large mixing bowl
- Non-stick frying pan
- Spatula
- Measuring spoons and cups
Cooking Instructions
Step 1: Sauté the Vegetables
Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium skillet over medium heat. Add diced onion and bell pepper. Cook, stirring occasionally, until golden and softened, about 7 to 9 minutes. Remove from heat and set aside.
Step 2: Prepare the Salmon Mixture
In a large bowl, combine flaked salmon, sautéed vegetables, panko bread crumbs, beaten egg, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and minced parsley. Stir gently until just combined.
Step 3: Shape the Patties
Using about a heaping tablespoon of mixture per patty, mold into 2-inch wide, 1/3 to 1/2-inch thick patties. If the mixture feels dry and crumbly, add 1 tablespoon mayonnaise. If too wet, add more bread crumbs a little at a time until it holds shape well.
Step 4: Cook the Patties
Heat 1 tablespoon olive oil and 1 tablespoon butter in a clean non-stick pan over medium heat until hot. Add patties in a single layer. Cook for 3 to 4 minutes on each side, or until golden brown and cooked through. If patties brown too quickly, lower the heat slightly.
Step 5: Serve
Transfer cooked patties to a paper towel-lined plate. Serve warm with tartar sauce or your favorite dipping sauce.
Why You’ll Love This Recipe
– Quick and simple—ready in under 30 minutes
– Uses budget-friendly canned salmon
– Crispy exterior with tender, flavorful interior
– Packed with protein and healthy fats
– Versatile enough for lunches, dinners, or snacks
– Easy to customize with herbs and veggies
Mistakes to Avoid & Solutions
Patties Falling Apart: Often caused by too much moisture. If your mixture is sticky, add extra bread crumbs gradually or a bit more mayo to help bind.
Patties Too Dry: Adding too many bread crumbs can dry out patties. If dry, add more mayo or a splash of milk to soften.
Burning Before Cooking Through: Medium heat works best. Too high and the outside burns before the inside cooks. Lower heat if browning too fast.
Overmixing the Mixture: Overworking salmon can make patties dense. Stir gently until just combined.
Uneven Cooking: Make sure patties are uniform in size and thickness for even cooking.
Serving and Pairing Suggestions
Serve salmon patties hot alongside tartar sauce or lemon wedges.
They pair beautifully with a crisp green salad, roasted vegetables, or steamed rice.
For a family-style meal, set them on a platter with assorted dipping sauces like remoulade or spicy mayo.
For brunch, try them with poached eggs and sautéed spinach.
Storage and Reheating Tips
Store leftover patties in an airtight container in the fridge for up to 3 days.
Freeze uncooked patties on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw before cooking.
Reheat in a skillet over medium heat to keep patties crispy. Avoid microwaving to prevent sogginess.
FAQs
1. Can I use fresh salmon instead of canned?
Yes, cook and flake fresh salmon first. You may need to adjust the seasoning and moisture slightly.
2. What if I don’t have Panko breadcrumbs?
Regular breadcrumbs or crushed crackers work fine but may change the texture slightly.
3. Can I make these gluten-free?
Use gluten-free breadcrumbs or crushed gluten-free crackers.
4. How do I know when the patties are cooked?
They should be golden brown outside and reach an internal temperature of 145°F.
5. Can I bake these instead of frying?
Yes, bake at 400°F for 15-20 minutes, flipping halfway through.
Tips & Tricks
Use a mix of olive oil and butter for a rich flavor and crispy crust.
Let patties rest in the fridge for 15 minutes before cooking to firm up.
Add fresh herbs like dill or chives for a bright twist.
For a spicier kick, mix in a bit of hot sauce or cayenne pepper.
Recipe Variations
Spicy Salmon Patties: Add 1 tsp cayenne pepper and 1/2 tsp smoked paprika to the mix. Serve with chipotle mayo.
Mediterranean Style: Swap parsley for chopped fresh dill and add 2 Tbsp crumbled feta cheese. Serve with tzatziki sauce.
Veggie Boost: Mix in 1/4 cup finely grated zucchini or carrot for extra nutrition and moisture. Squeeze out excess liquid before adding.
Final Thoughts
These salmon patties bring a sense of home and comfort to our table, perfect for any day that calls for a little extra warmth. My family loves the crispy outside and moist inside every time, and I love knowing they’re eating something wholesome.
Cooking this dish feels like sharing a quiet moment with my loved ones, whether it’s a slow weekend or a busy weekday dinner. It’s simple, satisfying, and always welcomed with smiles—and that’s what makes it a keeper in our kitchen.
Salmon Patties Recipe
Ingredients
For the Patty Base:
- 14-15 oz canned salmon or salmon in packets well drained
- ½ cup Panko bread crumbs
- 1 large egg lightly beaten
- 2 Tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 1 tsp garlic salt or 1/2 tsp fine sea salt + 1/4 tsp garlic powder
- ¼ tsp freshly ground black pepper
- ¼ cup parsley finely minced
For the Sautéed Vegetables:
- 1 medium yellow onion about 1 cup, finely diced
- ½ red bell pepper seeded and diced
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
For Cooking Patties:
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
Instructions
- Heat olive oil and butter in a skillet over medium heat. Cook diced onion and bell pepper until softened and golden, about 7–9 minutes. Set aside.
- In a bowl, combine flaked salmon, sautéed veggies, panko, egg, mayo, Worcestershire, garlic salt, pepper, and parsley. Stir gently.
- Form mixture into 2-inch patties about 1/3 to 1/2 inch thick. Add mayo if dry, or more panko if too wet.
- Heat olive oil and butter in a non-stick pan over medium heat. Cook patties 3–4 minutes per side until golden and cooked through. Adjust heat if browning too fast.
- Drain patties on paper towels. Serve warm with tartar or favorite sauce.
