This Salmon Patties Recipe is the most flavorful and delicious ever! I made some over the weekend, and it was so easy to make!
Through the years, I’ve made several versions of salmon patties and have to say, this time, I nailed it! My husband loved it, and we had no leftovers by the end of the night.
Make it easily with fresh salmon or canned salmon. In this recipe, I used fresh salmon, red bell pepper, onions, and a few more ingredients to bring it all together.
The salmon patties are so flavorful, flaky, and tender with every bite! You’ll have to try this recipe yourself to know what I’m saying. 🙂 They are perfect for any time of the day, for lunch, or even an appetizer.
These salmon patties are great all by themselves. However, if you’re like me and like to dip your salmon in tarter sauce, try this homemade recipe here!
Without further ado, let’s get started!
INGREDIENTS
- 1 lb Fresh Salmon Fillet Leftover Salmon can be used or 15 oz canned, or packaged salmon
- 4 TBSP Olive Oil Divided
- 3 TBSP Unsalted Butter Divided
- 1 tsp Black Pepper Divided 1/2 for salmon & 1/2 for the mixture
- 1½ tsp Garlic Powder Divided 1 tsp for mix & ½ tsp for fresh salmon
- ½ Red Bell Pepper finely chopped
- 1 small Yellow Onion finely chopped
- 1 cup Panko Bread Crumbs
- 2 large Eggs lightly beat
- 1 tsp Worcestershire Sauce
- 3 TBSP Mayonnaise
- ¼ cup Parsley finely minced
STEP 1-4
STEP 1: Gather and Prep all of the ingredients for the salmon patties recipe.
STEP 2: Pre-heat the oven to 425 degrees F. Line a cookie sheet with parchment paper and place the salmon in the center with the skin side down. Spread 1 TBSP of Olive Oil onto the salmon and sprinkle on 1/2 teaspoon of garlic powder and 1/2 teaspoon pepper, then bake for 15 minutes.
STEP 3: Take the cooked salmon out of the oven and let it rest for 10 minutes. Using two forks, flake the salmon completely.
STEP 4: In a skillet, heat 1 TBSP oil and 1 TBSP butter on medium heat.
STEP 5-8
STEP 5: Add the onion and red bell pepper to the skillet and saute until softened for about 7 to 8 minutes. Remove from heat.
STEP 6: Next, in a large mixing bowl add the cooked onions and red bell pepper, flaked salmon. Pour in the bread crumbs, beaten eggs, mayonnaise, 1 tsp garlic powder, remaining pepper, Worcestershire sauce, and parsley. Combine well.
If you would like the patties to be moister, add 1 TBSP more mayonnaise. If the patties are too moist, add more breadcrumbs.
STEP 8: Form your salmon patties. I used a small ice-cream scoop. I spooned two scoops into my palm and formed a pattie about 1/2 inch thick.
If you have a large ice-cream scoop, just form a patty with one scoop, or you can spoon two heaping tablespoons.
STEP 9: In a non-stick skillet heat on medium 1 TBSP oil and 1 TBSP butter until hot. Add the patties to the pan. Cook the patties 3-4 minutes on each side or until they are golden brown. If the patties brown too fast, reduce the heat. Remove from pan onto a paper-towel-lined paper plate.
Repeat step 9 again until all patties are complete. Enjoy!
HOW DO I STORE THE SALMON PATTIES?
The salmon patties can be stored in the refrigerator in a food-safe container with a lid or plastic zip-lock baggie for up to 3 days.
HOW DO I HEAT LEFTOVERS?
UM, that’s if you have any leftovers! 🙂
Wrap the patties in a wrung-out wet paper towel and microwave for 30 seconds or to your desired temperature. Or, place the patties on a microwave-safe dish and cover the patties with a paper towel.
CAN I FREEZE SALMON PATTIES?
Yes, you can freeze salmon patties. I recommend whipping up the mixture, form your patties, then store it in a freezer-safe container for up to 3 months. When you’re ready to cook up a batch, simply place the formed mixture in the refrigerator to thaw overnight.
PRINT THIS RECIPE!
Salmon Patties Recipe
Ingredients
- 1 lb Fresh Salmon Fillet Leftover Salmon can be used or 15 oz canned, or packaged salmon
- 4 TBSP Olive Oil Divided
- 3 TBSP Unsalted Butter Divided
- 1 tsp Black Pepper Divided 1/2 for salmon & 1/2 for mixture
- 1½ tsp Garlic Powder Divided 1 tsp for mix & ½ tsp for fresh salmon
- ½ Red Bell Pepper finely chopped
- 1 small Yellow Onion finely chopped
- 1 cup Panko Bread Crumbs
- 2 large Eggs lightly beat
- 1 tsp Worcestershire Sauce
- 3 TBSP Mayonnaise
- ¼ cup Parsley finely minced
Instructions
- Gather and prep all of the ingredients.
- Pre-heat oven to 425 °F. Line baking sheet with parchment paper.
- Place salmon in the center of a cookie sheet, skin side down. Drizzle with 1 TBSP olive oil, then season with a ½ tsp of pepper and ½ tsp garlic salt. Bake uncovered for 10-15 minutes or until it's cooked throughout. Remove, cover with aluminum foil and let rest 10 minutes. Flake the salmon while discarding the skin and any bones. Set aside.
- Heat a skillet over medium heat and add 1 TBSP olive oil and 1 TBSP butter. Add onion and bell pepper and saute until softened [7-8 minutes] then remove from heat.
- In a large mixing bowl, combine the flaked salmon, sauteed bell pepper and onion. Mix in bread crumbs, beaten eggs, mayonnaise, 1 tsp garlic salt, ½ pepper, Worcestershire sauce, and parsley. Combine well and form into patties by molding with clean hands into at least ⅓ to ½ inch in thickness. TIP* [I used a small ice-cream scoop (2 scoops) to scoop the mixture] 1 scoop for a large ice-cream scoop, or 2 heaping tablespoons.
- In a heated non-stick skillet heat 1 TBSP oil and 1 TBSP butter until hot then add patties to the pan. Cook the patties 3 to 4 minutes on each side or until golden brown. If the patties browns too fast, reduce the heat. Remove the patties onto a paper-towel-lined plate. Repeat until all patties are complete. Enjoy
Notes
TAKEAWAY
After so many fails of trying to make mouthwatering salmon patties to write home to mom about, I finally nailed it! And if you want to dip these salmon patties in homemade tartar sauce, check out my recipe here!
This salmon patties recipe is so flavorful with a flakey crust and tenderness throughout. They can be made using fresh salmon or canned salmon. Either way, they will be delicious!
Will Salmon Patties be on your menu tonight? Let me know your thoughts in the comments below.
Don’t forget to share this recipe, pin it for later, and tag an image to #makesandmunchies on Instagram if you try it! I’d love to see your results!
