One chilly Valentine’s Day a few years back, my husband and I decided to skip the usual crowded restaurants and instead, create a cozy dinner at home. The house was filled with soft jazz playing in the background and the faint smell of fresh bread baking. I wanted to make something special but simple—comfort food that carried a hint of tradition.
That’s when I thought of salmon patties, a recipe my mother shared decades ago. The way the sautéed onions and bell peppers softened to golden perfection, mingling with the tender salmon and subtle herbs, brought back memories of quiet Sunday afternoons at my parents’ house in the countryside.
This dish feels like a warm hug on a plate, especially when paired with a dollop of tangy tartar sauce. It’s the kind of meal that can turn an ordinary Friday movie night into a comforting ritual, or make a rainy Saturday afternoon feel a little brighter. Over time, salmon patties became a small family tradition—simple enough for weeknight dinners, yet special enough for celebrations like anniversaries or housewarming parties.
Each bite carries the stories of generations, reminding me how food connects us to those we love and the moments we cherish. Cooking this recipe still feels like sharing a piece of that past, while creating new memories in my own kitchen.
Short Description
Salmon patties are crispy, flavorful patties made from canned salmon, fresh sautéed vegetables, and simple seasonings. Easy to prepare and packed with protein, they make a wholesome meal or snack.
Key Ingredients
For the Patty Base:
- 14–15 oz canned salmon (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 sea salt + 1/4 tsp garlic powder)
- 1/4 tsp freshly ground black pepper
- 1/4 cup finely minced fresh parsley
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 or turner
- Measuring cups and spoons
Cooking Instructions
Step 1: Sauté the Vegetables
Heat 1 Tbsp olive oil and 1 Tbsp butter in a medium skillet over medium heat. Add the diced onion and red bell pepper. Sauté for 7 to 9 minutes, stirring occasionally, until vegetables are golden and softened. Remove from heat and set aside.
Step 2: Mix the Patty Ingredients
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 all ingredients are evenly mixed.
Step 3: Form the Patties
Using about a heaping tablespoon of the mixture, shape into patties roughly 2 inches wide and 1/3 to 1/2 inch thick. If the mixture feels too dry to hold together, add an extra tablespoon of mayo. If too wet, add more bread crumbs gradually.
Step 4: Cook the Patties
Heat 1 Tbsp olive oil and 1 Tbsp butter in a clean non-stick pan over medium heat. Once hot, place patties in a single layer. Cook for 3 to 4 minutes on each side, until the crust is golden brown and patties are cooked through. If they brown too quickly, lower the heat.
Step 5: Drain and Serve
Transfer cooked patties to a paper towel-lined plate to drain excess oil. Serve warm with tartar sauce or your favorite dipping sauce.
Why You’ll Love This Recipe
– Quick and easy to make with pantry staples
– High in protein and rich in omega-3s
– Crispy on the outside, tender and flavorful inside
– Versatile for meals or snacks
– Great for beginner cooks and seasoned chefs alike
Mistakes to Avoid & Solutions
Patties falling apart: Add a little more mayo or an extra egg yolk to help bind.
Too wet mixture: Gradually add more bread crumbs until it firms up.
Burnt exterior but raw inside: Cook over medium heat; lower the heat if browning too fast.
Flavor too bland: Don’t skip the Worcestershire sauce or parsley — they add depth and freshness.
Using soggy canned salmon: Drain well and gently pat dry with paper towels before mixing.
Serving and Pairing Suggestions
Serve salmon patties alongside a crisp green salad or roasted vegetables for a balanced meal.
They’re also wonderful in a sandwich with lettuce, tomato, and tartar sauce on a toasted bun.
For a classic touch, pair with coleslaw or steamed rice.
These patties work well for family dinners, casual lunches, or even a buffet spread.
Storage and Reheating Tips
Store leftover patties in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over medium-low heat to preserve the crispy crust.
Avoid microwaving if possible, as it softens the crust.
Patties can also be frozen; place them on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
1. Can I use fresh salmon instead of canned?
Yes, cook and flake fresh salmon first. Adjust moisture by adding more bread crumbs if needed.
2. What if I don’t have Panko bread crumbs?
Regular bread crumbs or crushed crackers work fine but may change the texture slightly.
3. Can I bake the patties instead of frying?
Yes, bake at 400°F for 15-20 minutes, flipping halfway, until golden and cooked through.
4. Are salmon patties gluten-free?
Not if using regular bread crumbs. Substitute gluten-free bread crumbs to make it gluten-free.
5. Can I prepare patties ahead of time?
Yes, form patties and refrigerate for up to 24 hours before cooking.
Tips & Tricks
Use fresh parsley for a bright, herbal flavor.
Don’t overmix the batter — fold ingredients gently to keep patties tender.
Let patties rest a few minutes after cooking for the juices to redistribute.
Adding a squeeze of lemon juice just before serving enhances flavor.
For extra crunch, press a light coating of Panko on the outside before frying.
Recipe Variations
Spicy Salmon Patties: Add 1/2 tsp cayenne pepper and 1/4 tsp smoked paprika to the mix. Serve with chipotle mayo.
Herb-Infused: Mix in 1 Tbsp chopped dill and 1 Tbsp chives for a fresh twist.
Cheesy Patties: Stir 1/4 cup shredded cheddar into the mixture before forming patties.
Gluten-Free: Use gluten-free bread crumbs and serve with a tangy yogurt sauce.
Mediterranean Style: Add 1/4 cup chopped sun-dried tomatoes and 1/4 cup crumbled feta cheese, and serve with tzatziki.
Final Thoughts
Making salmon patties isn’t just about the food—it’s about savoring moments with the people who matter most. After a long day, serving these golden, flavorful patties with a side of crisp salad or roasted veggies brings a sense of calm and satisfaction. I appreciate how adaptable the recipe is, welcoming small tweaks while holding onto its comforting core. Sharing this dish during family gatherings or quiet dinners feels like passing on a little warmth and history.
It’s a simple pleasure that invites connection, conversation, and a chance to slow down and enjoy good food and good company. Every time I make salmon patties, I’m reminded that the best meals aren’t always fancy—they’re made with love, care, and a pinch of heritage.
Salmon Patties Recipe
Print ThisIngredients
- For the Patty Base:
- 14–15 oz canned salmon (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 sea salt + 1/4 tsp garlic powder)
- 1/4 tsp freshly ground black pepper
- 1/4 cup finely minced fresh parsley
- 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
Instructions
Step 1: Sauté Vegetables
Heat 1 Tbsp olive oil and 1 Tbsp butter in a skillet over medium heat. Add diced onion and red bell pepper, sauté 7–9 minutes until soft and golden. Set aside.
Step 2: Mix Ingredients
In a large bowl, combine flaked salmon, sautéed veggies, Panko, beaten egg, mayo, Worcestershire sauce, garlic salt, pepper, and parsley. Mix gently.
Step 3: Form Patties
Shape heaping tablespoons of the mixture into 2-inch patties, about ⅓–½ inch thick. Adjust mayo or bread crumbs if too dry or wet.
Step 4: Cook Patties
Heat 1 Tbsp olive oil and 1 Tbsp butter in a non-stick pan over medium heat. Cook patties 3–4 minutes per side until golden and cooked through. Lower heat if browning too fast.
Step 5: Drain and Serve
Place patties on paper towels to drain. Serve warm with tartar sauce or preferred dip.
