Salmon Patties are appetizers or a main dish made with freshly baked salmon that is seasoned, formed into patties, and pan-fried. If you love salmon, be sure to try my Blackened Salmon with Avocado Corn Salsa, Brown Sugar Glazed Salmon, and Spinach Stuffed Salmon.
Salmon is a super-food, loaded with vitamins and nutrients. Plus, it’s packed with protein and has major health benefits. These salmon patties are perfect when you don’t want a salmon dinner, but are just craving a healthier snack. They are a perfect appetizer to share. And, they are so delicious, even those who are not huge fans of salmon may enjoy them!
Salmon: This recipe starts with baking a salmon filet. It is easy to do and only takes about 20 minutes. I will also let you know how to make these with canned salmon.
Patties: The salmon is mixed with an egg and bread crumb mixture to hold them together. I used old bay seasoning and salt to season the patties.
Baking the Salmon
To make the patties, I started with a one-pound salmon filet. Leave the skin on for best cooking; I will explain more about that later. Place the salmon filet, skin side down, on a baking sheet lined with parchment paper. Drizzle the filet with olive oil and season with salt and pepper. Bake the salmon for 15-20 minutes, or until flaky. I go into how to tell if the salmon is done cooking below.
Once baked, remove the salmon from the oven and let it cool long enough to touch. When the salmon is cool enough to touch, use two forks to pull it apart (shred), or flake it. Place the pieces of salmon into a large bowl, discarding the skin and any bones you may find.
How to Make Salmon Patties
With the salmon baked and flaked (hey, that rhymes!), it’s time to mix it with the other ingredient and get the patties formed and pan-fried. To the flaked salmon, add the eggs, garlic, onion, bread crumbs, old bay seasoning, and salt. Combine the mixture and form it into 8 equal-sized patties (about 2 inches wide and 1/2-inch thick).
After the patties have been formed, heat oil in a skillet over medium heat. When the oil is hot, place the patties in a single layer in the skillet. Depending on the size of your skillet, you may have to work in batches. Brown each side for 3-5 minutes.
Once browned, place the patties on paper towels to drain. Serve warm with a little bit of optional lemon juice drizzled on the patties. Make some homemade tartar sauce for dipping! These are a tasty appetizer or could be served as a main dish with a wedge salad, Gruyere Roasted Brussels Sprouts, or Roasted Carrots, just to name a few. Add a basket of dinner rolls to the menu to complete the meal.
How to Know When Salmon Is Done Cooking
Salmon is a food that has so many health benefits, so the more recipes with salmon, the better. (Generally, eating salmon twice a week has the most benefits.) However, it can be tricky to cook. First of all, let the salmon sit out at room temperature for 15-20 minutes before cooking it. This will help it cook more evenly.
Officially (according to the United States Department of Agriculture), salmon is cooked through when the thickest part of the filet is 145°F on a meat thermometer. But, you can remove salmon from the oven, skillet, or grill closer to 130°F for a medium-cooked salmon; it will continue to cook after being removed from heat.
If you don’t have a thermometer, salmon is done cooking when it is a bit flaky when using a fork. Be careful to not overcook salmon; that will make it dry. The outside should be an opaque pink when cooked. In addition, the cook times will vary depending on the cooking method and the size of the filets. If possible, I would definitely recommend a meat thermometer.
Can I Use Canned Salmon?
Yes. If you don’t want to bake a whole salmon filet, you can use canned salmon in this recipe, which is already cooked. You may want to remove the bones and skin from the salmon (if using canned salmon with bones and skin), but you don’t have to. If you use canned salmon, drain it and mix it with the eggs, garlic, onion, bread crumbs, old bay seasoning, and salt. Stir to combine and form into patties. Then, cook them as instructed.
How to Store Cooked Salmon Patties
These salmon patties are best served immediately, but you can definitely keep leftovers refrigerated for up to 3 days. To freeze the patties, let them cool completely. Then, place them in the freezer on a parchment paper-lined baking sheet. Once they are frozen, place them in a freezer-safe container, labeled and dated, for up to 2 months. Let them thaw in the refrigerator before reheating them.
- 1 pound fresh salmon filet
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 2 large eggs, room temperature
- 1 teaspoon garlic, minced
- ¼ cup yellow onion, chopped
- ½ cup dry bread crumbs
- 1 teaspoon old bay seasoning
- ½ teaspoon kosher salt
- 1 tablespoon olive oil
- lemon wedges, for garnish (optional)
- tarter sauce, for serving
- Preheat the oven to 400˚F and line a baking sheet with parchment paper.
- Place the salmon on the baking sheet, skin down. Drizzle with olive oil, salt, and pepper.
- Bake 15-20 minutes, or until flaky. (Salmon is fully cooked when a meat thermometer reaches 145°F.) Remove the salmon from the oven and let it rest until cool enough to touch.
- After the salmon has cooled a bit, use two forks to flake the salmon, and set it in a large bowl. Discard the skin and any bones.
- To the bowl, add the eggs, garlic, onion, bread crumbs, old bay seasoning, and salt. Stir to combine.
- Form the mixture into 8 patties that are about 2 inches wide by ½-inch thick.
- Heat oil in a large skillet over medium heat. Place the patties in the skillet in an even layer. Depending on the size of your skillet, you may have to work in batches. Brown for 3-5 minutes, and then flip over and brown the other sides for 3-5 minutes.
- Set the cooked patties on a paper towel to drain.
- Serve warm with freshly squeezed lemon and homemade tarter sauce (optional).
Did you make this recipe?
You can tag me at @iamhomesteader.