Go Back

Easy Salmon Patties for Dinner - A Quick, Satisfying Weeknight Favorite

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Canned salmon (14–15 ounces), drained and flaked — or about 2 cups leftover cooked salmon
  • Eggs (2 large)
  • Breadcrumbs (1 cup) — plain or panko
  • Onion (1 small), finely minced
  • Celery (1 small stalk), finely minced (optional but great crunch)
  • Fresh parsley (2–3 tablespoons), chopped
  • Mayonnaise (2 tablespoons)
  • Dijon mustard (1 tablespoon)
  • Lemon (1), for zest and juice
  • Garlic (1 clove), minced or grated
  • Old Bay seasoning or paprika + a pinch of cayenne (1–2 teaspoons)
  • Salt and black pepper, to taste
  • Olive oil (or neutral oil) for pan-frying
  • Optional for serving: lemon wedges, tartar sauce, aioli, hot sauce, or a simple yogurt-dill sauce

Method
 

  1. Prep your ingredients. Finely mince the onion and celery. Chop the parsley. Zest half the lemon and squeeze out 1–2 tablespoons of juice. Drain the canned salmon well, and pick out large bones and skin if you prefer (they’re edible, but remove them for a smoother texture).
  2. Mix the wet ingredients. In a large bowl, whisk the eggs with the mayonnaise, Dijon, lemon zest, lemon juice, and garlic until smooth. This base helps bind the patties and keeps them moist.
  3. Season the mixture. Add Old Bay (or paprika and a pinch of cayenne), 1/2 teaspoon salt, and several grinds of black pepper. Taste the mix with a dab on your finger to check salt and lemon level. Adjust now to avoid bland patties later.
  4. Add the salmon and veggies. Fold in the flaked salmon, minced onion, celery, and parsley. Stir gently so you keep a bit of texture in the fish.
  5. Bring it together with breadcrumbs. Sprinkle in the breadcrumbs and mix until it holds together when you press it. Start with 3/4 cup and add more as needed. The mixture should feel moist but not sticky, and it should form a ball that doesn’t fall apart.
  6. Chill briefly. Cover and refrigerate for 10–15 minutes. This helps the breadcrumbs hydrate and makes the patties easier to shape and sear.
  7. Shape the patties. Divide into 6–8 equal portions and form 1/2-inch-thick patties. Press the edges to smooth cracks. If the mix feels loose, add a tablespoon more breadcrumbs.
  8. Heat the pan. Add 2–3 tablespoons of oil to a large skillet over medium heat. Wait until the oil shimmers — that’s your cue that it’s hot enough for a good crust.
  9. Cook until golden. Place the patties in the pan without crowding. Cook 3–4 minutes per side, until deep golden-brown and crisp. Adjust heat to avoid smoking; medium is usually right. Transfer to a paper towel–lined plate and sprinkle with a tiny pinch of salt while hot.
  10. Serve. Squeeze a little extra lemon over the top and add your favorite sauce. They’re great over a green salad, with roasted potatoes, or as a salmon patty sandwich with lettuce, tomato, and pickles.