Salmon Patties

Looking for a quick and tasty dinner option? Look no further than this simple and flavorful salmon patties recipe. Perfectly crispy on the outside and tender on the inside, these patties are a crowd-pleasing dish that can be whipped up in no time. Serve them with fresh lemon wedges or my easy dill mayo.

This is one of our favorite dishes because they are so incredibly yummy and easy to make! These delectable patties are made with smoked salmon. My mother-in-law used to make hers with canned salmon, and to be honest with you. I much prefer the taste of a piece of clean, smoked, flaky fish.

However, you can make these with canned pink salmon. Just make sure you drain the can well, and pick through it to remove any bones and skin. If you like this recipe. try air fryer salmon, baked cod, lemon dill baked tilapia, and shrimp and grits.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Smoked Salmon: For optimal flavor, buy excellent quality smoked salmon. Costco sells some great brands.
• Panko breadcrumbs: I use panko breadcrumbs because I like the texture, but you can use any plain breadcrumbs.
• Mayonnaise: I love Duke’s mayo, but you can use your favorite brand.
• Dijon mustard: I like the tanginess of Dijon mustard, but you can substitute spicy brown mustard or stone ground mustard.
• Dill: Fresh is always best, but in a pinch, you can use dried dill.
• Parmesan cheese: Please use freshly grated

How To Make Salmon Patties

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below

Combine the smoked salmon, panko breadcrumbs, minced onion, minced garlic, mayonnaise, Dijon mustard, eggs, dill weed, fresh cracked black pepper, and freshly grated Parmesan in a large bowl. Stir to combine and shape the mixture with your hands into small patties.

Now heat oil in a skillet over medium heat. Add the patties and cook until golden brown on both sides, 2-3 minutes per side. Try to resist the urge to flip more than once, as they can break apart if flipped too early. Mix the mayonnaise, fresh lemon juice, dill weed, and garlic in a small bowl. Serve the dill mayo with the warm salmon patties.

Preparation Tips and Storage

• Other seasonings and fresh herbs to use are chopped fresh parsley, Old Bay seasoning, or a little Cajun seasoning.
• Finely mince the onion and garlic so you get a little in each bite.
• Resist the urge to add salt, as smoked salmon and Parmesan cheese are already salty.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees for about 10 minutes or in a skillet over medium-low heat until warm.

Serving Suggestions for Salmon Patties

• Starches: rice, angel hair pasta, roasted red potatoes, French fries, homemade chips, or Greek lemon potatoes.
• Veggies: garden salad, green beans almondine, creamy coleslaw, or Brussels Sprouts with bacon.
• Dipping Sauce – tartar sauce, boom boom sauce, comeback sauce, or yum yum sauce.

Freezing Salmon Patties

To freeze, first fully cool, then place them on a baking sheet covered with parchment paper. Make sure there is a little space between the patties. Then place the baking sheet on a level surface in the freezer until they are fully frozen. Transfer to a freezer container or freezer zipper bag. This allows you to remove as many or as few as you want. Thaw in the fridge overnight and reheat in the oven or the skillet.

More Seafood Recipes

Smoked Salmon Patty Recipe

Smoked Salmon Patties are scrumptious fish cakes filled with smoked salmon, dill and a touch of Parmesan Cheese.  Serve them as patties or on a bun as salmon burgers.

5 from 36 votes

Print Pin Rate

Course: seafood

Cuisine: Southern

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Servings: 6 patties

Calories: 243kcal

Author: Beth Pierce

Ingredients

Salmon Cakes

• 1 lb smoked salmon skin removed and flaked
• ½ cup panko bread crumbs
• ½ cup finely minced onion
• 2 cloves garlic minced
• ¼ cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 large eggs
• 1 tablespoon chopped fresh dill
• ¼ teaspoon fresh cracked black pepper
• ½ cup fresh grated Parmesan Cheese
• 2 tablespoons olive oil

Dill Mayonnaise

• ¾ cup mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh dill
• 1 clove garlic finely minced

Instructions

• Combine the smoked salmon, panko breadcrumbs, minced onion, garlic, mayonnaise, Dijon mustard, eggs, dill weed, black pepper, and grated Parmesan in a large bowl.  Stir to combine and shape with your hands into small patties.
• Add olive oil to a large skillet over medium heat.  Cook the patties until golden brown on both sides, approximately 2-3 minutes on each side.
• Mix together the mayonnaise, fresh lemon juice, dill weed, and garlic in a small bowl. Serve the dill mayo with warm salmon patties.

Notes

• Other seasonings and fresh herbs to use are chopped fresh parsley, Old Bay seasoning, or a little Cajun seasoning.
• Finely mince the onion and garlic so you get a little in each bite.
• Resist the urge to add salt, as smoked salmon and Parmesan cheese are already salty.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees for about 10 minutes or in a skillet over medium-low heat until warm.

Nutrition

Calories: 243kcal | Carbohydrates: 3g | Protein: 11g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 59mg | Sodium: 245mg | Potassium: 227mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 108IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg

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