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
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
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Ruby
Delicious, delicious, delicious!
I sauteed the onion, garlic and added red pepper for a few minutes. Let it cool down before adding the the mixture. Best smoked salmon cakes ever. I squeezed fresh lemon juice over them while they were still hot and ate accordingly. Delicious!
Beth Pierce
Thank you, Ruby! They are amazing! So happy that you liked them!
Lindsay
Easy and absolutely delicious
Beth Pierce
Thank you, Lindsay!
wendy brinkley
I toasted some leftover French bread and crushed it up, as I didn’t have any panko, and I used spicy brown mustard as I didn’t have dijon. Otherwise I made these to the letter and they were the best salmon patties I’ve made and I’ve tried several recipes. Nice flavor and the dill mayo was yummy with them Definitely will make these again.
Beth Pierce
Thank you, Wendy! I am so happy that you liked them!
Rachel
Whoa. These were delicious. My 5 year old daughter wouldn’t try them until there were only 2 bites left and now she’s walking around, pouting, and saying “more more.” I didn’t have smoked salmon so used leftover, and didn’t have Panko on hand so crushed some ritz and these substitutions worked out just fine for us. My husband and I are looking forward to the next batch!
Beth Pierce
Thanks, Rachel! I love a good cook that can improvise. Maybe your daughter will want her own patty next time. As my late Mother-In-Law would say “You got to to get while the getting it good.” LOL
Luna S
They look like they have just the right amount of crunch, I bet these are awesome! I’d love to have these alongside some breaded shrimp.
Lavanda Michelle
Those patties were delicious. So yummy with the dill mayo. Thanks for sharing!
Tammy
Oooh these sound so good! I love salmon patties but using smoked salmon here is a great idea 😀 Looks delish!
Karen
I love Salmon but never had salmon patties! I can’t wait to make your recipe, it is very easy to follow. Thank you so much.
Eileen M Loya
I am glad I came across this recipe for smoked salmon patties. They were so delicious and so much better than the canned ones my Mom used to make.
Marie Cris Angeles
I love all these recipes, these salmon patties are perfect for me with a pinch of lemon and the sauce. Thanks for sharing the recipe!