The Best Salmon Patties Recipe

a pile of salmon patties with mayo sauce on a plate

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The Best Salmon Patties Recipe

Reliable salmon patties that hold together and crisp up perfectly. Simple ingredients, clear steps, and no guesswork.

Prep Time8

Cook Time8

Chill Time30

Total Time46

Course: Appetizer, Dinner, lunch

Cuisine: American

Servings:

Calories: 265kcal

Author: Julie Clark

Ingredients

For the salmon cakes

15 ounces canned salmon bone and skin free
1 finely diced shallot or white onion
2 cloves garlic minced
1 large egg
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 tablespoon dried dill
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
1/2 cup panko breadcrumbs plus extra if needed
2-3 tablespoons olive oil for cooking

Spicy mayo sauce

1/2 cup mayonnaise
1 tablespoon hot sauce
Pinch of salt to taste
Chopped fresh chives garnish

Instructions

Drain the canned salmon well and place it into a large mixing bowl, breaking up the larger pieces. 15 ounces canned salmon
Add the shallot, garlic, egg, Dijon mustard, lemon juice, lemon zest, dill, salt, pepper and smoked paprika. Mix until all the ingredients are combined evenly. 1 finely diced shallot, 2 cloves garlic, 1 large egg, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1 tablespoon dried dill, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon smoked paprika
Pour in the panko bread crumbs until just mixed in. Cover the bowl and refrigerate for 30 minutes. 1/2 cup panko breadcrumbs
While the salmon chills, make the sauce by combining the mayonnaise, hot sauce and salt. Taste test and adjust the salt and hot sauce as necessary. Cover and refrigerate until ready to use. 1/2 cup mayonnaise, 1 tablespoon hot sauce, Pinch of salt
Give the salmon mixture a good mix and with a large cookie scoop, divide into 6 even balls. Flatten and form into patties.
Heat a large skillet over medium and coat with olive oil. Cook the salmon cakes for 3-4 minutes per side, until a nice golden crust forms. Fry in batches if needed to prevent overcrowding. 2-3 tablespoons olive oil for cooking
Plate and serve while warm, with a drizzle of spicy mayo and some fresh chopped chives. Add some lemon wedges on the side if desired. Chopped fresh chives

Notes

Store any leftover salmon patties in the fridge up to 3-4 days in an airtight container.
Reheat in a skillet or air fryer to bring back crisp edges. Avoid reheating in the microwave if possible. It softens the crust.
You can prep the mixture ahead and refrigerate overnight

Refer to the article above for more tips and tricks.

The calories shown are based on the recipe making 6 patties, with 1 serving being 1 patty. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition