Salmon Patties
These Salmon Patties are one of my favorite salmon recipes. They’re high in protein, packed with flavor and deliciously golden and crispy on the edges!
Crispy Salmon Patties with Yogurt Dill Sauce
I cook salmon almost weekly, and these salmon patties are a delicious, budget-friendly way to work more seafood into your diet. I love that I can make this recipe with canned salmon. It’s high in protein, pantry-friendly and so easy since the salmon is already cooked and flaked, ready to use.
These salmon patties are perfect for a quick and easy dinner or lunch. They’re packed with flavor, made with fresh dill and parsley, lemon, red bell pepper and seasonings. Plus they’re just so pretty, with those flecks of red and green. I cook the salmon cakes in a hot skillet until the edges are golden and crispy, then serve them with a spoonful of yogurt dill sauce. They are so good!
Ingredients You’ll Need
Find the full salmon patties recipe with ingredient amounts below.
Which Canned Salmon Should I Buy?
When shopping for canned salmon at the grocery store, I recommend choosing one that says it is skinless and boneless (I much prefer my salmon patties without skin and bones!) and wild-caught. You’ll need 15 ounces of canned salmon for this salmon cakes recipe, so you can either buy one 14.75-ounce can, three 5-ounce cans or the equivalent.
Can I Make Salmon Patties with Fresh Salmon?
You can make this recipe with fresh salmon if you prefer. Cook a 1 pound fresh salmon fillet in the oven at 400° F until cooked through, about 15-25 minutes. See my Baked Salmon recipe for more tips on cooking salmon in the oven. Once cooked, let it cool, then flake the salmon and use in the recipe as directed.
How to Make Salmon Patties
Sauté onion and bell pepper until softened. Set aside.
Combine ingredients. In a large mixing bowl, combine the drained canned salmon, sautéed onion and bell peppers, panko bread crumbs, egg, Greek yogurt, parsley, lemon juice, Dijon mustard, dill, garlic powder, salt and pepper. Gently stir it all together.
Shape the patties. Use your hands to shape the mixture into 8 to 10 patties. For each patty, first, shape it into a ball and then gently flatten between your hands. Each patty should be about ½-inch thick.
Cook salmon patties. Heat 1 tablespoon of olive oil in a cast iron skillet or other large, heavy skillet. Add half of the patties to the skillet and cook for 3-4 minutes per side, until golden brown and cooked through. Repeat with remaining patties, adding another tablespoon of oil to the skillet.
Optional: Make yogurt dill sauce. Whisk together the Greek yogurt, lemon juice and dill in a small bowl. Serve with the salmon patties.
Serving Ideas
- I usually make these salmon patties the main course of the meal, with a salad on the side.
- Or, serve them on burger buns, topped with coleslaw.
- They also make a great appetizer, served with the yogurt dill sauce for dipping!
Storage Tips
- Refrigerator: You can store the cooked salmon patties in an airtight container in the refrigerator for up to 2-3 days.
- To Freeze: Cook the salmon patties, let them cool completely, and then freeze in an airtight container for up to 1 month. Place a sheet of parchment paper in between each patty to keep them from sticking together.
- To Reheat: My favorite way to reheat salmon patties is in the air fryer. They take a couple of minutes to reheat in the air fryer at 350° F, and they crisp back up nicely. You can also reheat them in a 375° F oven, in a skillet over medium heat or in the microwave.
More Easy, Healthy Meals
Salmon Patties
Ingredients
- 3 tablespoons olive oil, divided
- ½ cup finely chopped yellow onion
- ½ cup finely chopped red bell pepper
- 15 ounces canned salmon*, drained
- ½ cup Panko bread crumbs
- 1 large egg, lightly beaten
- ¼ cup plain Greek yogurt, or mayonnaise or sour cream
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons chopped fresh dill
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Yogurt Dill Sauce (Optional)
- 1 cup plain Greek yogurt
- 4 teaspoons fresh lemon juice
- 2 teaspoons chopped fresh dill
Instructions
- Heat 1 tablespoon of the oil in a skillet over medium heat. Add the onion and bell pepper and sauté until softened, about 3 minutes. Remove from the heat.
- In a large bowl, combine the drained canned salmon, sautéed onion and bell peppers, panko bread crumbs, egg, Greek yogurt, parsley, lemon juice, Dijon mustard, dill, garlic powder, salt and pepper. Mix gently until combined.
- Shape the mixture into 8-10 patties that are about ½-inch thick (use about ⅓ cup of the salmon mixture per patty. First shape each portion into a ball, then flatten). Place patties on a sheet of parchment paper.
- In a large cast iron skillet or other heavy skillet, heat 1 tablespoon of the olive oil over medium heat. Add half of the salmon patties and cook for 3-4 minutes per side, until golden brown and cooked through. Turn down the heat if the outsides are browning too quickly. Add the remaining tablespoon of oil to the pan and cook the remaining salmon patties.
- Optional: Make the yogurt dill sauce by whisking together the Greek yogurt, lemon juice and dill in a small bowl.
- Serve salmon patties with yogurt dill sauce, or as desired.
Notes
- I like to use canned salmon without skin and bones. If you prefer to use fresh salmon, cook a 1 pound fresh salmon fillet in the oven at 400° F until cooked through, about 15-25 minutes. Once cooked, let the salmon cool, then flake the salmon and use in the recipe as directed.
- To Store: Cooked salmon patties can be stored in an airtight container in the refrigerator for up to 2-3 days.
- To Freeze:Â Cook the salmon patties, let them cool completely, and then freeze in an airtight container for up to 1 month. Place a sheet of parchment paper in between each patty to keep them from sticking together.
- To Reheat: My favorite way to reheat salmon patties is in the air fryer. They take a couple of minutes to reheat in the air fryer at 350° F, and they crisp back up nicely. You can also reheat them in a 375° F oven, in a skillet over medium heat or in the microwave.
- Nutrition estimate includes yogurt dill sauce.
