Juicy, tender salmon patties made with fresh salmon and a few other delicious ingredients. These tasty salmon cakes are made with raw salmon, onions, peppers, herbs, lemon juice, and a few other flavorful ingredients. It’s an easy recipe and the flavor just can’t compare. You can even make a double batch and freeze some salmon patties for later.
You would believe how fast these salmon patties will become your favorite. The best flavor comes from using fresh salmon. As good as salmon patties are when made with canned salmon, it’s ten times better when made with fresh.
There are two ways that I make salmon patties with fresh salmon and that is using it raw or baking it first. The main difference between using raw or cooked salmon is the texture. When salmon is cooked first, the texture is more flaky. When salmon is used raw, it’s more of little pieces than flakes.
When using raw salmon, there is also no need for using an egg because salmon does a pretty good job of holding together. Salmon patties come out juicy, tender, and so flavorful.
TIPS FOR SALMON PATTIES
Don’t pulse vegetables in the food processor or it will give out too much juices. Make sure to finely dice bell pepper and onion instead.
Use an ice cream scoop to measure equal amounts of salmon mixture to form even patties.
Use non-stick cooking pan for cooking salmon patties. The patties are delicate so a nonstick pan would be the best choice.
You can easily make salmon patties gluten-free by substituting gluten-free bread crumbs.
HOW TO REHEAT SALMON PATTIES
Salmon patties are best reheated in the pan, over medium-low heat. Seafood, in general, is not good to reheat in the microwave so try to avoid that. Preheat the cooking pan first and then add the salmon patties. If the pan is non-stick, you may not need additional oil for the pan. Cover the pan with a lid and reheat salmon patties on both sides, until heated through.
Cooked salmon patties should last 3-4 days in the refrigerator.
HOW TO SERVE SALMON PATTIES
You can serve salmon patties any time of the day. It makes a great snack, lunch, or dinner.
Make a sandwich or a burger with these salmon patties. I recommend soft, smaller buns because these salmon patties are delicate and dense bread will overpower the salmon. Add some lettuce, tomato, and tartar sauce.
Salmon patties can be served with a variety of side dishes for dinner. Serve it with your favorite sides like roasted vegetables, asparagus, side salads, mashed potatoes, or roasted potatoes.
Top salmon patties off with tartar sauce, remoulade, capers, or even homemade ranch dressing.
HOW TO FREEZE SALMON PATTIES
Whether you’re making salmon patties out of raw salmon, or cooked salmon, or canned salmon, it’s best to freeze them before cooking.
Mix salmon patties mixture as instructed in the recipe and shape patties. Place the patties on the cutting board lined with parchment paper and freeze it for about 2 hours. Set the timer so you don’t forget about them.
Once salmon patties are frozen, wrap each salmon patty in plastic wrap and place wrapped patties into a zip-lock freezer bag. Label the bag and place it in the freezer. Salmon patties can last in the freezer for up to 2 months.
Slow-thaw frozen salmon patties in the refrigerator.
SOME MORE RECIPES TO TRY
Strawberry Balsamic Salmon Salad
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- 1 lb fresh salmon fillet skinless
- 1 shallot
- 1/4 cup diced red bell pepper
- 2 tbsp mayonnaise
- 2 tsp Dijon mustard
- 1/2 cup bread crumbs use gluten free bread crumbs if needed
- 1 tbsp fresh lemon juice
- 1 tbsp freshly minced parsley
- 1/2 tbsp freshly minced dill weed
- fresh cracked black pepper
- Chop salmon fillets into large pieces and pulse them in a food processor a few times.
- Dice shallot and bell pepper.
- Combine all ingredients in a mixing bowl and mix until evenly incorporated.
- Use an ice cream scoop to scoop out an even amount of salmon mixture. Grease your hands with a little oil and shape salmon patties.
- Preheat a large, non-stick cooking pan over medium heat and add a little bit of canola oil for cooking.
- Place salmon patties into the pre-heated pan and cook for about 7 minutes on each side.
A River Runs Through It says
Delicious!!! Flavor was incredible. I used canned boneless, skinless wild alaskan salmon and forgot to add an egg to hold it all together, so they were less patties than crumblies, but so delicious. I’ve made the same salmon patties for years and they are still delicious, but nice to have another one just as good with all new flavors! Will definitely make again. Yes fresh salmon is amazing, but canned just makes it so much easier and therefore possible on a weeknight!
Glad you liked it!
Alfredia Harris says
I have made this recipe several times. The first time I followed the recipe precisely with the exception of using whole wheat Panko.. I froze the patties for 2 hours storing them in my freezer. I baked mine in the oven at 375 degrees for 10 minutes. They turned out better than when I pan fried them. These patties were much more flavorful than Trident and Sea Pack salmon Pattie’s. Today I made several adjustments, I added Aleppo pepper, lemon zest, increased shallots and red peppers to 1/3 cup, and added capers. I used a hamburger press because the handmade Pattie’s were too small to fill the buns. I am grateful for this recipe. I won’t use store bought salmon patties again. I will bake one tomorrow.
Yum! I am so glad you liked them, Alfredia!
Mary Ann says
Hmmm, I’m not seeing the ingredients for the lovely salmon patties. Can you post or send please?
Hi Mary Ann, The ingredients are listed in the recipe card above please let me know if you still don’t see them.
shirley johnson says
I love your recipes and love RED Salmon. I can’t wait to try this recipe. Is it a no-no to use canned RED salmon?thanks for helping out us “novices” in cooking. shirley j