These Salmon Patties are crispy on the outside and fluffy in the middle. Loaded with garlic, Worcestershire sauce, Dijon, hot sauce, and more, this appetizer is packed with flavor!
You guys. These salmon patties are insanely good. They’re crispy on the outside, yet light, fluffy, and tender in the middle. They’re seasoned to perfection and pair beautifully with my creamy, tangy tartar sauce.
I mean, come on. What more could you ask for in an appetizer?
The ingredients in these salmon cakes are similar to those found in my favorite corn crab cakes recipe, but bonus: canned salmon is WAY more affordable than jumbo lump crab.
- Mayonnaise – provides moisture to the salmon while also adding a slightly tangy flavor.
- Egg Yolk – acts as a binder to hold the patties together.
- Dijon Mustard – a mix of onion, garlic, salt, white wine, mustard powder, and honey, this mustard adds SO much flavor.
- Worcestershire Sauce – gives that fermented, molasses-y flavor.
- Yellow Mustard – gives the patties some extra tang.
- Hot Sauce – provides some heat to the patties. Feel free to omit if you’re not a fan of heat.
- Garlic Powder – adds that nutty flavor.
- Salt – bring out flavors of other ingredients.
- Canned Salmon – I like to use canned salmon for convenience and cost, but you can certainly use fresh salmon as well. You’ll just have to cook it first!
- Green Onion – adds a bit of freshness.
- Breadcrumbs – give the salmon patties substance and makes them crispy.
- Olive Oil and Butter – used for frying. These round out the many tangy flavors involved in this recipe.
We’re Show Me the Yummy: Easy Recipes for Yummy Food which is why we like using canned salmon today, but keep in mind, not all cans of salmon are created equally. When shopping for your canned salmon, be sure to look for “skinless, boneless wild salmon”. Long story short: I prefer the texture and think it’s healthier, more ethical, and more sustainable. It can more expensive than farm raised, so the choice is yours.
How to make salmon patties
Mixing and frying, these two easy steps are the only thing between you and crispy, yet fluffy salmon patties:
- Mix together mayonnaise, egg yolk, dijon mustard, Worcestershire sauce, yellow mustard, hot sauce, garlic powder, and salt in a medium bowl then stir in salmon, onion, and breadcrumbs.
- Use a 1/4 cup measuring cup to scoop the mixture onto a plastic cutting board then gently press them into patties, crisp and warm in a frying pan, then serve with tartar sauce and enjoy!
Can you bake salmon patties
You can bake salmon patties, but keep in mind they won’t get as crisp on the outside. They will, however, contain less fat and calories, because you’re not using the butter and oil.
To bake salmon cakes, preheat the oven to 425 degrees F and line a baking sheet with a silicone baking mat.
Place the formed salmon patties on the prepared baking sheet and bake in the preheated oven for 10-15 minutes (or until cooked), flipping halfway through.
Can i use fresh salmon for these salmon patties?
You can definitely use fresh salmon instead of canned salmon for your patties. I went the canned salmon route for ease, but if you have leftover cooked salmon, feel free to use that! You may need to adjust the seasonings based on how the salmon has already been seasoned.
Looking for a quick and easy salmon recipe? Try my Lemon Honey Baked Salmon!
Sauce for salmon patties
Salmon patties are typically served with some sort of sauce like tartar sauce, tzatziki, or chipotle mayo dolloped on top or placed on the side for dipping. Use store-bought for ease, but if you have a little extra time, try one of these homemade sauces:
What’s YOUR favorite sauce for salmon patties?
What to serve with salmon patties
If serving these salmon patties as a light lunch or dinner, pair them with a neutral tasting carb like mashed potatoes, a non starchy vegetable side dish, and a crisp salad:
If serving these salmon patties as an appetizer, serve them alone with a side of tartar sauce before your meal.
How to store
These patties are best served immediately, but can be stored in an airtight container in the fridge for up to 3 days or in the freezer for 4-6 months.
They can be reheated in the microwave, in the oven, or crisped in a frying pan.
Equipment for this recipe
- 1/4 cup mayonnaise
- 1 large egg yolk
- 1/2 tablespoon Dijon mustard
- 1/2 tablespoon Worcestershire sauce
- 1/2 teaspoon yellow mustard
- 1/4 teaspoon hot sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 (5 oz) cans salmon drained
- 1 green onion white and light green parts only, sliced
- 1/2 cup panko
- 1 tablespoon olive oil
- 1 tablespoon butter
- In a medium size bowl, mix together mayonnaise, egg yolk, dijon mustard, Worcestershire sauce, yellow mustard, hot sauce, garlic powder, and salt until fully incorporated.
- Stir in the salmon, onion, and panko until well combined.
- Use a 1/4 cup measuring cup to evenly scoop the mixture into 5 rounds onto a plastic cutting board (or on something that the mixture won’t stick to.)
- Use your hands to gently press them into patties.
- In large non-stick pan, heat olive oil and butter over medium/medium high heat.
- Place patties in pan.
- Brown on each side, about 2 minutes per side.
- Drain on paper towels and serve with tartar sauce.
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*Note: Nutrition information is estimated and varies based on products used.