These quick and easy salmon patties are a great option for using leftover cooked salmon. They're pan-fried until golden brown and crispy on the outside but soft and flavorful inside!
Jump to:
Why This Recipe Works
These salmon patties are a fantastic way to use leftover salmon and turn it into a delicious meal. They're quick and easy to make, and the patties come out crispy on the outside and soft and flavorful on the inside.
The step-by-step instructions are easy to follow, and the patties cook up quickly, making them an excellent option for busy weeknights.
These salmon patties are so versatile; you can serve them as an appetizer, on a bun as a sandwich, or on top of a simple salad. They're a perfect choice for anyone who loves salmon and wants a tasty and healthy meal.
What Salmon to Use for Salmon Patties?
I love to make these with leftover salmon I've cooked a day or two before. They're especially delicious with leftovers from my baked Lemon Dill Salmon!
You can make salmon just for these as well if you want. It's so quick and easy. Just season your salmon with salt and pepper and bake at 400 degrees F for 15-20 minutes until cooked through, then let it cool completely before using.
Another option is to use canned salmon. Many old-fashioned Southern salmon patty recipes use canned salmon for a quick and easy recipe.
Ingredient List
- Salmon
- Red and Green bell peppers
- Onion
- Panko bread crumbs
- Worcestershire sauce
- Old Bay seasoning
- Mayonnaise
- Egg
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Step-by-Step Instructions
- Heat 1 tablespoon of olive oil in a large pan over medium heat. When the oil is hot, add the peppers and onion and cook for 3-4 minutes until softened, then remove from heat and let the vegetables cool.
- Flake the salmon in a large bowl with a fork, then add the remaining ingredients (except for the remaining oil and butter) and the cooked vegetables and stir until well combined.
- Form the mixture into patties around ½ inch thick and 2½ to 3 inches wide. I use my hands for this, but you could also use an ice cream or cookie scoop to scoop out balls and then smash them to flatten them. I aim for patties about ½ in thick and 2 ½ to 3 inches wide. If you are serving them as appetizers, you may want to go a little smaller.
- Wipe out the pan, then set it over medium heat and add the remaining olive oil and the butter. Cook the patties in batches for 3 to 4 minutes per side until golden brown, then drain on paper towels before serving.
Serving Suggestions
These are salmon cakes really versatile. You can make them smaller to serve them as an appetizer or larger ones are great served on top of a simple salad or even on a bun as a sandwich. They're also great just by themselves with a side of tarter sauce or remoulade sauce for dipping.
Storage and Reheating
Store leftover salmon cakes in a sealed airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 325°F for around 10 minutes or until warmed through.
Frequently Asked Questions
Using moistened breadcrumbs as a binder in the salmon patty mixture helps keep the salmon patties from falling apart. If the mixture seems too dry, add a splash of milk to help moisten them. Similarly, if they seem too wet, you can add additional breadcrumbs.
More Salmon Recipes
📖 Recipe
Salmon Cakes
Ingredients
- 1 pound Salmon, cooked
- 2 tbsp olive oil, divided
- 1 tbsp butter
- ¼ cup red bell pepper, diced
- ¼ cup green bell pepper, diced
- ½ cup yellow onion, diced
- ¾ cup Panko bread crumbs
- 1 large egg, lightly beaten
- ¼ cup mayonnaise
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- salt and pepper, to taste
Instructions
- Heat 1 tbsp olive oil in a large pan over medium heat. When the oil is hot add the peppers and onion and cook for 3-4 minutes until softened then remove from heat.
- Flake the salmon in a large bowl with a fork then add the remaining ingredients (accept for the remaining oil and butter) and the cooked vegetables and stir until well combined.
- Form the mixture into patties around ½ inch thick and 2½ to 3 inches wide.
- Wipe out then reheat your pan over medium heat and add the remaining olive oil and the butter. Cook the patties in batches for 3 to 4 minutes per side until golden brown then drain on paper towels before serving.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
Leave a Reply