Salmon Patties

Have you ever eaten a salmon patty?! They sound like the crab cake’s ugly stepchild. However, I grew up eating them, and with the right ingredients, they are quite delicious. I wouldn’t go so far to say that they were a staple in our house, but they definitely made their way into my mom’s rotation every now and then. Until a few months ago, I hadn’t had a salmon patty in years. I was perusing the isles at Wholes Foods, like I often do, and noticed that my favorite brand of canned tuna also offered canned pink and red salmon. I decided to purchase a couple of cans to resurrect that old dinner idea. After searching for a recipe that sounded good, I consulted my mom for her recipe, as well. Ultimately, the salmon patties I made were a hybrid of the two recipes, resulting in a dinner that was a total hit!

Just recently I made the patties again, so I could share them with you! One reason this recipe is so great is you don’t have to worry about having fresh salmon on hand. It’s a wonderful way to get all the health benefits of salmon, without having to run out to the market. If you’re into meal-planning, these are a perfect thing to make toward the end of the week, once the fresh meat has been used. I’ve tried making these using pink and red salmon, and I liked them both ways. Just make sure that you buy boneless, skinless salmon; deboning is no fun and takes extra time. These come together fairly quickly and even taste awesome reheated in the toaster oven!

Are there any forgotten dishes from your childhood that you should bring back?!


Place all the ingredients into a bowl and stir until everything is combined.


Form mixture into patties and dip in the reserved breadcrumbs.

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Cook in a pan until the patties are browned on both sides.


I grew up eating these with ketchup, but you could also make an aioli sauce if you prefer.


I can’t wait for you to try these!


Salmon Patties

Inspired by a recipe from

What You Need

  • 1 (14.75 ounce) can wild caught pink or red boneless, skinless salmon (I used 2 6 ounce cans)
  • 1 1/2 cups whole wheat breadcrumbs, divided
  • 1 1/2 teaspoons seafood seasoning, (I used Pike Place Fish Seasoning)
  • 1/4 cup finely chopped yellow or red pepper
  • 1/4 cup finely chopped green onion
  • 1/4 cup finely chopped parsley
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon worcestershire sauce
  • 1 egg, lightly beaten
  • 3 tablespoons grape seed oil
  • Lemon wedges for serving

What To Do

  1. In a large bowl, break up salmon into small pieces. Gently fold in 1/2 cup breadcrumbs, seasoning, pepper, onions, parsley, lemon juice, worcestershire sauce, salt and pepper, and egg until combined and then shape into 8-9 small patties. (Salmon patties can be made up to a day in advance. If you're not cooking them immediately, transfer to a large plate, cover and refrigerate.)
  2. Transfer remaining 1 cup breadcrumbs to a wide, shallow dish. Gently coat each patty in breadcrumbs, shaking off any excess, and transfer to a large plate.
  3. Heat 2 tablespoons of the oil in a large skillet over medium heat. Arrange the patties in the skillet in a single layer and cook, gently flipping once, until deep golden brown all over, 2 to 3 minutes per side. If you do not have a pan large enough to cook them all at the same time, cook in 2 rounds. Transfer to a paper towel-lined plate as done. Serve salmon patties hot, with lemon wedges on the side.

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