Crispy Salmon Patties Recipe

If you’re looking for a quick, flavorful, and budget-friendly dish, crispy salmon patties are the answer. These golden, crunchy delights are packed with the rich, savory taste of salmon, enhanced with herbs, spices, and a perfect crispy crust.

Whether you’re using canned or fresh salmon, this recipe transforms simple pantry staples into a meal the whole family will enjoy. Salmon patties are great as a main dish, in burgers, or served over salads.

They’re incredibly versatile, easy to whip up, and ideal for weeknight dinners, casual get-togethers, or even meal prepping for busy weekdays.

Why You’ll Love This Recipe

These crispy salmon patties are a true comfort food classic with a modern twist. First, they’re quick and easy to prepare, making them perfect for busy nights when you want something homemade but don’t want to spend hours in the kitchen.

Second, they’re made with affordable ingredients—especially canned salmon—which keeps costs low without sacrificing flavor or nutrition.

You’ll love the crispy exterior that gives way to a tender, flaky, and flavorful inside. The addition of onions, garlic, herbs, and a hint of lemon brightens up the rich salmon taste, while breadcrumbs create that satisfying crunch.

Plus, they’re incredibly versatile—you can serve them with dipping sauces, in wraps, or over rice and veggies.

This recipe is also a great way to sneak omega-3-rich fish into your diet. Kids and adults alike enjoy them, and you can make them gluten-free or dairy-free with simple substitutions.

Make-Ahead Tips

One of the best parts about salmon patties is how well they adapt to make-ahead meal plans. You can prepare the mixture up to two days in advance.

Simply mix all ingredients together, form the patties, and store them in an airtight container in the refrigerator. When you’re ready to cook, just pull them out and fry until crispy.

You can also freeze uncooked patties. To do this, place them on a baking sheet lined with parchment paper and freeze for an hour. Once firm, transfer to a freezer-safe bag or container. They’ll last up to 2 months. When ready to cook, thaw overnight in the fridge and pan-fry as directed.

Already-cooked patties also refrigerate well and can be reheated in a skillet, oven, or even air fryer. Just avoid microwaving as it can make them soggy. These make-ahead options save time while keeping flavor and texture intact.

Ingredients

• 2 (6 oz) cans salmon, drained and flaked (or 1½ cups cooked fresh salmon)
• 1 egg
• ¼ cup mayonnaise
• 1 tablespoon Dijon mustard
• ½ cup finely chopped onion
• 2 garlic cloves, minced
• 1 tablespoon fresh lemon juice
• ¼ cup fresh parsley, chopped
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¾ cup breadcrumbs (plus more for coating if needed)
• 2 tablespoons olive oil or butter for frying

Instructions:

Prepare the Salmon: Drain the canned salmon well and flake it into a mixing bowl. If using fresh salmon, make sure it’s cooked, cooled, and flaked.

Mix Ingredients: Add the egg, mayonnaise, Dijon mustard, onion, garlic, lemon juice, parsley, paprika, salt, and pepper to the bowl. Mix well until everything is combined.

Add Breadcrumbs: Stir in the breadcrumbs. The mixture should hold together but still be moist. If it feels too wet, add a little more breadcrumbs.

Form Patties: Using your hands, form the mixture into 6-8 evenly sized patties. You can lightly press them into extra breadcrumbs for a crisper crust.

Preheat the Pan: Heat olive oil or butter in a skillet over medium heat.

Cook the Patties: Place the patties in the skillet, making sure not to overcrowd. Cook for 4–5 minutes on each side or until golden brown and crispy.

Serve: Remove from the skillet and place on a paper towel-lined plate. Serve hot with lemon wedges, tartar sauce, or your favorite dip.

Tips for Making Better Salmon Patties

• Use fresh herbs: Fresh parsley or dill adds brightness and enhances the salmon flavor.
• Don’t overmix: Mixing too much can make the patties dense. Combine until just incorporated.
• Chill before cooking: Refrigerate the patties for 15–30 minutes before frying to help them hold their shape.
• Choose the right oil: Use an oil with a high smoke point, like olive or avocado oil, for a perfect crispy crust.
• Adjust seasoning: Taste the mix before forming the patties (before adding the egg) to adjust salt and pepper to your liking.

FAQs

1. Can I bake salmon patties instead of frying them?
Yes! Bake at 400°F (200°C) for 15–20 minutes, flipping halfway. Spray with a little oil for extra crispiness.

2. Can I use fresh salmon instead of canned?
Absolutely. Just cook and flake the fresh salmon first. Ensure it’s fully cooled before mixing with other ingredients.

3. What’s the best sauce to serve with salmon patties?
Tartar sauce, garlic aioli, lemon dill yogurt, or even spicy mayo pairs wonderfully with these patties.

4. How do I keep them from falling apart?
Make sure the mixture isn’t too dry or too wet. Eggs and breadcrumbs help bind them. Chilling before frying also helps maintain shape.

Conclusion

Crispy salmon patties are a delicious, easy, and satisfying meal that turns simple ingredients into something special. Whether you’re meal-prepping, feeding a family, or just craving a crispy bite packed with flavor and nutrition, this recipe delivers every time.

With make-ahead convenience, simple steps, and room for customization, these patties are bound to become a go-to in your kitchen. Give them a try—you’ll be hooked from the first crunchy bite!