How To Make Salmon Patties (VIDEO)

These salmon patties made with fresh salmon, which makes them really juicy. With a crisp breaded exterior, they are crunchy on the outside and really delicious on the inside, since they have onions, parsley, mustard, lemon and hot sauce to make them bursting with flavor in each bite.

Salmon Cakes

Salmon Patties, aka as Salmon Cakes, are a wonderful option to enjoy more seafood and serve it in a way that the whole family will love. These are usually a big hit with both children and adults.

In our family, patties, kotleti, fritters, meatballs and anything else similar are very popular and well loved. I had a burst of inspiration to create this recipe after having crab cakes for my 25th birthday dinner at a fancy restaurant. Crab cakes are one of our favorite appetizers, so I knew that Salmon Cakes/patties would be a great idea too. It turned out even better than I expected.

Tender flakes of salmon are seasoned with lemon juice, capers, parsley and onions. All these flavors are mild enough not to overwhelm the salmon but also give it such depth and character.

I didn’t want to use too much mayonnaise and breadcrumbs for a binding, as most recipes that I ran across did, so I used just a little bit. The result was spectacular and fairly simple to prepare. It’s also another dish that can be made ahead of time, so that makes it really convenient.

Video Recipe For How To Make Salmon Patties

Ingredients For Salmon Patties:

  • salmon – the best option is fresh salmon for this recipe, but I have other substitution ideas listen below
  • oil – for sautéing the onion and cooking the salmon patties. Use an oil that doesn’t smoke too much, such as avocado oil.
  • onion – I like using a regular yellow onion, but any onion will work. The addition of cooked onion in the salmon cakes is wonderful. It has a really mild flavor, but adds some sweetness and a really nice savory flavor.
  • egg – the egg helps to bind the salmon patties together.
  • mayonnaise – this also helps to bind the salmon patties, but also adds some creaminess.
  • capers – capers have a lovely briny flavor that add some tartness.
  • lemon – the lemon juice also adds tartness and acidity that pairs nicely with the fish.
  • dijon mustard – mustard pairs really well with seafood too. It will add creaminess and tartness.
  • hot sauce – add a little bit of heat and flavor with a dash of your favorite hot sauce.
  • parsley – fresh herbs adds fresh flavor to the salmon patties. Parsley is a classic option, but dill and chives are great too.
  • panko breadcrumbs – this will give the salmon cakes a wonderful crunchy exterior and help to bind the salmon cakes too, since we use them in both the batter and the breading. Instead of panko, you can use any other breadcrumbs that you like.
  • salt, pepper, to taste.
Ingredients For Salmon Cakes

Salmon Patties with Canned Salmon

You can certainly use canned salmon or leftover cooked salmon for this recipe. I tried making them with canned salmon, cooked salmon and fresh salmon and fresh salmon by far has a much better texture and flavor. Fresh salmon produced much juicier salmon cakes and they taste significantly better too. Of course, if you want to use cooked or canned salmon, they will work too and will be delicious, but fresh salmon will have superior results.

What Other Fish Can Be Used Instead Of Salmon?

Other fish very similar to salmon, such as steelhead trout, work great in this recipe, but you can honestly use most other fish too, like cod, haddock, tilapia, snapper, trout, grouper, etc.

I have another really delicious Fish Patties recipe, a more Russian Fish Kotleti twist on it, that I highly recommend you try out too. It’s a big hit in our family too.

How to Make Salmon Patties aka Salmon Cakes

  1. Prep the salmon. If you buy salmon with the skin on, use a really sharp knife and place it right under the skin at the very end of the fillet. Make an incision and cut to make a flap so you can hold it with your left hand. With your right hand, hold the knife parallel to the cutting board and cut as closely between the salmon skin and the salmon meat, until you cut all the way across. You can choose to cut off all the gray/brown parts that are close to the salmon skin.  
  2. Pulse the salmon in a food processor. Cut the salmon into 2-3 inch chunks. Place the salmon into a food processor and pulse it in batches. The fish should not be mushy and pureed, rather have a coarse texture, and be flaky. I pulsed my fish about 3 pulses only.
  3. Cook the onion in a skillet until tender and translucent. Cool slightly.
  4. Combine all the ingredients for the salmon cakes in a large bowl. Place the salmon, cooked onion, egg, mayonnaise, capers, lemon juice, mustard, hot sauce, parsley, 4 Tablespoons of breadcrumbs, salt and pepper in a large bowl and mix to combine.
  5. Shape the salmon mixture into salmon patties. An ice cream scoop is the perfect tool to portion out the salmon cakes. You can also use your hands. I like to make the salmon patties into 2-3 inch circles.
  6. Dredge the portioned salmon cakes in the breadcrumbs. Use your hands to tightly pat the breadcrumbs into the salmon.
  7. Cook the salmon cakes. Cook the salmon cakes for about 3 minutes per side, on medium high heat, just until golden brown. The fish cooks very quickly, so don’t overcook it by using low heat or covering the skillet, etc. It will be dry, if you’re not careful.
How to Make Salmon Cakes aka Salmon Patties

Making the Salmon Patties in Advance

You can make the salmon mixture up to a day in advance and store them in the refrigerator. This will actually help the salmon cakes not to fall apart and stay together really well after they have chilled, so the salmon mixture is even BETTER if made in advance, although you can prepare them right away too. You can either shape them into patties a day in advance or shape them right before cooking them.

What To Serve With the Salmon Patties


If you want to serve the Salmon Cakes With a sauce, they pair really well with a Homemade Tartar Sauce or with a Roasted Red Pepper Sauce. Both of these sauces are terrific.

Side Dishes:

My favorite side dishes to serve with salmon cakes are creamy mashed potatoes, fluffy and flavorful couscous or even long grain white rice. Our favorite salads to round out the meal are either Cauliflower Tomato Salad or a cabbage salad always pairs well with seafood, such as Crunchy Cabbage Cucumber Salad.

Juicy Salmon Cakes aka Salmon Patties

Salmon Patties

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5 from 3 reviews

These salmon patties are made with fresh salmon, which makes them really juicy and delicious. With a crisp breading exterior, the salmon patties are far from bland, since they have onions, parsley, mustard, lemon and hot sauce to make them bursting with flavor in each bite.

  • Author: Olga’s Flavor Factory
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 1416 salmon patties 1x
  • Category: Entree


  • 2 lbs salmon, skinless, boneless
  • oil, for sautéing the onion and cooking the salmon (about 5-6 Tablespoons, divided)
  • 1 onion, minced
  • 4 Tablespoons panko breadcrumbs for the cakes, plus 1 1/2 cups for breading
  • 1 egg, lightly beaten
  • 2 Tablespoons mayonnaise
  • 1 Tablespoon capers, minced
  • 1 1/22 Tablespoons freshly squeezed lemon juice
  • 1 Tablespoon dijon mustard
  • 1 teaspoon hot sauce
  • 1 1/2 Tablespoons fresh parsley, minced (you can also add fresh chives or dill)
  • 1 1/2 teaspoons salt, 1/2 teaspoon pepper
  • oil, for pan frying


  1. Use a food processor to pulse the salmon into small pieces. The salmon should still have small chunks, not be pulsed into a puree. 
  2. Using a nonstick skillet, heat 1/2 – 1 Tablespoon of oil, add the onion, season with salt and pepper and cook until tender and lightly golden. Cool slightly. Wipe out the skillet and set aside.
  3. In a large bowl, combine the salmon, cooked onion, egg, mayonnaise, capers, lemon juice, mustard, hot sauce, parsley, 4 Tablespoons of breadcrumbs, salt and pepper in a large bowl and mix to combine.
  4. Using a portion scoop (or your hands, of course), scoop out the salmon into 2-3 inch circles. You will have 14-16 salmon cakes, depending on how big you make them. 
  5. Dredge the salmon patties in the breadcrumbs. 
  6. Heat about 1 1/ 2 tablespoons oil in a nonstick skillet on medium-high heat and cook the salmon for about 3 minutes per side, just until golden brown. The fish cooks very quickly, so don’t overcook it by using low heat or covering the skillet, etc. It will be dry, if you’re not careful.
  7. Take the salmon patties off the heat and drain on a paper towel. Wipe out the skillet and repeat with the rest of the salmon patties.
  8. Serve hot or warm. Store leftover salmon in the refrigerator in an airtight container for 3-5 days. 


You can make the salmon mixture up to a day in advance. Store in the refrigerator. You can make them into patties and dredge them in the breadcrumbs also a day in advance, or right before cooking. 

Did you make this recipe?

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This is an updated version of the Salmon Patties recipe that was published originally on April 27, 2012. The recipe is the same; I updated the photos, added a video and clarified the instructions.


  • Elena

    Looks very good I will try them tomorrow. Thank you for all your recipes they are awesome I discovered your blog a month ago and I have tried and loved a half of your recipes here.

  • INESSA- GrabangoRecipes

    Looks very delicious. I’ve made very similar to these-family loved it. Keep up your hard work Olga, you’re doing a great job, love your blog 🙂 God bless!!!

  • Nika

    These look amazing, as does everything else! I’ll be cooking your potatoe stuffed bell peppers today, and cant wait to try these in a few days!! Mnyam!

  • Irina

    These were easy to make and just delicious! I love salmon so this is a great find! Thank you! I’ll be making them again!

  • Lana

    This was very easy to make and soooooo yummy!Suprised my hubby with them for dinner and he loved them tooo much lol:) LOVE THIS POST OLGA:)
    Keep up the good work!

  • Kaimana

    The best salmon cakes recipe I have ever tried! Used fresh salmon that I I cooked in parchment paper first to seal in the juices (don’t have a food processor so couldn’t start with raw salmon). Then shredded the salmon, used all the recommended ingredients in the recipe, kept them in the fridge overnight and cooked the next day. Served with your tarter sauce recipe and the meal was perfection. Thank you for posting this recipe. Looking forward to trying more of them.

  • Francesca Angiuli

    These were amazing and I will make them again. I finished mine in the oven and added chives, green onions for a little more kick.

    • olgak7

      That’s wonderful, Francesca! I’m so glad you enjoyed these salmon cakes. Chives and green onions pair so well with seafood and fresh herbs in general are always a great idea.

  • Lina

    Just made this salmon cakes, they are AMAZING!!! So easy to make out of the fresh wild salmon fillet from Costco. Just finished writing this recipe out in my notebook. Thank you so much:)

  • Bill cox

    I live 1000 yards from the Kenai river in Soldotna Alaska. It’s September so late run silver salmon are running up river. Half a fish was 2 lbs of meat after pulling bones, perfect. I just prepped everything so haven’t tasted end product but I never ate a salmon paddy I didn’t like. But have always used canned or fresh pouched. Really looking forward to trying with fresh. Makes sense it would be the bomb. Thanks for your work.

    • Rosaleen

      I’ve never made salmon cakes without mashed potatoes and at first I thought the were omitted from your recipe. It seems to need something additional to ‘bind’ the mixture together. I added approx 1 lb mashed potatoes to my recipe and the result was delicious.

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