These Salmon Patties made from fresh raw salmon have a crispy exterior and a tender, flaky interior. I start with fresh salmon instead of canned because it helps to naturally hold the patties together and keeps them moist and flavorful once they’re pan-fried. They’re easy to make and work just as well as an appetizer or a main meal.

I’ve been making these for as long as I can remember. We served them with tartar sauce as an appetizer special back in my line cook days at Malmaison. It’s such a great way to use up a few raw fillets of salmon. I could honestly eat salmon every single day, which is why I make these patties so often, plus they’re simple to prepare any night of the week.

If you enjoy salmon, I recommend trying my honey-garlic salmon that’s finished in a sweet, sticky pan sauce or my zesty blackened salmon, which is served with a rich lemon butter sauce.

Salmon Patties  

Salmon patties are small croquette-like cakes of finely chopped salmon that are bound together with eggs, crushed crackers, and then fried until golden brown. In my personal experience, the additional ingredients like sweet peppers, onions, fresh herbs, and lemon are the keys to this being filled with flavor and delicious.

It’s important to also get the texture of the salmon correct as well. If it’s too processed,you will end up with a wet batter that won’t hold or fry together. In the same way, if it’s too chunky, the batter will not bind together and will break up as you fry it.

If you turn your back for too long, these can go from golden brown to overly dark in a matter of about a minute. This happened to me a few times while on the line at Malmaison because we were slammed. Take my advice, and stay close to the pan and turn the heat down if they’re browning too fast.

Ingredients and Substitutions

• Salmon – I prefer fresh, boneless, skinless salmon for the best texture and flavor. Wild-caught is even better if you can get it. If you need a shortcut, canned salmon works, but make sure to drain it well. I’d also recommend frozen, then thawed salmon as a great substitute for this.
• Onion – This will bring a bit of sharpness, umami, and crunch. You can use red, white, sweet, or yellow onion. I also like using shallots as they aren’t quite as harsh.
• Garlic – I used 2 cloves of finely minced garlic, but feel free to use extra or less.
• Peppers – I like to add red bell peppers to help add sweetness and color to the patties. You can scale back to a 1/2 cup small diced if you’re not a huge fan of peppers.
• Lemon – Some zest and juice help to brighten up the patties and also act as a complement to the salmon.
• Herbs – I like to use fresh dill for some citrus-like flavors and green onions for a hint more of onion. When using dry dill, the ratio is 3:1 fresh to dry.
• Eggs – You will need large, whisked eggs in this dish. They’re essential for binding everything together.
• Crackers – I like to use saltines, but you can substitute for matzoh crackers, panko, or butter crackers like Ritz. Use 4 ounces of any of these options.
• Seasonings – Salt, pepper, and a little Tabasco for a touch of heat to balance everything out.
• Oil – I prefer to use avocado or olive oil in this recipe for their richness and overall neutral flavors.

Can I use Canned Salmon Instead of Fresh?

Canned salmon is an acceptable substitute in this recipe and can absolutely work. It’s a cheaper alternative, and it’s shelf-stable, so you won’t have to worry about needing to use it so urgently. When I make this, I use two 14.5-ounce cans of pink salmon, drained and broken up with a fork. They’ll most likely have soft edible bones and skin in them, which is fine. I like to reserve a few tablespoons of the juice from the can to ensure these stay moist.

How to Make Salmon Patties  

Prepare: First, I like to ensure there are no pin bones in the salmon by running my finger down the center of the fillets. Then I cut it into roughly 1 to 2-inch cubes and put it in the food processor.

Pulse: I blend the salmon until it forms a paste while still keeping some small chunks for texture. It will be a coarse, sticky-like paste with pea-sized bits. If the salmon still has too many chunks, it won’t cling together. You blended it too much if it’s smooth and resembles mousse.

Mix: I add the salmon to a large bowl with the rest of the ingredients and mix it just until combined. It should still be able to hold shape and feel tacky, but not wet. If the batter is too saturated, mix in another 1/4 cup of crushed saltines and place it in the refrigerator for 30 minutes. Be sure to watch the video below to see this step in more detail.

Shape: I like to use gloves when making these or wet my hands so they don’t stick to me. The patties should be smooth around the edges and have no cracks. If they do, just gently rework the patty.

Heat the oil: Make sure your oil is hot before frying. You can add a pinch of flour, and if it sizzles but doesn’t brown too fast, you’re good. The other option is to use a thermometer and make sure it’s right at 350° F. If it isn’t hot enough, the salmon will stick.

Fry: It’s important to leave a little bit of room between each patty so that they sear instead of steam. I usually look for the edges starting to turn brown before I flip them. It’s also important to control the heat. Adding cold salmon is going to drop the temperature of the oil, so be sure to turn it up a bit to help it compensate. You’ll know they’re done when the patties are firm, and the salmon is no longer wet in appearance in the center. You’ve cooked them too far if they are overly dark on the outside and dry in the middle. You’ve got this, my friends.

Drain: I transfer the cooked salmon patties to a paper towel-lined plate to absorb excess oil. If my pan isn’t large enough, I cook them in batches to ensure even browning. They’re now ready to eat. Try them with my lemon dill sauce.

Serving Suggestions

I like to serve these salmon patties over a bed of microgreens or leafy spring mix, with a ramekin of lemon-dill sauce on the side and fresh lemon slices.

Sometimes I like to tuck a salmon patty into a toasted brioche bun with a light aioli and serve it with crispy sweet potato fries for a meal that always makes me smile.

More Salmon Recipes

• Pan-Seared Coho Salmon
• Salmon Burger with Dill Coleslaw
• Bourbon Glazed Salmon
• Hash Browns Crusted Salmon
• Homemade Smoked Salmon