Salmon Patties Recipe (2024)

Coincidentally I made my mom’s version of these, the one I grew up with and that still evokes waves of nostalgia, last night. She always used canned sockeye salmon—bones, skin, and all, a large, grated onion, beaten egg, parsley, matzah meal, and a secret ingredient—this will sound weird, but I promise it works—a dash of cinnamon, which subtly neutralizes any fishiness while not calling attention to itself. She called them croquettes and they never failed to come out crispy and light.

No need to avoid canned salmon with skin and bones unless you, or someone you're feeding, doesn't care for it. It's more nutritious and tastier than the skinless, boneless stuff.

My mother made these known in England as salmon cutlets. She used matzoh meal instead of panko which was unknown then. Importantly, you should use the salmon with bone in because whilst it disintegrates thoroughly the bone is recommended for our own bone strengthening and osteoporosis.

When I make my patties, I mix two beaten eggs with a finely minced hard boiled egg - acts as a binder when mixed with other ingredients - never use mayo.

Serious mistake to avoid the skin and bones, they disappear in patties and add much flavor. Likewise, don’t drain the can. Use appropriate amount of flour and/or bread crumbs to keep the taste of the salmon. (Also, as Dan points out, the most nutritious parts: calcium and essential fatty acids.)

My mother used to make these. We called them Salmon Croquettes. She used onion, celery and saltine crackers. I still make them to this day using various ingredients like Worcestershire sauce and different kinds of crackers. All usually delicious.

Made these yesterday with fresh wild-caught sockeye salmon fillet from Costco. Quick-broiled the skin side to get easy release, chopped up the raw salmon, everything else the same as the recipe. They are perfect, and much better than using canned salmon.

Why use skinless boneless salmon? There is lots of good nutrition in them.

When we were kids, Friday dinner was often, Salmon Loaf and Mac n Cheese. I love Salmon patties and Crab Cakes. Baking instead of cooking in oil works for me. I love Salmon Salad as much as Tuna Salad and Sardine salad with mayo and some form of onions for flavoring. Just saying.However, if someone makes Salmon Patties, I am all in. Lemon and a layered, tossed side salad a must with croutons. Add a Balsamic or Raspberry Vinegar or Dijon Dressing. Skinny Girl Brand best. Smiles all day.

I am going to try this, which is saying a lot considering that I grew up with dry, flavorless salmon patties on Friday nights for our Catholic household dinners. I usually refused them. I suspect my poor mother was doing her best to put a relatively wholesome dinner on the table for 8 people, without repeating fishsticks every week. Honestly, my mom's salmon patties were better than her creamed tuna on anything. So, Lidey, thank you. I will make these and think of my mom.

My husband and I love our version of these, we use left over grilled salmon. I use beaten egg and whole milk to bind and moisten, instead of mayo, and crushed saltines instead of Panko. Use what you have! Instead of the tartar sauce, serve them alongside a Caesar salad.

Whole Foods has gluten-free panko

I grew up on salmon patties for dinner (or salmon loaf if Mom didn't feel like making that many patties). She always served them with a hard boiled egg white sauce. Loved that dinner night!

Go by the weight. A filet size can vary widely depending on which end of the fish and the size of the fish. 18 oz = about 2 1/4 cups.

There is. Check in the area of the grocery store where bread crumbs are. You can also make your own with some dried and grated GF bread. Even crushed GF crackers would work.

I have made this twice. The first time I followed the recipe exactly. I wasn't super thrilled with the smoked paprika and I had issues with the patties falling apart. I tried it again tonight. I used Old Bay Seasoning in place of the smoked paprika, no change in measurement. I formed the patties before chilling. I put the patties in the pan and left them alone until they were browned. I had no issues with them falling apart and had very little pieces flake off the edges. This is now a keeper.

Being a good Catholic boy I remember many salmon patty Friday night dinners! Reading so many comments of similar experiences warms my soul and brings a smile to my face.Though I was more partial to fish sticks ...

Made these exactly as the recipe dictates. Used canned salmon, with bones and skin. I also made the quick tartar sauce linked in the description, which was excellent. I was afraid very picky husband would turn his nose up at these - and he did, until he tried one, and then another! Teenage son tried half of one, then the other half, finally another half, with sauce. Grumpy teen daughter wrinkled her nose and just had salad! But they remind me of my childhood, just better, not at all dry.

Used fresh caught but frozen king salmon scrap meat thawed. Added 1/2 cup total of finely chopped red pepper and jalapeño combined. No seeds. Didn’t use cayenne. Sprinkled with shredded Parmesan after cooking and covered for 3 minutes to melt. Delicious.

I added the extra egg as suggested and the patties still fell apart and the pieces did not taste good enough to modify and try again.

More spices. Especially more cayanne

My dear Aunt Mary. Her salmon cakes were beyond good. So much that when after she moved away, when she flew home she made and froze them and brought for me. I used to call her and have her talk me thru when I made them. Still never tasted as good as hers. Never. These are close. But not Aunt Mary’s.

Delicious!! Definitely refrigerate for 30 minutes or more before making the patties! Made a big difference in how they held together.

GLUTEN FREE option: used 3/4 cup of crushed gluten free Matzah crackers, a 14 oz can of salmon, dried chives and a little bit of minced shallot as I didn’t have scallions. Delicious!

Can I bake these instead? What temperature?

Recipe mentions storage, wrapped and frozen. Wondering if patties will freeze well uncooked? Anyone?

Excellent--going into rotation. We used saltines instead of panko because that's what my mother always did, and they were enough like hers to satisfy nostalgia but different enough to taste more modern. Loved the crunch of the celery and the slight heat from the dijon and cayenne.

Delicious! Made as written. We only had dried dill this time, but they were still great. Love the lemon.

A great recipe except I used half the amount of salt and it was still too much. I didn’t have a lemon but found that Cream of Tartar plus a little water provided the taste. I also put the pattie’s down on a spread of sesame seeds just before adding them to the pan, and used refined sesame oil to cook them. The seeds and the oil gave the patties a nutty flavor.

I make these with frozen wild caught salmon, baked, then cooled and chopped. I serve them on slider buns with lettuce, sometimes tomato, and homemade yum yum sauce. Believe it or not, they are better the next day! Great Friday Lenten supper.