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Best Ever Salmon Patties

easy salmon cakes on a platter

These Best Ever Salmon Patties (or salmon cakes) are tender and flaky on the inside, golden and crispy on the outside.

They are made with delicious fresh salmon, onion, red bell pepper, herbs and spices.

Scroll to bottom for full recipe card with ingredients.

Top them with your favorite rémoulade, aioli, or tartar sauce.

Need something to serve with these salmon cakes? Try these Creamy Au Gratin Potatoes or this Creamy Green Bean Casserole.

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How to make the best ever Salmon Patties:

Preheat the oven to 425 degrees F.

Line a rimmed baking sheet with parchment paper.

Place the salmon filet skin-side down, brush with 1 Tbsp olive oil and season with salt and black pepper.

salmon filet sprinkled with salt and pepper

Bake uncovered for 10-15 min, depending on the thickness, just until cooked through.

Dice the onion and red pepper into small fine pieces and set aside.

finely diced onion and red pepper

Remove the salmon from the oven and cover with foil. Let it rest about 10 minutes.

Discard the salmon skin, flake the meat with two forks. Remove any bones, and allow to cool.

two forks flaking cooked salmon

Heat a medium skillet over medium heat.

Add 1 Tbsp olive oil, 1 Tbsp butter and the finely diced onion and bell pepper. Cook and stir occasionally until softened about 5 minutes, then remove from heat.

onion and red pepper cooking in a pan

In a medium mixing bowl, combine the cooled flaked salmon, cooked onion and bell pepper, Panko bread crumbs, beaten egg, mayo, Worcestershire sauce, garlic salt, 1/4 tsp black pepper, and minced fresh parsley. Stir to combine.

salmon, onion, red pepper, panko crumbs, egg, maoy, worcestershire sauce, garlic salt, and black pepper mixed in a bowl

Form into 4 round patties and press them into 1/2″ thickness.

4 salmon patties formed on a cutting board

In the same frying pan, heat 1 Tbsp cooking oil and 1 Tbsp butter over medium heat.

Place the salmon cakes in the hot pan and cook about 4 min per side or until golden brown and cooked through. If salmon patties brown too quickly, reduce the heat.

Remove the salmon cakes to a paper-towel lined plate to drain.

4 salmon cakes draining on paper towel
Best Ever Salmon Patties on a platter

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Yield: 4 patties

Best Ever Salmon Patties

easy salmon cakes on a platter

These Best Ever Salmon Patties (or salmon cakes) are tender and flaky on the inside, golden and crispy on the outside. They are made with delicious fresh salmon, onion, red bell pepper, herbs and spices. Top them with your favorite rémoulade, aioli, or tartar sauce.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1/2 lb salmon filets
  • Salt and Black pepper (to taste)
  • 2 Tbsp olive oil (divided)
  • 1/2 of a small onion
  • 1/4 of a red bell pepper
  • 2 Tbsp unsalted butter (divided)
  • 1/2 cup Panko Japanese Bread crumbs
  • 1 large egg (lightly beaten)
  • 1 1/2 Tbsp mayo
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp Garlic salt
  • 1/4 tsp Black pepper
  • 1/8 cup minced fresh parsley
  • 1 Tbsp cooking oil

Instructions

  1. Preheat oven to 425 degrees F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Place salmon filet skin-side down, brush with 1 Tbsp olive oil and season with salt and black pepper.
  4. Bake uncovered for 10-15 min, depending on thickness, just until cooked through.
  5. Dice onion and red pepper into small fine pieces and set aside.
  6. Remove salmon from oven and cover with foil. Let rest about 10 minutes.
  7. Discard salmon skin, flake meat with two forks. Remove any bones, and allow to cool.
  8. Heat a medium skillet over medium heat.
  9. Add 1 Tbsp olive oil, 1 Tbsp butter and finely diced onion and bell pepper. Cook and stir occasionally until softened about 5 minutes, then remove from heat.
  10. In a medium mixing bowl, combine cooled flaked salmon, cooked onion and bell pepper, Panko bread crumbs, beaten egg, mayo, Worcestershire sauce, garlic salt, 1/4 tsp black pepper, and minced fresh parsley. Stir to combine.
  11. Form into 4 round patties and press them into 1/2" thick patties.
  12. In same frying pan, heat 1 Tbsp cooking oil and 1 Tbsp butter over medium heat.
  13. Place salmon cakes in pan and cook about 4 min per side or until golden brown and cooked through. If salmon patties brown too quickly, reduce heat.
  14. Remove salmon cakes to a paper-towel lined plate to drain.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 402Total Fat: 29gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 100mgSodium: 589mgCarbohydrates: 17gFiber: 1gSugar: 2gProtein: 17g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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