These salmon patties are just like croquettes and so easy to make using fresh or frozen salmon. I love to pair these with a homemade creamy garlic mayo sauce. These fish cakes are perfect for lunch or weeknight dinners.
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If you have been following me for a while, you know that I love salmon. I probably cook it at least 30-40% of the time when preparing weeknight meals. It's so light and there are so many different ways to prepare it...you can even make these salmon burgers.
Table of Contents
What Type of Salmon to Use
I used fresh or previously frozen wild-caught salmon in this recipe as opposed to canned salmon. You can substitute canned salmon if you wish. You can essentially make your fresh salmon into ground salmon using the method in this recipe.
I like to use Wild Caught Salmon. It has a beautiful bright color and a buttery taste. Wild caught salmon is the most healthy type to purchase. The fish consume a natural diet and are lower in calories and fat.
Salmon that is sourced from the Atlantic is usually farmed. Farmed means antibiotics and food coloring (to give it a pink color) are used. This adds harmful chemical additives to the fish. So I usually try to look for wild-caught.
You can read more about What Type of Salmon is the Healthiest to Eat here.
Can You Use Canned Salmon? Is Canned Salmon Cooked?
Canned salmon is already cooked and just needs to be drained of the liquids. I typically avoid canned goods in general, and as such did not use canned salmon in this recipe. If you use canned salmon you will have to use a beaten egg to coat the salmon and get it to bind into a patty.
How to Make Fresh Salmon Patties
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Cut and dice the salmon into smaller chunks.
- Separate and mince half of the salmon into bits.
- Combine the minced and diced salmon and season with smoked paprika, seafood seasoning (I like to use Primal Palate), salt, pepper, and breadcrumbs.
- Use your hands to form 4 patties.
- Heat a frying pan on medium-high heat with olive oil.
- Add the patties and cook each side for 2 minutes.
Do You Have to Use Eggs to Form the Patties
Eggs aren't necessary for binding in this recipe because mincing half of the salmon and pairing it with large chunks of salmon allows it to bind together well on it's own. The breadcrumbs also help, but their main function is to provide a crisp exterior for the patties. If you struggle to bind the salmon together to form patties, you can try coating them in a beaten egg.
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What Type of Pan to Use
I like to use a stainless steel frying pan or a cast-iron skillet. Both will provide a nice sear to the patties.
Can You Bake Them?
You can bake them for 10-15 minutes on 350 degrees.
Creamy Garlic Sauce
- Combine mayo, garlic, fresh lemon, and cream in a bowl.
- Stir and drizzle over the salmon patties.
Substitution Tips
You can use 1 tablespoon of blanched almond flour as a low-carb substitution.
How Long Will the Patties Last in the Fridge
They will last in the fridge (tightly sealed) for 2-3 days.
Freezer Tips
You can freeze the patties for a few months. Defrost them overnight in the fridge.
What to Pair with the Cakes
Purple Sweet Potato
Roasted Ranch Potatoes
Air Fryer Asparagus
Air Fryer Roasted Potatoes
Air Fryer Glazed Carrots
Creamy Ranch Mashed Potatoes
More Salmon Recipes
Air Fryer Salmon
Maple Glazed Salmon
Keto Parmesan Crusted Salmon
Salmon Fried Rice
Pan-Seared Salmon
Crab Stuffed Salmon
Smoked Salmon Eggs Benedict
Traeger Smoked Salmon
Easy Fresh Salmon Patties
Ingredients
- 1 pound fresh salmon, skin removed I use wild-caught salmon.
- 2 teaspoons Seafood seasoning See notes.
- 1 teaspoon smoked paprika
- salt and pepper to taste
- ½ cup breadcrumbs You may need more or less depending on the size of your patties.
- 1 tablespoon olive oil
Creamy Garlic Sauce (Optional)
- ¼ cup mayo
- 2 garlic cloves I minced using a garlic press.
- 1 tablespoon fresh lemon juice
- 1-2 tablespoons heavy cream Use the cream to thin out the sauce. Use as much as you deem necessary.
Instructions
- Place the salmon on a cutting board and chop into large chunks about a centimeter each.
- Divide the salmon in half. Finely chop half of the salmon until minced. The salmon will become very sticky, which is good.
- Combine the large salmon chunks with the finely minced salmon chunks and add it to a large mixing bowl or you can continue to use your cutting board.
- Add in the spices and breadcrumbs. Use clean hands and mix it all together.
- Form 4 patties.
- Heat a frying pan skillet on medium-high heat with the olive oil.
- When hot, add the salmon patties. Cook for 2-3 minutes on each side. Careful not to overcook the salmon. You have overcooked the salmon when white gunk (coagulated protein) begins to seep out.
- Remove the salmon and serve.
Creamy Garlic Sauce
- Combine all of the ingredients in a bowl and stir.
Video
Notes
- You can make your own seafood seasoning using ¼ teaspoon of: onion powder, garlic powder, crushed bay leaves, dried parsley, and dried chives. You can also simply use your preferred seasoning.
- The amount of breadcrumbs you will need will vary based on the size of your patties. Consider sprinkling the breadcrumbs over your patties, just in case you have extra breadcrumbs that can go back into the package.
- Eggs aren't necessary for binding in this recipe because mincing half of the salmon and pairing it with large chunks of salmon allows it to bind together well on it's own. The breadcrumbs also help, but their main function is to provide a crisp exterior for the patties. If you struggle to bind the salmon together to form patties, you can try coating them in a beaten egg.
- For a low carb option you can substitute breadcrumbs for 1 tablespoon of blanched almond flour.
- While the fish should be an opaque white, beige, or brown on the outside depending on the cooking method, it should still be a slightly translucent pink in the center. If the center of the salmon is opaque, it's likely overcooked.
- Salmon cooks in minutes. If you start to see white gunk (protein) come from the salmon it is overcooked. Overcooked salmon will taste dry.
- You can add chopped onions or chopped green onions to the recipe for added flavor.
- Be sure to use salt and pepper to avoid bland salmon.
- I have also tested this recipe without breadcrumbs or almond flour, and found that you are still able to bind the patties, it just takes a little more effort.
- You can substitute canned salmon for fresh. You will also need to use a beaten egg to bind the patties.
- Coconut flour is a lot drier than almond flour so I did not test it in this recipe. If you require coconut flour, you will have to do some testing to determine how much is necessary.
Shauna says
The cooking time was spot on! A rare occasion when my version was about to come out looking extremely close to the picture on the recipe.
staysnatched says
So glad the cooking time worked perfectly! Your photo was gorgeous.
Kelley Parks says
These have become a staple in my household! I used canned salmon, but still were delicious!
staysnatched says
I'm glad you enjoyed them!
sophia says
These salmon burgers are perfection! My husband and 3 year old both loved them too. Super quick meal that was easy to prepare and make. I paired the burgers with the mayo/lemon/dill sauce and it was so good. Highly recommend!
staysnatched says
Wonderful! I'm so glad you enjoyed them.
Shannon says
Just made this for the first time tonight. A nice change to how I normally prepare salmon and loved the garlic cream sauce addition!
staysnatched says
Yay! I'm so glad you enjoyed them.
Cathy says
So easy and fast. Delicious.
staysnatched says
I'm glad you enjoyed them!
Linda says
Amazing as always
staysnatched says
Glad to hear it!
Janele says
Chose this because it used fresh fish and no egg. Oh my goodness this is so bomb. I have a ton of fresh Marlin and Ono and have been looking for news way to cook. Both worked out great and tasted amazing. The second time I made them I didn't have breadcrumbs but some random cornbread croutons. Still bomb. Thank you!
staysnatched says
You're welcome!
Christina says
This was so good. I actually doubled the recipe and added some old bay seasoning to it. We had broccoli and rice for the sides and I made a homemade tartar sauce for it instead of the garlic sauce in this recipe. Definitely will save this for future dinners!
staysnatched says
So glad to hear it!