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.

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!

Whole Foods has gluten-free panko

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.

Can I use tuna? I have a lot in my pantry.

Really wish I'd listened to the recipe and not some of the notes on this one! I used a mixture of boneless/skinless and a can with the bones and skin, and the little vertebrae totally cost me my appetite--the leftovers were left in the fridge, I fried a chicken cutlet the next day. My first batch of patties didn't want to stay together, I suspect I didn't refrigerate them well enough. I popped the second in the freezer for a few minutes and those were better. I would try these again!

I made these and the patties didn't hold together when I cooked them. They crumbled. The only thing I can think of that I did differently from the recipe was that I let the mixture sit in the fridge for several hours instead of just 30 minutes. Would that have made a difference?

This may make some of you a bit green, but I serve salmon patties with creamed peas with dill on top or as a side.

Works just as well with canned Mackerel.

Like many others, I grew up on salmon patties and generally liked them. I fixed these plain (no sauce) according to the recipe, and they're the best I've ever had in 75 years! Give these a try (with skin and bones for the excellent benefits of Vitamin D, calcium, and Omega 3's), and the chilling, and the dusting of flour. They're really worth it, and you can keep the sodium down by not adding any salt.

Don't have any canned salmon, is canned tuna a good substitute?

I hated canned salmon patties as a kid. I loved these.Made a few changes — 14 oz can of salmon, added 1/2 c cooked black beans b/c they sounded good, and a stalk of celery, subbed cilantro for parsley, smoked serrano instead of paprika, made gluten-free with 1/4 c shredded unsweetened coconut instead of panko. I cooked in 2-3 T coconut oil and ultimately cooked longer. They were amazing. They probably didn’t hold together as well as the panko-formed ones but only 2 broke and just slightly.

These are really good. All that lemon zest is worth the effort. I recommend trying it with different types of canned salmon. Some are better than others. By the way, I don't know where the 6-oz cans are. I used a single 14 oz and the recipe works fine. I think I'll follow the advice in another post and keep the water in to hold the mix together better. Other than that, it's perfect.

REALLY, it's like "little friskies" the texture is cat food at best. Spoiled by living near the great lakes with fresh salmon, but I'm sure folks in Alaska or the North West coast would agree if they ever ate these. The only good canned fish are anchovies and sardines, and I would be willing to bet if I ever had the fortune to eat them fresh I would give them the cat food designation also

Followed the recipe and they turned out great.

I think a little more panko is required and possibly more time in the fridge. I don’t know exactly how much time the recipe spent in the fridge, because my timer did go off, but I’d say 25 minutes? More time needed.

I’ve made these twice and they are yummy. Leftovers also make a great sandwich. I did have one issue. The patties wanted to shed bits when flipping or taking them out of the pan. Someone here suggested two eggs instead of one and skipping the mayo. I will do that next time.

I notice a lot of reviewers are recommending using canned salmon with skin and bones. I’ve never cooked with this before. Do you have to remove the bones before making the patties?

Salmon patties are a staple here. I've made them seasoned like crab cakes and using a recipe for Thai fish cakes. I've used panko, cornmeal, flour, or a mix of the two. I've baked them on a sheet rubbed with olive oil and I've fried them. I've added chopped green beans, colored peppers, scallions, minced celery or cilantro. I have loved them all. I use canned salmon and remove some of the skin and most of the bones (for no real reason.) I prefer salmon patties to salmon filets.