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Salmon patties

Easy Salmon Patties (aka Salmon Cakes!)

  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 8 patties 1x


Here’s how to make the BEST salmon patties recipe, aka salmon cakes! Canned salmon makes them fast and easy. Serve with tartar dipping sauce.


  • 18 ounces canned salmon* (boneless skinless)
  • 1/4 cup fresh parsley, minced
  • 1 tablespoon capers, drained and minced
  • 1/2 teaspoon each Old Bay seasoning and onion powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup plain panko or coarse breadcrumbs (or gluten free breadcrumbs*)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons mayonnaise
  • 1 egg
  • 2 tablespoons olive oil, for cooking
  • For serving: Tartar Sauce or Remoulade Sauce (required!)


  1. Drain salmon and shred it with a fork. In a medium bowl, mix it with the parsley, capers, Old Bay, onion powder, kosher salt, panko, Dijon mustard, mayonnaise, and egg.
  2. Form the dough into 8 patties that are about 1/2 inch thick. Refrigerate 15 minutes to firm up the texture (or up to 24 hours).
  3. Meanwhile, make the tartar sauce or remoulade sauce.
  4. When ready to cook, heat the olive oil in skillet over medium high heat. Add the patties and cook for 3 to 5 minutes until lightly browned, then gently flip them with a spatula and cook about 3 to 5 minutes more until lightly browned on the other side. Serve with the sauce. 


*If using leftover cooked salmon, 18 ounces equals 2 1/2 cups flaked cooked salmon.

  • Category: Appetizer or Main Dish
  • Method: Stovetop
  • Cuisine: Seafood
  • Diet: Gluten Free

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