Fresh Salmon Patties Recipe

By Barbara Rolek

Updated 07/10/18

Salmon Patties
Carl Tremblay / Getty Images
Ratings (49)
  • Total: 30 mins
  • Prep: 20 mins
  • Cook: 10 mins
  • Freeze: 15 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
690 Calories
38g Fat
43g Carbs
42g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 690
% Daily Value*
Total Fat 38g 49%
Saturated Fat 7g 33%
Cholesterol 305mg 102%
Sodium 799mg 35%
Total Carbohydrate 43g 16%
Dietary Fiber 4g 13%
Protein 42g
Calcium 170mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for salmon patties or salmon croquettes is made with fresh, not canned, salmon which gives them an excellent fresh-fish flavor.

The patties can be pan-fried or, for a lower-calorie dish, browned in a nonstick pan on the stovetop and then finished in the oven.

As many Catholics can attest, salmon patties were a go-to meal on meatless Fridays. Now, because of its positive health benefits, working salmon into one's meals several times a week is a good way to go. 

This treatment of using fresh salmon makes it all grown up and perfect as an appetizer or main dish. 

Ingredients

  • 1 pound salmon (boneless, skinless fillet)
  • 1/4 cup breadcrumbs (dry, white)
  • 2 tablespoons mayonnaise
  • 1/4 cup onion (finely grated)
  • 2 tablespoons fresh parsley (chopped)
  • 3/4 teaspoon salt
  • 1 1/2 tablespoons lemon juice
  • 1/2 cup flour (all-purpose)
  • 2 large eggs (beaten)
  • 1 cup breadcrumbs (dry, white or panko crumbs)
  • Optional: 3 tablespoons vegetable oil for frying

Steps to Make It

Prepare the Patties

  1. Remove any pin bones and the dark gray bloodline from the salmon fillet. Chop into 1/4-inch pieces. Don't use a food processor to do this because the pieces will be too fine and the salmon will become pasty. Set chopped salmon aside.

  2. In a medium bowl, mix chopped salmon with 1/4 cup breadcrumbs, mayonnaise or creamy garlic dressing, onion, parsley, salt, and lemon juice.

  3. Scoop 1/4-cup portions and form into 3/4-inch-thick patties. Place on a parchment-lined pan and freeze for 15 minutes so they are easier to handle.

  4. Dredge patties in all-purpose flour, then dip in beaten eggs and then in breadcrumbs or panko crumbs. Let dry 10 minutes before frying.

If You Pan Fry the Salmon Patties

  1. If you decide to fry your patties in oil, pour about 1 inch of neutral oil into a heavy-bottomed or cast-iron skillet and heat over medium-high about 3 minutes.

  2. Place patties, dry side down, into the skillet and cook until medium golden brown, about 2 minutes. Flip patties and fry another 2 minutes or until the second side is medium golden brown.

  3. Drain patties on paper towels. Serve hot with tartar sauce or creamy garlic dressing.

If You Finish Cooking the Salmon Patties in the Oven

  1. If desired, the patties can be briefly browned on both sides in a nonstick skillet that has been lightly coated with cooking spray.

  2. If your nonstick skillet is ovenproof, you can leave the patties in the pan and finish cooking them in a 350 F oven for 10 minutes. If the skillet is not ovenproof, transfer the browned patties to a baking pan and bake as above.

  3. Drain patties on paper towels.

Serve the Patties