Fresh Salmon Patties

Fresh salmon patties recipe

The Spruce / Diana Chistruga

  • 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
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. 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. 


  • 1 pound boneless, skinless salmon fille
  • 1 1/4 cup breadcrumbs, divided
  • 2 tablespoons mayonnaise
  • 1/4 cup finely grated onion
  • 2 tablespoons chopped fresh parsley
  • 3/4 teaspoon salt
  • 1 1/2 tablespoons lemon juice
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • Optional: 3 tablespoons vegetable oil, for frying

Steps to Make It

Note: while there are multiple steps to this recipe, this salmon dish is broken down into workable categories to help you better plan for preparation and cooking.

Prepare the Patties

  1. Gather the ingredients.

    Ingredients for salmon patties
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  2. Remove any pin bones and the dark gray bloodline from the salmon fillet.

    Cut salmon
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  3. 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.

    Chop salmon
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  4. In a medium bowl, mix chopped salmon with 1/4 cup breadcrumbs, mayonnaise, onion, parsley, salt, and lemon juice.

    Mix with breadcrumbs
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  5. 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.

    Make patties
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  6. Dredge patties in all-purpose flour, then dip in beaten eggs and then in remaining 1 cup of breadcrumbs or panko crumbs. Let dry 10 minutes before frying.

    The Spruce / Diana Chistruga

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.

    The Spruce / Diana Chistruga
  2. Place patties, dry-side down, into the skillet and cook until medium golden brown, about 2 minutes.

    Pan fry
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  3. Flip patties and fry another 2 minutes or until the second side is medium golden brown.

    The Spruce / Diana Chistruga

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.

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

    Patties in frying pan
    The Spruce / Diana Chistruga
  3. Drain patties on paper towels.

    Drain patties
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  4. Enjoy!

    Serve salmon patties
    The Spruce / Diana Chistruga