Fresh Salmon Patties

Golden brown breaded salmon patties with lemon wedges on a plate

The Spruce Eats / Diana Chistruga

Prep: 20 mins
Cook: 10 mins
Freeze: 15 mins
Total: 45 mins
Servings: 4 servings
Nutrition Facts (per serving)
571 Calories
24g Fat
50g Carbs
36g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 571
% Daily Value*
Total Fat 24g 30%
Saturated Fat 5g 24%
Cholesterol 167mg 56%
Sodium 795mg 35%
Total Carbohydrate 50g 18%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 36g
Vitamin C 8mg 41%
Calcium 105mg 8%
Iron 4mg 23%
Potassium 611mg 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 perfect as an appetizer or main dish. Serve it with tartar sauce or creamy garlic dressing, a side salad, or a green vegetable.



  • 1 pound boneless, skinless salmon fillets

  • 1 1/4 cups breadcrumbs, divided

  • 2 tablespoons mayonnaise

  • 1/4 cup onion, finely grated

  • 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

  • 3 tablespoons vegetable oil, for frying, optional

Steps to Make It

Prepare the Patties

  1. Gather the ingredients.

    Ingredients for salmon patties recipe gathered

    The Spruce Eats / Diana Chistruga

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

    Salmon fillet and knife on a cutting board, with dark gray bloodline on a plate

    The Spruce Eats / Diana Chistruga

  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.

    Chopped salmon and knife on the cutting board

    The Spruce Eats / Diana Chistruga

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

    Salmon tossed with breadcrumbs, mayo, and condiments in a large bowl

    The Spruce Eats / Diana Chistruga

  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.

    8 evenly sized patties on a parchment-lined baking sheet

    The Spruce Eats / Diana Chistruga

  6. Place the flour in a medium bowl, beat the eggs in another bowl, and add the remaining 1 cup of breadcrumbs to a third bowl.

  7. Dredge the salmon patties in the flour, then dip them in beaten eggs, and finally into the breadcrumbs. Set them back on the pan and let dry for 10 minutes before frying or baking.

    Flour, beaten egg, and breadcrumbs in separate bowls, salmon patty being dipped in egg

    The Spruce Eats / Diana Chistruga

To Pan-Fry the Salmon Patties

  1. Pour about 1 inch of neutral oil into a heavy-bottomed or cast-iron skillet and heat over medium-high for about 3 minutes.

    Oil in a cast-iron skillet on the burner

    The Spruce Eats / Diana Chistruga

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

    Salmon patties frying in the cast-iron skillet

    The Spruce Eats / Diana Chistruga

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

    Golden brown salmon patties in the cast-iron skillet

    The Spruce Eats / Diana Chistruga

  4. Drain the patties on paper towels.

  5. Serve hot and enjoy.

To Bake the Salmon Patties

  1. Preheat the oven to 350 F. Place the patties in a hot nonstick skillet lightly coated with cooking spray over medium heat. Briefly brown the patties on both sides.

    Salmon patties in an enameled cast-iron pan

    The Spruce Eats / Diana Chistruga

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

    Lightly browned salmon patties in enamel-coated cast-iron pan

    The Spruce Eats / Diana Chistruga

  3. Drain patties on paper towels.

    Salmon patties on a plate lined with paper towels

    The Spruce Eats / Diana Chistruga

  4. Serve hot and enjoy.

    Golden brown salmon patties and lemon wedges on a plate

    The Spruce Eats / Diana Chistruga


  • If you prefer, use panko instead of regular breadcrumbs.

How to Freeze Salmon Patties

  • These salmon patties are great to freeze for later use. Before frying or baking them, place the formed patties on a parchment-lined baking sheet and put in the freezer until frozen. Then remove patties and wrap them singly in plastic wrap and put in an airtight container. They will last for up to three months.