Are you looking for a delicious, satisfying, and incredibly budget-friendly meal that the whole family will absolutely love? It’s time to rediscover the classic, old-fashioned charm of homemade Salmon Patties! These incredible salmon cakes are perfectly crispy and golden-brown on the outside, unbelievably tender and flavorful on the inside, and so easy to make from simple pantry staples.
This isn’t just a recipe; it’s a guide to your new favorite weeknight dinner. We’ll show you the simple, time-honored secrets—like using a baked potato as a binder and cooking your onions in bacon fat—that elevate these humble patties into a truly spectacular meal. Whether you call them salmon cakes or salmon croquettes, this is the ultimate recipe for a quick, wholesome, and delicious dinner.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Budget-Friendly Meal
What makes this Salmon Patty recipe truly “the best” is its incredible, moist texture and its deep, savory flavor. The secret lies in two brilliant, old-fashioned techniques. First, we use a cooked Russet potato as the primary binder instead of just breadcrumbs, which is the key to an impossibly soft, moist, and tender interior that never tastes dry. Second, we build a foundation of incredible, smoky flavor by sautéing the onions in reserved bacon fat. Coated in a crispy Parmesan-breadcrumb crust and pan-fried to perfection, this is a foolproof recipe that delivers a satisfying crunch and a tender, flaky center in every single bite.
| Metric | Time / Level |
| Total Time | 40 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4 (makes 12 small patties) |
The Essential Ingredients for the Best Salmon Patties
This recipe uses a handful of simple, high-impact ingredients to create its signature savory flavor.
- The Salmon: The star of the show.
- Canned Wild Salmon: Using high-quality canned salmon is a fantastic, convenient, and budget-friendly shortcut. The recipe calls for wild salmon, which has a wonderful, robust flavor. Be sure to drain it well and check for any large bones before using.
- The Binders (The Secret to a Tender Patty!):
- A Baked or Boiled Russet Potato: This is the game-changing ingredient! A starchy Russet potato, when cooked and fluffed, creates a wonderfully soft, moist, and tender texture inside the patties that you just can’t get from breadcrumbs alone.
- Mayonnaise & an Egg: Mayonnaise adds a lovely richness, a touch of tang, and extra moisture, while the egg is the classic binder that helps to hold everything together.
- The Flavor Boosters:
- Bacon: A few strips of crispy, crumbled bacon add a wonderful, salty, and smoky flavor throughout the patties. And don’t throw away that fat! Sautéing the onions in the reserved bacon fat is a secret that adds a huge amount of delicious, savory flavor.
- The Crispy Breading:
- Breadcrumbs & Parmesan: A simple combination of plain breadcrumbs and freshly grated Parmesan cheese creates a savory, cheesy, and wonderfully crispy crust when the patties are pan-fried.
Step-by-Step to the Perfect Salmon Patties
This delicious meal comes together in just a few simple stages.
Step 1: Prepare Your Flavor Base and Binders
Step 1: First, you will need one cooked Russet potato. You can either bake it in a 400°F oven for about 1 hour until tender, or you can peel and boil it until it is fork-tender. Once cooked, peel the potato and fluff the flesh with a fork.
Step 2: In a large skillet, cook 2 strips of bacon until they are crispy. Transfer the bacon to a paper towel-lined plate, but be sure to reserve the rendered bacon fat in the skillet. Once the bacon is cool, crumble it into small pieces.
Step 3: Heat 1 tablespoon of the reserved bacon fat in a small sauté pan over low heat. Add the 1/4 cup of chopped onion and cook until the onion is translucent and has absorbed all that delicious, smoky flavor. Let the onions cool for a bit.
Step 4: In a large mixing bowl, mix together the crumbled bacon, the cooled, sautéed onions, the 1 egg, the 1/2 cup of mayonnaise, the 2 teaspoons of Dijon mustard, the 1/2 teaspoon of sugar, and the zest of 1/2 a lemon.
Step 2: Mix and Form the Salmon Patties
Step 1: Add the 14-ounce can of drained and flaked salmon to the bowl with the wet ingredients. Mix it in gently.
Step 2: Add the fluffed, cooked potato to the bowl. Gently mix everything together until it is just combined.
Pro Tip: Be careful not to overmix the salmon mixture. You want to keep some nice, flaky chunks of salmon, not turn it into a paste.
Step 3: Using your hands, gently form the mixture into 12 small, uniform patties.
Step 3: Bread and Pan-Fry to Golden Perfection
Step 1: In a shallow dish (a pie plate works perfectly for this), combine the 1/4 cup of breadcrumbs, the 2 tablespoons of grated Parmesan cheese, and some freshly ground black pepper.
Step 2: Carefully coat each of the salmon patties in the breadcrumb and Parmesan mixture.
Step 3: Heat 1/4 cup of the vegetable oil in a large skillet over medium heat. Once the oil is hot and shimmering, carefully place the salmon cakes in the skillet. You will need to work in batches to avoid overcrowding the pan.
Step 4: Cook the salmon cakes for 3 to 4 minutes per side, until they are a beautiful, deep golden brown and crispy on both sides. Add more oil to the pan as necessary for the subsequent batches.
Step 5: Transfer the hot, crispy salmon cakes to a paper towel-lined plate to drain off any excess oil. Arrange them on a serving platter and serve them warm.
The Best Easy & Crispy Salmon Patties (Old-Fashioned Recipe!)
A classic recipe for savory salmon cakes, or patties, with a rich flavor profile. The cakes are made with a base of canned wild salmon and fluffed baked potato, bound together with an egg and mayonnaise. Crispy crumbled bacon, onions sautéed in bacon fat, Dijon mustard, and lemon zest add layers of flavor. The patties are coated in a mixture of breadcrumbs and Parmesan cheese and then pan-fried in vegetable oil until golden brown and crisp on both sides.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings (12 cakes)
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Ingredients
- 2 strips bacon
- 1/4 cup chopped onion
- 1 egg
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1/2 teaspoon sugar
- 1/2 lemon, zested
- 1 (14-ounce) can wild salmon, drained and checked for bones
- 1 baked or boiled russet potato, peeled and fluffed
- 1/4 cup bread crumbs
- 2 tablespoons grated Parmesan
- Freshly ground black pepper
- 1/2 cup vegetable oil, for frying
Instructions
- Cook the bacon in a skillet until crispy. Remove the bacon to a plate, let it cool, and then crumble it. Reserve the bacon fat in the skillet.
- Heat 1 tablespoon of the reserved bacon fat in a small sauté pan over low heat. Add the chopped onions and cook until translucent. Let the onions cool slightly.
- In a large bowl, mix together the crumbled bacon, cooked onions, egg, mayonnaise, mustard, sugar, and lemon zest.
- Gently mix in the canned salmon, followed by the fluffed potato.
- Form the mixture into 12 small patties.
- In a separate shallow dish, combine the bread crumbs, grated Parmesan, and pepper to taste.
- Coat each salmon patty in the bread crumb mixture.
- Heat 1/4 cup of the vegetable oil in a large sauté pan over medium heat.
- Working in batches, cook the salmon cakes for about 3 to 4 minutes per side, until golden brown. Add more oil as necessary between batches.
- Transfer the cooked cakes to a serving platter and serve immediately.
Notes
- Using the rendered bacon fat to cook the onions is a key step that adds a smoky, savory depth of flavor to the cakes.
- A cooked potato acts as an excellent binder for the patties, keeping them moist and tender.
- It is important to mix the salmon and potato in gently to maintain some texture in the finished cakes.
- Cooking the salmon cakes in batches prevents overcrowding the pan and ensures they get a crispy, golden-brown crust.
How to Serve Your Salmon Patties
These delicious and versatile salmon patties are fantastic served in a variety of ways!
- As a Main Course: Serve 2-3 patties per person with a simple side of roasted vegetables and a lemon wedge.
- As a Salmon Burger: Serve one or two of the patties on a toasted brioche bun with lettuce, tomato, and a generous dollop of a creamy dill sauce.
- On a Salad: For a light and healthy lunch, you can serve the warm salmon patties on top of a bed of fresh greens with your favorite vinaigrette.
- With a Dipping Sauce: These are incredible with a simple, from-scratch Lemon-Dill Aioli. Simply whisk together 1/2 cup of mayonnaise, 1 tablespoon of fresh lemon juice, 1 tablespoon of chopped fresh dill, and 1 minced garlic clove.
Storage and Make-Ahead Tips
Salmon patties are a fantastic make-ahead meal for busy weeknights or for stocking your freezer.
- Make-Ahead: You can prepare and form the un-breaded patties and store them, separated by parchment paper in an airtight container, in the refrigerator for up to 24 hours. When you are ready to eat, simply bread them and pan-fry as directed.
- Storage: Store any leftover cooked patties in an airtight container in the refrigerator for up to 4 days.
- Freezing: These patties freeze beautifully! You can freeze them either cooked or uncooked. For the best result, place the breaded, uncooked patties in a single layer on a parchment-lined baking sheet and freeze until solid. Then, transfer the frozen patties to a freezer-safe, resealable bag. They will keep in the freezer for up to 3 months. You can pan-fry them directly from frozen, adding just a few extra minutes to the cooking time on each side.
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Creative Recipe Variations
- Use a Different Fish: If you’re not a fan of salmon, this classic recipe is also absolutely fantastic when made with an equal amount of high-quality, canned tuna to create delicious, old-fashioned tuna patties.
- Add a Spicy Kick: For a delicious, spicy version, you can add 1 to 2 teaspoons of your favorite hot sauce, a pinch of cayenne pepper, or some finely diced jalapeño to the salmon mixture.
- Add Different Fresh Herbs: While parsley is classic, these patties are also incredible with the addition of other soft, fresh herbs. Try adding about 1 to 2 tablespoons of finely chopped fresh dill or fresh chives to the salmon mixture for a brighter flavor.
Enjoy This Timeless, Comforting Classic!
You’ve just created a truly special dish that is a perfect harmony of wholesome, classic ingredients and delicious, satisfying flavors. These Old-Fashioned Salmon Patties are a testament to the power of a simple, from-scratch meal to bring comfort and joy. It’s a rewarding and deeply satisfying recipe that is sure to become a new family favorite.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, and budget-friendly meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute secret to making salmon patties that don’t fall apart?
This recipe has three built-in secrets! The combination of the cooked potato, the egg, and the mayonnaise creates a fantastic, moist binder that holds the patties together beautifully. The final, crucial step is to chill the formed patties (if you have time) or to handle them gently when you are breading them and placing them in the hot oil.
Q2: Can I use fresh, cooked salmon instead of canned salmon?
Yes, absolutely! This is a fantastic recipe for using up leftover cooked salmon. You will need about 14 ounces (or about 2 cups) of flaked, cooked salmon.
Q3: Can I bake these salmon patties in the oven or an air fryer instead of pan-frying them?
Yes, for a lighter, less-mess version, you can bake or air fry these patties. To bake, preheat your oven to 400°F (200°C). Place the breaded patties on a parchment-lined baking sheet and spray the tops with a little bit of olive oil cooking spray. Bake for about 15-20 minutes, flipping them halfway through, until they are golden brown and crispy. To air fry, place them in a single layer in your air fryer basket and cook at 375°F (190°C) for about 10-12 minutes, flipping halfway through.
Q4: Can I make these salmon patties gluten-free?
Yes, it’s very easy to make this recipe gluten-free! Simply substitute the all-purpose breadcrumbs with your favorite gluten-free panko or regular breadcrumbs. All the other ingredients in the recipe are naturally gluten-free.
Q5: What is the best way to reheat the cooked salmon patties?
The absolute best way to reheat the patties and bring back their original crispiness is in an air fryer at 375°F (190°C) for just 3-4 minutes. You can also place them on a baking sheet in a hot 400°F (200°C) oven for about 5-8 minutes, until they are hot and have crisped up again.