Introduction

Salmon patties are a flavorful and easy way to enjoy fresh salmon in a crispy, golden form. Perfect for a quick lunch or light dinner, these patties are packed with savory seasonings and best served warm with a squeeze of lemon or tartar sauce.

Two thick, golden-brown patties with a slightly crispy texture are stacked on a white plate. On top, there is a dollop of creamy, pale yellow sauce mixed with small green herbs, adding freshness. A woman's hand is squeezing a wedge of lemon above the sauce, with droplets of juice falling. In the background, there is another white plate with more patties and a small white bowl with extra sauce, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound fresh salmon filet
1 tablespoon olive oil
½ teaspoon kosher salt, plus ½ teaspoon for patties
¼ teaspoon pepper
2 large eggs, room temperature
1 teaspoon garlic, minced
¼ cup yellow onion, chopped
½ cup dry bread crumbs
1 teaspoon Old Bay seasoning
1 tablespoon olive oil (for frying)
Lemon wedges, for garnish (optional)
Tartar sauce, for serving

Instructions

Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper. Place the salmon filet on the sheet with the skin side down, then drizzle with 1 tablespoon olive oil, ½ teaspoon kosher salt, and ¼ teaspoon pepper.
Step 2: Bake the salmon for 15-20 minutes, or until it flakes easily with a fork and reaches an internal temperature of 145°F. Allow it to rest until cool enough to handle.
Step 3: Flake the salmon into a large bowl using two forks, discarding the skin and any bones.
Step 4: Add the eggs, minced garlic, chopped onion, bread crumbs, Old Bay seasoning, and ½ teaspoon kosher salt to the bowl with the salmon. Stir until all ingredients are thoroughly combined.
Step 5: Shape the mixture into 8 patties, each about 2 inches wide and ½-inch thick.
Step 6: Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the patties in batches if necessary, browning each side for 3-5 minutes until golden and heated through.
Step 7: Remove patties from the skillet and place them on paper towels to drain any excess oil.
Step 8: Serve the salmon patties warm, garnished with lemon wedges and tartar sauce if desired.

Tips & Variations

For a gluten-free option, substitute bread crumbs with crushed gluten-free crackers or almond flour.
Add finely chopped fresh herbs like dill or parsley to brighten the flavor of the patties.
If the mixture feels too wet, add a little more bread crumbs to help the patties hold together better.
For extra crispiness, cook patties in a cast-iron skillet or add a touch of cornmeal to the mixture.

Storage

Store any leftover salmon patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain crispiness or warm in a 350°F oven for about 10 minutes. Do not freeze, as the texture may change.

How to Serve

A white oval plate holds six round, golden-brown patties with a crispy texture and visible small chunks of onion inside. The patties are arranged in two overlapping rows, filling the plate. To the back left of the plate, there is a small bowl filled with pale yellow tartar sauce, creamy with small bits of pickle visible. A wedge of lemon sits on the front left edge of the plate. The entire scene is set on a wooden surface changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned salmon instead of fresh filet?

Yes, canned salmon can be used as a convenient substitute. Be sure to drain it well and adjust bread crumbs slightly to achieve the right consistency.

How do I know when the salmon is fully cooked?

The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F. Baking time may vary depending on thickness.