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Salmon Patties – easily and swiftly prepared, boasting a delightful golden crispiness on the exterior, while maintaining a moist and savory interior adorned with generous salmon flakes! This straightforward salmon cake recipe accommodates both canned and fresh salmon, producing irresistibly delectable results. Prepare to be pleasantly surprised by the deliciousness of this canned salmon dish, proving that remarkable meals can indeed be crafted from canned fish!

Patties Salmon Patties

Salmon Patties

High-quality fresh salmon comes at a premium price. Consequently, when I invest in fresh salmon, I prefer to prepare it as a whole piece rather than blending it with various other ingredients, such as for salmon patties. My go-to recipes for quickly cooking salmon fillets include Honey Garlic Salmon and Lemon Glazed Salmon.

However, I’ve consistently turned to canned salmon for crafting salmon cakes. Yet, with just one mouthwatering bite of these Salmon Patties, any notion of settling for canned salmon over fresh will quickly vanish. The flavor is simply outstanding! Present these delectable patties to anyone who may have initially crinkled their nose at the notion of using canned salmon, and I’m confident you’ll change their perspective.

BAKED Salmon Patties!

These little delights boast such a stunning golden crispiness on the exterior that it’s nearly unbelievable they’re baked. However, indeed, they are baked, no doubt about it.

The secret to achieving this luscious golden crust lies in preheating the tray. This step makes a noticeable impact when baking items that have minimal fat content, just like these salmon patties.

Making Salmon Patties

The preparation of the Salmon Patties mixture is refreshingly uncomplicated. I kick it off with a handy technique I employ to achieve exceptionally tender and flavorful patties or meatballs – grating onion directly onto breadcrumbs. This technique serves two key purposes:

  1. The onion juices permeate the breadcrumbs, expanding as they cook and forming tiny air pockets, which in turn render the patties remarkably tender.
  2. It eliminates the need to pre-cook the onion, a step often required when using chopped onion, as it prevents the possibility of having uncooked onion bits within the patties.

Next, I incorporate an egg to bind the mixture, adding Parmesan for that savory umami flavor (a term for savoriness, the fifth taste sensation). I introduce shallots, green onions, or scallions, along with garlic, dill (or any other preferred herb, whether dried or fresh), and canned salmon. Give it all a thorough mix, and this is the end result. I understand that the mixture may appear loose, sparking doubts about how the patties will hold together. But rest assured, they absolutely do.

The inclusion of egg in this recipe ensures the salmon patties maintain their structural integrity during cooking. Additionally, since they are baked rather than pan-fried, they undergo less handling, which also contributes to their cohesiveness. I can confidently say that I’ve never encountered Salmon Patties falling apart while using this method.

How to Serve Salmon Patties

For a complete meal experience, consider serving these Salmon Patties alongside a side of Yoghurt Slaw and Cauliflower Puree (which is low in carbs!). I’ve included the recipes for these sides in the notes. The Yoghurt Slaw provides a refreshing element, while the Cauliflower Puree adds a creamy, low-carb component that perfectly complements each bite of the Salmon Patties.

If you’re looking for a starter option, you can create platters of these patties with a dipping sauce, perfect for sharing!

For those in the mood for burgers, you can also shape these into larger patties to make delicious salmon burgers.

It’s truly a super tasty dinner, all crafted from a humble can of salmon. Who would have thought, right?

Salmon Patties

Salmon Patties

Salmon Patties - easily and swiftly prepared, boasting a delightful golden crispiness on the exterior, while maintaining a moist and savory interior adorned with generous salmon flakes! This straightforward salmon cake recipe accommodates both canned and fresh salmon, producing irresistibly delectable results. Prepare to be pleasantly surprised by the deliciousness of this canned salmon dish, proving that remarkable meals can indeed be crafted from canned fish!
prep time
10 mins
cooking time
20 mins
total time
30 mins



  • 1 cup Panko breadcrumbs (Note 1 for subs)

  • 1 small onion (or 1/2 large), grated

  • 1 garlic clove , finely minced

  • 400 g/ 14 oz cooked fresh salmon OR canned red or pink salmon , drained (Note 2)

  • 2 shallots / scallions / green onions , finely sliced

  • 1/3 cup fresh dill , roughly chopped (or 1 tsp dried herbs of choice)

  • 2 eggs

  • 1/2 cup parmesan , grated or shredded

  • 1/4 tsp each salt and pepper


  • 2 tbsp vegetable oil

  • Oil spray


Preheat the oven to 220°C/430°F (standard) or 200°C (fan-assisted).
Begin by putting the breadcrumbs into a bowl. Grate the onion, including its juices, directly into the bowl with the breadcrumbs. Mix the onion thoroughly into the breadcrumbs, ensuring that all the breadcrumbs are well soaked (refer to Note 3).
Now, add all the remaining ingredients to the breadcrumb and onion mixture, except for the salmon. Mix everything together until well combined.
Gently incorporate the salmon, being careful not to break it into tiny pieces. You want to leave flakes of salmon throughout the mixture rather than vigorously mixing it in.
Using a 1/4 cup measuring scoop (level and packed, similar to a standard ice cream scoop), form round patties that are approximately 1.5 cm (2/3") thick. Set these patties aside.
Drizzle oil evenly over a baking tray and place it in the preheated oven for about 2 minutes until the oil becomes hot and starts to spread across the tray. You can tilt the tray to help evenly distribute the oil if necessary.
Carefully place the patties onto the hot tray without pressing them down, as this can cause them to stick. Spray the surface of the patties with oil spray.
Bake the patties for 15 minutes, then flip them over, spray the other side with oil spray, and bake for an additional 5 minutes.
Serve these delightful salmon patties with sour cream or yogurt for dipping or dolloping, and if you like, add some extra fresh dill for extra flavor.
I personally enjoyed mine with cauliflower puree and Yoghurt Slaw as healthy side options (see Note 3).


Panko breadcrumbs, which are larger than regular breadcrumbs, are of Japanese origin and lend these patties a fluffier texture on the inside. They are readily available in most supermarkets today, typically found in the Asian food section or alongside conventional breadcrumbs. Substitutions: For a low-carb option, replace with 1 cup of raw cauliflower rice. For a gluten-free alternative, use 1 cup of crushed rice crackers or almond meal instead of breadcrumbs. When making these substitutions, maintain the rest of the recipe as is. I've personally tested these variations, and the patties still turn out incredibly delicious! SALMON: Canned salmon comes in two varieties – pink and red. Red Salmon, although pricier, boasts a more intense flavor compared to pink salmon. I prefer using red salmon in springwater, but oil-packed salmon works just as well – ensure you drain it before use. In this recipe, I utilize the entire contents of the canned salmon, including the skin and bones. The bones are exceptionally soft and barely noticeable in these patties. If opting for FRESH salmon, use 500g/1 lb. Season it with salt, pepper, and a drizzle of oil. Bake it at 180°C/350°F for approximately 20 minutes, or until just cooked (or cook it on the stovetop). Then, flake it and proceed with the recipe. Alternative fish options include tuna, sardines, or any other canned fish. Simply follow the recipe as is, ensuring you fold the fish in at the end to maintain chunks, which keeps the patties light and prevents them from disintegrating into the mixture. GRATED ONION – The technique of soaking breadcrumbs with grated onion is a method I employ in most recipes involving meatballs or patties. It enhances their flavor and yields a softer interior texture. CAULIFLOWER PUREE: Cauliflower Mash with Browned Butter – Boil cauliflower florets in ample water for 5 to 8 minutes until tender, then drain and allow them to steam dry slightly. Blend the florets with a bit of milk (or cream) and butter until your desired consistency is achieved – I prefer mine like a puree. Season with salt and pepper. For browned butter, melt 50g / 1/4 cup of butter in a silver or white saucepan over medium-high heat; it will foam, turn brown, and release a nutty aroma. Remove it from the stove immediately, pour it into a bowl, leaving the black bits behind. Drizzle approximately 1/2 - 1 tsp of this browned butter on each serving of cauliflower mash. YOGHURT SLAW: Finely slice cabbage, carrot, and red onion. For the dressing, combine plain yogurt, lemon juice, a bit of olive oil, and salt and pepper to taste. Toss the salad in the dressing.
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