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Fresh Salmon Patties

These patties are packed with fresh salmon taste.

serves 4

  • 1 1/4 pounds salmon fillets
  • 1 slice soft white bread, crusts removed, chopped fine (about 5 tablespoons)
  • 2 tablespoons mayonnaise
  • 1/4 cup grated or minced onion
  • 2 tablespoons chopped fresh parsley leaves
  • 3/4 teaspoon kosher salt
  • 1 1/2 tablespoons lemon juice
  • pinch of cayenne, if desired, or spices of your choice
  • 1/2 cup vegetable oil


  • 1/2 cup unbleached all-purpose flour
  • 2 large eggs, lightly beaten
  • 11/2 teaspoons vegetable oil
  • 3/4 cup panko bread crumbs

Using a sharp knife, cut skin from the fillets. Chop salmon into 1/4-inch pieces and mix with bread, mayonnaise, onion, parsley, salt and lemon juice in a medium bowl. Add any seaoning you like with fresh salmon to taste. Scoop a generous 1/4-cup portion of the salmon mixture and, using your hands, form a patty measuring about 3/4-inch thick and 2 1/2-inches in diameter. Place on a parchment-lined baking sheet and repeat with remaining salmon mixture until you have 8 patties. Place patties in freezer until surface moisture has evaporated, about 15 minutes.

For the crust, you’ll need 3 pie plates or shallow dishes. Put flour in one; beat eggs with 11/2 teaspoons vegetable oil and 11/2 teaspoons water in the second dish; put panko in the third. Dip chilled salmon patties in flour to cover, and shake off excess. Transfer to beaten egg plate and, using a slotted spatula, turn to coat, letting any excess drip off. Now on to the panko plate: Shake pan to coat patties completely. Return prepared patties to baking sheet. They can be frozen at this point, then bagged to cook from frozen when you want them. Double the cooking time if frozen.

Heat remaining 1/2 cup vegetable oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Add salmon patties and cook until a nice golden brown, about 2 minutes. Flip cakes over and continue cooking until golden brown on second side, about 2 minutes longer. Transfer cakes to a paper towel-lined plate to absorb excess oil, if desired, about 30 seconds, and then serve immediately.

You may make the patties twice as large to serve as salmon burgers. They’ll be harder to handle in the pan, and require at least double the cooking time, but worth it! When crust is a deep golden brown on both sides, they're done. Serve with our easy-to-make Tartar Sauce or your favorite condiments.

Tartar Sauce

Spoiler alert: This tartar sauce is tart, not sweet.

  • 1 1/4 cups mayonnaise
  • 1 medium dill pickle, or 1/4 cup dill relish, excess liquid drained
  • 2 sprigs parsley
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried onion flakes, or fresh minced onion
  • 1/4 teaspoon Worcestershire sauce

Mix all together in the food processor and pulse for about 10 seconds until finely chopped, but not completely smooth. This can be made without a food processor if you use dill relish. Refrigerate 1 hour before using to meld flavors. Keeps about 2 weeks in the fridge.


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Dill relish is not required if no food processor is used, because it's very easy to mince a pickle.
; )