Looking for a Foolproof Salmon Patty Recipe that's both nostalgic and restaurant-quality? These crispy salmon patties combine flaky salmon with fresh herbs and vegetables, all held together with the classic binding power of crushed saltine crackers. Whether you're using canned or fresh salmon, these patties come out perfectly seasoned and never dry.
Why You'll Love This Recipe
- Ready in 35 minutes (plus chilling time).
- Works perfectly with either canned or fresh salmon.
- Crispy exterior with a tender, flavorful center.
- Make ahead and freezer-friendly!
Add these to your tinned fish weeknight rotation along with Mediterranean Tuna Salad, Blackened Sardine Tacos and Mackerel Pan Bagnat.
Ingredients and Smart Substitutions
Before we get into the step by step instructions, a few notes about the ingredients:
- Salmon: Fresh cooked or canned both work great (drain canned very well).
- Crackers: Saltines are traditional, but buttery Ritz-style crackers add rich flavor.
- Fresh Herbs: Dill and parsley, or substitute chives (use 2 teaspoons if dried).
- Vegetables: Celery and onion are classic, but try carrots or shallots.
- Binding: Eggs and mayo keep patties moist and hold them together.
Full ingredient list and measurements included in printable recipe card below.
Pro Tips for Success
- Chill the patties for at least 30 minutes - this prevents crumbling when frying.
- Don't skip dredging in breadcrumbs - creates the perfect crust.
- Keep oil at medium heat - too hot will burn the outside before the middle warms through.
Why do my salmon patties fall apart?
Make sure to thoroughly chill the patties and don't flip them too early when cooking.
Can I bake these instead of frying?
Yes! Bake at 400 degrees for 10 minutes per side on a lightly oiled sheet pan.
Can I make these ahead?
Form patties up to 24 hours ahead and keep chilled until ready to cook.
Quick Step-by-Step Guide
Step 1: Build flavors
Saute veggies until tender.
Step 2: Mix salmon patties
Mix salmon with crackers, eggs, and seasonings
Step 3: Form and chill patties
Step 4: Pan-fry until golden brown
4. Garnish and serve
Once cooked, move each batch to a rimmed baking sheet and keep in a 200℉ oven until all the salmon patties are cooked and ready to serve.
Serve homemade salmon patties with lemon wedges and Tartar Sauce or Lemon Dill Salmon Patty Sauce.
Print
Easy Salmon Patty Recipe
- Total Time: 35 minutes
- Yield: 6-7 patties
Description
These salmon patties are crispy outside, tender inside, and perfect every time. The best salmon patty recipe!
Ingredients
1 cup celery, finely diced
1 cup red onion, finely diced
¼ cup olive oil, divided
2 large eggs
2 tablespoons mayonnaise
2 tablespoons fresh dill
2 tablespoons fresh parsley
1 tablespoon Dijon mustard
Zest of 1 lemon (cut and serve lemon wedges with salmon patties)
36 crushed saltines
2 cups cooked, flaked salmon (from 1 pound of cooked fresh salmon, or canned salmon)
½ cup fine bread crumbs, for coating
½ teaspoon coarse sea salt, plus more to taste
½ teaspoon black pepper, plus more to taste
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add finely diced celery and onion to the hot oil. Season with ½ teaspoon salt and pepper. Sauté 4-5 minutes, until tender. Transfer the sautéed vegetables to a small bowl and set aside until cooled to room temperature.
- In the meantime, combine eggs, mayonnaise, fresh dill and parsley, Dijon and lemon zest in a large bowl. Mix well. Add 2 cups of flaked salmon, saltine cracker crumbs and cooled sautéed vegetables to the seasoned egg mixture. Mix gently until combined. Use ⅓ cup measuring cup to shape patties, then lightly dredge top and bottom in the fine breadcrumbs. Place patties on a cookie sheet, cover with plastic wrap and refrigerate for at least 30 minutes.
-
Heat 3 tablespoons of olive oil in a large frying pan or cast iron skillet over medium heat. Fry patties gently for 3-4 minutes per side, until golden brown. Once each patty is cooked, move it to a rimmed baking sheet and keep in a 200℉ oven until all patties are cooked and ready to serve.
-
Garnish with lemon wedges and easy salmon patty sauce
Notes
- Storage: Cooked patties keep 3 days refrigerated
- Freezing: Freeze uncooked patties up to 3 months
- Make Ahead: Form patties 24 hours before cooking
- Yield: Makes 6 patties (⅓ cup each)
- Reheating: Warm in 350°F oven for 10 minutes
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Seafood
Anton D.
YUMMY! I am making this one tonight! Those pictures themselves made me hungry. Great job!