Flaky, moist, and full of flavor, these salmon patties (salmon cakes) are the ideal weeknight dinner. Serve them with a side of your favorite vegetables, and dollops of my creamy lemon dill sauce for a wonderfully light and fresh meal. 

Simple baked salmon (or air fryer salmon) will always be a staple in my house for an easy and healthy dinner. But one of my all-time favorite recipes from my childhood is salmon patties. They’re similar to tuna patties (it’s just a fish swap), a bit smaller than salmon burgers which means you can serve them up for dinner or appetizers, and a great way to use leftover cooked salmon. Here’s why I love this recipe:

• No breadcrumbs are needed: Instead, I use a small amount of almond flour. It adds a lovely nuttiness, and doesn’t overpower the salmon flavor the way breadcrumbs can often do. If I’m making salmon patties, I surely want them to taste like salmon and not bread!
• It’s elevated with fresh salmon: Although you can swap in canned salmon, I’m using oven-baked salmon for patties that taste incredibly fresh, with a tantalizing, robust flavor.
• Perfect for meal prep: If you want a healthy salmon meal at your fingertips, these salmon patties are perfect! They’re freezer-friendly and easily reheatable. 

Salmon Patties Ingredients

• Fresh Salmon: I’m using fresh, wild-caught salmon – and I feel the flavor enhancement is worth the splurge. But I also understand substituting canned salmon if it’s a weeknight and you want a quick, healthy meal to throw together. For more details, I’ve got tips below!
• Vegetables: A simple mix of onion, bell pepper, and garlic add a crunchy bite and fresh flavor.
• Binders: The dry and wet ingredients you’ll need are almond flour, eggs, mayonnaise, and Dijon mustard. 
• Fresh Herbs: I love a lot of fresh parsley and dill. They’re the perfect herbaceous pairing with seafood.
• Creamy Lemon Dill Sauce: Although this is optional, I highly recommend it! It’s a great alternative to tartar sauce or garlic aioli. Just stir together mayonnaise, fresh dill, lemon juice and zest, salt, and black pepper.

How To Make Salmon Patties

Bake the salmon. Drizzle oil over your salmon and season generously with salt and black pepper. Then, bake your salmon filet for 10 to 13 minutes at 425°F.  

While that’s baking, cook the veggies. Dice an onion and red bell pepper, then sauté both in a little olive oil until translucent and tender. Once the salmon is done baking, pop it back into the refrigerator for about 10 to 15 minutes to let it cool.

Make the patties. Once your salmon, onion, and bell pepper have fully cooled, add them to a bowl with the almond flour, mayonnaise, mustard, garlic, eggs, fresh parsley, and fresh dill. Use your hands to mix everything and form little patties about ½-inch thick. Don’t form too big of a patty as they’ll be harder to flip and will break apart.

Cook the patties. Heat the oil in a sauté pan and cook them in batches for about 4 to 5 minutes on each side. The outsides should be nicely golden.

Make the lemon dill sauce. Stir together the mayonnaise, chopped dill, lemon zest and juice, salt, and pepper, to serve alongside the salmon patties. This combo is my favorite for a refreshing, herby pairing!

Common Questions

More Salmon Recipes

• Salmon Salad: The next best thing after tuna salad!
• Salmon Tacos: The best combo of grilled salmon, cabbage, and salsa verde.
• Poached Salmon: A simple way to cook salmon infused with a lemony herb poaching liquid.
• Or these other delicious salmon recipes!

Recipe originally posted November 2017, but updated to include new photos and information for your benefit!