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
When I first made this recipe I used king salmon, and oh my word, it was so moist, tender, and buttery smooth. But I’d probably recommend using coho or sockeye salmon for a standard home-cooked dinner. It’s a bit cheaper, but still flavorful, flaky, and packed with tons of healthy Omega-3 benefits.
Yes, you can bake individual filets instead if you have those on hand. But you may need to slightly adjust the cooking time. They’re done when they easily flake with a fork.
If you opt for canned salmon, I recommend looking for wild Alaskan salmon. My favorite brand of canned salmon is Wild Planet and it’s sustainably caught in Alaskan waters. As for how much, there’s one pound of salmon in the recipe (which is 16 ounces), and most cans are 6 ounces, so you’ll need three cans. Note: Canned Salmon can be dryer than using fresh salmon. You may want to double the amount of mayonnaise to 1/4 cup to keep your salmon patties nice and moist.
Yes! Place parchment paper on a baking sheet, or spray it with olive oil. Then bake the patties at 400°F for 10 to 12 minutes on each side, for a total of around 20 minutes.
I love pairing salmon with some sort of vegetable side dish. For a warm side, roasted broccoli, sauteed green beans, or sauteed cabbage taste great. For something refreshing, toss together a quick side salad with your favorite leafy greens, sliced red onions, sliced cucumbers, and a lemon vinaigrette.
Storage Instructions
- To store for the week: Any leftover patties can be stored in the fridge for 3 to 4 days in an airtight container. Perfect to enjoy throughout the week.
- To freeze for later: I love how freezer-friendly these are, so I always make a second batch. Just make sure to let them cool completely before storing them away in the freezer. Note: Make sure to put parchment paper in between each patty to prevent them from sticking.
- Tips for reheating: Salmon can dry out a bit when reheated. But you can splash a bit of water on the patties or cover with a damp paper towel when reheating in the microwave.
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!
I hope you love these salmon patties as much as I do! If you make them, I’d love to hear how they turned out in the comment box below. Your review will help other readers in the community.
Description
Video
Ingredients
- 1 pound fresh salmon
- ⅓ cup olive oil, divided
- 1 medium onion, finely diced
- 1 red bell pepper, finely diced
- 1 to 2 garlic cloves, minced
- ½ cup almond flour
- 2 large eggs, beaten
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- ⅓ cup fresh parsley, finely chopped
- 2 tablespoons fresh dill, finely chopped
- kosher salt and black pepper
Lemon Dill Mayonnaise
- 1 cup mayonnaise
- 2 tablespoons finely chopped fresh dill
- ½ lemon, zested and juiced (about 1 ½ tablespoons juice)
- kosher salt and black pepper
Instructions
- Bake the salmon. Preheat the oven to 425°F. Drizzle the salmon with a tablespoon of olive oil and generously season with salt and black pepper. Cook for 10 to 13 minutes, or until just cooked through. Then, remove the salmon from the oven and cool completely in the refrigerator for 5 to 10 minutes.
- Cook the vegetables. While the salmon is cooling, add one tablespoon of olive oil to a large pan and sauté the onion and bell pepper for 6 to 8 minutes, or until soft and translucent. Remove from the heat and let cool.
- Make the patties. Use your hands to flake the cooled salmon (removing the skin) into a large mixing bowl. Add the onion, bell pepper, dill, parsley, mayonnaise, Dijon mustard, garlic, almond flour, and eggs. Combine all ingredients with your hands until well-mixed. Then, form the salmon mixture into small patties with your hands and place them to the side. Pro Tip: I like to place the formed patties on a parchment lined baking tray to easily move them to the stove.
- Cook the patties. Heat several tablespoons of olive oil in a large pan on medium heat and cook the salmon patties for 3 to 4 minutes on each side. Remove the salmon patties to a paper towel-lined plate.
- Make the lemon dill sauce. Add the mayonnaise, chopped dill, lemon zest and juice, salt, and pepper to a small mixing bowl and stir to combine.
- Serve. Serve the salmon patties with the lemon dill sauce.
Lisa’s Tips
- To bake these in the oven rather than pan fry: spray a baking sheet with oil spray (my favorite is avocado oil) and bake at 400°F for 10 to 12 minutes on each side.
- King Salmon has a high oil content and is naturally a more moist fish. You may only need one beaten egg if using King Salmon.
- Canned Salmon can be dryer than using fresh salmon. You may want to double the amount of mayonnaise, to 1/4 cup, to keep your salmon patties nice and moist.
- I’ve made a large batch of these for meal prep and they’re delicious. They freeze and reheat beautifully.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally posted November 2017, but updated to include new photos and information for your benefit!
My goal today was not to stop at the store on my way home from work, and I promised myself I’d have to make due with whatever I had on hand. So… I used dried dill instead of fresh, cilantro instead of parsley, and I only had about half of a red bell pepper. These turned out fantastic! And since I had zero lemons, I decided to mix in some Old Bay for the mayo dripping sauce. It worked! It’s a keeper! Thank you, Lisa!
Hi Fran – It always feels good when you’re able to get scrappy and make use of the ingredients you have! I’m glad these salmon patties worked out for you :)
Thanks for sharing! Do you have any recommendations for replacing the dill if you aren’t a fan of dill?
Cilantro would be delicious! :)
Thank you so much for creating such great recipes. I made these tonight with cilantro and they are to die for! This will definitely go in the regular rotation. I did a side of coconut lime quinoa and roasted veg….mmmmmmm.
Hi Sarah – So glad you loved these salmon patties! They’re my favorite to whip up and freeze as meal prep too :)
I made these for lunch today. I had a pound of fresh salmon in the fridge and I wanted to try something different. The only change I made was 1/2 red bell peppers and 1/2 poblano peppers. Not too spicy, but had a nice little kick.
Served with dill sour cream.
I love having a big bag of almond flour on hand.
Thanks for the recipe. It was easy!
Hi Neil – So glad you loved these salmon patties! It’s such a simple and delicious way to cook salmon.
Very confused by all of the great reviews. I was super excited about this recipe but it was a waste of time, money, and ingredients :( I followed the instructions and watched the video but the patties crumbled and fell apart…
Hi Sarah – I’m sorry you didn’t have success with this recipe. Did you use fresh salmon or canned salmon? If you slightly overcooked your salmon or used canned salmon, they may turn out dryer. Did you see my note about adding more mayonnaise, if this happens? You could always add an extra egg as well to keep them together. But I can assure you this is one of the most popular recipes on my site for a reason, it really is delicious. Perhaps you just need a little tweak. :)
Ive made these several times. They are the best salmon patties!
Wonderful! I’m so happy you love recipe Rochelle. :) x
Hi, these salmon cakes look delish! Can I use two flax eggs instead of regular eggs?
Love your posts!
Hi Perdita – Yes, flax eggs work just fine for this recipe :)
I have recently used this recipe to make salmon patties and this recipe is the best one I’ve ever had! Not only is this dish delicious, it is also very easy to make using fresh salmon. Thanks so much for sharing, Lisa!
Hi Joyce – So glad to hear you finally found a good salmon patty recipe! I agree, using the fresh salmon is very easy and in my opinion tastes better :) Thanks again for following along and I hope you can enjoy more recipes to come!
These are amazing! I am not a huge fan of salmon but my husband loves the stuff so we eat it often. I usually smother it in some sort of sauce, but these patties are so yummy I don’t need to! I made a batch of these to take along on a beach trip to have for snacks and our friends gobbled them up too. They keep well and are so filling. I’ve made them using all purpose flour and almond flour on separate occasions and found them to be indistinguishable. The lemon dill mayo is delish and best with homemade mayo.
I tried them baked as noted in the comments and think they were even better baked than on the stovetop. Thanks for sharing!
Hi Melissa – I’m so excited to hear that you, your husband and friends all love this recipe! It is definitely one of my all time favorite dishes to have as a snack or as part of my meals :)
Hi! I love your recipes! This looks really good. I can no longer have tree nuts :(. So I’m wondering, do you think coconut or tapioca flour would work in this recipe?
Hi Kristen – Thanks so much! And you could probably use either. Just remember to start with much less coconut flour as it’s more absorbent.
These salmon patties are great. I use canned salmon to cut down on work, but they’re still super flavorful and delicious. The best part is that they make a LOT so it’s great for meal prep! They really do freeze and reheat well, and I can even microwave them at work without offending people! I’ve actually gotten nothing but compliments when I eat these for lunch. So many people say my lunch smells great and are always shocked when I tell them it’s fish!
Although pan-frying these isn’t too difficult, I saw Lisa cook them in the oven on her IG stories and I’m hoping she adds the directions on how to do that to her recipe here soon!
Yes, these are great for meal prep! In fact, I’m taking some out of my freezer and reheating for dinner tonight. :) To bake them in the oven, bake at 425F for about 10-15 minutes each side.
This is my favorite fish cake recipe!!! Ive swapped seabass and cod for salmon and it works great! One time I substituted carrots for the bell pepper since I was out of it and the recipe was fabulous!! I’ve made this recipe over 10 times and I absolutely love it!!!!
Oh yay! Thanks so much Dena. I’m thrilled you love the recipe and it really is versatile with so many types of seafood. Enjoy!
I have made this for the second time this month and it is so very delicious. Even our picky kids love it. I didn’t have the peppers the second time around and it was still very good but its even better with the peppers : )
Hi Mish – Thanks again for the kind comments! You were on a roll last night. haha Thanks for adding the comment about the peppers, its always helpful to other reader if others write about their modifications. So glad you’re enjoying the salmon patties too! :)
Excellent! These salmon patties had lots of flavor. I did not miss flour and cornmeal I normally use for my salmon patties.
Thank you
Awesome, thank you for the kind comment, Wyndolyn! I”m happy you enjoyed the salmon patties!
Hey Lisa, this looks yum ?
Q: why do you cook the salmon initially shortly in the oven prior to pan-frying?
Warmly,
Melanie
Hi Melanie – Salmon patties are a great leftover recipe when I’ve cooked too much salmon, but you could make the patties from raw salmon and then pan=-fry them but you’ll need to just make sure you pan-fry them longer to ensure they’re cooked through.
Amazing recipe and really very simple to make. So delicious – thanks Lisa
You’re more than welcome Stacy! I’m so happy you loved it. :)
I made these and they were delicious!
Awesome! I’m happy you loved them Jenny. :)
Looks great!! I can’t eat eggs though. Any suggestion for an egg substitute here? Thanks!
I think any egg replacer (chia/flax egg, etc) would work fine in this recipe. :)
Oh my god !! It was so delicious !! My man who doesn’t like fish, loved this recipe too. He was really surpised I didn’t use any flour.
I am going to make it again very soon.
Thank you Lisa, thank for your website
What would you suggest as a side for these. something low carb and gluten free if possible
Hi Cynthia – I think my cauliflower mashed potatoes would go great with these salmon patties. :)
These are amazing! I’m going to have to make some more and store them. Do you think I could freeze the mixture then they are ready to make on the skillet after the mixture thaws?
Yes, absolutely! Or you could make them all, cook and then freeze. That’s what I usually do. Then I just have to pop them in the microwave to enjoy. But either way works. :)
these turned out excelled! I used fresh Alaskan Sockeye salmon and added some cut up mushrooms to the onions/peppers mix. These were EXCELLENT and will definitely make again!
Wonderful! So happy you enjoyed them. :)
Amazing! I made these with a garbanzo fava flour mix as I was out of Almond. My husband and my 5 and 7 year old all loved them (me too!). We ate almost the whole batch. I used wild caught canned Salmon and cooked it in avacado oil.
Thanks for sharing this recipe. It’s already a family favorite!
Wonderful! So happy the whole family loved the recipe Maria! :) x
Hi Maria,
My daughter has a tree nut allergy and I really want to make these. She loves salmon. Did you used the same measurement for the Fava flour? I never know how to convert nut flour to something else, even regular flour, so I end up skipping these recipes.
Thank you!
Jessica, I can’t have the almond flour either. I used 1/2 cup (what the recipe calls for) of gluten free breadcrumbs and I think you wouldn’t have any problem subbing any gluten free flour using the exact recipe measurement.
Looks amazing!
It seems like the 1/3 oil is only use for pan frying/sauteeing rather than in the salmon cake mixture – is that right?
Also, would chickpea flour work as well you think?
Thanks!
Yes, that’s correct. And chickpea flour should work also! :)
Being Celiac it is sometimes hard to find really good recipes especially salmon or crab cakes. We made this recipe tonight with fresh Coho Salmon and it was simply amazing. The patties were so tasty. I added garlic to the sauce which added a nice favour. Thank you. Debbie
Wonderful! So glad you enjoyed the recipe Debbie!
How do you freeze and reheat these? My patties turned into a hash this time. Was going out them in freezer ziploc bags but wasn’t sure the best way to reheat? Thaw on counter and zap in microwave?
I cook them, let them cool a bit then place on a piece of parchment paper in a storage container. If I’m stacking them, I’ll just place parchment paper in between the layers. To reheat, put them on a plate and microwave. Also, if your patties turned into more of a hash, just add one more egg to bind them and you’ll be good! :)
These came out amazing!However pricey if I want to do them for meal prep. Do you think I could use Tuna in a can and/or Salmon in a can to change it up and lessen the cost? King Salmon is nearly $20 a lb. I also used gf oat flour for my flour with the king salmon. They were super yummy.
Yes, absolutely! I use canned salmon frequently for this recipe as well. I love Wild Planet brand. :)
Loved it! Mine were falling apart but I didn’t care— delicious! I might swap out almond float for oat flour next and see if that will hold them a little better.
Glad you loved them! Depending on the size of your eggs, you may want to add another one. That will definitely help to hold them together better. :) x
I made mine with gf oat flour and they did not fall apart. :)
Thanks so much for this recipe! Made it tonight, both husband & I loved it. We’re getting a little bored w/ plain salmon & this was a pleasant & yummy change of pace. The cakes are flavorful on their own & decadent w/ the rich mayo sauce. Will definitely be making again.
Just wondering, when you freeze (or refrigerate?) extras, do you pan fry them first and then freeze them? and thaw & pan fry again to reheat? or do you freeze them w/o cooking first?
Wonderful! Glad you both enjoyed the recipe. And I cook them completely, then freeze. So all I have to do is warm them up quickly to enjoy. But I’m sure you could freeze them as uncooked patties, thaw, and cook as well. :)
I made this the other week. I was looking for something portable to take to work for lunch and this was amazing. Tasted great and easy to prepare. Will definitely make again!
Yay! Glad you enjoyed the recipe Alice. And yes, they make for the perfect work lunch. They’re one of my faves as well. :) x
This recipe looks great! I want to try it with canned salmon as we already eat fresh salmon a couple of times a week. How many cans would be required? Thank you :)
It depends on the size of your cans, but I’d just keep the overall weight of the salmon the same. :) Hope you enjoy it!
I froze some but what is the best way to reheat? Did you just place 2 frozen patties in the microwave or did you reheat in the oven, if so, what temp for how long? did you let them thaw first?
I usually reheat mine in the microwave. :)
Could one use gf oat flour or mixed gf pancake flour instead of almond flour? I always have these flours on hand, but not so much almond. And, what do you think if I switched out the bell peppers for celery or scallions? I am not a huge bell pepper fan.
Looks scrumptious. Would like to make for Mother’s day bbq. :)
I think an oat flour would work fine in this recipe. And yes, feel free to modify with the celery or scallions. Those would be delicious as well. Hope you enjoy the recipe Mandi! :)
Made these yesterday with my daughter. Served them with poached eggs and tender stem broccoli. It was funny watching my son and husband argue about having the last patty! My son asked to me this morning when will we have it again. I used the tinned salmon as I had those on hand, will definitely make them with fresh salmon. I can’t stand shop bought fish cakes and it is usually full of potatoes. So these, much appreciated and enjoyed.
Love that you served these with poached eggs and broccoli – such a healthy combo! And yes, agree that there’s no need for potato to bulk these up. They’re delish all on their own. :) x
Looks great, thanks for sharing. If I were to bake these instead of frying, would you recommend cooking the salmon then the cakes, or everything all at once?
You could really do either, though I’d probably opt for doing everything all at once. Let me know how it turns out!
Oh these look so good! (I wish I could eat from the sea) I will definitely share these with my husband so he can make them for dinner. Poor guy loves seafood, but I cannot make it for him
That’s so sweet of you to share with your husband Susie, considering you don’t eat seafood. Thanks so much!
That king salmon fillet looks beautiful! But for a weeknight dinner I’ll take your advice and go for the more basic wild salmon. Though I would definitely make that mayonnaise sauce. Yum! These would be great to pull out of the freezer for quick lunches.
Yes, they’re perfect for quick lunches! And I actually think they taste better the next day when all the flavors have melded together. :)
That lemon dill mayo sounds heavenly! And that texture of the salmon patties… WOW! Perfect!
Thanks Christina! Yes, the texture is perfect and most can’t believe they’re gluten-free!
This has now been added to my menu plan for the week!
Fresh (or organic) salmon are ubiquitous here in Stockholm — mostly from Norway. :- ) I normally use breadcrumbs when I make these patties, though. I cannot wait to try them with your recipe!
Wonderful! I hope you enjoy the recipe. And how amazing that you get such fresh fish in Stockholm. That’s a country I still need to visit! :) x
Great video! I’ve only made salmon patties from canned salmon (like my Mom used to make). These look so much fresher and healthier.
Thanks Jill! These are definitely fresh and flavorful and my preferred method. But I’ve used canned salmon as well when I’m in a pinch. ;)
Hi,
I read one of the comments that you sometimes freeze them and reheat. Did you freeze them after you cook them or before?
Thanks!!
Hi Naomi – I freeze them after I’ve cooked them. Then it’s a simple reheat to enjoy. :)
I’ve already made it several times. It became a staple recipe in our house. My husband loves it!
Thank you very much!
Wonderful! Love to hear that Anna! :) x
Excellent. We love fish and salmon particularly, this was the BEST!
Leftovers from a whole salmon cooked Scandinavian style for Christmas, and this was a “leftover” meal that hit it out of the park! Used a large muffin pan with spray oil and put spoonfuls into each well, didn’t smash or pat them down at all-really great texture and held together. I did use lemon zest in the mix and juice on top when serving.
So happy you loved it Ann! And I love your idea of using a muffin pan – brilliant! Will have to remember that one for myself. ;)
Did you put the muffin pan in the oven and if so at what temperature. Or did you just use the muffin pan to form the salmon to saute after?
Hi Penelope – not sure what you mean about a muffin pan?
oh my goodness…I just made these and they are amazing! Thank you so much. I am on Whole30 and this is such a pleasant change of pace. I even made them with canned salmon, so can’t wait to try with fresh. I couldn’t use the dijon because of the wine in it so put in a squirt of yellow mustard and they still were amazing. I’m sure even better with dijon. 5 stars!
Yay! That makes me so happy to hear. And yes, you’ll definitely have to give them another try with fresh (but I do both as well). And this is the dijon I use (that’s Whole30 approved) – http://amzn.to/2hHgdNI :)
These salmon patties look fantastic. Great gluten free recipe!
Thanks Edyta!
They sound superb, I love fish cakes and often use different types of fish, mackerel being my absolute favourite.
Thanks Brian! I’ve never made mackarel fish cakes. Looks like I have a new recipe on my “to do” list! :)
My family love salmon! We usually buy salmon patties from the store! Sure, your recipe tastes better and healthier than store bought patties.
I sure think so! And there’s none of the yucky fillers that most store-bought salmon patties would have. :)
Yes, this is definitely a nostalgic childhood dish for me! Love your recipe.
Totally. I remember when my mom made fish patties as well when I was a kid. Although, I think this recipe tastes better than hers (but I won’t tell her that – ha!). ;) x
oh, I love how you used almond flour in it!
My easy way of keeping it gluten-free! :)
I have never used avocado oil before, does it have a high smoke content? I always wondered.
Yes, the highest of any oil! So it’s a stable cooking oil at high heat. :)
Could I shorten the recipe with correct measurements? I don’t think I will need 10 patties, and I certainly do not want to waste anything!
Thank you.
Also, love the blog. Delicious recipes and wonderful content!
Thanks so much Caroline! Yes, you could easily cut the recipe in half. Or, you could make the whole recipe and freeze the leftover salmon patties. That’s what I did last week and just reheated two for lunch – they were delicious! :)
These look delicious. Thanks for the video. I enjoy learning by watching!
That makes me so happy to hear Carrie! I appreciate you letting me know. :)