Easy Salmon Patties
- PREP 45min
- COOK 30min
- TOTAL 1hrs 15min
These are the tastiest salmon patties I’ve had, and probably my new favorite way to use canned salmon! The salmon mixture is loose and intentionally wet so that once the cakes/patties bake, they stay moist and tender.
We do not recommend cooking these on the stovetop (they may fall apart on you). Instead, bake them in the oven. After 15 minutes of baking, they firm up enough to flip, then you can continue baking until they are firm throughout (another 12 to 15 minutes more).
You Will Need
2 (6-ounce) cans wild pink salmon, drained
⅓ cup finely chopped onion, ¼ of a large onion (50g)
⅓ cup finely chopped bell pepper, ½ of a medium pepper (50g)
1 garlic clove, finely grated
½ cup mayonnaise, see homemade mayonnaise (113g)
1 large egg
1 tablespoon Dijon mustard
1 ½ teaspoons Cajun seasoning
¼ teaspoon smoked paprika
¼ teaspoon fine sea salt
¼ teaspoon fresh ground black pepper
4 tablespoons chopped fresh parsley
½ cup panko or homemade breadcrumbs (42g)
1 batch creamy dill sauce, for serving, optional
Directions
1Make the patty mixture: In a mixing bowl, combine the onion, bell pepper, garlic, mayonnaise, egg, mustard, Cajun seasoning, smoked paprika, salt, and pepper. Stir well to form a smooth sauce. Flake in the drained canned salmon, then fold it into the sauce, doing your best to keep some texture.
2Sprinkle over the breadcrumbs, then fold them in until combined. Chill in the refrigerator for 30 minutes to firm up. Note that this mixture is intentionally wet and looser than what you may be used to.
3Heat the oven: About 10 minutes before you are ready to cook, preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
4Form patties: Gently form the salmon mixture into 8 equal-sized balls, then press them into patties, forming the edges into smooth sides. This mixture will be a bit sticky and wet, but you should still be able to form it into patties. Once formed, place them down onto the parchment-lined baking sheet (moving them again is messy).
5Bake: Bake the patties for 15 minutes, then use a spatula to flip them over and continue baking for 12 to 15 minutes, or until they are lightly browned on both sides and firm in the middle. Let them rest on the baking sheet for 3 to 5 minutes before serving.
Adam and Joanne's Tips
- Storing: Keep baked patties in an airtight container in the fridge for up to 4 days. Reheat in a 350°F (177°C) oven or skillet over medium heat.
- Canned salmon: We like canned wild Alaska pink salmon and look for the MSC certification for sustainability. If you have leftover cooked salmon, you can use it in this recipe. You will need 12 ounces.
- The nutrition facts provided are estimates.