Table of Contents
Salmon Patties Recipe
Crispy on the outside, tender and flavorful on the inside, these Salmon Patties are perfect for a quick, higher-protein meal! The cucumber-yogurt sauce and broccoli slaw pairs perfectly with these patties, making it a complete meal that’s as fresh as it is delicious. Tested to perfection, they’re truly SO good. Even my kids who don’t normally love salmon love these easy patties! Trust me, once you try these salmon patties, they’ll become a regular on your table.
Why You’ll Love This Recipe
- Quick & Easy – I love that they can be ready in just 45 minutes with minimal cleanup!
- 22 Grams Protein + Healthy – Fresh salmon, Greek yogurt based sauce, and a broccoli slaw that’s full of healthy nutrition make for a balanced meal.
- Family-Friendly – Kids and adults alike love these crispy, flavorful patties!
- Versatile – Perfect as a main dish, in wraps, or even on top of salads.
- Make-Ahead Friendly – Just bake, freeze, and reheat when needed!
RELATED: Tuna and Noodle Casserole
Ingredients in Salmon Patties
The ingredients for this recipe are simple and easy to find. Here’s what you’ll need:
Salmon Patties
- Fresh Salmon – Make sure it’s skinned and cubed for easy prep, or ask your local butcher for skinless salmon. (If you don’t have fresh salmon on-hand you can make with canned salmon as well with the method below).
- Eggs
- Breadcrumbs – You can use gluten-free or Panko.
- Greek Yogurt – Full-fat is best, but you can use any kind of plain Greek yogurt.
- Dijon Mustard – You can also use a honey mustard or brown mustard.
- Red Onion
- Garlic
- Fresh Herbs – Having fresh basil and parsley brings the best flavor but you can also use dried.
- Seasonings – Fine sea salt and black pepper.
Cucumber-Yogurt Sauce (Tzaziki)
- Yogurt – Use Greek yogurt or regular dairy yogurt. Dairy-free alternatives work great too.
- Cucumber
- Lemon Juice – Juice fresh from a lemon tastes best but you can also use bottled lemon juice.
- Fine Sea Salt
- Garlic Powder
- Ground Black Pepper
Broccoli Slaw
- Broccoli Slaw
- Yogurt – Feel free to use Greek yogurt, regular dairy, or even a dairy-free alternative.
- Olive Oil – Substitute avocado oil if preferred.
- Fine Sea Salt
- Black Pepper
- Lemon Juice – Juice fresh from a lemon tastes best but you can also use bottled lemon juice.
How to Make Salmon Patties
One of my favorite things about these salmon patties is how easy they are to make! Here’s how to make salmon patties:
1. Combine breadcrumbs, yogurt, eggs, and seasonings in a large bowl and mix.
2. Pulse fresh salmon and herbs in a food processor or blender until finely chopped.
3. Mix the salmon and breadcrumb mixture together until well combined.
4. Scoop and shape into 12 portions, flatten slightly.
5. Brush with oil and bake until golden and cooked through, flipping halfway for even cooking.
6. For the sauce and the slaw, simply mix all of the ingredients together!
How to Make Salmon Patties With Canned Salmon
If you don’t have fresh salmon on hand but have canned salmon in the pantry, this is a great alternative way to make these patties with what you have on hand. You’ll need about 12-14 ounces of canned salmon (that’s typically two 6-ounce cans, drained) to substitute for fresh salmon in this recipe. Here’s how to make salmon patties with canned salmon:
- Choose the Right Salmon: Use canned salmon that’s wild-caught for the best flavor and nutrition. Make sure it’s drained well.
- Skip the Food Processor: Since canned salmon is already cooked and flaked, you can skip the pulsing step. Simply mix it directly with the breadcrumb mixture.
- Adjust the Texture: If the mixture feels too dry (since canned salmon doesn’t have the same moisture as fresh), add an extra tablespoon of Greek yogurt or a splash of oil.
- Follow the Original Recipe: Once the mixture is ready, shape into patties, bake as directed, and enjoy!
Tips for Making Salmon Patties
- Keep the Salmon Cold – Cold salmon is easier to pulse in the food processor and holds together better.
- Don’t Over-pulse – Aim for small chunks, not a paste, to maintain great texture.
- Use Oil for Crispiness – Brush the patties with avocado oil before baking for a golden, crispy finish.
- Cool Before Serving – Let the patties rest for 10 minutes so they don’t fall apart.
- Perfect Garnishes – Pair with cucumber-yogurt sauce and broccoli slaw for a complete meal, and/or serve them over rice to take them up a notch.
- Freezer-Friendly – Make a double batch and freeze patties for a quick, ready-to-cook meal!
Variations
Here’s some yummy variations to change up the flavor of the salmon patties, or make them dairy-free:
- Dairy-Free: Use a plant-based yogurt alternative and double-check your breadcrumbs are dairy-free.
- Spicy Kick: Add ½ teaspoon of cayenne pepper, a dash of hot sauce, or finely diced jalapeños for some heat.
- Lemon-Herb: Add 1 teaspoon of lemon zest and swap basil for dill for a fresh, citrusy vibe.
- Mediterranean Twist: Mix in chopped sun-dried tomatoes, kalamata olives, and a pinch of oregano.
How to Serve Salmon Patties
The recipe for these salmon patties includes Tzatziki sauce and a broccoli slaw that’s truly the perfect pairing! Here are a few other ideas for how to serve salmon patties:
- Over a fresh green salad with a light vinaigrette.
- In a bun with lettuce, tomato, and tartar sauce.
- Alongside roasted vegetables or a grain like rice or quinoa!
- Topped with a dollop of creamy dill sauce.
- As a protein-packed snack with your favorite dip!
How to Store
While it’s best to enjoy salmon patties fresh, here are a few ways you can store leftovers (or even meal prep them) for later:
Refrigerator – Store leftover salmon patties in an airtight container in the fridge for up to 3 days. For the best texture, let them cool completely before storing to prevent sogginess.
Freezer – Freeze cooked salmon patties in a single layer on a baking sheet before transferring them to a freezer-safe bag or container. They’ll stay fresh for up to 3 months—just thaw overnight in the fridge before reheating!
How to Reheat – Warm the salmon patties in a skillet over medium heat for a few minutes on each side until crispy, or pop them in a 350 degree F oven for about 10 minutes. Avoid the microwave if you can—it tends to make them soft instead of crispy!
More Healthy Salmon Recipes
- Honey Glazed Salmon Bowl Recipe
- Miso Glazed Salmon Bowls
- Hot Honey Salmon Bowls
- Salmon Sushi Bake Recipe
- Chili Crunch Salmon Cream Cheese Bagel
Want to save this recipe? Enter your email below and I’ll send the recipe to your inbox. Plus you’ll get new healthy recipes every week!
Salmon Patties
Equipment
Ingredients
Salmon Patties
- 3 tablespoons avocado oil (divided)
- 2 large eggs (at room temperature)
- 1/2 cup breadcrumbs (regular or gluten free, regular or panko work well)
- 1/4 cup Greek yogurt (you can use dairy or dairy free)
- 2 1/2 teaspoons dijon mustard
- 1 1/2 teaspoons fine sea salt
- 1/4 teaspoon ground black pepper
- 1/3 cup packed fresh parsley (about 1 bunch with stems removed)
- 1/4 cup packed fresh basil
- 4 garlic cloves (peeled)
- 1 small onion, or half a large – red, white, or yellow (roughly chopped)
- 1 pound fresh skinned salmon filet (cut into 1” cubes, roughly 2 heaping cups once cubed)
Cucumber-Yogurt Sauce (Tzaziki)
- 1/2 cup yogurt
- 1/2 english cucumber (grated and excess liquid squeezed out)
- 1/2 lemon (juice of lemon)
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
Broccoli Slaw
- 12 ounce bag broccoli slaw
- 2 Tablespoons yogurt
- 2 Tablespoons olive oil
- 1/2 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
- 1 Tablespoon lemon juice
Instructions
Salmon Patties
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Set aside.
- In a large bowl, mix together 1 tablespoon of oil, eggs, breadcrumbs, Greek yogurt, dijon mustard, salt and pepper. Set aside.
- In a food processor, add the parsley, basil, garlic and onion and pulse until it forms small pieces.
- Add the salmon cubes and pulse for 5 seconds at a time until minced and it becomes small pieces. Don't over pulse or it will become mush!
- Transfer the salmon mixture to the initial bowl of ingredients and mix together until well combined.
- Brush the parchment-lined baking sheet with 1 tablespoon of avocado oil.
- Scoop the salmon mixture into 12 portions and place onto the prepared baking sheet. Press down lightly with the palm of your hand to flatten each portion slightly. Use a pastry brush and brush the tops of the salmon patties with the remaining 1 tablespoon of avocado oil. If you don't have a pastry brush, you can use a cooking oil spray and spray the top of each patty.
- Bake for 15 minutes at 400 degrees F. Remove the patties from the oven and flip them. Reduce the oven temperature to 350 degrees F and bake for another 5 minutes.
- Let cool for 10 minutes before enjoying.
Cucumber-Yogurt Sauce (Tzaziki)
- Mix all together and serve.
Broccoli Slaw
- Mix all together. Taste and adjust seasoning if needed.
Notes
- Ask your butcher to give you 1 pound skinned salmon so that you don’t have to skin it yourself.
- If you don’t have a way of weighing your salmon, you can buy about 1.5 pounds with the skin, then remove the skin off the salmon, cube the salmon and measure 2 heaping cups of cubed salmon.
- Do not over pulse in the blender or it will become very mushy and hard to handle.
- The nutrition for this recipe includes 2 salmon patties, Tzatziki sauce, and broccoli slaw.
Leave a Reply