Salmon Patties {Salmon Croquettes}

Canned vs. Fresh Salmon for Salmon Patties

Both canned salmon and fresh cooked salmon work well in this recipe, so use whichever you prefer or have on hand.

Canned salmon is the most convenient option and makes this a true pantry dinner. Look for boneless, skinless canned salmon if you want to skip the extra prep. If your canned salmon has bones and skin, just remove them before mixing (the small, soft bones are edible but most people prefer to take them out). Drain the liquid well before adding the salmon to the mixture. Pink salmon is the most common and budget-friendly, while red (sockeye) salmon has a richer flavor and deeper color.

Fresh cooked salmon gives the patties a more buttery flavor and bigger flakes. Leftover grilled salmon, baked salmon, or blackened salmon all work beautifully here. You’ll need about 3-4 fillets (roughly 6 ounces each when raw) to get 1 pound of cooked salmon. Cook extra next time and stash the leftovers in the freezer for salmon patties later.

How to Make Salmon Patties

Salmon patties, salmon croquettes, salmon cakes, whatever you call them, these golden fritters follow the same basic technique. A mixture of salmon, binders, and seasoning gets shaped into patties, dredged in breadcrumbs, and pan-fried until crisp. Here’s how to get them right:

Step 1: Sauté the Onion

Heat olive oil in a large skillet over medium-high heat. When the oil shimmers, add the finely diced onion and cook, stirring occasionally, until soft and translucent, about 3-4 minutes. 

Transfer the onion to a large mixing bowl and let it cool slightly.

Step 2: Mix the Salmon Filling

Add the salmon (broken into large chunks), saltine cracker crumbs, egg, mayonnaise, lemon zest and juice, parsley, salt, and pepper to the bowl with the onion. 

Stir gently to combine, being careful not to break up the chunks of salmon too much. The mixture should hold together when pressed but still look chunky and textured.

⇢ Keep the chunks. Resist the urge to mix until smooth. Those bigger pieces of salmon give the finished patties a flaky, satisfying bite rather than a dense, uniform texture.

⇢ If you’d like a little extra flavor, stir in about a teaspoon of Old Bay seasoning, a splash of Worcestershire sauce, or a teaspoon of Dijon mustard. Fresh dill is another great addition if you have some on hand. For added color and a touch of sweetness, fold in a couple of tablespoons of finely diced bell pepper.

Step 3: Form and Dredge the Patties

Shape the mixture into 8 patties, about ½-inch thick. 

Place the breadcrumbs in a shallow bowl and season them with a pinch of salt and pepper. Dredge each patty in the breadcrumbs, coating both sides and pressing gently so the crumbs stick.

⇢ Keep them even. Uniform thickness helps the patties cook at the same rate so you get an evenly golden crust on both sides.

Step 4: Chill

Refrigerate the patties for at least 1 hour, or until firm. This step is what keeps them from falling apart in the pan.

Step 5: Pan-Fry Until Golden

Heat butter and oil together in the same large skillet over medium-high heat until the butter is sizzling. The combination of butter and oil gives you great flavor from the butter and a higher smoke point from the oil so the patties don’t burn.

Place the patties in the hot skillet, working in batches so you don’t overcrowd the pan. Cook until golden brown, about 4-5 minutes per side. Flip just once and reduce the heat to medium if they start browning too quickly.

⇢ Only flip once. Let the patties develop a solid golden crust before turning them. If you flip too early or too often, they’re more likely to break.

Drain on paper towels and serve warm.

Optional: Baked Salmon Patties

If you prefer to skip the pan-frying, you can bake these instead.

1. Preheat the oven to 450°F and generously grease a rimmed baking sheet with butter. 
2. Place the patties on the pan and bake for 12-14 minutes, flipping halfway through, until golden brown on both sides.

You won’t get quite the same crispy crust as pan-frying, but the patties will still be delicious.

What to Serve with Salmon Patties

A classic Southern salmon patty dinner usually includes coleslaw and some kind of bread on the side. Here are some of our favorites:

Slaws & Salads:

• Traditional Coleslaw or Vinegar Coleslaw
• Marinated Cucumbers
• Tomato Cucumber Onion Salad
• House Salad with Candied Pecans

Breads & Starches:

• Hush Puppies or Hoe Cakes
• Cast Iron Cornbread or Honey Cornbread
• Flaky Biscuits or Drop Biscuits
• Charleston Red Rice or Rice Pilaf

Round out the plate with a simple vegetable like Southern-Style Green Beans, Roasted Broccoli, Sauteed Spinach, or Baked Potato Wedges (or French fries). 

A shrimp po’ boy makes a fun seafood-focused meal if you want to go all out.

Storage, Freezing & Make-Ahead

Make ahead: Form and dredge the patties, then refrigerate for up to 24 hours before cooking. This actually helps them hold together even better.

Storage: Cooked salmon patties will keep in an airtight container in the refrigerator for 3-4 days.

Reheating: Place leftover patties on a rimmed baking sheet, cover loosely with foil, and warm in a 350°F oven for about 10 minutes, or until heated through. The oven method keeps them crispier than the microwave.

Freezing: You can freeze the patties either before or after cooking. Wrap them individually in waxed paper and foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before frying or reheating.

Frequently Asked Questions

More Salmon Recipes

• Honey Maple Glazed Salmon
• The Perfect 15-Minute Grilled Salmon
• Blackened Salmon
• Dijon Mustard Salmon
• Bourbon Glazed Salmon
• Maple-Glazed Sheet Pan Salmon