This Salmon Patty Recipe is just so delicious! With fresh salmon, Dijon mustard, lemon juice, fresh parsley, egg, almond meal (or bread crumbs if you prefer)… These salmon cakes are gluten-free, low-carb, packed with flavor, and full of all kinds of healthiness. Plus, they’re great for freezing, and perfect for meal prep!
One of the great things about making this salmon patty recipe is that the patties are incredibly flavorful while being incredibly simple to prepare. The key ingredient, of course, is fresh salmon. While canned salmon can also be used, fresh salmon adds a more robust taste and texture.
My mom always made her salmon patties with canned salmon and they were absolutely delicious. And I’m all about using canned seafood if I can save time and money.
For example, these Jalapeno Cilantro Tuna Cakes (the most popular recipe on the blog – and shared over 1 million times on social media,) are made with canned tuna and I wouldn’t have it any other way.
So go ahead and experiment if you would like. Either way, they will be delicious!
My salmon cake-making career started many years ago. I was thrilled when I developed the recipe – we enjoyed them regularly and everyone loved them.
Then one holiday season I needed a new protein dish for my holiday parties and I thought – why not turn my salmon cakes into mini salmon croquettes?
What’s the difference between salmon patties and salmon croquettes?
Well here’s a little salmon cake trivia for you… The terms “salmon croquettes” and “salmon patties” are interchangeable. There’s very little difference in the two terms, croquettes typically use breadcrumbs and patties typically use flour.
My salmon patty recipe calls for almond meal or almond flour so they are just as delcious but also low-carb and gluten-free.
As I was saying, I created this recipe many years ago and it became a repeat on our dinner menu.
Then one year during the holiday season, we were throwing our annual Christmas bash, and I needed a finger-food protein to add to my appetizer line-up. I already had shrimp cocktail on the menu ‘cause everyone knows you can’t have a holiday party without shrimp. And of course, my French Onion Meatballs had to make an appearance. But what else could I serve as another hearty appetizer?
And then the clouds parted, I saw a bright light, angels started singing (ok that was me)… and one of the best recipe ideas ever, popped into my head – Mini Salmon Cakes!! Brilliant!!! Right???
I thought I would take my salmon patty recipe and convert it into little yummy bite-sized salmon bombs! And that’s exactly what I did. I have to tell you they have become a holiday or any-day fan-favorite for sure. (If you’re wondering that recipe is also on the blog – Mini Salmon Cakes, anyone?)
Why the mini salmon cakes are so fantastic:
- You can whip up a batch and freeze them before baking, then pull them out and bake whenever you need them.
- As I just mentioned but still want to make sure you got it – they’re BAKED salmon cakes, so no grease splatters to clean up…
- And I serve them with the most delicious Sriracha Aioli – creamy, and flavorful with a kick!
So here we are today, and I’m putting these yummy salmon cakes on the blog… cue the Mariachi singers and drum roll, please… I give you my terrifically tasty Salmon Patty Recipe!
Don’t they look ridiculously delicious!? They really are my friend.
I have very little self-control when it comes to these beauties. And I guess that’s not really a bad thing – right? I mean salmon is really good for us. And these cakes are gluten-free and low-carb. I’m not sure it gets any better than that!!
Now that I’ve shared the evolutions of this recipe, let’s talk about how you can create them on your own.
How to make salmon cakes:
First, you bake a fresh salmon filet at 400 degrees for 10-15 minutes, then let the salmon cool completely on the kitchen counter.
Place you salmon filet on a parchment lined baking sheet.
Bake the salmon for 10-15 minutes.
Now prep your other ingredients. Start by finely chopping half a large yellow onion and sauteing until it’s soft and translucent. Then set it aside to cool. Chop up your parsley and gather the rest of your ingredients.
Now flake the salmon into small pieces with a fork. And mix all the ingredients together really well.
Using a ⅓ cup dry measuring cup, scoop and pack the fish mixture really well. Now plop it into your hand, flatten slightly, and form it into a patty. I like to lay mine out on a parchment-lined baking sheet as I go.
At this point, you have several options…
- Option 1: Cover the cakes with plastic wrap on the baking sheet, and place them in the freezer. Then after they’re frozen, remove each one individually and wrap it with plastic wrap. Place them all in a freezer bag and save them for another day. (Note: Defrost the cakes in the fridge before cooking.)
- Option 2: Bake salmon patties in a 400-degree oven for 15 minutes and then broil them for 1-3 minutes to give them a golden color.
- Option 3: This one is definitely my favorite, ‘cause, well, instant gratification and all: Fry in a hot non-stick pan with olive oil over medium-high heat for 2-3 minutes a side. I like to get them crispy and golden on the first side so I usually cook them for 3 minutes, then flip them for 2-3 more depending on their color.
Aren’t they gorgeous!?
What about you – which option would you choose?
Regardless, you can’t go wrong with these healthy and delicious salmon patties!
The Best Salmon Patty Recipe!
This recipe is fabulous for so many reasons…
- Reason 1: This recipe makes 12 cakes so you can meal prep your lunches for an entire week. Hello, meal prep.
- Reason 2: They’re freezer friendly! You can freeze them either before or after you sauté the cakes.
- Reason 4: It’s such an easy recipe the kids can help too! This is a terrific recipe to get your kiddos involved in. Plus, it would be a great sensory development exercise for them.
- Reason 5: They are sooo healthy! Salmon is a superfood – one of the best sources of long-chain omega-3 fatty acids. Plus, I’ve mentioned this before, they’re gluten-free and low-carb if you use almond meal or almond flour like I did.
- Reason 6: Great for picky eaters! People who say they don’t like salmon or fish will like these patties. Trust me I’ve actually seen this unfold firsthand.
- Reason 7: You can also serve them on a bun as a salmon burger, topped with your favorite condiments and garnishes
Ok – I’m cutting myself off because this could possibly be the longest blog post I’ve ever written.
Sorry – I just have so many words! But you need this salmon recipe in your life and I’m determined to make that happen.
So, to recap – salmon patties are a simple yet flavorful dish that can be enjoyed in various ways. They are an excellent option for seafood lovers looking to incorporate more fish into their diet while still enjoying a tasty meal. Whether you choose to make them for a weeknight dinner, a gathering with friends, or freeze them for later, these salmon patties are sure to impress both your taste buds and your guests.
There you have it my friend, one of my favorite and most delicious recipes ever – Salmon Patties! Enjoy!
What to serve with this salmon recipe?
- 1½ pounds salmon filet
- ½ large onion
- ½ cup almond meal (or breadcrumbs if carbs are not a concern)
- ½ cup fresh parsley, chopped
- ¼ cup Dijon mustard
- 2 eggs
- 4 tablespoons fresh lemon juice
- 1½ teaspoon salt and pepper, plus more to season salmon filet before baking
For The Aioli:
- ½ cup light mayonnaise (or regular if you prefer)
- 4 teaspoons Sriracha Sauce
- 4 teaspoons lemon juice
- 1 clove garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Preheat oven to 400F.
- Place fresh salmon filet on a parchment-lined baking sheet and season it with salt and pepper. Bake at 400 degrees for 10-15 minutes, then cool salmon completely on the kitchen counter.
- While the salmon is cooking make the aioli by combining all ingredients and whisking thoroughly.
- Chop half a large yellow onion and sauté until it’s soft and translucent, about 6 minutes. Set it aside to cool.
- Place cooked salmon in a large mixing bowl (discard any excess liquid off the fish if there is any).
- Now flake the salmon into small pieces with a fork. Add almond meal, parsley, cooked onion, Dijon mustard, eggs, and lemon juice, then mix really well.
- Using a ⅓ cup dry measuring cup, scoop and pack the fish mixture. Turn the cake out into your hand, flatten slightly, and form it into a patty. Lay them out on a parchment-lined baking sheet as you make them.
- Heat olive oil in a non-stick pan over medium-high heat, then fry cakes for 2-3 minutes a side. Try to get them crispy and golden on the first side before you flip them. To bake instead, Bake salmon patties in a 400 degree oven for 15 minutes and then broil them (on the middle rack) for 1-3 minutes to give them a golden color. (Be sure to watch them so they do not burn.)
- Don’t over-oil the pan while frying the patties! You truly only want 1-2 tablespoons of olive oil in the saute pan… it should be just a thin coating, as opposed to an inch of oil.
- If you’d like the patties a little larger, you can use a ½ cup measuring cup to form each patty instead of the ⅓ cup. Just don’t make them too large or they will be harder to manage when frying.
- There are two ways to freeze the patties:
Option 1: Freeze before sauteeing. To do this, leave the patties on the baking sheet, cover the entire sheet with plastic wrap, and place it in the freezer for several hours. Once they’ve frozen enough to hold their shape, wrap each salmon patty individually with plastic wrap. Place them all in a freezer bag together, and save for another day. (Note: Defrost the cakes in the fridge before cooking.
Option 2: Freeze after sauteeing. To this, allow them to cool fully after you have pan sauteed them. Then wrap each salmon patty individually with plastic wrap. Place them all in a freezer bag together, and defrost whenever you are ready to eat one. You can defrost them in the fridge the day before eating.
Amount Per Serving
Calories 155Total Fat 9gSaturated Fat 1gUnsaturated Fat 0gCholesterol 60mgSodium 507mgCarbohydrates 5gFiber 1gSugar 2gProtein 13g
This content was originally published here.