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Basic Salmon Patty Recipe (see variations below) :

  • 1 can wild salmon (7-8 ounces), drained (or feel free to use leftover cooked salmon)

  • 1 egg

  • 1 tablespoon mayo (this makes for a lighter, fluffier, and more bindable texture)

  • 1 teaspoon lemon juice

  • ½ teaspoon garlic powder (or onion powder)

  • ¼ –⅓ cup toasted bread crumbs like plain panko (ok to use GF)

  • 1– 2 scallions, sliced (or sub 2–3 tablespoons finely chopped red onion)

  • Generous pinch of salt and pepper (about ⅛ teaspoon each – see notes)

  • olive oil for searing

  • Panko for coating

Salmon Patty Variations:

  • Asian-style: add 1-2 teaspoons ginger paste (or finely chopped ginger) and 1/8-1/4 cup chopped cilantro to the cakes. Add 1-2 tablespoons of sesame seeds to the panko mixture. Serve with Asian Slaw or Asian Cucumber Salad.

  • Mediterranean-style: add 1 minced garlic clove, 1 teaspoon lemon zest, 1 teaspoon dijon mustard, and 2 tablespoons chopped parsley. Serve with Leafy green salad.

  • Nordic style: add 1 tablespoon capers and 1/8-1/4 cup chopped dill. Serve with a Quick Creamy Sauce (below).

  • Mexican Style: add 1/4 cup chopped cilantro, 1 teaspoon lime zest, 1/2 teaspoon cumin, 1/2 teaspoon dried oregano, and 1/2 teaspoon chili powder. Serve with Chipotle Mayo, Avocado, and Mexican Slaw!

Quick Creamy Sauce:

  • 2 tablespoons mayo

  • 3 tablespoons sour cream or yogurt

  • Squeeze of lemon

  • Pinch salt and pepper

  • 2 tablespoons fresh dill, chopped (or sub scallions, cilantro, or Italian parsley)


  1. Drain salmon well.

  2. Mix all ingredients together in a medium bowl using a fork. Let stand 5-10 minutes.

  3. If the mixture seems wet, add a little more bread crumbs (up to 1/3 cup total)

  4. Divide mixture into 2 larger cakes, pressing together with your hands. If you like a crispy crust, dredge in more panko and/or sesame seeds before searing. At this point you could refrigerate for later, laying on a paper towel.

  5. Heat oil or butter (or a mixture is nice) in a skillet over medium heat. Sear the salmon cakes for 4-5 minutes on each side until beautifully golden and slightly puffed. (The puffed center tells you the egg is cooked through.)

  6. Serve with the suggested sides, the Quick Creamy Sauce, or on their own with a side salad.

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