These crispy Salmon Patties Recipe are flaky, savory, and lightly pan-fried for the perfect golden crust. Made with fresh salmon, sautéed aromatics, herbs, and breadcrumbs, they’re a simple yet elegant dish that’s both comforting and nutritious.

Why You’ll Love This Recipe

• Fresh and flavorful: Real salmon with no canned shortcuts.

• Pan-fried perfection: Crispy outside, tender inside.

• Make ahead-friendly: Great for meal prep or freezing.

• Versatile: Serve as an appetizer, main, or sandwich.

Crispy Salmon Patties

There’s something deeply comforting about a well-made salmon patty. It’s crisp on the outside, tender and flaky within, and packed with flavor that doesn’t need a lot of fuss. This Crispy Salmon Patties Recipe hits all the right notes—it’s clean, classic, and downright delicious.

Unlike many salmon patty recipes that rely on canned fish, this one uses fresh, oven-roasted salmon. It’s lightly seasoned, flaked, and folded into a savory mix of sautéed onions and bell peppers, crunchy breadcrumbs, herbs, and a touch of mayo for creaminess.

These patties hold their shape beautifully, thanks to eggs and panko, and they pan-fry quickly to a gorgeous golden brown. Whether you serve them as a main course with a side salad, stack them on a bun, or offer them as an appetizer with a dipping sauce, they’re always a hit.

This recipe makes about 12–14 small patties—perfect for feeding a family or storing a few for later. They freeze well and reheat beautifully in the oven or air fryer.

Serve with lemon wedges, tartar sauce, or even a zesty yogurt dip. And if you’re feeling bold? Add a little hot sauce to the mix or a splash of Dijon.

Let’s fry up something special.

Servings

Makes: 13–14 patties (serves 4–6)

Time

• Prep Time: 20 minutes

• Cook Time: 25 minutes

• Total Time: 45 minutes

Ingredients

For the Roasted Salmon:

• 1 lb fresh salmon filet

• 1 tablespoon olive oil

• Garlic salt and black pepper, to taste

For the Patties:

• 1 medium onion, finely diced

• ½ red bell pepper, finely diced

• 3 tablespoons unsalted butter, divided

• 1 cup panko breadcrumbs

• 2 large eggs, lightly beaten

• 3 tablespoons mayonnaise

• 1 teaspoon Worcestershire sauce

• ¼ cup minced fresh parsley

• Salt and pepper, to taste

• Additional olive oil, for pan-frying

Instructions

1. Roast the salmon: Preheat oven to 425°F. Place salmon skin-side down on a lined baking sheet. Drizzle with olive oil and season with garlic salt and black pepper. Bake 10–15 minutes, until just cooked. Let cool, remove skin, and flake into large bowl.

2. Sauté aromatics: In a skillet, heat 1 tbsp butter and 1 tbsp olive oil. Add onion and red bell pepper. Cook over medium heat until soft and golden, about 8 minutes. Cool slightly.

3. Mix the patties: To the flaked salmon, add sautéed veggies, breadcrumbs, eggs, mayo, Worcestershire, parsley, salt, and pepper. Mix well and form into 13–14 patties.

4. Fry the patties: In a skillet, heat remaining butter and olive oil over medium heat. Cook patties in batches, 3–4 minutes per side until golden and crisp. Transfer to paper towel-lined plate.

5. Serve warm: With lemon wedges, salad, or on a bun.

Tips

• Chill the formed patties for 15–30 minutes for easier handling.

• Swap panko with gluten-free crumbs if needed.

• Make a batch ahead and freeze individually for future meals.

• Add a splash of hot sauce for a spicy twist.