Salmon Patties

  • Yield : 8 patties
  • Prep Time : 5m
  • Cook Time : 20m
  • Ready In : 25m

These salmon patties have now entered my regular rotation. They have so much flavour and taste nothing like what I usually think of when thinking of a salmon patty made with canned salmon. My husband, who HATES salmon, even loved these though he had to eat some from our kids plate since I didn’t bother making him any. These would be great in a bun as a salmon ‘burger’ or as a side to a salad for a delicious easy lunch. At first, we only cooked these in the oven but I found the outside didn’t get that amazing golden brown crispiness to it so we put it in a pan at the very end just to finish them off. 


  • 2 cans salmon without bones and skin
  • 2 cup panko breadcrumbs, divided
  • 2 eggs
  • 3 shakes Worcestershire sauce
  • 2 Tbsp chopped herbs (we used basil and parsley but dill or tarragon would also be great)
  • 2 tsp Dijon mustard
  • Juice of ½ lemon
  • ¾ tsp garlic powder
  • ¾ tsp onion powder
  • 1 tsp salt 
  • 3-4 Tbsp oil


Step 1

Put all the ingredients in a bowl except 1 cup panko and oil.

Step 2

Mix together well and form into patties.

Step 3

Put remaining cup of panko on a plate and coat each patty in panko.

Step 4

Place on a parchment lined baking sheet and bake for 15 minutes.

Step 5

Heat oil on medium high heat in a shallow pan and place salmon patties in for 2 minutes a side until a dark crust forms.

Step 6

Serve with a lemon wedge.

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