Baked Salmon Patties
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These baked salmon patties are loaded with fresh vegetables, herbs and Old Bay seasoning. Make this recipe using fresh or canned salmon!
Salmon patties, salmon cakes, salmon burgers, whatever you prefer to call them, they’re delicious, crispy on the outside and tender and flaky on the inside!
Think of it as a fish burger. 🙂
I like to use leftover salmon from a previous meal myself, like from my Lemon Dill Salmon Pinwheels, although canned is fine to use as well.
Ingredients in baked salmon patties
So many recipes out there use just canned salmon. While that’s fine, I prefer to use fresh salmon. I make some sort of salmon recipe once a week, so it’s definite possibility that there is leftover cooked salmon in the fridge.
Besides the fish, only a handful of ingredients go into making this recipe:
- diced bell peppers– any color you prefer is fine. I think red works well with the salmon because it’s a little sweeter.
- fresh dill– don’t use the dried dill from the spice aisle if you can help it. The flavor isn’t even close to fresh.
- eggs
- breadcrumbs– use panko if you want a crunchier texture
- Old Bay seasoning– This is the king of seafood seasoning. Of course, my recipe for all purpose seasoning would work just as well.
Making them couldn’t be any easier. Combine everything together in a bowl, form it into patties, and bake them up until they’re crunchy and golden brown.
Serving suggestions
I like to serve salmon cakes, crab cakes, and homemade fish sticks with slices of fresh lemon to squeeze on top for that nice acid kick. Lemon goes perfectly with fish.
Another nice thing to have as a condiment is tartar sauce. Break a piece of the salmon patty with your fork and dunk it into the creamy sauce. I’ve even got a recipe to show you how to make tartar sauce.
A simple dressed salad of mixed greens, steamed vegetables, or rice is another favorite, too.
Can you make baked salmon patties ahead of time?
Yes. I oftentimes freeze them with a sheet of wax paper in between each patty. That helps prevent them from sticking. Keep them protected from freezer burn by storing them in a zip top freezer bag.
If you like a quick and easy lunch or dinner, then salmon cakes are calling your name. Enjoy!
Other fantastic Salmon Dishes to try:
- Grilled Salmon with Avocado Salsa
After a quick seasoning it grills three minutes per side and the marinades or toppings are endless. For this Grilled Salmon with Avocado Salsa, diced serrano chilis and mangoes punch up the flavor factor for a dinner on the table in under twenty minutes. - Cherry Maple Glazed Salmon
Maple syrup, minced cherries, soy sauce and lemon juice create a beautifully balanced sweet and tart glaze as the Alaska salmon cooks. This cherry maple glazed Alaska salmon is the perfect fix for a healthy, fresh dinner in minutes. - Pan Seared Salmon with Apricot Jalapeno Butter Sauce
If you’re looking for a quick dinner to come together, fresh fish is always a good go-to for me and this Pan Seared Salmon with Apricot Jalapeno Butter Sauce is one to soon become a house favorite.
This recipe, first published on Kevin is Cooking July 1, 2013, was last updated with new content on October 18, 2021.
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Baked Salmon Patties
Ingredients
- 1 lb salmon cooked and flaked (See Note 1)
- 2 large eggs
- 1/4 cup mayonnaise or plain Greek yogurt
- 3/4 cup Panko breadcrumbs
- 1 1/2 cups diced bell peppers (See Note 2)
- 1/4 cup diced red onion
- 3 tbsp finely chopped fresh dill
- 2 tsp Old Bay seasoning
- 1 dash Tabasco or other hot sauce, optional
Cooking/Serving
- 2 tbsp olive oil
- tartar sauce for serving
- lemon wedges for serving
Instructions
- Preheat the oven to 425°F.
- In a large bowl, break the cooked salmon into bite size pieces or flake the drained and canned salmon.
- Add the remaining ingredients and gently mix well with hands or spatula. Form into 6 patties.
- Place the salmon patties on an oiled baking sheet. Bake for 15 minutes, turn and continue baking another 5 minutes until golden brown on both sides. Serve hot with lemon slices and tartar sauce.
Notes
- You can substitute cooked salmon that’s been flaked for 2-6 oz cans of salmon. It will be less and that’s OK.
- I dice 1/2 each small green, red, and yellow bell pepper.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Easy to make and so tasty. Thanks Kevin.
Excellent! So glad you enjoyed these Richard. 🙂
Great recipe! I used greek yogurt and scallions instead of white onion. Thanks!
Excellent! So glad you enjoyed these Mary.
I’ve been trying salmon patties for years. I am now totally converted to baked. Such a healthier choice! This recipe is simple and delivers on the promised crispiness of the patties. I was a skeptic but I’m totally sold. Go for it. These are a winner!!!
Much appreciated Sharon, so happy you enjoyed these. 🙂
Great recipe. I was looking for a baked option for salmon patties, and this is it.
Glad I could assist Robert! Thanks for stopping by and letting me know.
These were delicious and I will be using your recipe from now on! I think baking them on parchment paper will be my only “tweak!”
So glad you enjoyed these Tracy, appreciate you letting me know!
In the blog, you mention the salmon patties can be frozen. Is this before or after baking? If before, thaw? or just put in oven and add extra baking time? If after, best way to thaw/reheat? Love the make ahead idea. My husband loves salmon patties and I have been having complications from ankle surgery so standing for a period of time to make supper after a long day of work is the last thing I want to do. So am thinking it would be great on the weekend to make a double batch….one for supper and one for the freezer! Recipe looks great! Can’t wait to try!
Wrap and freeze before baking these Jane. Just take out and place in refrigerator the night before to thaw for the next evening’s dinner. Enjoy and hope that ankle heals. 🙂
I Froze some individually after baking and popped them in airfryer weeks later. Great!
Excellent, thanks for coming back to let me know!
AMAZING!! But I used white onion and no olive oil. Just red peppers
So glad you enjoyed this one Allie!
Received a case of St. Jean’s canned smoked salmon (the BEST) and first thought was “salmon patties.” This baked version far exceeds the one mom made when I was a kid. Old Bay is a must. PANKO adds a delightful crunch. I didn’t have any peppers so added finely chopped celery instead, which complemented the spices fabulously. I baked these on parchment so no need for oil; they browned beautifully. Huge winner, even with salmon-hating hubs!
Fantastic, so happy to read this Roni. Thanks for taking the time to come back and let me know!
I’ve fixed salmon patties for years but was curious if I could bake them with vegetables on a cookie sheet. I always fried mine. This recipe was exactly what I was looking for and it was great! Thx so much!!
So happy to read this, thanks so much!
In COVID lockdown I was left with pantry ingredients and wanted to find a salmon patty recipe that wasn’t fried to death. I found yours and it was great. But afterwards, as I explored your site, I realized how creative you are and how easy and wonderful your recipes are. Thanks from an old guy in New Mexico. I’m a fan.
ell thanks for making my day Greg! Much appreciated and thanks for following along here!
A little dry, but still delicious. This will be the only salmon patty recipe I use! Yum!
I’m so glad you enjoyed them, Linda. Thanks for your comment!