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.
- 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.
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.
Baked Salmon Patties
- 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
- 2 tbsp olive oil
- tartar sauce for serving
- lemon wedges for serving
- 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.
- 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.
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.