This Old Fashioned Salmon Patties Recipe, paired with my bonus recipe for Garlic Aioli Sauce, is quick and easy to prepare and makes a great main dish perfect for busy weeknights.
Also known as salmon cakes or croquettes, these salmon patties are packed with fresh salmon, bell peppers, green onions, and celery and seasoned with garlic, lemon juice, dill, and Old Bay.
Pan-fried, they’re golden brown with crispy edges and moist and flavorful inside. Even your pickiest eaters will be asking for seconds.
Jump to:
- Why I love this recipe and why you will too:
- Ingredient notes:
- How to make this Old Fashioned Salmon Patties recipe and the Garlic Aioli Sauce:
- Recipe variations:
- Serving suggestions:
- Make ahead suggestions:
- How to store and reheat leftovers:
- Recipe FAQs:
- Sharon’s tips:
- More seafood main dish recipes:
- Recipe:
Why I love this recipe and why you will too:
- Like my recipe for Blue Crab Cakes and Homemade Fish Cakes, these Old-Fashioned Salmon Cakes only take minutes to cook!
- They are a great way to sneak fish and extra veggies into your family’s diet.
- Even though this recipe has a longer list of ingredients than most recipes on my site, you just dump the simple ingredients in a bowl and form the patties. Easy peasy!
Ingredient notes:
- Garlic, lemon juice, dill, and Old Bay seasoning – turns an ordinary seafood sauce into a delicious aioli that transforms the salmon patties into something special.
- Mayonnaise and Dijon mustard – form the aioli base and provide moisture and flavor.
- Eggs, mayonnaise, lemon juice, and Dijon mustard – form the base of the salmon patties and help hold everything together.
- Garlic, parsley, Old Bay seasoning, dill weed, and black pepper – add tons of flavor and season the patties to perfection.
- Red bell pepper, green onions, celery, and white onion – add nutrients, flavor, and texture to the salmon mixture.
- Fresh salmon filets are the star of this dish and provide rich salmon flavor and taste. I highly recommend using fresh salmon, but if you can’t get fresh salmon, you can use canned salmon. Be sure to drain it well and remove any bones or cartilage.
- Avocado oil – is a high-smoke point oil that is used to pan-fry the patties. You can substitute other high-smoke point oils, including peanut oil or canola.
Complete measurements are listed in the recipe card below.
How to make this Old Fashioned Salmon Patties recipe and the Garlic Aioli Sauce:
- To make the garlic aioli sauce, add the garlic aioli ingredients to a small bowl. Mix until combined. Place in the fridge.
- To make the salmon patties, add the eggs, mayonnaise, garlic cloves, parsley, lemon juice, Dijon mustard, old bay seasoning, dill weed, and pepper to a large mixing bowl. Mix until combined.
- Add the salmon, panko breadcrumbs, red bell peppers, green onions, celery, and white onion and gently fold in.
- If the salmon mixture seems dry, add a bit more mayonnaise. If the mixture seems too loose, add more breadcrumbs.
- Use your hands to form eight uniform patties, and gently pat them into a uniform thickness, about a half inch or one-third of an inch thick. Place the patties on a dish lined with parchment paper and refrigerate for a few minutes while you prepare your skillet.
- Add the oil to a large cast iron skillet, nonstick skillet, or saute pan over medium heat.
- Carefully add the patties once the oil is hot, but do not crowd them. Cook for 3 minutes until golden brown. Use a fish spatula to turn the patties over and cook for 3 minutes until the salmon is cooked and the cakes are golden brown. If the patties are browning too quickly, turn the heat to medium-low.
- Remove the cooked salmon patties from the skillet and place on paper towels. Repeat if necessary until all are cooked. You may need to add additional oil to your pan for the second batch.
- Serve immediately with the garlic aioli sauce or tartar sauce on the side.
Recipe variations:
It will change the taste, but you can substitute canned salmon for fresh salmon or other fish, including cod, grouper, flounder, mackerel, bass, or fresh shrimp.
Salmon patty appetizers can be made by cutting the salmon into smaller pieces, rolling the mixture into small balls, and flattening them. Then, follow the directions for pan-frying. Serve with the garlic aioli sauce on the side.
Crushed saltine crackers or Ritz cracker crumbs can be used instead of the panko bread crumbs.
Serving suggestions:
These salmon patties can be served with any side dishes you usually serve with seafood. I especially like to serve cheese grits and coleslaw with them. However, Southern fried potatoes, french fries, or my parmesan potatoes au gratin and classic house salad pair nicely, too!
Instead of making eight patties or cakes, make four larger salmon burgers and serve them on buns with the aioli and a large serving of coleslaw.
Make ahead suggestions:
If you like to meal-prep ahead, you can chop the veggies and store them in plastic storage bags in the refrigerator for up to 48 hours before you make the patties.
The garlic aioli sauce can be made and refrigerated up to 48 hours ahead, and the salmon patties can be formed and stored in the fridge covered for up to 12 hours before cooking them.
How to store and reheat leftovers:
This dish is best served as soon as possible after cooking. Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat them, place them in a hot skillet with a bit of oil until they are warmed through.
Recipe FAQs:
The uncooked patties are fragile, so handle them gently. The egg helps them bind together, but refrigerating them for 15-30 minutes up to several hours to firm them up before cooking really helps, too. Also, make sure they aren’t too wet; if so, add more breadcrumbs.
Sharon’s tips:
I recommend using a fish spatula to flip your patties. Fish spatulas are more flexible than regular pancake turners and help you flip them without breaking them up.
More seafood main dish recipes:
For more seafood menu ideas, here is a link to all of my seafood recipes:
⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones; I hope you come back soon.
Recipe:
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Grits and Pinecones.
Easy Old Fashioned Salmon Patties Recipe
Equipment
- large cast iron skillet, nonstick skillet, or sauté pan
Ingredients
Garlic Aioli Ingredients
- 3-5 garlic cloves finely minced
- 2 teaspoons lemon juice
- ½ cup mayonnaise
- ¼ teaspoon Dijon mustard
- ¼ teaspoon dried dill can substitute 1 teaspoon chopped fresh dill
- ⅙ teaspoon Old Bay Seasoning
Salmon Cake Ingredients
- 2 salmon filets skinless, 5 to 7 ounces each, chopped
- 2 eggs
- ½ cup mayonnaise
- 2 garlic cloves finely minced
- 2 tablespoons parsley finely chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon old bay seasoning
- ½ teaspoon dried dill can substitute 1½ teaspoon chopped fresh dill
- ¼ teaspoon fresh ground black pepper
- 1½ cups panko breadcrumbs
- ½ cup finely chopped red bell peppers
- ⅓ cup finely chopped green onions (scallions)
- ¼ cup finely diced celery
- 2 tablespoons finely diced white onion
- 3-6 tablespoons avocado oil Can substitute any high smoke point oil such as peanut oil or canola oil
Instructions
Garlic Aioli Sauce
- Add the garlic aioli ingredients to a small bowl. Mix until combined. Place in the fridge.
Salmon Patties
- Add the eggs, mayonnaise, garlic cloves, parsley, lemon juice, Dijon mustard, old bay seasoning, dill weed, and pepper to a large mixing bowl. Mix until combined.
- Add the salmon, panko breadcrumbs, red bell peppers, green onions, celery, and white onion and gently fold in.
- If the salmon mixture seems dry, add a bit more mayonnaise. If the mixture seems too loose, add more breadcrumbs.
- Use your hands to form eight uniform patties, and gently pat them into a thickness of about a half inch or one-third of an inch thick. Place the patties on a dish lined with parchment paper and refrigerate for a few minutes while you prepare your skillet.
- Add the oil to a large cast iron skillet or nonstick skillet, or sauté pan over medium heat.
- Add the patties once the oil is hot, but do not crowd them. Cook for 3 minutes until golden brown. Use a fish spatula to turn the patties over and cook for 3 minutes, or until the salmon is cooked and the cakes are golden brown. If the patties are browning too quickly, turn the heat to medium-low.
- Remove the cooked salmon patties from the skillet and place on paper towels. Repeat if necessary until all are cooked. You may need to add additional oil to your pan for the second batch.
- Serve immediately with the garlic aioli sauce or tartar sauce on the side.
Ilea Carter
My family makes these on a regular basis! We typically use canned salmon and only the red not the pink kind. We call it Million Dollar Salmon. Another variation to try is to serve your crispy salmon croquettes over buttered white rice topped with shredded sharp cheese and diced green onions.