Salmon Patties Recipes

These salmon patties recipes will spice up your dinner routine.

Assuming Americans love burgers could be seen as stereotyping, but then again, it’s hard not to love them. Sandwiched between two soft burger buns is a ground beef mixture pound flat, made into patties, and seared/grilled to brown. They may have originated as a means to use up tough beef cuts, but they soon won over our hearts thanks to their unique properties:

• They can be evenly seasoned inside-out.
• Their texture can be made dense or light, depending on the maker's preference.
• They can also be mixed with chunks of garlic, onion, mushrooms, or whatever ingredient the maker desires. The joy of finding these little surprises is very much worth the effort.

This brilliant way of using beef inspired us to come up with these salmon patties recipes. The fish’s flesh itself is already delicious but tastes even better when seasoned both inside and out, and with little surprises hidden behind the brown crust. Every bite will produce a medley of flavors, and the first will be just as delicious as the last.

If you find yourself bored with the usual meal options, salmon patties are just the thing to make.

Best Ways to Cook Salmon Patties

When your patties are nicely formed, they can be simply seared over medium-high heat in a non-stick skillet. Searing is a simple way to cook foods and get a beautiful brown crust, fast. That crust adds a depth of flavor to not just patties, but also any food you have in mind.

For those who are more into grill marks, a grill pan will do the trick. The inside will also come out similarly juicy, and it’s just more convenient to use compared to an actual grill.

If you’re feeding a crowd, you can cook multiple patties at once in the oven. They will come out perfectly cooked every time and all you have to do is slide them in and wait. Not feeding a crowd and short on time? Cook them in the air fryer instead.

Salmon Patties Recipes

Because there are many factors at play, we suggest relying on tested recipes, which we’ve gathered right here for you:

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Salmon Croquette Recipe

Requiring just 20 minutes prep time, these Salmon Croquettes are our go-to choice for a quick high-protein meal. The best part is you can enjoy these with buns to make fancy burgers, or bread for a unique sandwich. Don’t skip the sour cream and garlic sauce for a much-needed flavor kick.

Get the recipe.

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Pan-seared Salmon Burger Recipe

Who needs fast food when you have a Pan-seared Salmon Burger that’s so good you’ll forget it’s healthy? Everything you want in a tantalizing, guilt-inducing meal is packed into each of these chunky patties, but with significantly more nutrients. What’s more, all this on a budget that will keep you from overspending.

Get the recipe.

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Salmon Patties With Cornmeal Recipe

Salmon Patties With Cornmeal are low-carb, high-protein, and omega-3 rich. Whether you’re looking for the perfect burger filling, or a post-workout snack, these patties will do the trick. And don’t let the crispy exterior fool you, these patties are juicy and buttery and served with a simple mayonnaise and ketchup dip that makes the experience so smooth.

Get the recipe.

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Canned Salmon Burger Recipe

This recipe offers a healthy way to enjoy a burger without compromising any of its classic goodness. It still has the same divine flavors and diverse textures but is made with ingredients that allow guilt-free enjoyment.

Get the recipe.

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Can You Use Canned Salmon?

Drained canned salmon will work just as well as freshly cooked salmon. But since our recipes call for lots of salmon, fresh salmon filets will be more convenient to take home than lots of canned salmon.

How to Keep Salmon Patties From Falling Apart

Different from beef patties, these are made from cooked salmon flakes, which don’t naturally bond. They require a binder to ‘glue’ the meat together.

The most commonly used binding mixture is eggs and flour, and they must be used at the correct ratio. More eggs than necessary can make the patty too wet to work with, and more flour can make the texture mealy. Avoid adding too much of the watery ingredients like onions because too much moisture can dilute and neutralize the binder as well.