These easy salmon patties, sometimes called salmon cakes, are a delicious and fuss-free option for busy weeknights. Made with fresh salmon, breadcrumbs, herbs, and a spoonful of mayo, they’re pan-fried to golden perfection — crispy on the outside, tender on the inside.
With just a handful of everyday ingredients, this wholesome recipe comes together fast — with only 25 minutes of hands-on time! Whether you serve them with a crisp salad, tuck them into a soft bun, or pack them into lunchboxes, these family-friendly salmon patties are a go-to favourite you’ll make on repeat.
Ingredients for Salmon Patties – What You’ll Need:
Here’s what goes into making these homemade salmon cakes. All pantry-friendly and easy to find:
- Salmon fillets – Fresh is best for flavour and texture. For convenience, ask your local fishmonger to remove the skin and bones—high-quality fillets make all the difference in these patties.
- Yellow onion – Finely grated or chopped for moisture and flavour.
- Breadcrumbs – Regular ground breadcrumbs help bind the patties and give them a lovely golden crust without making them too dense. Panko breadcrumbs (plus an egg for binding) is a great substitute if you prefer a lighter, crispier texture.
- Mayonnaise – Adds richness and ties the flavours together.
- Flat-leaf parsley – For a fresh, herby lift. Swap parsley for fresh dill or coriander for a different twist.
- Cayenne pepper, sea salt, lemon juice, black pepper – For just the right kick and brightness.
How To Make Salmon Patties
Salmon patties, or salmon cakes, are wonderfully easy to make and perfect for first-time cooks:
- Mix it all up: Pulse salmon, onion, mayo, egg, breadcrumbs, parsley, and seasonings in a food processor until well combined and finely chopped.
- Shape and chill: Form into four patties and let them chill in the fridge for about 30 minutes to firm up.
- Fry and serve: Pan-fry until golden brown on both sides, then serve with your favourite sauce or a squeeze of lemon.
Get the exact ingredient quantities for this salmon patties recipe in the printable recipe card below.
Why You’ll Love These Salmon Cakes
- Quick and easy: Just a few basic ingredients and ready in under 30 minutes — perfect for busy weeknights.
- Wholesome and satisfying: Packed with protein, omega-3s, and fresh herbs for a meal that’s both healthy and comforting.
- Kid-approved: Mild, crispy, and flavourful — great for both kids and adults.
- Meal-prep friendly: They store and reheat beautifully, making them ideal for lunchboxes or next-day dinners.
- Flexible and customisable: Use fresh salmon, switch up the herbs, and serve them however you like — as a side, on their own, or tucked into a burger bun with your favourite sauce.
What to Serve with Salmon Patties
These homemade salmon cakes are delicious on their own, but even better with the right sides. Try them with a wedge of lemon, a dollop of mayonnaise, or classic tartar sauce. For a light and balanced meal, pair with a crisp green salad, classic coleslaw, an apple and carrot salad, or my Roasted Potatoes and Green Beans with Lemon and Herbs recipe. They also make a fantastic salmon burger — just tuck into a soft bun with arugula leaves and a lemony yoghurt sauce.
Craving more easy and delicious recipes? If you loved these salmon cakes, you’ll want to try the Pulled Salmon Burger — a flavour-packed twist on the classic, loaded with fresh toppings and perfect for a summer meal.
Salmon Patties (Homemade Fish Cakes)
Easy homemade salmon patties made with fresh salmon, breadcrumbs, herbs and a touch of mayo. All ready with just 25 minutes of hands-on time! Delicious served warm or cold, with salad, or tucked into a burger bun.
I’d love your feedback – just click on the stars to rate this recipe! ⭐
Ingredients
- 500 g salmon fillets, skinned and cut into chunks
- 1 small yellow onion, very finely chopped or grated
- 2 tablespoons mayonnaise
- 2 tablespoons dried ground bread crumbs
- 2 tablespoons minced fresh flat-leaf parsley
- 1/2 teaspoon sea salt
- 1/4 teaspoon lemon juice
- 1/4 teaspoon cayenne pepper, or to taste
- a good grind of black pepper
- 1 tablespoon olive oil, for frying
Method
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Add the salmon, onion, mayonnaise, breadcrumbs, parsley, salt, lemon juice, cayenne, and black pepper to a food processor. Pulse until the mixture is chopped and well combined.
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Shape the mixture into four patties, about 2 cm thick. Place on a parchment-lined baking sheet. The mixture may be soft but will firm up once chilled.
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Cover and chill in the fridge for about 30 minutes to allow the patties to set.
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Heat olive oil in a large skillet over medium heat. Add the patties and cook for about 3 minutes on each side, or until golden brown. Avoid overcooking the salmon.
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Enjoy!
Notes
- Make ahead: Store uncooked patties layered between wax paper in an airtight container in the fridge for up to 24 hours.
Serving idea: Serve in brioche buns with arugula and a lemon-caper yogurt spread:
170 g Greek yogurt
Zest and juice of 1 lemon
1 tbsp chopped parsley or cilantro
1½ tsp chopped capers
½ tsp Dijon mustard
Storing: Cooked salmon patties will keep in the fridge for up to 2 days. Enjoy them cold or gently reheat in a skillet over low heat (or in the microwave).
Freezing: These freeze beautifully. Let them cool completely, then wrap individually in plastic wrap and foil. Freeze flat and defrost overnight in the fridge before reheating.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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