Some recipes just have a comforting, familiar feeling — and for me, baked salmon patties are exactly that. They’re crispy on the outside, soft and flaky inside, and they make the kitchen smell like something special is cooking even though the prep takes almost no effort.
I grew up eating something similar on busy weeknights, and now these patties are one of my go-to ways to use leftover salmon. They work just as well for a quick lunch as they do for an easy weeknight dinner, and I love how versatile they are — they pair with so many sides, and they freeze beautifully too.
Why This Recipe Has Earned Its Spot in My Kitchen
What I love most about these baked salmon patties is their simplicity. A short ingredient list, minimal prep, and you end up with something that looks and tastes like you put in way more effort than you actually did.
I usually make these when I have leftover salmon from a previous dinner. I can turn yesterday’s salmon into something fresh, crispy, and new — and that’s always satisfying. Even canned salmon works really well when I don’t have leftovers.
These patties have a lightly golden crust without frying, which keeps things easier and cleaner. And every time I serve them with a squeeze of lemon and a dollop of tartar sauce, there’s always someone asking for seconds.
Ingredients You’ll Need
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Salmon – Fresh is my favorite because of the texture and flavor, but canned works perfectly too if that’s what’s on hand.
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Bell peppers – I like using red bell peppers for a touch of sweetness, but any color will work.
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Fresh dill – This is what gives the patties a bright, herby punch. Dried dill doesn’t quite match the flavor, so fresh is worth it.
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Eggs – They help bind everything together.
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Breadcrumbs – I often use panko because I like that extra crispness on the outside.
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Old Bay seasoning – This is a classic for a reason. It ties all the flavors together with that distinct seafood seasoning touch.
That’s it — nothing complicated, just ingredients that work together beautifully.
How I Put It All Together
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Mix Everything Up:
I start by flaking the salmon into a large mixing bowl. Then I add the bell peppers, dill, eggs, breadcrumbs, and Old Bay seasoning. I mix it all gently with my hands — just enough to combine without packing it too tightly. -
Shape the Patties:
I form them into even-sized patties. I like making them about the size of the palm of my hand. If the mixture feels too loose, I add a tiny bit more breadcrumbs until it holds. -
Bake to Golden Perfection:
I arrange the patties on a parchment-lined baking sheet and bake at 400°F for about 15–20 minutes, flipping once halfway. They should be lightly golden and firm to the touch. -
Serve:
As soon as they’re out of the oven, I hit them with a little squeeze of lemon juice. That bright citrus kick is what makes the flavors pop.
Little Tricks I’ve Learned Along the Way
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Use leftover salmon when you can. It gives a richer flavor, and it’s a smart way to stretch one meal into another.
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Panko breadcrumbs = crispier patties. Regular breadcrumbs work fine, but panko gives that perfect crunch.
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Chill before baking if you have time. Even 15 minutes in the fridge helps them hold their shape better.
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Don’t overmix. The salmon should stay a little flaky — that’s what gives these patties their great texture.
Make Ahead and Freezer Tips
I often make a double batch and freeze half for later. To do that, I place the uncooked patties on a baking sheet, freeze them until firm, then transfer them to a zip-top freezer bag with wax paper between each patty. This way, they don’t stick together.
When I need a quick meal, I just bake them straight from frozen, adding a few extra minutes to the baking time. Cooked patties can also be stored in the fridge in an airtight container for up to 3–4 days and reheated in the oven or air fryer to bring back the crispness.
How I Love to Serve Them
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With lemon wedges and tartar sauce: A classic pairing that never fails. The bright lemon and creamy sauce balance the savory salmon perfectly.
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Over a salad: I’ll often place a couple of patties on a bed of mixed greens with a light vinaigrette.
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With rice or steamed veggies: A simple, balanced meal that works any night of the week.
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As salmon burgers: If I’m feeling like a sandwich, I’ll tuck a patty into a soft bun with lettuce and pickles.
These patties are also great as part of a seafood platter if you’re hosting — they hold up well and can be made ahead.
Fun Variations to Try
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Spicy Salmon Patties: Add a pinch of chili flakes or a little sriracha to the mix.
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Herb Lovers Version: Mix in chopped parsley or chives along with dill.
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Cheesy Twist: A small handful of grated parmesan adds a savory richness.
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Gluten-Free: Swap breadcrumbs for crushed gluten-free crackers or almond flour.
Frequently Asked Questions
Can I use canned salmon for this recipe?
Yes, canned salmon works great. Just drain it well and flake it before mixing with the other ingredients.
Can I make these ahead of time?
Yes, you can shape the patties ahead of time and refrigerate them for up to a day before baking. They also freeze well both cooked and uncooked.
What’s the best way to reheat them?
I like to reheat in the oven or air fryer to keep them crisp. Microwaving works, but the patties can lose some of their texture.
Do I need to remove the skin and bones from canned salmon?
It’s up to you. The bones are soft and safe to eat, but I usually remove them for a smoother texture.
Baked Salmon Patties
These Baked Salmon Patties are golden on the outside, tender on the inside, and packed with flavor from fresh herbs, veggies, and classic Old Bay seasoning.
Ingredients
- 1 lb salmon, cooked and flaked (or canned, drained)
- 2 large eggs
- ¼ cup mayonnaise or plain Greek yogurt
- ¾ cup Panko breadcrumbs
- 1½ cups diced bell peppers (mix of red, green, and yellow)
- ¼ cup diced red onion
- 3 tbsp fresh dill, finely chopped
- 2 tsp Old Bay seasoning
- 1 dash Tabasco or hot sauce (optional)
For Cooking & Serving
- 2 tbsp olive oil
- Tartar sauce, for serving
- Lemon wedges, for serving
Instructions
- Preheat the oven to 425°F and lightly oil a baking sheet.
- In a mixing bowl, gently flake the salmon into small pieces. Add eggs, mayonnaise, breadcrumbs, peppers, onion, dill, seasoning, and hot sauce. Mix until just combined.
- Shape the mixture into 6 patties and place them on the prepared baking sheet.
- Bake for about 15 minutes, then carefully flip and continue baking for another 5 minutes, until the patties are golden brown and cooked through.
- Serve warm with tartar sauce and lemon wedges for a bright, fresh finish.
Notes
- You can use 2 small cans of salmon in place of fresh — the flavor will still be delicious.
- A colorful mix of peppers gives the patties extra texture and sweetness.
- Don’t overmix the salmon mixture — keeping it a bit chunky gives the patties a nice bite.
- These patties freeze well; cool them completely before storing in an airtight container.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 380Total Fat 24gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 18gCholesterol 115mgSodium 500mgCarbohydrates 16gFiber 1gSugar 4gProtein 24g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Baked salmon patties are one of those dependable recipes I keep coming back to. They’re simple, flavorful, and make good use of what I already have in the fridge. Whether I’m making them for a quick solo lunch or for a family dinner, they always hit the spot.
They’re proof that a good meal doesn’t need to be complicated — just good ingredients, a hot oven, and a squeeze of lemon.
