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Salmon Patties Recipe

This easy salmon patties recipe is a quick weeknight meal, but it tastes like you've spent hours in the kitchen. And that’s the best kind of dinner if you ask me!

Sweet potato salmon cakes stacked on plate with aioli on top

These salmon patties are sensational, and surprise: they're a cinch to whip up! The ingredient list is short, but they're full of flavor and I promise they won't disappoint. The difference between this recipe and the traditional version is that I add sweet potato, which provides a smooth, rich texture and a hint of sweetness, along with hearty quinoa. Like my Lentil Patties and Curried Carrot + Sweet Potato Fritters, they’re delish!

Why These Salmon Patties Deserve a Spot on Your Menu

These salmon patties are the perfect addition to any meal! Here’s why I love them and you will too.

  • Super versatile. You can layer these salmon patties onto buns with your favorite burger toppings, serve them on top of a salad for a light meal, or enjoy them as an appetizer with dipping sauces.
  • Easy to make. The ingredient list is short and sweet and if you use canned salmon, you don’t even have to cook it first!
  • Great for meal prep. This recipe stores well in the fridge and can be easily reheated for a quick, delicious meal any day of the week.
Overhead view of ingredients for salmon patties recipe

What You’ll Need

I wanted to keep it as simple as possible with these salmon patties, so the ingredient list is minimal! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Steamed sweet potato – This gives the patties a really nice sweet flavor, gorgeous orange color, and also helps to bind them. 
  • Cooked quinoa I love making these patties with leftover quinoa. You can use any variety of quinoa you'd like, but my personal favorite is tri-color.
  • Salmon – You can use either fresh baked salmon or canned salmon. My mom loves to cook extra salmon when she's making it for dinner and save the leftovers to make these cakes!
  • Eggs – This helps bind the salmon patties.
  • Flour – I used quinoa flour, but all-purpose flour also works, or your favorite gluten-free flour blend.
  • Scallions – These add a nice bite and flavor to the cakes! You can leave them out, but rather than doing that, I'd suggest swapping them with shallots or red onion just to get that extra bit of zing.
  • Salt & pepper – That's all we're using for seasoning because that's all they need!

Baked Vs. Canned Salmon for Salmon Patties

As mentioned, you can use fresh or canned salmon. If you are using canned salmon, I recommend using skinless and boneless. Freshly baked salmon will give you a richer flavor, while canned salmon can be a little briny, similar to how canned tuna fish tastes. 

How To Make Salmon Patties

All you need to make these salmon cakes is a pot, a bowl, and a pan!

  • Steam the potatoes. Cube the potatoes and steam them on the stovetop until they’re tender.
  • Form the cakes. Mash the sweet potatoes in a bowl, then stir in the rest of the ingredients. Divide the mixture into 6 patties.
  • Cook the cakes. Add a bit of oil into a pan, drop in the patties, and let them cook until they're golden brown, or about 2 to 3 minutes per side.

Tips for Success

Here are some additional tips to make sure your salmon patties turn out perfect.

  • Cut the potatoes to the same size. This way, they’ll all finish cooking and be tender at the same time.
  • Swap out the sweet potatoes. If you're not a sweet potato fan, you can replace it with regular potatoes, more salmon, or even butternut or acorn squash!
  • Keep the patties from falling apart. The salmon patty mixture should hold together well when you pat them into shape, but if they feel dry, you can add a little extra beaten egg until the mixture comes together. Or, if they seem too moist, add some additional flour to absorb the moisture.
Stack of 6 salmon patties on wooden board

What to Serve With Salmon Patties

I love to serve the salmon patties on their own with a small side salad and homemade dressing or some sort of veg, but I also use them as a salad topper, as an easy side, or even as an appetizer.

For serving, I have a few favorite things:

Or they're also super tasty just on their own with a squeeze of lemon. 

How to Store and Reheat Salmon Patties

  • Refrigerator: Store salmon patties in the refrigerator for 3 to 4 days in a sealed container.
  • Freezer: Wrap the patties in parchment and store in a sealed container; keep for 3 to 6 months.
  • To reheat: Reheat in a skillet over medium heat until warmed through, or bake in the oven at 350ºF for 10 to 12 minutes. 
Salmon cakes on plate with fork

Salmon Patties Recipe

4.9 from 7 votes
This easy salmon patties recipe is a quick weeknight meal, with sweet potatoes to add fantastic flavor and help bind the cakes together.
author: Alyssa
yield: 6 patties
Overhead view of salmon cakes on plate with bowl of aioli and lemon wedges
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes

Ingredients
  

  • 1 medium sweet potato , peeled
  • 1/2 cup cooked quinoa I used red for this recipe because I liked the color
  • 1 6 oz can wild salmon (skinless and boneless if possible)
  • 2 large eggs
  • 4 green onions minced
  • 2 tablespoons gluten-free cornmeal/flour of choice
  • Salt & pepper to taste
  • Oil for cooking

Instructions
 

  • Cut the sweet potato into cubes. You'll have about 2 cups. Add them to a steamer basket and steam for 5 – 7 minutes until the potatoes are fork-tender.
  • Allow the sweet potatoes to cool slightly, then transfer them to a bowl and mash them until (almost) smooth.
  • Add the rest of ingredients into the mixing bowl and mix with a wooden spoon until everything is combined and a dough has formed.
  • Form the dough into 6 patties, place on a plate and set aside.
  • Heat the oil in a 10″ skillet over medium heat. Saute the salmon cakes for 3 – 5 minutes per side, until browned, crispy and heated through.
  • Serve warm with your desired dipping sauce (we used guacamole with sriracha mixed in)
  • Enjoy!

Video

Nutrition

Serving: 1cake | Calories: 134kcal | Carbohydrates: 10g | Protein: 8g | Fat: 6g | Cholesterol: 70mg | Sodium: 96mg | Potassium: 291mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3245IU | Vitamin C: 2.1mg | Calcium: 26mg | Iron: 1.1mg
cuisine: American
course: Appetizer, Main Course, Snack

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