Deliciously tender, tastefully seasoned, and subtly smoked, these Smoked Salmon Patties deliver bold, full flavor in every bite. A touch of blackened seasoning and garlic adds a robust kick, perfectly balanced by sultry, smoky undertones. Ideal for a sunny summer meal.
Why I Love This
- Bursting with Flavor: The first time I bit into one of these Smoked Salmon Patties my eyes widened and my mouth watered. They are irresistibly full of flavor that bring you back for seconds.
- Healthy and Delicious: Salmon is rich in essential nutrients that our bodies thrive on. It's light yet flavorful, offering a satisfying meal that won't weigh you down.
- Gluten Free: These Smoked Salmon Patties are versatile and can easily be made gluten free (as I have here).
- Summer Perfection: This recipe can be enjoyed year-round, thanks to canned or jarred salmon's long shelf life-but its bright flavors are a perfect echo of summer, barbecues, and picnics.
This recipe inspired my Salmon Meatball recipe on this site, and pairs well with this amazing rice sidedish recipe.
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Ingredients
- Smoked Salmon - You can also use unsmoked salmon in this recipe-it'll still be absolutely delicious! We're lucky to live in Alaska, where salmon is abundant and accessible. We catch, smoke, and jar our own, but canned smoked (or unsmoked) salmon is widely available in most grocery stores.
- Bread Crumbs - I have used a gluten free bread crumb here but you can use ANY bread crumbs you love - panko, sour dough, gluten free... they'll all work and add a slightly different flavor to the patty depending on how they are seasoned.
- Eggs - These are what hold the patties together and as a bonus add an extra layer of protein.
- Mayonnaise - Avoid using Miracle Whip for this as it tends to be quite sweet and will greatly change the flavor of the recipe, other than that, any mayonnaise will do.
- Garlic - Minced garlic is what I typically have on hand and is what I used here but fresh garlic would be lovely as well, use one clove to one teaspoon and be sure to mince it well or use a garlic press.
- Onion - Any white or yellow onion is fine, just be sure to mince or chop it finely as this affects how well the patties hold together.
- Lemon Juice - Fresh lemon juice is always best but if you don't have any bottled lemon juice is fine and you can use the same quantity.
- Blackened Seasoning - You can purchase blackened seasoning or you can easily make your own using my recipe here.
- Avocado Oil (not shown in picture) - This is for frying. You can use any high smoke-point such as safflower, sunflower or canola oil. I would suggest something with a mild flavor.
See recipe card for quantities.
Instructions
Step 1: Place all the ingredients in a large mixing bowl and mix until fully combined. I find that using my hands helps everything blend together more thoroughly.
Step 2: Form the salmon mixture into 6 patties with your hands. It can be helpful to do the final shaping on the plate.
Step 3: Pour in enough oil to coat the bottom of the skillet or frying pan, then heat it on medium until it's hot.
Step 4: Gently place 3 patties in the skillet and fry for 3-4 minutes or until golden brown. Flip and repeat.
Step 5: Remove from the pan and place on paper towels on a plate to absorb excess grease. Serve hot with dill or avocado sauce or on buns as burgers!
Hint: Keep your heat on medium. Having it too hot will cause your patties to burn on the outside and be cold on the inside, having it too cool will cause the patties to absorb excess oil and become weighed down.
Substitutions
- Gluten Free - I make these gluten free using Cooper's Crumbs which are an almond "bread crumb." They are delicious and work just as well as any "normal" bread crumbs.
- Bun - use gluten free buns or make it a lettuce burger.
Variations
- Spicy - add chili pepper flakes or an extra half teaspoon of the blackened seasoning for an extra kick
- Deluxe - top your patty with guacamole
- Baked - for a healthier option, you can bake the patties instead. Bake at 350°F for about 5 minutes per side. Keep in mind they'll be slightly drier, less crispy, and the flavor will be a bit different.
See this Salmon Meatballs recipe or my Blackened Salmon Alfredo on my website!
Equipment
I love to fry my patties in my raw cast iron skillet. This provides the best flavor and crisps the exterior of the patties the best. Any frying pan will work but the best results will come from raw cast iron.
Storage
The first few days: Store the leftover Smoked Salmon Patties in an airtight container in the fridge for up to five days.
Freezing: These freeze decently well but do thaw to be a little dryer than when first made. Fully thaw your smoked salmon patties before reheating.
Reheating: You can reheat the smoked salmon patties in the microwave (about 1 minute, covered to prevent splatter) or in a skillet over medium heat for 2-3 minutes per side. Use less oil than before, and covering the skillet can help them heat through faster.
Top Tip
If you can't find smoked salmon it's not a problem. This recipe is delicious with regular salmon but if you still want that smoky flavor you can simply add liquid smoke! You can add ½-1 teaspoon depending on how strong a flavor you would like.
FAQ
Yes you can! Make sure you remove all the bones and then follow the recipe exactly the same with a slight adjustment for cooking. Lower the heat of your skillet just slightly and extend your cooking time to help cook the salmon through. (USDA recommends cooking fish to an internal temperature of 145 degrees Fahrenheit. Many people find this too dry. I look for when the fish is opaque and flakes easily with a fork but always be sure to cook your fish to a food safe temperature.)
That is totally ok. You can add liquid smoke as described in the "Top Tip" above or you can just use regular salmon - there are enough spices in the recipe to make delicious regular salmon patties (that's actually how this recipe started out).
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Smoked Salmon Patties
- Total Time: 18 minutes
- Yield: 6 Patties 1x
- Diet: Gluten Free
Description
Deliciously tender, tastefully seasoned, and subtly smoked, these Smoked Salmon Patties deliver bold, full flavor in every bite. A touch of blackened seasoning and garlic adds a robust kick, perfectly balanced by sultry, smoky undertones. Ideal for a sunny summer meal.
Ingredients
10 ounces Smoked salmon (canned/jarred)
2 large Eggs
½ cup (80 grams) Seasoned bread crumbs (gluten free if needed)
3 tablespoons (30 grams) Onion finely chopped
2 tablespoons (35 grams) Mayonnaise
1 tablespoon Lemon juice (about ½ a lemon)
½ tablespoon Garlic minced (optional depending on how flavored your bread crumbs are)
1 teaspoon Blackened seasoning
½-1 teaspoon Liquid smoke (if using regular salmon)
Avocado oil (or other high smoke point oil) for frying
Instructions
- Place all the ingredients in a large mixing bowl and mix until fully combined. I find that using my hands helps everything blend together more thoroughly.
- Form the salmon mixture into 6 patties with your hands. It can be helpful to do the final shaping on the plate.
- Pour in enough oil to coat the bottom of the skillet or frying pan, then heat it on medium until it's hot.
- Gently place 3 patties in the skillet and fry for 3-4 minutes or until golden brown.* Flip and repeat.
- Remove from the pan and place on paper towels on a plate to absorb excess grease. Serve hot with dill or avocado sauce or on buns as burgers!
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
Notes
1. If using fresh salmon for your patties know that USDA recommends cooking fish to an internal temperature of 145 degrees Fahrenheit. Many people find this too dry. I look for when the fish is opaque and flakes easily with a fork but always be sure to cook your fish to a food safe temperature.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dinner
- Method: Cooktop
- Cuisine: American
Jenice Wallace says
These salmon patties are a family favorite - my two year old gobbles them up. They are perfect for warming up, they freeze well and are easy to pack up for lunches. Delicious on their own, with dill dip or made into a burger, these patties are versatile, nutritious and an easy crowd pleaser.