Baked Salmon Patties

Name: Baked Salmon Patties
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 large eggs; ¼ cup lite mayonnaise; 1 Tablespoon Dijon mustard; 3 cloves garlic (minced/pressed); 3 Tablespoons finely chopped fresh parsley; 1 teaspoon lemon zest; 4-5 dashes hot sauce; Pinch of kosher salt; Big pinch of ground black pepper; 1 14.75-ounce (418g) can pink salmon ((12 ounces drained)); 1 ¼ cups panko breadcrumbs; ½ cup finely diced sweet peppers; ¼ cup finely diced onion; Olive oil (for brushing pan); Healthy tartar sauce (for serving); Lemon wedges (for serving)

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Using canned salmon is the trick to making these baked salmon patties fast and easy for a healthy weeknight dinner. These flavorful patties crisp up beautifully in the oven and feature a nice all-purpose flavor. On the table in about 40 minutes!

Eight salmon patties on a plate with a bowl of tartar sauce and lemon wedges.

This recipe for baked salmon patties is one I started making in college, and I mean that in a broad sense. Back then I'm pretty sure I cracked open a can of salmon, added an egg, breadcrumbs, dried spices, and some onion if I had one and shaped and baked a fairly decent dinner.

Edible and healthy salmon cakes, yes, but still. A real embodiment of the word "decent".

Needless to say they've gotten an upgrade throughout the years! Similar in style to my baked tuna cakes, this salmon version features bursts of sweet pepper flavor for an enjoyable and healthy meal that pairs easily with many cuisines.

Reasons to Love This Recipe

You get a crisp, wonderfully-browned crust on both sides just by baking. No frying necessary.
Starting with shelf-stable canned salmon not only simplifies the process of making baked salmon patties, but is a more cost-effective option, too.
Onion and sweet pepper pieces provide delicious flavor and a satisfying crunch throughout.
With different ways to switch up the fresh herbs and spices, this recipe has wiggle room for you to make it your own. Same goes for this similarly weeknight-friendly panko baked cod.

Recipe Ingredients

Baked salmon patty ingredients in separate bowls labeled with their names.

Salmon: One full-size (15 ounces or so) can of pink salmon is used. The salmon is cooked and in large pieces. It's not necessary to buy skinless/boneless.
Panko: Larger-sized panko bread crumbs (vs. regular) bulk up the salmon patty mixture and make it less dense.
Peppers: Mini sweet peppers are my pick for their bright flavor and crunch, but regular bell peppers are fine, too.
Onion: Use a fine dice so the small pieces more easily integrate into the mixture.
Eggs: To bind everything together.
Mayonnaise: This helps bind the ingredients and provides moisture. I use a "lite" variety, but any kind would do.
Parsley: Other herbs can be substituted in, such as fresh dill.
Dijon Mustard: For a little background flavor.
Lemon Zest: This packs more of a punch than adding lemon juice, which I tested but got lost among the other ingredients here.
Hot Sauce: Several dashes provide flavor, not heat. If you'd like spicy, add as much as you like.

Step-by-Step Instructions

I recommend serving these baked salmon patties with healthy tartar sauce. Prepare it up to one day ahead of time and refrigerate to streamline recipe prep and allow the flavors time to meld.

Add the eggs, mayonnaise, Dijon, garlic, parsley, lemon zest, hot sauce, salt, and pepper to a large mixing bowl.
Whisk well until combined.

Egg, mayo, mustard, garlic, lemon zest, parsley, hot sauce, salt, and pepper in a bowl before (left) and after (right) whisking.

Add the salmon, panko, peppers, and onion.
Stir to break up the salmon into smaller pieces until everything is evenly combined.

All patty ingredients in a large bowl before (left) and after (right) mixing.

Form quarter-cup patties and place on a well-greased sheet pan.
Bake at 425°F for 15 minutes. Flip each salmon patty over then bake for another 5-7 minutes, or until nicely browned on both sides.

Shaped patties on a sheet pan before (left) and after (right) baking.

Recipe Tips and Tricks

While the skin and bones found in canned salmon are entirely edible, I do prefer to remove any large pieces before mixing everything up. Any smaller ones blend right in.
Using gluten-free panko breadcrumbs will make this recipe gluten-free (though please verify all of your specific ingredients to be sure).
Be sure to oil the sheet pan very well. This, combined with the higher oven temperature, ensures you get a crisp, golden-brown crust on these baked salmon patties.
Use a cookie scoop to make shaping the salmon patties easier. I use one with a two tablespoon capacity. I place two level scoops right into my hand and shape the patties from there, knowing each is the same quarter-cup size.
Do your best to make each salmon patty the same height/size so they cook evenly.

Baked salmon patties on a plate with tartar sauce and lemon wedges in front of a plate of salad.

Recipe FAQs

What kind of canned salmon should I buy?

I prefer to buy Alaskan wild-caught pink salmon as it is widely considered to be a sustainable option. Prices will vary, though I've found it's not necessary here to spring for the more expensive "skinless/boneless" kinds. Bones in canned salmon are entirely edible (and rich in calcium!) with larger sections easy to pick out if you prefer.

How can I switch up this recipe?

Different fresh herbs, such as dill, can work in place of (or in conjunction with) the parsley. Lots of dried spices can join the mix, such as a Cajun-esque blend of smoked paprika, cayenne pepper, oregano, etc. You may also use a leftover cooked salmon fillet flaked up into smaller pieces instead of canned salmon.

Can I make parts of this recipe ahead?

The tartar sauce can be made the day before. You can also assemble the salmon mixture (before or after shaping into patties) and refrigerate for up to a day ahead of baking. Cover snugly with plastic wrap.

How best do you reheat baked salmon patties?

It's best to reheat salmon patties in the oven to help them crisp up again. Place them on a rimmed baking sheet with foil over the top. Bake them lower this time, around 350°F, for 10-15 minutes or until heated throughout. You can also reheat them in the air fryer.

Salmon patties on a serving plate with a bowl of tartar sauce and lemon wedges.

Serving Suggestions

Healthy tartar sauce: this is a perfect pairing for baked salmon patties. It's quick, easy, and made with dill relish to keep the sugar content low. This is great to make-ahead.
Lemon wedges: After zesting it for the patties, slice the rest of the lemon into wedges to sprinkle fresh lemon juice over top for serving.
Old Bay buns: This easy homemade roll recipe gives a nod to a classic seafood spice blend.
Green side salad: My all-time go-to that can be thrown together so many different ways. You can also supersize it, using a nice greens blend with mixed lettuces or arugula, and serve the salmon patties over top with a vinaigrette.

A plate of salad and two salmon patties stacked on each other, the top one cut in half.

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