Easy Fresh Salmon Patties
If you’re looking for a new way to enjoy salmon that doesn’t feel boring, dry, or overly “healthy”, these fresh salmon patties are it.
They’re made with broiled fresh salmon, bold seasonings, and simple pantry ingredients. This particular recipe doesn’t require eggs, but you can easily add if you’d like.
This recipe came together one night when I wanted something comforting but still elevated, and it has quickly become one of those meals I know I’ll keep coming back to.
Crispy on the outside, tender on the inside, and packed with smoky, savory flavor — these salmon patties are weeknight-friendly and company-worthy at the same time.
Why You’ll Love These Fresh Salmon Patties
Made with fresh salmon, not canned
No eggs required
Bold, smoky flavor (thanks to my secret ingredient)
Crispy outside, soft and flaky inside
Easy enough for busy nights, impressive enough for guests
Ingredients You’ll Need
Fresh salmon (broiled and flaked)
Red bell pepper, finely diced
Onion, finely diced
Fresh parsley, chopped
Breadcrumbs
Mayonnaise (just enough to bind)
Worcestershire sauce
Liquid smoke (my secret ingredient)
Old Bay seasoning
Cajun seasoning
Smoked paprika
Oil or butter for cooking
How to Make Fresh Salmon Patties (Step-by-Step)
1. Broil the Salmon First
Start by broiling your fresh salmon until it’s just cooked through. This keeps the salmon moist, flaky, and full of flavor before it ever hits the mixing bowl. Let it cool slightly, then gently flake it.
2. Sauté the Veggies
In a skillet, sauté the diced onion and red bell pepper until soft and fragrant. This step adds sweetness and depth, and it prevents crunchy raw vegetables in the final patties.
3. Mix Everything Together
In a large bowl, combine the flaked salmon, sautéed vegetables, parsley, breadcrumbs, mayonnaise, Worcestershire sauce, liquid smoke, Old Bay, Cajun seasoning, and smoked paprika.
Mix gently — you want everything combined without breaking down the salmon too much.
4. Form the Patties
Shape the mixture into evenly sized patties. Don’t pack them too tightly — this helps keep the inside tender.
5. Pan-Fry Until Golden
Heat oil or butter in a skillet over medium heat. Cook the patties until golden brown and crispy on both sides, flipping carefully.
My Secret Ingredient for Next-Level Flavor
A small splash of liquid smoke completely transforms these salmon patties. It adds that subtle, smoky depth that makes people pause and say, “What is in this?”
A little goes a long way — just enough to enhance the flavor without overpowering the salmon.
Tips for the Best Salmon Patties
Don’t overmix — keep some salmon chunks intact
If the mixture feels loose, add breadcrumbs a tablespoon at a time
Let patties rest a few minutes before flipping
Medium heat = crispy outside without burning
What to Serve With Salmon Patties
These pair beautifully with:
- Roasted vegetables
- A simple side salad
- Rice or quinoa
- Lemon wedges or a light sauce
They’re also great tucked into a sandwich or served over greens for lunch the next day.
Storage & Reheating
To Store:
Keep leftovers in an airtight container in the fridge for up to 3 days.
To Reheat:
Reheat in a skillet over medium heat or in the oven to keep them crispy. Avoid the microwave if possible.
Frequently Asked Questions
Can I make salmon patties without eggs?
Yes! This recipe uses mayonnaise and breadcrumbs as the binder, making it egg-free without sacrificing texture.
Can I use canned salmon instead?
You can, but fresh salmon gives the patties a much better texture and flavor. Broiling fresh salmon first makes a noticeable difference.
Why broil the salmon first?
Broiling ensures the salmon is evenly cooked, flaky, and flavorful before mixing — it prevents dry or mushy patties.
Can these be baked instead of pan-fried?
Yes, but pan-frying gives the best crust. If baking, brush lightly with oil and bake at 400°F, flipping once.
Are these freezer-friendly?
You can freeze uncooked patties between parchment paper and cook from thawed for best results.
Final Thoughts
These fresh salmon patties are proof that simple ingredients and bold seasoning can turn an everyday protein into something special. They’re flavorful, comforting, and just different enough to feel exciting again.
If you’ve been stuck making salmon the same way over and over, this is your sign to switch it up.
Fresh Salmon Patties
Ingredients
- 1 lb fresh salmon fillet
- ½ cup red bell pepper finely diced
- ½ cup onion finely diced
- ¼ cup fresh parsley finely chopped
- ¾ cup breadcrumbs plus more if needed
- ⅓ cup mayonnaise
- 1 tablespoon Worcestershire sauce
- ½ teaspoon liquid smoke
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Cajun seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- 2 tablespoons oil or butter for cooking
Instructions
Broil the Salmon
- Preheat oven to broil.
- Place salmon on a lined baking sheet and broil for 6–8 minutes, or until just cooked through and flaky.
- Remove and let cool slightly, then gently flake into chunks.
Sauté the Vegetables
- Heat 1 teaspoon oil in a skillet over medium heat.
- Sauté diced onion and red bell pepper for 3–4 minutes, until soft and fragrant.
- Remove from heat and let cool slightly.
Mix the Salmon Patties
- In a large bowl, combine flaked salmon, sautéed vegetables, parsley, breadcrumbs, mayonnaise, Worcestershire sauce, liquid smoke, Old Bay, Cajun seasoning, smoked paprika, salt, and pepper.
- Gently mix until just combined. Do not overmix.
Form the Patties
- Shape mixture into 6–8 patties.
- If mixture feels loose, add breadcrumbs 1 tablespoon at a time until it holds together.
Cook the Patties
- Heat 2 tablespoons oil or butter in a skillet over medium heat.
- Cook patties for 3–4 minutes per side, until golden brown and crispy.
- Flip carefully.
Notes
Notes
- Keep some salmon chunks intact for the best texture.
- Liquid smoke is potent — don’t overdo it.
- Medium heat gives you the best crust without burning.
Serving Suggestions
- Serve with homemade tartar sauce
- Pair with a side salad and homemade ranch
- Add mashed potatoes for a cozy dinner
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