These easy Salmon Patties turn a tin of salmon and a few everyday ingredients into a genuinely delicious dinner. Made with potato, plenty of salmon, capers, lemon, Dijon mustard and fresh herbs, they’re pan-fried until beautifully golden on the outside while staying soft and full of flaky salmon inside.
There’s no flouring, dipping or crumbing each individual patty. A small amount of breadcrumbs goes straight into the mixture to help everything hold together, keeping these salmon patties simple enough for an everyday meal.
Serve them with the homemade lemon-caper tartare sauce and a crisp salad. I particularly love them with my Nonna’s Cabbage Salad – the fresh, crunchy cabbage is such a good contrast to the warm salmon patties and creamy tartare.
Why You’ll Love This Recipe
- Full of salmon flavour – The ratio of salmon to potato means the salmon remains the star.
- No separate crumbing – A small amount of breadcrumbs goes into the mixture, so there’s no flour, egg and breadcrumb coating to prepare.
- Easy to make – Once the potatoes are cooked, everything comes together quickly.
- Great texture – The patties develop a golden crust in the pan while staying soft inside with visible flakes of salmon.
- Plenty of flavour – Capers, lemon, Dijon, spring onion and fresh herbs lift the simple salmon-and-potato base.
- Homemade tartare sauce included – It’s quick to stir together and makes the finished dish even better.
What Are Salmon Patties?
Salmon patties are a simple home-style dish made by combining salmon with ingredients that help bind it into patties before pan-frying until golden.
Canned salmon works particularly well because it’s already cooked and ready to use. Combined with mashed potato, it creates a soft but substantial patty that can be shaped and cooked in a frying pan.
For this recipe, I’ve kept the familiar canned salmon and potato foundation but given it plenty of flavour with capers, lemon zest, Dijon mustard, spring onion, parsley and chives.
The salmon is folded through at the end rather than heavily mixed into the potato, so you still get distinct flakes of fish when you cut into the patties.
Ingredients You’ll Need
Canned Red Salmon
I use a 415 g tin of red salmon. It has a pronounced salmon flavour that holds its own once combined with the potato and seasonings.
Drain it very thoroughly before using.
Potatoes
Use a floury or good all-purpose potato suitable for mashing.
The potato gives the patties structure and a beautifully soft interior. There’s deliberately less potato than salmon here so the finished patties don’t become overly heavy or potato-dominant.
Spring Onions
Spring onions give the mixture a gentle onion flavour without overwhelming the salmon.
Capers
Finely chopped capers add little salty, tangy hits throughout the patties. You’ll also use them in the tartare sauce.
Lemon
Finely grated lemon zest brightens the salmon mixture, while fresh lemon juice brings acidity to the tartare sauce.
Dijon Mustard
A small amount of Dijon adds depth and gentle sharpness. It complements the salmon and capers without making the patties taste strongly of mustard.
Parsley and Chives
Fresh flat-leaf parsley and chives add freshness and colour. Both are also used in the tartare, so you don’t need a separate set of herbs for the sauce.
Egg
One lightly beaten egg helps bind the salmon and potato mixture together.
Breadcrumbs
Just 20 g of fine dry breadcrumbs is mixed into the patties. It absorbs excess moisture and provides additional structure without making the patties bready.
Homemade Lemon-Caper Tartare Sauce
The tartare sauce takes only a few minutes to make and is well worth adding.
Whole-egg mayonnaise forms the creamy base, while finely chopped cornichons and capers bring acidity, saltiness and texture. Dijon mustard and fresh lemon juice sharpen everything up, with parsley and chives adding freshness.
You can make the sauce before frying the patties and keep it cold in the refrigerator until you’re ready to serve.
Tips for the Best Salmon Patties
Dry the potatoes well. After draining, return them briefly to the hot saucepan so excess moisture can evaporate. Mash them without adding butter or milk.
Let the mash cool. Allow the potato to cool before adding the egg.
Drain the salmon thoroughly. Extra liquid will make the patties more difficult to shape and turn.
Don’t overmix. Add the salmon last and fold it through gently. Keeping some larger flakes intact gives the patties a much better texture.
Keep the patties fairly thick. Around 2 cm gives you enough surface area for good browning while retaining a soft centre.
Don’t rush the first side. Leave the patties undisturbed until a good golden crust has formed before turning them.
Turn with a wide spatula. Supporting the whole patty makes turning much easier.
What to Serve with Salmon Patties
My favourite side for these is Nonna’s Cabbage Salad. Its crisp cabbage and tangy dressing are a lovely contrast to the warm patties and creamy tartare sauce.
You could also keep things simple with a leafy green salad, steamed beans, asparagus or other seasonal green vegetables.
Add a few lemon wedges to the table for squeezing over the patties just before eating.
Storage and Reheating
Allow leftover salmon patties to cool completely before storing them in an airtight container in the refrigerator. Store the tartare sauce separately.
Reheat the patties in a 180°C fan-forced oven for around 10–12 minutes, turning once, until hot throughout.
An air fryer also works well. Reheat at 180°C for around 6–8 minutes, turning halfway.
Both methods help bring back the golden exterior. A microwave will work if necessary, but the patties will be softer.
Frequently Asked Questions
Can I use pink salmon instead of red salmon?
Yes. Pink canned salmon will work in this recipe. I prefer red salmon because it has a more pronounced flavour, but there’s no need to change the quantities if using pink salmon.
Do I remove the skin and bones from canned salmon?
This comes down to preference. The small bones in canned salmon are soft and edible, but you can remove any skin or bones you don’t want in the patties before flaking the salmon.
Can I make salmon patties ahead of time?
Yes. Shape the patties, cover and refrigerate them until you’re ready to cook.
The tartare sauce can also be prepared ahead and stored covered in the refrigerator.
Can I use leftover mashed potato?
You can, although the result will depend on what’s already been added to your mash.
This recipe uses plain mashed potato without butter or milk so that the mixture doesn’t become too wet. If your leftover mash contains a lot of butter, milk or cream, the patties may be softer.
Why are my salmon patties falling apart?
Excess moisture is usually the culprit. Make sure the potatoes and salmon are thoroughly drained, and don’t try to turn the patties before the first side has developed a good golden crust.
Watch the Video
See these Salmon Patties sizzling in the pan until beautifully golden, then watch one being cut open to reveal the soft salmon-filled centre before being finished with homemade tartare sauce.
Watch the Salmon Patties video on YouTube, and subscribe to Three Friends Cook for more simple, flavour-packed recipes.
More Recipes You Might Like
If you enjoy simple home-style dinners like this one, try my Classic Aussie Beef Rissoles. They’re another easy family meal made with straightforward ingredients and cooked until beautifully browned.
Final Thoughts
These Salmon Patties are easy enough for an everyday meal but delicious enough that they don’t feel like a fallback dinner.
The salmon remains the focus, with just enough potato to give the patties their soft texture. Capers, Dijon, lemon and herbs bring freshness and flavour, while pan-frying gives them a lovely golden exterior without the extra work of crumbing.
The homemade tartare adds a creamy, sharp finish that works beautifully with the hot salmon patties.
Stay in Touch
If you make these Salmon Patties, I’d love to hear what you think. Leave a comment and star rating below – it helps other readers discover the recipe and lets me know which recipes you’re enjoying.
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Salmon Patties with Homemade Tartare Sauce
Equipment
- Medium saucepan
- Potato Masher
- Large mixing bowl
- small mixing bowl
- Large non-stick or well-seasoned frying pan
- Wide spatula
Ingredients
Salmon Patties
- 350 g floury potatoes peeled and cut into even chunks
- 415 g canned red salmon drained very well
- 2 spring onions finely sliced
- 2 tbsp flat-leaf parsley finely chopped
- 1 tbsp chives finely chopped
- 1 tbsp capers drained and finely chopped
- Finely grated zest of 1 lemon
- 2 tsp Dijon mustard
- 1 large egg lightly beaten
- 20 g fine dry breadcrumbs
- ½ tsp fine sea salt or to taste
- ½ tsp freshly ground black pepper
- 2 –3 tbsp olive oil or neutral oil for frying
Lemon-Caper Tartare Sauce
- 125 g ½ cup whole-egg mayonnaise
- 2 tbsp cornichons finely chopped
- 1 tbsp capers drained and finely chopped
- 1 tbsp flat-leaf parsley finely chopped
- 1 tbsp chives finely chopped
- 1 tsp Dijon mustard
- 1 tbsp fresh lemon juice
- Freshly ground black pepper
To Serve
- Lemon wedges
- Nonna’s Cabbage Salad optional
Instructions
- Place the potatoes in a saucepan and cover with cold, well-salted water. Bring to the boil and cook for 12–15 minutes, or until completely tender when pierced with a knife.
- Drain thoroughly, then return to the dry saucepan and mash until smooth without adding butter or milk. Set aside to cool.
- Meanwhile, make the tartare sauce. Combine the mayonnaise, cornichons, capers, parsley, chives, Dijon mustard and lemon juice in a small bowl. Season with freshly ground black pepper. Taste before adding any salt, as the capers and cornichons may provide enough. Cover and refrigerate until serving.
- Place the cooled mashed potato in a large bowl. Add the spring onions, parsley, chives, capers, lemon zest, Dijon mustard, lightly beaten egg, breadcrumbs, salt and pepper. Mix until evenly combined.
- Flake the drained salmon into generous pieces and add to the bowl. Fold through gently, leaving some larger flakes of salmon intact.
- Divide the mixture into 8 equal portions and shape into patties approximately 2 cm thick.
- Heat 2 tablespoons of oil in a large non-stick or well-seasoned frying pan over medium heat.
- Add the patties without overcrowding the pan, cooking in two batches if necessary. Cook without moving for 3–4 minutes, or until the underside has developed a deep golden crust.
- Carefully turn with a wide spatula and cook for another 3–4 minutes, until golden on the second side and hot throughout. Add a little extra oil between batches if required.
- Serve immediately with the cold lemon-caper tartare sauce and lemon wedges.
Nutrition
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