Salmon Patties
These easy Salmon Patties are a quick and healthy dinner idea, perfect for busy weeknights. Made with canned salmon, ground almonds or breadcrumbs, and a handful of simple ingredients, this recipe is a family-friendly winner that even picky eaters enjoy.
Whether you’re looking for a high-protein meal for yourself, a finger food option for baby-led weaning, or a nutritious alternative to traditional burgers, these salmon patties deliver on nutrition, taste, and convenience. Serve them on a bun with your favorite toppings for a simple salmon burger, or enjoy them on their own. They’re also freezer-friendly, making them an ideal meal prep staple.
What Makes These Salmon Patties So Good!
- Packed with protein, omega-3s, and veggies — a complete and nourishing meal.
- Ready in under 20 minutes with minimal cleanup.
- Ingredients are Gluten Free and Dairy Free.
- Great for all ages: baby-led weaning friendly, lunchbox-approved, and satisfying for adults too.
Ingredients You Will Need
Ingredient Notes, Substitutes, & Allergy Swaps
- Canned salmon – Use pink or red canned salmon. Bones are edible and rich in calcium, but you can remove them if preferred. Fresh salmon is also an option, cook and flake it before mixing. You may need to increase the binder (egg) slightly.
- Ground almonds – These keep the patties gluten-free; swap for breadcrumbs or gluten free breadcrumbs if you prefer a more traditional texture.
- Egg – Helps bind the patties. A flax egg (1 tablespoon flaxseed + 3 tablespoon water) can work as a plant-based substitute.
- Carrot – Adds moisture and a slight sweetness. Finely grate for better incorporation.
- Green onion – Swap for chives or omit for younger babies with sensitive tummies. These are also known as spring onions in New Zealand.
- Flavorings: I use mustard, paprika (mainly for colour) and garlic powder to flavor my patties, but you can leave these out or try other flavours. Dill and a few capers are a great combination with salmon. Parsley and some chilli flakes can be delicious too.
- Lemon juice – Adds brightness and balances the richness of the salmon.
Illustrated Step-By-Step Guide
Below are illustrated step-by-step instructions to make my Salmon Pattie recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Prepare the mixture – In a bowl, mix the salmon, egg, ground almonds, grated carrot, spring/green onion, Dijon mustard, lemon juice, garlic powder, and paprika. Stir or use wet hands to mix until well combined.
Step two: Shape – Form into small patties (about 2-3 inches wide) for easy handling.
Step three: Cook – Heat olive oil in a pan over medium heat. Cook patties for 3-4 minutes per side until golden brown and crispy.
Step four: Cool & Serve – Let cool slightly before serving
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Top Tips
Here is how you can make these Salmon Patties perfectly every time!
- Use damp hands to shape the patties — it helps the mixture stick together without sticking to you.
- I often make a mixture of sizes, small ones for the kids and bigger ones for the parents
- To check if your oil is hot enough for frying, place the handle of a wooden spoon into the oil. If small bubbles sizzle and form around the handle, the oil is ready. If there are no bubbles, wait a little longer — and if it bubbles vigorously or smokes, the oil is too hot.
- Don’t overcrowd the pan — give the patties space so they crisp up properly.
- Chill the patties for 10 minutes before frying if your mix feels too soft or sticky.
- Don't forget to try these as a salmon burger!
- Salmon patties are delicious straight from the fridge, they will keep in an airtight container in the refrigerator for up to 3 days.
- Once cooked these salmon patties can be frozen. I freeze the patties flat on a tray and then transfer them to a bag. You can reheat them from frozen in a pan, oven or air fryer.
How to Make This Recipe Suitable For Baby Led Weaning
These salmon patties are ideal for baby-led weaning. Skip the added salt and crush or flake the patties into manageable pieces for your baby. You can of course make mini salmon patties as well! Serve them with avocado and steamed veggies.
Salmon Patties
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Ingredients
- 420 grams canned salmon (drained and flaked with a fork
- 1 large egg (whisked)
- ½ cup ground almonds (½ cup breadcrumbs)
- 1 small carrot (grated)
- 2-3 Tablespoons spring onion / green onion (finely sliced)
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder (or 2 cloves crushed garlic)
- ½ teaspoon paprika (optional, I mainly add it for the colour)
- 2 Tablespoons olive oil (for frying)
Instructions
- Prepare the mixture – In a bowl, mix the salmon, egg, ground almonds, grated carrot, spring/green onion, Dijon mustard, lemon juice, garlic powder, and paprika. Stir or use wet hands to mix until well combined.
- Shape – Form into small patties (about 2-3 inches wide) for easy handling.
- Cook – Heat olive oil in a pan over medium heat. Cook patties for 3-4 minutes per side until golden brown and crispy.
- Cool & Serve – Let cool slightly before serving
Notes
- Use damp hands to shape the patties — it helps the mixture stick together without sticking to you.
- I often make a mixture of sizes, small ones for the kids and bigger ones for the parents
- To check if your oil is hot enough for frying, place the handle of a wooden spoon into the oil. If small bubbles sizzle and form around the handle, the oil is ready. If there are no bubbles, wait a little longer — and if it bubbles vigorously or smokes, the oil is too hot.
- Don’t overcrowd the pan — give the patties space so they crisp up properly.
- Chill the patties for 10 minutes before frying if your mix feels too soft or sticky.
- Don't forget to try these as a salmon burger!
- Salmon patties are delicious straight from the fridge, they will keep in an airtight container in the refrigerator for up to 3 days.
- Once cooked these salmon patties can be frozen. I freeze the patties flat on a tray and then transfer them to a bag. You can reheat them from frozen in a pan, oven or air fryer.
- Canned salmon – Use pink or red canned salmon. Bones are edible and rich in calcium, but you can remove them if preferred. Fresh salmon is also an option, cook and flake it before mixing. You may need to increase the binder (egg) slightly.
- Ground almonds – These keep the patties gluten-free; swap for breadcrumbs or gluten free breadcrumbs if you prefer a more traditional texture.
- Egg – Helps bind the patties. A flax egg (1 tablespoon flaxseed + 3 tablespoon water) can work as a plant-based substitute.
- Carrot – Adds moisture and a slight sweetness. Finely grate for better incorporation.
- Green onion – Swap for chives or omit for younger babies with sensitive tummies. These are also known as spring onions in New Zealand.
- Flavorings: I use mustard, paprika (mainly for colour) and garlic powder to flavor my patties, but you can leave these out or try other flavours. Dill and a few capers are a great combination with salmon. Parsley and some chilli flakes can be delicious too.
- Lemon juice – Adds brightness and balances the richness of the salmon.
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.