These homemade baked salmon patties with tartar sauce are a wholesome nutritious way to eat protein. Made with simple ingredients, you can oven bake or pan fry salmon patties to serve on a bun, as the main course with healthy sides or as a great protein to pair with a salad.
Easy baked salmon patties are a wholesome way to enjoy protein and healthy fats. They are naturally low carb. All you’ll need to do is roast up your favorite salmon fillets with simple seasonings, then form them into patties with a few other ingredients.
You can either oven bake them or pan fry them. Both instructions are included.
Salmon patties can be used in sandwiches, salads, or even as the main protein itself topped with a tangy and flavorful tartar sauce. These are perfect for a weeknight meal when you need to make something quick or to freeze for meal prep.
Why You’ll Love This Recipe
- Salmon patties with fresh salmon are versatile and can be used in many different ways.
- They are easy to make with simple pantry ingredients and fresh herbs.
- You can make a large batch of these easy salmon patties and freeze them for later to help with meal prep.
- You can form the patties up to 24 hours ahead of time and cook them at dinner time.
- They can be pan-fried in healthy oil or baked in the oven easily.
- Make the homemade sauce for salmon patties with a few basic ingredients.
Ingredients You Need
- Fresh Salmon – You’ll need thick-cut fresh salmon to make this recipe. I love using sockeye salmon because it has a great texture and flavor, but you can use whatever salmon you like.
- Extra Virgin Olive Oil – You can substitute with avocado oil.
- Salt and Pepper – To season and balance the natural flavors of the salmon.
- Red Onion and Garlic – Adds a mild flavor to the patties.
- Almond Flour – A gluten free way to bind together the salmon patties. You can substitute the 1/4 cup almond flour with 3 tablespoons of bread crumbs plus 1 tablespoon of all purpose flour, if desired.
- Eggs – The egg is needed to bind the patties and give it a nice crust.
- Mayonnaise – You can also use avocado oil mayo.
- Soy Sauce – You can substitute with tamari sauce or coconut aminos.
- Dijon Mustard – You can use coarse dijon mustard or smooth dijon mustard.
- Fresh Herbs – You’ll need chopped dill and parsley to give them a pop of freshness and green color.
- Lemon Zest – Adds fresh lemon flavor. You can omit, if desired.
- Mayonnaise – You can also use avocado oil mayo.
- Greek Yogurt – You can substitute with sour cream.
- Fresh Dill – Use fresh herbs for the best flavor.
- Lemon Juice – Adds acidity to the tartar sauce. More of less can be used to thin out the sauce. You can omit if you don’t like lemon juice.
- Salt and Pepper – For seasoning the sauce.
How to Make Salmon Patties
This recipe includes two ways to cook the salmon patties – baked salmon patties or pan-fried salmon patties. You can use whichever cooking method you prefer. You can also pan fry them for a minute or two on each side and then finish them in the oven. However, be careful not to overcook the patties or they will dry out.
- Bake the salmon – Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and place the salmon on top. Drizzle the salmon with a teaspoon of olive oil and season with salt and pepper. Bake for 10 minutes, or until cooked through. Remove the salmon from the oven and allow to cool in the refrigerator for 10 minutes.
- Flake the cooked and cooled salmon into a large bowl.
- Add the remaining salmon patty ingredients – Add onion, garlic, almond flour, eggs, mayo, soy sauce, Dijon mustard, parsley, dill and lemon zest to the flaked salmon. Combine with your hands to mix well.
- Shape the mixture into salmon patties.
- Bake or pan-fry the salmon patties.
- Mix together the ingredients for the tartar sauce and serve with the warm patties.
Note about baking salmon: When initially roasting the salmon, slightly undercook the filets so that it doesn’t dry out. If it’s overcooked, the salmon patties will be dry. A thicker filet will take longer to cook than a thin filet.
Baked Salmon Patties
To bake, preheat an oven to 375 degrees Fahrenheit. Spray a baking sheet with oil and place the patties on the baking sheet. Bake for 10 to 12 minutes on each side, flipping with a fish spatula. Remove them from the oven and serve hot with the tartar sauce.
These are smaller sized baked salmon patties, about 3-4 inches wide, they are not burger size.
Pan Fry Salmon Patties
To pan fry, add a few tablespoons of olive oil to a pan, or enough to make a light coating on the bottom. Once the pan is hot, add salmon patties and allow to cook for 4 minutes, until deep golden color. Flip and cook for another 3 minutes. Remove the salmon patties from the pan and repeat with a second batch, adding more oil, if needed. Serve hot.
Note about pan frying: Wait until a crust forms before flipping. Salmon patties can be delicate, this is why it’s important to form a crust when pan-frying before flipping so everything stays together.
- If using king salmon – King salmon is fattier so if the batter doesn’t stick together well, add a little more mayo or almond flour to form the perfect patty.
- Make sure to mince the garlic and onion so that there aren’t any large chunks. You can minced them in a food processor to get the perfect size.
- When making the tartar sauce, you can use up to the full juice of the lemon to help thin out to desired consistency.
How to Serve Salmon Patties
- Make it into a sandwich or burger.
- Serve the baked salmon cakes as a main course with a simple side dish like roasted beets, crispy baked sweet potato fries, roasted broccoli and cauliflower, mango salad or sautéed swiss chard.
- Cut the baked salmon patty in half and add it to a wrap along with your favorite sandwich toppings.
- Make small sliders as an appetizer with tartar sauce for dipping.
- Chop up the baked salmon patties and add them to a fresh green salad.
Make sure the salmon you are using is not too dry. This is why it’s important to make sure the salmon is slightly undercooked before mixing the patties.
You can, but using canned salmon results in a much drier texture with less fresh flavor. I promise it is best to roast up your own salmon!
Yes! To freeze cooked and cooled salmon patties, wrap each one individually in plastic wrap, then add to a freezer-safe bag for 3-4 months. Let thaw in the fridge overnight before reheating in a skillet with oil.
Did you try these baked salmon patties? Leave a recipe rating and review below.