Dinner

Salmon Patties with Lemon and Garlic Recipe

Name: Salmon Patties with Lemon and Garlic Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb salmon (cooked and flaked); 1/2 cup green onions (chopped); 4 cloves garlic (minced); 1 teaspoon fresh ginger (grated); 1 1/2 cups Panko bread crumbs (plain); 1/2 teaspoon Italian herbs seasoning; 1/2 teaspoon paprika; 1 teaspoon dried parsley; 1/4 teaspoon salt and pepper (or to taste); 2 large eggs (lightly beaten); 1/4 cup mayo; 1 tablespoon lemon juice; 2 tablespoons hot sauce (optional); Zest of one lemon; Canola or vegetable oil (enough for about 1 inch depth in skillet)

ByLana Polati February 12, 2026February 12, 2026

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Introduction

These salmon patties are a flavorful and easy way to enjoy cooked salmon in a new form. Crispy on the outside and tender inside, they make a perfect snack, main dish, or sandwich filling. Ready in just 40 minutes, they’re perfect for a quick and satisfying meal.

The image shows a close-up of a white square plate filled with small round patties that are golden brown with some darker seared spots, giving a crispy texture on the surface. The patties have tiny green bits scattered throughout, likely herbs or green onions. The plate has a garnish of a lemon wedge placed near the top, and a few green scallion pieces are also visible in the background. The plate rests on a white marbled texture surface with a blue cloth partially visible at the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb salmon (cooked and flaked)
1/2 cup green onions (chopped)
4 cloves garlic (minced)
1 teaspoon fresh ginger (grated)
1 1/2 cups Panko bread crumbs (plain)
1/2 teaspoon Italian herbs seasoning
1/2 teaspoon paprika
1 teaspoon dried parsley
1/4 teaspoon salt and pepper (or to taste)
2 large eggs (lightly beaten)
1/4 cup mayo
1 tablespoon lemon juice
2 tablespoons hot sauce (optional)
Zest of one lemon
Canola or vegetable oil (to cook the patties)

Instructions

Step 1: Preheat the oven to 425˚F. Place the salmon skin-side down on a lightly greased baking sheet, season with salt and pepper, brush with olive oil, and bake uncovered for 10 minutes.
Step 2: Remove the salmon from the oven, discard the skin, and flake the salmon with a fork. Remove any bones if present.
Step 3: In a large bowl, combine the flaked salmon with green onions, garlic, grated ginger, Panko bread crumbs, Italian herbs seasoning, paprika, dried parsley, salt, pepper, eggs, mayo, lemon juice, hot sauce (if using), and lemon zest. Mix thoroughly using your hands.
Step 4: Use an ice cream scoop or spoon to portion the mixture into equal-sized balls, then gently shape each into a patty.
Step 5: Heat canola or vegetable oil in a skillet to about 1 inch deep and bring it to a sizzling temperature. Add the patties carefully and cook for 4-5 minutes on each side until golden brown, flipping gently.
Step 6: Drain the cooked patties on paper towels to remove excess oil. Serve warm with your favorite dipping sauce, on a bun as a burger, over rice, or atop salads.

Tips & Variations

For extra crispiness, refrigerate the formed patties for 30 minutes before frying.
Substitute Greek yogurt for mayo to lighten the recipe.
Add finely chopped bell peppers or jalapeños for a spicy kick.
Serve with tartar sauce or a squeeze of fresh lemon for enhanced flavor.

Storage

Store cooked salmon patties in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat until heated through to maintain their crispiness. You can also freeze the uncooked patties for up to 1 month; thaw before cooking.

How to Serve

The image shows a close-up of a white plate filled with golden brown fish cakes, stacked slightly on top of each other. Each fish cake has a crispy, textured outside with small green bits, likely chopped herbs or green onions, scattered throughout. Some cakes show a slightly darker brown crust, indicating they are pan-fried. At the back right of the plate, there is a wedge of yellow lemon placed upright, adding a fresh bright contrast to the warm colors of the fish cakes. The plate rests on a surface with a white marbled texture that adds a clean, elegant background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned salmon instead of fresh?

Yes, canned salmon can be used as a convenient substitute. Make sure to drain it well and remove any skin and bones before mixing with other ingredients.

How do I prevent the patties from falling apart?

Using enough binding agents like eggs and breadcrumbs helps hold the patties together. Avoid over-mixing the ingredients and handle the patties gently when shaping and flipping during cooking.