Salmon Patties with Homemade Tartar Sauce

These salmon patties are flaky, tender and so flavorful. The crisp edges and big bites of flaked salmon are the hallmark of these salmon patties. They are the real deal! It’s no wonder these salmon cakes have been so popular.

This is an easy and excellent way to use leftover salmon and it is worth it to cook the salmon just for this (instructions below). For busy weeknights, you can substitute with well-drained canned salmon or the salmon in packets which you may already have in your pantry!

I hope you all love these salmon patties and the easy homemade tartar sauce that goes with them.

Salmon Patties with Homemade Tartar Sauc

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Skill Level: Easy
Cost to Make: $12-$14
Calories: 145 kcal
Servings: 14 salmon patties

Ingredients

• 1 lb fresh salmon filet*
• 3 Tbsp Olive oil divided
• 1 1/2 tsp Garlic salt I used Lawry's Brand, to taste
• 1/2 tsp Black pepper or to taste
• 1 medium yellow onion 1 cup, finely diced
• 1/2 red bell pepper seeded and diced
• 3 Tbsp unsalted butter divided
• 1 cup Panko bread crumbs
• 2 large eggs lightly beaten
• 3 Tbsp mayonnaise
• 1 tsp Worcestershire sauce
• 1/4 cup parsley finely minced

Instructions

• Preheat Oven to 425˚F. Line rimmed baking sheet with parchment or silicone liner. Place salmon in the center, skin-side-down, drizzle with olive oil and season with garlic salt and black pepper. Bake uncovered for 10-15 min (depending on thickness), or just until cooked through. Remove from oven, cover with foil and rest 10 min. Flake salmon with 2 forks discarding skin and any bones then set aside and cool to room temp.
• Heat a medium skillet over medium heat with 1 Tbsp olive oil and 1 Tbsp butter. Add diced onion and bell pepper and saute until golden and softened (7-9 minutes) then remove from heat.
• In a large mixing bowl, combined flaked salmon, sautéed pepper and onion, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayonnaise, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper and 1/4 cup chopped parsley. Stir to combine. Form into patties (about a heaping Tablespoonful each) and mold with your hands into 2" wide by 1/3 to 1/2" thick patties.**
• In a clean non-stick pan, heat 1 Tbsp oil and 1 Tbsp butter until hot then add salmon patties in a single layer. Saute 3 to 4 min per side or until golden brown and cooked through. If salmon patties brown too fast, reduce heat. Remove finished patties to a paper-towel lined plate and repeat with remaining oil, butter and salmon cakes.

Recipe Notes

• Substituting Salmon: If desired, you can substitute the first 4 ingredients listed with 15 oz of well-drained canned salmon or salmon in packets. Leftover salmon from dinner can also be used if available.
• Cook's Tip: If salmon mixture is too dry to hold a patty shape, add an extra tablespoon of mayo and if it is too moist, add more bread crumbs.

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