Easy Salmon Patties

5 from 3 votes

These easy salmon patties are made with canned salmon, yogurt, breadcrumbs, and a few easy-to-find seasonings. Serve these salmon patties with the quick and easy mustard sauce!

Prep Time5

Cook Time10

Chilling Time10

Total Time25

Course: Main Course

Cuisine: American

Servings: people

Calories: 130kcal

Author: Sarah Trenalone

Ingredients

Salmon Patties:

1 can salmon (~7.5oz) Pink or Red (Sockeye) Salmon
½ cup plain yogurt (whole milk)
⅔ cup Panko breadcrumbs
1 tablespoon olive oil
2 twigs fresh thyme
2 teaspoon Old Bay seasoning
1 egg

Mustard Yogurt Sauce:

½ cup plain yogurt (whole milk)
2 teaspoons Dijon mustard
1 tablespoon capers
¼ lemon, juiced

Instructions

Drain any juice from the salmon can.
Gently mix all the salmon patty ingredients together with a fork. Mix until incorporated, and then stop. (Do not use a blender or food processor for this step, because you don’t want to purée the fish.)
Divide the mixture into 4 equal parts, and then use your hands to form 4 patties.
Chill the patties in the fridge for at least 10 minutes.
While fish cakes chill, mix together all the ingredients for the yogurt sauce. Put sauce in the refrigerator until it’s time to serve.
Move oven rack to the top 3rd of the oven (or about 6″ from the broiler) and turn on your oven's broiler.
Broil salmon patties 6 minutes, flip, and broil 3-4 minutes more, until fish cakes are dark and golden.
Remove cakes from pan (and residual oil) immediately. Serve while still hot with the yogurt sauce.
Leftovers:
Store leftover patties in the fridge, and use within 1-2 days. Use the sauce within a week.
Make Ahead + Freeze:
Let salmon patties cool, and then wrap individually and tightly with wax paper, plastic wrap, or foil. Store in an air-tight container in the freezer, and use within three months.
To reheat, simply unwrap the patties and cook again. Cook until golden. Patties may take 2-3 minutes longer to cook from frozen.
Sauce should not be frozen.

Nutrition