Make these Fried Salmon Patties on the skillet next time you’re craving a delicious seafood dinner. Combine salmon with fresh dill and hash browns and a sour cream dill sauce for an explosion of savory flavors!
This recipe is easy to make with canned salmon and a handful of other ingredients. Ready in 20 minutes, salmon patties make for a great family meal on even the busiest weeknight.
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💚 About This Recipe
Made with canned salmon and frozen hash browns, these fried salmon patties with potato are perfect to make for a quick and delicious weeknight meal! Keep the ingredients on hand for as long as you need and easily put together a batch of these salmon cakes whenever you like.
Serve them on sandwiches or on their own with the homemade dipping sauce. With pops of refreshing dill and lemon juice, this easy recipe is the best way to satisfy any seafood craving.
Better yet, pair them with my Lemon Dill Rice or a 4 Ingredient Tartar Sauce to bring out all of those tasty flavors and create a stunning meal!
Salmon lovers, you won't want to miss these Spicy Salmon Cups. They are a simple yet elegant appetizer perfect for any occasion! Or check out this easy and delicious Salmon Melt, made with canned salmon, mayo, and cheddar cheese.
🧂 Ingredients Needed
- canned salmon - with a long shelf life and the ability to turn it into something fantastic and special, canned salmon is a great option to use as a base for these fried salmon patties.
- onion - provides a savory, slightly sweet flavor.
- eggs - helps the patties keep their shape.
- dried dill - you could also use fresh dill, but be aware that you may have to use more of it as dried dill has a more potent flavor.
- salt and pepper - season to taste.
- frozen hash browns - provide some added heartiness to your fried salmon patties.
- panko - ensure a nice crispy finish.
- olive oil - used to cook the salmon cakes.
- sour cram - forms the base of the homemade sauce for salmon patties. (This is optional, but super yummy!)
- lemon juice - fresh lemon juice or bottled lemon juice both work fine here.
🔪 Instructions
- In a mixing bowl, combine salmon with onion, eggs, dill, salt, and pepper.
- Stir until the salmon mixture is well combined.
- Add potatoes and bread crumbs.
- Fold into the salmon mix.
- Form the mixture into 8 patties, trying to keep them as even as possible. Press tightly to keep them together.
- Heat olive oil over medium-high heat in a large skillet or pan, then fry the salmon patties for 4 to 5 minutes on either side.
- To make homemade sauce for salmon patties, combine sour cream, lemon juice, and dill in a separate bowl.
❔ FAQs
Yes, I recommend draining off any liquid. If the salmon mixture is too moist, it may fall apart during frying, or it just might not crisp up properly.
Canned salmon is fully cooked, so it's safe to be eaten right out of the can if you like. This recipe combines it with eggs, so it's important to cook it a bit. It also gives your salmon patties a nice crispy exterior!
Allow your oil of choice to get nice and hot before adding the patties to your skillet. If they sit in the oil while it heats up, this may cause them to stick to the pan, and the exterior won't be quite as crisp either!
💭 Expert Tips and Tricks
- Use the lid of a mason jar or other glass jar to help form the patties. This will ensure they're all about the same size.
- Work in batches! Don't overcrowd the pan, or your patties won't get as crispy.
- You can also cook these in an air fryer if you like. Give the patties a spritz of cooking oil and air fry at 350 degrees F for about 10 minutes, flipping halfway through. You might need to give another little spray of oil at the halfway point as well.
📌 With a homemade lemon dill sauce, this is the perfect recipe for salmon lovers! You'll adore the crisp and hearty little cakes with a tender interior and a golden brown exterior.
💡 Substitutions and Variations
- For an extra pop of citrus, mix some fresh lemon zest into your lemon dill sauce.
- Add water as needed to get your sauce to the desired consistency.
- Give your salmon patties even more nutrition by including ingredients like diced celery or diced carrots.
- Mix in additional seasonings to the salmon mixture for more flavor. Old Bay seasoning is a great option!
🥫 Storage and Reheating
Keep leftover fried salmon patties in an airtight container in the fridge for 3 to 4 days. You can also store them in the freezer for several months, just place them in a freezer bag and press out any excess air.
To reheat, pop them back in a skillet over medium-high with a little bit of oil. I recommend thawing them before reheating from frozen, but you might also be able to heat frozen salmon patties as long as you add enough extra time.
🍴 What To Serve With This Dish
Pair your fried salmon patties with toasted, buttered buns to create delicious sandwiches and slather them with the homemade sauce! Or else pair them with Jalapeno Cheddar Biscuits or these Air Fryer Sweet Potato Cubes for a little bit of extra nutrition.
✔️ More Seafood Recipes You'll Love
- White Wine Shrimp Pasta - As easy as it is elegant, this restaurant quality shrimp dish is covered in a delicious white wine sauce!
- Easy Thai Salmon - Make this bold salmon recipe with classic Thai-inspired flavors for a weeknight dinner with some extra heat.
- Creamy Rice and Shrimp - This comforting dish combines perfectly cooked shrimp with hearty rice.
- Crab and Shrimp Quiche - This delicious seafood quiche from Say Grace is a fantastic option for any brunch or afternoon snack!
Salmon Patties with Potato
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📋 Recipe Card
Skillet Fried Salmon Patties
Ingredients
- 15 ounces boneless skinless salmon (3 cans, drained)
- ½ medium onion, chopped (about ⅓ cup)
- 3 eggs
- 3 tablespoons dried dill, divided (or can substitute 3 teaspoons fresh dill)
- ¼ teaspoon salt
- ½ teaspoon pepper
- 3 cups frozen hash browns
- ½ cup panko bread crumbs
- 1 tablespoon olive oil
- ⅓ cup sour cream
- 1 teaspoon lemon juice
Instructions
- In a large bowl, combine salmon, onion, eggs, 2 tablespoons dill, salt, and pepper. Add the potatoes and the panko crumbs, and stir to combine.15 ounces boneless skinless salmon, ½ medium onion, chopped, 3 eggs, 3 tablespoons dried dill, divided, ¼ teaspoon salt, ½ teaspoon pepper, 3 cups frozen hash browns, ½ cup panko bread crumbs
- Form and press the salmon mixture into about 8 cakes, approximately 3 inches across. Make sure to press them very tight so they don't fall apart when cooking.
- Heat the olive oil in a large skillet over medium heat. Once it is heated, add as many cakes as will fit without crowding cook until brown, about 4-5 minutes.1 tablespoon olive oil
- Flip the cakes and cook for another 4-5 minutes to brown the other side.
- Repeat process for the remaining cakes.
- Combine the sour cream, lemon juice, and remaining dill in a small bowl. Drizzle over the cakes or serve on the side.1 teaspoon lemon juice, ⅓ cup sour cream
Notes
- I like to use a mason jar lid as a mold to help form nice round salmon patties.
- If you have a fresh lemon, grate some zest from the peel and add into the sour cream mixture for even more lemon freshness.
- If the crema is too thick, add water a little at a time until you get the consistency you prefer.
- Add additional flavor by including seasonings like Old Bay or adding diced veggies like celery or carrots.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in July 2013, and was republished with tips, step by step photos, and a recipe change in November 2023.
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Kathleen says
I am loving the combination of flavors in these salmon patties. Especially the addition of hashbrowns as an added texture as well as flavor.
Shelby says
These turned out great! I love to make a big batch for putting on salads, or tucking into lunch boxes throughout the week!