Have you ever found yourself staring at that container of leftover salmon in your fridge, wondering what to do with it? I’ve been there too many times to count! That’s exactly why these Easy Leftover Salmon Patties have become my go-to solution.
They’re the perfect way to breathe new life into yesterday’s dinner while creating something that tastes intentional and fresh—not like leftovers at all. There’s something magical about transforming those flaky salmon pieces into golden, crispy patties that everyone at the table will eagerly dive into. The best part?
You’re about to discover how simple it is to create a meal that feels brand new with minimal effort.
Why This Recipe is Awesome
These Easy Leftover Salmon Patties aren’t just a practical way to use leftovers—they’re legitimately delicious in their own right! The beauty lies in how they take on a completely different texture and flavor profile from your original salmon dish. The exterior develops a wonderful golden crust while the inside remains tender and flavorful.
What makes this recipe stand out is its incredible versatility. Whether your leftover salmon was baked with herbs, grilled with lemon, or prepared with a glaze, these flavors get incorporated and enhanced in the patties. You can adjust the seasonings to complement whatever flavors are already present, making each batch uniquely delicious.
For busy weeknights, these patties are a lifesaver. They come together in minutes, cook quickly, and can be paired with anything from a simple salad to roasted vegetables. It’s the kind of recipe that makes you look like a kitchen magician while actually saving you time and reducing food waste!
Equipment needed: Large mixing bowl, measuring cups and spoons, non-stick skillet, spatula
Easy Leftover Salmon Patties
Ingredients
- 2 cups leftover cooked salmon flaked
- 1/3 cup panko breadcrumbs or regular breadcrumbs
- 2 large eggs lightly beaten
- 1/4 cup finely diced bell pepper any color
- 1/4 cup finely diced onion
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh chopped herbs dill, parsley, or chives work beautifully
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 3 tablespoons olive oil or butter for frying
- Lemon wedges for serving
Instructions
- Prepare the salmon mixture. In a large bowl, gently flake the leftover salmon with a fork, removing any skin or bones you might find. Be careful not to over-flake—some texture is desirable.
- Add the binding ingredients. To the flaked salmon, add the beaten eggs, mayonnaise, and Dijon mustard. These ingredients help hold the patties together while adding moisture and flavor.
- Incorporate the vegetables and seasonings. Add the diced bell pepper, onion, fresh herbs, garlic powder, salt, and pepper to the mixture. The vegetables add crunch, color, and nutrition.
- Finish with breadcrumbs and lemon. Sprinkle in the panko breadcrumbs and lemon juice, then gently fold everything together until just combined. Avoid overmixing, which can make the patties dense.
- Form the patties. Using your hands, shape the mixture into 8 equal-sized patties about 1/2-inch thick. If the mixture feels too wet, add a bit more breadcrumbs; if too dry, add a touch more mayonnaise.
- Chill the patties. For best results, place the formed patties on a plate and refrigerate for 15-20 minutes to help them firm up. If you’re short on time, you can skip this step, but the patties may be slightly more delicate to handle.
- Heat the cooking fat. In a large non-stick skillet, heat the olive oil or butter over medium heat until shimmering but not smoking.
- Cook the patties. Carefully place the patties in the hot pan, leaving space between them. Cook for 3-4 minutes per side until golden brown and heated through. Work in batches if necessary to avoid crowding the pan.
- Drain and serve. Transfer the cooked patties to a paper towel-lined plate to remove excess oil, then serve immediately with lemon wedges and your favorite sauce.
Notes
- The texture of your leftover salmon matters. If it’s very moist or was served with a sauce, you might need to add extra breadcrumbs to achieve the right consistency.
- These patties freeze beautifully! After shaping, place them on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.
- The patties can be formed up to 24 hours in advance and kept covered in the refrigerator until ready to cook.
- For a lighter version, you can bake these patties at 400°F (200°C) for about 10 minutes per side instead of pan-frying.
Calories & Nutritional Info
- Calories: Approximately 280 calories per serving (2 patties)
- Protein: 22g per serving
- Fat: 18g per serving
- Carbohydrates: 8g per serving
- Fiber: 1g per serving
- Contains: Eggs, fish (salmon)
- Good for: High-protein, low-carb diets
Common Mistakes to Avoid
- Overmixing the salmon mixture – This can break down the texture too much and result in dense, tough patties. Fold ingredients together gently.
- Skipping the chilling step – While not absolutely necessary, chilling helps the patties hold together better during cooking.
- Cooking at too high heat – This causes the outside to burn before the inside is properly heated. Medium heat is ideal.
- Making patties too thick – Thicker patties take longer to cook through and may fall apart. Aim for about 1/2-inch thickness.
- Flipping too early – Wait until you see a golden crust forming before attempting to flip, otherwise the patties may break.
Alternatives & Substitutions
- Breadcrumbs alternative: Use crushed crackers, cornmeal, or almond flour for gluten-free options.
- No mayonnaise? Greek yogurt makes an excellent tangy substitute with fewer calories.
- Herb variations: Try different herb combinations like cilantro and lime instead of dill and lemon for a Southwestern twist.
- Add-ins: Incorporate corn kernels, chopped capers, or a dash of hot sauce for different flavor profiles.
- Salmon alternatives: This recipe works beautifully with leftover trout, cod, or even canned salmon if you don’t have leftovers.
- Egg-free binding: Try 2 tablespoons of chickpea flour mixed with 3 tablespoons of water as an egg substitute.
FAQs
Can I use canned salmon instead of leftover cooked salmon?
Absolutely! Drain it well and remove any large bones. Canned salmon is actually traditional for salmon patties and works wonderfully. You might need slightly less mayonnaise since canned salmon can be drier than leftover cooked salmon.
How do I know when the salmon patties are done cooking?
They should be golden brown on both sides and feel firm to the touch. Since you’re using pre-cooked salmon, you’re really just heating them through and getting that lovely crust, which usually takes 3-4 minutes per side.
What sauces pair well with these salmon patties?
So many options! Try a simple lemon-dill aioli, tartar sauce, sriracha mayo, or even a Greek yogurt sauce with cucumber and mint. The clean flavor of the salmon patties works with countless sauce variations.
Can I make these ahead for a party?
Definitely! Form the patties up to a day ahead and refrigerate, separated by parchment paper. You can also fully cook them, refrigerate, and reheat in a 350°F oven for 8-10 minutes until warmed through.
My mixture seems too wet. How can I fix it?
Add more breadcrumbs, a tablespoon at a time, until you reach a consistency that holds together when formed into a patty. Different leftover salmon preparations may contain more moisture, so this is a common adjustment.
Final Thoughts
These Easy Leftover Salmon Patties have saved me from food waste countless times while delighting my family with a completely transformed meal. There’s something so satisfying about turning yesterday’s leftovers into today’s star dish! Whether you serve them with a crisp salad, tucked into a bun as a burger, or alongside some roasted vegetables, these patties are sure to become a regular in your recipe rotation. Happy cooking!
