Homemade Panko Crusted Salmon Patties

I used to think salmon patties were something only grandmas made from canned salmon—the kind that came out mushy and, honestly, a little depressing. Then I tried making them with fresh salmon and a panko crust, and wow, what a difference.

These panko crusted salmon patties are crispy on the outside and tender on the inside, with just enough lemon and Old Bay to make them taste special without getting fancy. They’re simple enough for a weeknight dinner but nice enough that you could serve them to company. Plus, they come together in about 30 minutes, which is my kind of cooking.

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What Kind of Salmon Should I Use?

You can use either fresh or frozen salmon for these patties, and both will turn out great. If you’re going with frozen, just make sure to thaw it completely and pat it really dry with paper towels before you start – extra moisture can make your patties fall apart. Wild-caught salmon will give you a slightly firmer texture and deeper flavor, while farm-raised tends to be a bit fattier and milder, but honestly either one works perfectly fine. The recipe calls for skinless salmon, which is ideal since you want the focus to be on that crispy panko crust rather than dealing with chewy skin in your patties.

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Options for Substitutions

This salmon patty recipe is pretty forgiving when it comes to swaps:

• Fresh salmon: You can use canned salmon instead of fresh – just drain it well and remove any bones. Two 14.75-ounce cans should work perfectly. You can also use leftover cooked salmon if you have it on hand.
• Panko bread crumbs: Regular bread crumbs work fine, though your patties won’t be quite as crispy. You can also make your own by processing stale bread in a food processor until you get coarse crumbs.
• Mayonnaise: Greek yogurt or sour cream can replace the mayo if you prefer. The patties might be slightly less rich, but they’ll still hold together nicely.
• Green onions: Regular yellow or white onion works too – just use about 1/4 cup finely chopped. You could also try shallots for a milder flavor.
• Old Bay seasoning: If you don’t have Old Bay, mix together 1/2 teaspoon paprika, 1/4 teaspoon each of celery salt and black pepper for a similar flavor profile.
• Fresh parsley: Dried parsley works in a pinch – use about 1 tablespoon. Fresh dill is also a great alternative that pairs really well with salmon.

Watch Out for These Mistakes While Cooking

The biggest mistake when making salmon patties is overworking the mixture, which can turn your patties mushy and dense – mix just until everything comes together and handle the salmon gently to keep some texture.

Cooking over heat that’s too high will burn your panko coating before the inside cooks through, so stick to medium-high heat and watch for that golden brown color on each side.

Make sure your oil is hot enough before adding the patties (test with a small piece of panko – it should sizzle right away), otherwise the coating will absorb too much oil and turn greasy instead of crispy.

If your patties are falling apart while flipping, try chilling them in the fridge for 15-20 minutes before cooking, which helps them hold together better in the pan.

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What to Serve With Salmon Patties?

These salmon patties are perfect with a simple side salad dressed with lemon vinaigrette, which complements the crispy coating and fresh flavors. I love serving them on toasted brioche buns with tartar sauce, lettuce, and tomato for an easy weeknight dinner that feels a bit fancy. If you’re keeping things light, try pairing them with roasted vegetables like asparagus or green beans, or serve them over a bed of mixed greens for a complete meal. For a heartier option, crispy roasted potatoes or a creamy coleslaw work really well alongside these patties.

Storage Instructions

Store: Keep leftover salmon patties in an airtight container in the fridge for up to 3 days. They’re great for quick lunches or dinners throughout the week, and honestly taste pretty good cold on a salad too!

Freeze: These patties freeze really well, either cooked or uncooked. If freezing uncooked, place them on a baking sheet until solid, then transfer to a freezer bag with parchment paper between each patty. They’ll keep for up to 3 months. For cooked patties, let them cool completely first, then freeze the same way.

Reheat: Pop cooked patties in a 350°F oven for about 10 minutes until warmed through, or reheat them in a skillet over medium heat with a little oil to crisp up that panko crust again. If cooking from frozen, just add a few extra minutes to the cooking time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1550
• Protein: 85-95 g
• Fat: 80-90 g
• Carbohydrates: 70-80 g

Ingredients

For the patties:

• 1 egg yolk (room temperature)
• 1/2 tsp salt
• 1.5 tsp lemon zest (freshly grated for best flavor)
• 1 tsp Dijon mustard
• 2 green onions (white and light green parts, thinly sliced)
• 3 tbsp mayonnaise (Hellmann’s preferred)
• 2.5 tbsp fresh parsley (finely chopped)
• 1.25 lbs salmon (skinless, finely flaked)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup panko bread crumbs (I use Progresso for better texture)
• 3/4 tsp Old Bay seasoning
• 1 garlic clove (minced)

For the coating and cooking:

• 3/4 cup panko bread crumbs (for coating)
• 6 tbsp olive oil (or any neutral oil like canola)

For serving (optional):

• lemon wedges (optional but recommended)

Step 1: Prepare Mise en Place and Flake the Salmon

• 1.25 lbs salmon
• 2.5 tbsp fresh parsley
• 2 green onions
• 1 garlic clove
• 1.5 tsp lemon zest

Before you begin mixing, flake the salmon into bite-sized pieces, removing any remaining bones or skin.

Set aside in a bowl.

Finely chop the parsley, thinly slice the green onions (white and light green parts only), mince the garlic, and grate the lemon zest fresh if you haven’t already.

I find that fresh lemon zest makes a noticeable difference compared to bottled, so it’s worth the extra minute.

Have all ingredients measured and prepped—this makes the mixing process quick and ensures even flavor distribution throughout the patties.

Step 2: Create the Binder and Seasoning Base

• 1 egg yolk
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1.5 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3/4 tsp Old Bay seasoning

In a large mixing bowl, whisk together the egg yolk, mayonnaise, Dijon mustard, lemon zest, salt, pepper, and Old Bay seasoning.

This creates the flavor foundation and binder for your patties.

Stir until smooth and well combined.

The mayonnaise acts as both a binder and adds richness, while the mustard and Old Bay provide savory depth that won’t make the patties taste fishy.

Step 3: Build the Patty Mixture

• binder and seasoning base from Step 2
• 2.5 tbsp fresh parsley
• 2 green onions
• 1 garlic clove
• 1/4 cup panko bread crumbs
• flaked salmon from Step 1

Add the chopped parsley, sliced green onions, minced garlic, and the 1/4 cup panko bread crumbs to the binder mixture from Step 2, and stir to combine.

The panko here adds texture and helps bind the mixture together.

Gently fold in the flaked salmon from Step 1, using a spatula or wooden spoon to combine without breaking down the salmon flakes too much—you want some texture and visible pieces of salmon in the final patties.

Don’t overmix; a few gentle folds until everything is just incorporated is all you need.

Step 4: Shape and Coat the Patties

• salmon mixture from Step 3
• 3/4 cup panko bread crumbs

Place the 3/4 cup panko for coating in a shallow dish.

Scoop the salmon mixture into 8 equal portions (about 1/3 cup each) and shape each into a 3-inch patty about 3/4-inch thick.

Working with one patty at a time, coat both sides generously with panko, pressing gently so the coating adheres.

I like to coat one side, flip it carefully, then coat the other side and press gently to ensure the panko stays put during cooking.

Arrange the coated patties on a clean plate or parchment paper until you’re ready to cook them.

Step 5: Cook the First Batch of Patties

• coated patties from Step 4
• 3 tbsp olive oil

Heat 3 tablespoons of olive oil in a large skillet over medium-high heat until the oil is shimmering and just barely smoking at the edges (about 2-3 minutes).

Carefully place 4 patties into the hot oil—they should sizzle immediately.

Cook undisturbed for 2 minutes until the bottom is golden brown and crispy.

Gently flip each patty and cook the other side for another 2 minutes until golden brown.

The high heat creates a flavorful crust while keeping the inside moist.

Transfer the cooked patties to a plate lined with paper towels to drain excess oil.

Step 6: Cook the Second Batch

• coated patties from Step 4
• 3 tbsp olive oil

Add the remaining 3 tablespoons of oil to the skillet and let it heat for about 1-2 minutes until shimmering again.

Cook the remaining 4 patties using the same method as Step 5: 2 minutes per side until golden brown on both sides.

Transfer to the paper towel-lined plate with the first batch.

Step 7: Plate and Serve

• cooked patties from Steps 5-6
• lemon wedges

Arrange the warm salmon patties on a serving platter or individual plates.

Serve immediately with lemon wedges on the side for squeezing over top.

The patties are best enjoyed hot, when the exterior is still crispy and the inside is tender and flaky.

Homemade Panko Crusted Salmon Patties

Delicious Homemade Panko Crusted Salmon Patties recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 8 patties

Calories 1475 kcal

Ingredients

  

For the patties:

• 1 egg yolk (room temperature)
• 1/2 tsp salt
• 1.5 tsp lemon zest (freshly grated for best flavor)
• 1 tsp Dijon mustard
• 2 green onions (white and light green parts, thinly sliced)
• 3 tbsp mayonnaise (Hellmann's preferred)
• 2.5 tbsp fresh parsley (finely chopped)
• 1.25 lbs salmon (skinless, finely flaked)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup panko bread crumbs (I use Progresso for better texture)
• 3/4 tsp Old Bay seasoning
• 1 garlic clove (minced)

For the coating and cooking:

• 3/4 cup panko bread crumbs (for coating)
• 6 tbsp olive oil (or any neutral oil like canola)

For serving (optional):

• lemon wedges (optional but recommended)

Instructions

 

• Before you begin mixing, flake the salmon into bite-sized pieces, removing any remaining bones or skin. Set aside in a bowl. Finely chop the parsley, thinly slice the green onions (white and light green parts only), mince the garlic, and grate the lemon zest fresh if you haven't already. I find that fresh lemon zest makes a noticeable difference compared to bottled, so it's worth the extra minute. Have all ingredients measured and prepped—this makes the mixing process quick and ensures even flavor distribution throughout the patties.
• In a large mixing bowl, whisk together the egg yolk, mayonnaise, Dijon mustard, lemon zest, salt, pepper, and Old Bay seasoning. This creates the flavor foundation and binder for your patties. Stir until smooth and well combined. The mayonnaise acts as both a binder and adds richness, while the mustard and Old Bay provide savory depth that won't make the patties taste fishy.
• Add the chopped parsley, sliced green onions, minced garlic, and the 1/4 cup panko bread crumbs to the binder mixture from Step 2, and stir to combine. The panko here adds texture and helps bind the mixture together. Gently fold in the flaked salmon from Step 1, using a spatula or wooden spoon to combine without breaking down the salmon flakes too much—you want some texture and visible pieces of salmon in the final patties. Don't overmix; a few gentle folds until everything is just incorporated is all you need.
• Place the 3/4 cup panko for coating in a shallow dish. Scoop the salmon mixture into 8 equal portions (about 1/3 cup each) and shape each into a 3-inch patty about 3/4-inch thick. Working with one patty at a time, coat both sides generously with panko, pressing gently so the coating adheres. I like to coat one side, flip it carefully, then coat the other side and press gently to ensure the panko stays put during cooking. Arrange the coated patties on a clean plate or parchment paper until you're ready to cook them.
• Heat 3 tablespoons of olive oil in a large skillet over medium-high heat until the oil is shimmering and just barely smoking at the edges (about 2-3 minutes). Carefully place 4 patties into the hot oil—they should sizzle immediately. Cook undisturbed for 2 minutes until the bottom is golden brown and crispy. Gently flip each patty and cook the other side for another 2 minutes until golden brown. The high heat creates a flavorful crust while keeping the inside moist. Transfer the cooked patties to a plate lined with paper towels to drain excess oil.
• Add the remaining 3 tablespoons of oil to the skillet and let it heat for about 1-2 minutes until shimmering again. Cook the remaining 4 patties using the same method as Step 5: 2 minutes per side until golden brown on both sides. Transfer to the paper towel-lined plate with the first batch.
• Arrange the warm salmon patties on a serving platter or individual plates. Serve immediately with lemon wedges on the side for squeezing over top. The patties are best enjoyed hot, when the exterior is still crispy and the inside is tender and flaky.