Q : Can Salmon Patties be baked?

A : Yes, Salmon Patty can be baked. Simply place them on a baking sheet lined with parchment paper, brush with a little olive oil and bake at 350°F (180°C) for about 15-20 minutes, flipping halfway for an even golden brown finish.

Q : Can Salmon Patties be made ahead of time?

A : Yes, these salmon cakes are perfect for meal prep. You can shape them and store them in the fridge in an airtight container for up to 2 days before frying.

Q : Can I use canned salmon instead of fresh salmon?

A : Absolutely, a can of salmon is a great substitute if you don't have fresh salmon. Make sure to drain it well before mixing it into your salmon patty recipe.

Q : How do I know when salmon cakes are cooked?

A : Your salmon cakes are ready when they are crispy and golden brown on the outside and the internal temperature reaches 145°F (63°C).

Q : How do I prevent salmon cakes from falling apart during cooking?

A : To keep the Salmon Patty from falling apart, ensure your mixture is well-chilled before shaping the patties. Also, avoid flipping them too early while frying—let them set properly for 3-4 minutes on each side.

Easy Salmon Patty Recipe (without eggs)

Description

This easy Salmon Patty recipe is made without eggs—an effortless and flavorful fish cake using either fresh or canned salmon. Perfect for busy weeknights, these salmon cakes are crispy on the outside, tender on the inside, and bursting with fresh flavors. Made with mashed potatoes, frozen peas, and fresh herbs, these patties are not only delicious but also a convenient, wholesome option for a quick meal that everyone will love.

Ingredients

For the Salmon Patty

450 g (1 lb) Floury Potatoes, peeled and cut into chunks

50 g (1 3/4 ounces) Butter, cubed

450 g (1 lb) Fresh Salmon Fillet, pin boned

100 g (3.5 ounces) Frozen Peas

1 tbsp (15 ml) Fresh Parsley, chopped

1 tbsp (15 ml) Fresh Dill, chopped

1/2 Lemon, zest and juice

Salt and Freshly Ground Black Pepper, to taste

1/2 cup Bread Crumbs, if needed

All-Purpose flour, for dusting

Olive Oil, for shallow frying

For Serving

Homemade Tartar Sauce

Green Salad

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Instructions

Prepare the Potatoes

Boil the potatoes in salted water over medium-high heat for 15-20 minutes, until they are tender.
Drain well and transfer the potatoes to a bowl.
Using a potato masher, mash the potatoes roughly (they don’t need to be completely smooth). Add the cubed butter and mix until combined.

Prepare the Salmon

While the potatoes are cooking, place the salmon on a baking sheet lined with parchment paper, brush the salmon fillets with olive oil and season with salt and pepper.
Place into the oven and bake at (180°C/350°F) for 10 - 15 minutes at or until the internal temp of the fish reaches (63°C/145°F ) .
Remove salmon from the oven and let it cool.
Once the salmon is cool. Use a fork to flake the salmon, discarding the skin.

Prepare the Peas

Place the frozen peas in a heatproof bowl.
Pour boiling water over the peas and let them sit for 3-4 minutes. Drain thoroughly.

Assemble the salmon patties

Add the flaked salmon and peas to the mashed potatoes. Mix in the fresh herbs.
Season with salt and freshly ground black pepper to taste.
Add the breadcrumbs if your mixture is not stiff enough to hold its shape.
Once the mixture has cooled enough to handle, shape it into 12 equal-sized patties using a 4cm (1.5 inch) round cookie cutter.

Cook the salmon patties

Lightly dust a baking sheet with flour and coat each patty in a thin layer of flour.
Heat olive oil in a large skillet over medium heat.
Fry the patties in batches for 3-4 minutes on each side until they turn golden brown. Keep the cooked patties warm in a low oven while you finish frying the rest.

Serve and Enjoy!

Serve the salmon patty with homemade tartar sauce and a fresh green salad.

Notes

Storage Instructions

Fridge: Store leftover Salmon Patties in an airtight container for 2 - 3 days.

Freezer: Place patties on a parchment-lined baking tray and flash freeze. Once frozen, transfer to an airtight container. They will last for 2-3 months. Defrost in the refrigerator before frying or reheating.

Note on freezing: While it is perfectly safe to freeze these salmon patties, we don't recommend freezing them. The texture changes completely because of the potato in the mixture when they are defrosted and reheated.

Reheat: Oven - Preheat to 350°F (180°C). Place defrosted salmon cakes on a baking sheet and heat for 10-15 minutes. Frying Pan - Heat a small amount of olive oil in a skillet over medium heat. Cook salmon cakes for 4-6 minutes on each side until heated through and crispy.

Prep Time: 5 - 10 minutes
Cook Time: 45 - 50 minutes
Category: Appetizers
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 130
Sugar: 1.2 g
Sodium: 126.8 mg
Fat: 5.5 g
Carbohydrates: 10.6 g
Protein: 10.1 g
Cholesterol: 28.1 mg