Baked salmon patties are tender inside, golden outside, and packed with fresh dill, scallions, and Parmesan for plenty of flavor. They use cooked fresh salmon or canned salmon, so you can make them from leftovers or pantry items.
Instead of frying in a pan, the patties bake on a hot oiled tray, which gives them crisp bottoms with much less mess. The whole recipe takes about 35 minutes and makes a satisfying dinner for four.
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Why This Baked Salmon Patties Recipe Works
Grating the onion directly over the panko means its juices soak into the crumbs, so the patties stay moist and the onion melts into the mixture instead of leaving crunchy bits.
Eggs and Parmesan bind the mixture while adding savory depth, and fresh dill brings a bright, grassy flavor that matches salmon beautifully.
Baking on a preheated, oiled tray gives the bottoms a crisp crust, and a light spray on top helps them brown. Flipping once halfway through lets both sides turn golden.
Ingredients for Baked Salmon Patties
- 1 cup panko breadcrumbs
- 1 small onion, or 1/2 large, grated
- 1 clove garlic, finely minced
- 14 oz cooked fresh salmon, or canned red or pink salmon, drained
- 2 scallions, thinly sliced
- 1/3 cup chopped fresh dill, or 1 tsp dried dill
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil, for the tray
- Cooking spray, for the tops
- Sour cream or yogurt, for serving
Salmon. Flake leftover baked or poached salmon, or use canned salmon after draining and removing any large bones. Leave some larger flakes for texture.
Panko. Light, airy crumbs absorb the onion juice and keep the patties tender while still giving a crisp exterior.
Onion and garlic. Grated onion blends invisibly into the mixture, and a single clove of garlic adds depth without overpowering the fish.
Dill and scallions. Fresh herbs give the patties a clean, bright taste. If you only have dried dill, use 1 teaspoon.
Eggs and Parmesan. Together they hold everything in place and add savory flavor, so you do not need extra salt.
Oil. Heating the oil on the tray before adding the patties helps the bottoms sizzle and crisp right away.
How to Make Baked Salmon Patties
1. Heat the oven. Set the oven to 425 degrees F and place a rimmed baking tray inside for the final 2 minutes of heating.
2. Soak the crumbs. Put the panko in a large bowl and grate the onion over it, juices and all. Stir so the crumbs absorb the liquid.
3. Add the flavors. Stir in the garlic, scallions, dill, eggs, Parmesan, salt, and pepper until evenly combined.
4. Fold in the salmon. Gently fold in the salmon so some larger flakes remain rather than breaking it all down into a paste.
5. Shape. Scoop about 1/4 cup of the mixture and shape it into a round patty about 2/3 inch thick.
6. Heat the tray. Drizzle the oil on the hot tray and return it to the oven for 2 minutes until sizzling.
7. Bake and flip. Place the patties on the tray, spray the tops with oil, and bake for 15 minutes. Flip, spray again, and bake for 5 minutes more until golden.
8. Serve. Serve warm with sour cream or yogurt for dolloping and extra dill on top.
How to Serve Baked Salmon Patties
Spoon a dollop of sour cream or yogurt over each patty and add a squeeze of lemon if you like. A scoop of creamy garlic Parmesan orzo makes a comforting side, while air fryer asparagus adds a green vegetable in minutes. For a cool, crunchy contrast, serve garlic sesame cucumber salad, or keep things simple with a bowl of cilantro lime rice.
How to Store and Reheat Baked Salmon Patties
Cool the cooked patties for no more than 2 hours, then refrigerate them in an airtight container for up to 3 days. Reheat on a baking tray in a hot oven at 350 degrees F for about 10 to 12 minutes until they reach 165 degrees F. For longer storage, freeze the cooked patties for up to 2 months and thaw them in the refrigerator overnight before reheating.
Tips and Variations for Baked Salmon Patties
Do not overmix. Fold the salmon in gently so the patties hold some flaky texture and do not turn dense.
Drain canned salmon well. Press out extra liquid so the mixture is not wet and the patties hold their shape.
Chill if sticky. If the mixture feels loose, refrigerate it for 10 minutes before shaping.
Keep them gentle. Do not press the patties down on the tray, which can cause sticking and squeezes out moisture.
Add a little zing. Stir in lemon zest or a dash of hot sauce for a brighter flavor.
Go gluten free. Replace the panko with gluten free breadcrumbs and check that the Parmesan is suitable.
Make mini patties. Use a tablespoon scoop for gathering bites and bake for about 12 minutes total.
Use safe temperatures. For general food safety guidance, see this FDA food safety guide.
Frequently Asked Questions About Baked Salmon Patties
How do you keep baked salmon patties from falling apart?
Use eggs and panko as binders, drain canned salmon well, and avoid pressing the patties on the tray. Chilling the mixture for 10 minutes also helps.
Can you use canned fish for baked salmon patties?
Yes. Drain canned red or pink salmon well and remove any large bones before mixing. It works just as well as cooked fresh salmon.
Can I freeze baked salmon patties?
Yes. Freeze the cooked patties on a tray, then transfer them to a freezer bag for up to 2 months. Thaw overnight and reheat in the oven until 165 degrees F.
What should I serve with them?
Sour cream or yogurt and lemon wedges are classic, and a simple salad or roasted vegetable makes it a full meal.
Can I make them ahead?
Shape the patties up to a day ahead and keep them covered in the refrigerator. Bake them straight from the refrigerator, adding a minute or two.
Baked Salmon Patties
Equipment
- Large rimmed baking tray
- Box grater
- Large mixing bowl
- Spatula
Ingredients
Main Ingredients
- 1 cup panko breadcrumbs
- 1 small onion grated
- 1 cloves garlic finely minced
- 14 oz cooked fresh salmon or canned red or pink salmon, drained
- 2 scallions thinly sliced
- ⅓ cup chopped fresh dill or 1 tsp dried dill
- 2 large eggs
- ½ cup grated Parmesan cheese
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp vegetable oil for the tray
- 1 cooking spray for the tops
Instructions
Cooking
- Mix. Grate the onion over the panko and stir. Add the garlic, scallions, dill, eggs, Parmesan, salt, and pepper, then fold in the salmon.
- Shape. Form the mixture into patties about 2/3 inch thick using 1/4 cup each.
- Heat the tray. Drizzle the oil on a rimmed tray and heat in a hot oven at 425 degrees F for 2 minutes.
- Bake. Add the patties, spray the tops, and bake for 15 minutes. Flip, spray, and bake for 5 minutes more until golden.
- Serve. Serve warm with sour cream or yogurt and extra dill.
