Simple salmon patties

Simple salmon patties

Total Time
1 hr
10 min
20 min
Most salmon patties, or croquettes, are made with canned salmon. We give them an upgrade by using freshly cooked salmon; it makes for a super-juicy patty. Serve the patties hot with rice or cauliflower rice and more hot sauce, if you'd like. A simple green salad would make for a perfect side dish.


Uncooked skinless wild salmon fillet

1 pound(s)

Kosher salt

1 tsp, or more to taste

Black pepper

½ tsp, or more to taste

Uncooked onion

½ cup(s), chopped

Bell pepper

½ cup(s), green; chopped

Hot sauce

1 Tbsp

Fresh lemon juice

1 Tbsp


1 item(s), large, lightly beaten

All-purpose flour

2 Tbsp

Unsalted butter

2 tsp


  1. Preheat oven to 425°F. Pat fish dry and season both sides of fillet with 1 tsp salt and 1⁄2 tsp black pepper. Arrange fillet on small baking sheet. Roast fish just until opaque in center, 12 to 15 minutes. Let cool completely.
  2. Remove and discard fish skin. In large bowl, place fish and, using fork, flake into medium-size chunks. Mix in onion, bell pepper, hot sauce, and lemon juice. Season to taste with salt and black pepper. Fold in egg and flour. Press meat firmly into 4 patties, each about 3/4 to 1 inch thick. Chill patties for 30 minutes.
  3. In large nonstick skillet, melt butter over medium heat and swirl to coat pan. Add patties and cook until crispy and browned, 3 to 4 minutes. Carefully flip patties and cook until browned and cooked through, 1 to 2 minutes more.
  4. Serving size: 1 patty