12 Delicious Large Salmon Patties Recipes

Craving something hearty yet healthy for dinner tonight? Look no further! Our roundup of 12 Delicious Large Salmon Patties Recipes is here to save your meal plan. Perfect for busy weeknights or lazy weekends, these patties are a fantastic way to enjoy the rich flavors of salmon in a fun, versatile form. Dive in and discover your next favorite dish!

Classic Large Salmon Patties with Dill Sauce

Kicking off our culinary adventure today, I’m thrilled to share a recipe that’s close to my heart—Classic Large Salmon Patties with Dill Sauce. There’s something incredibly satisfying about crafting these patties, a tradition I picked up from my grandmother, who believed in the magic of simple, fresh ingredients.

Ingredients

• 1 lb fresh salmon, skin removed (I always ask my fishmonger for the freshest catch of the day)
• 1/2 cup breadcrumbs (I opt for panko for that extra crunch)
• 1 large egg, lightly beaten (room temperature eggs blend better, in my experience)
• 2 tbsp fresh dill, chopped (nothing beats the aroma of fresh dill)
• 1 tbsp Dijon mustard (for a tangy kick)
• 1/4 cup mayonnaise (I swear by homemade, but store-bought works in a pinch)
• 1 tbsp lemon juice (freshly squeezed, please)
• 1/2 tsp salt (I use sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 2 tbsp extra virgin olive oil (my go-to for frying)

Instructions

1. In a large bowl, flake the salmon into small pieces, ensuring no bones remain.
2. Add breadcrumbs, egg, 1 tbsp dill, Dijon mustard, mayonnaise, lemon juice, salt, and pepper to the salmon. Mix gently until just combined—overmixing leads to tough patties.
3. Form the mixture into 4 equal-sized patties, about 1 inch thick. Pro tip: Wet your hands to prevent sticking.
4. Heat olive oil in a large skillet over medium heat until shimmering but not smoking, about 2 minutes.
5. Carefully add the patties to the skillet. Cook for 4-5 minutes per side, or until golden brown and crispy. Resist the urge to flip too early!
6. While the patties cook, mix the remaining 1 tbsp dill with 1/4 cup mayonnaise for the dill sauce.
7. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil.

Delightfully crispy on the outside and tender on the inside, these salmon patties are a testament to the beauty of simple ingredients. Serve them atop a bed of mixed greens with a generous dollop of dill sauce for a meal that’s as visually appealing as it is delicious.

Spicy Large Salmon Patties with Avocado Salsa

Back when I first stumbled upon this recipe, I was skeptical about combining salmon with avocado, but oh boy, was I wrong! This dish has since become a staple in my kitchen, especially when I’m craving something that’s both hearty and refreshing. It’s perfect for those evenings when you want to impress without spending hours in the kitchen.

Ingredients

• 1 lb fresh salmon, skin removed and finely chopped (I find that hand-chopping gives the best texture)
• 1/2 cup breadcrumbs (I like using panko for that extra crunch)
• 1 large egg, lightly beaten (room temp eggs blend better, in my experience)
• 2 tbsp mayonnaise (this is my secret to keeping the patties moist)
• 1 tsp smoked paprika (for that deep, smoky flavor)
• 1/2 tsp cayenne pepper (adjust according to your heat preference)
• Salt and freshly ground black pepper, to taste
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 1 ripe avocado, diced (for the salsa)
• 1/4 cup red onion, finely chopped (adds a nice bite)
• 1 tbsp lime juice (freshly squeezed, please!)
• 2 tbsp cilantro, chopped (because everything’s better with cilantro)

Instructions

1. In a large bowl, combine the chopped salmon, breadcrumbs, egg, mayonnaise, smoked paprika, cayenne pepper, salt, and black pepper. Mix gently until just combined; overmixing can make the patties tough.
2. Divide the mixture into 4 equal portions and shape each into a patty about 1 inch thick. Pro tip: Wet your hands slightly to prevent sticking.
3. Heat the olive oil in a large skillet over medium heat. Once hot, add the patties and cook for about 4 minutes on each side, or until golden brown and cooked through. Don’t overcrowd the pan; cook in batches if necessary.
4. While the patties cook, prepare the avocado salsa by gently mixing the diced avocado, red onion, lime juice, and cilantro in a small bowl. Season with a pinch of salt.
5. Serve the salmon patties hot, topped with a generous spoonful of avocado salsa. Extra tip: A squeeze of extra lime juice right before serving brightens up the flavors beautifully.

Every bite of these salmon patties is a delightful contrast of crispy exterior and tender, flavorful interior, with the creamy avocado salsa adding a refreshing zing. They’re fantastic on their own, but for a more substantial meal, try them sandwiched between toasted brioche buns with a smear of extra mayo.

Herbed Large Salmon Patties with Lemon Butter Sauce

Mmm, there’s something about the combination of fresh herbs and salmon that just sings summer to me. I remember the first time I made these Herbed Large Salmon Patties with Lemon Butter Sauce; it was a balmy evening, and the aroma filled my kitchen, promising a meal that was both comforting and elegant.

Ingredients

• 1 lb fresh salmon, skin removed and finely chopped (I find wild-caught gives the best flavor)
• 1/2 cup breadcrumbs (I like panko for that extra crunch)
• 1/4 cup fresh parsley, finely chopped (don’t skimp on the freshness here)
• 2 tbsp fresh dill, chopped (dill and salmon are a match made in heaven)
• 1 large egg, lightly beaten (room temp eggs bind better, in my experience)
• 2 tbsp unsalted butter (for the patties and the sauce, because butter makes everything better)
• 1 tbsp extra virgin olive oil (my go-to for frying)
• 1/2 lemon, juiced (about 2 tbsp, fresh juice is key)
• Salt and pepper to taste (I’m generous with the pepper for a little kick)

Instructions

1. In a large bowl, combine the chopped salmon, breadcrumbs, parsley, dill, egg, salt, and pepper. Mix gently until just combined; overmixing can make the patties tough.
2. Form the mixture into 4 equal-sized patties, about 1 inch thick. Pro tip: Wet your hands slightly to prevent sticking.
3. Heat the olive oil and 1 tbsp of butter in a large skillet over medium heat until the butter is melted and foamy.
4. Carefully add the salmon patties to the skillet. Cook for 4-5 minutes on each side, or until golden brown and cooked through. Another pro tip: Don’t overcrowd the pan; cook in batches if necessary.
5. While the patties cook, melt the remaining 1 tbsp of butter in a small saucepan over low heat. Stir in the lemon juice to create a quick lemon butter sauce.
6. Serve the salmon patties hot, drizzled with the lemon butter sauce. Final pro tip: A sprinkle of extra dill on top adds a fresh pop of color and flavor.

Craving these patties yet? The outside is perfectly crispy, while the inside stays moist and flaky. I love serving them over a bed of arugula with a side of roasted potatoes for a complete meal that’s sure to impress.

Crispy Large Salmon Patties with Tartar Sauce

Sometimes, the simplest dishes bring the most comfort, and these crispy large salmon patties are no exception. I remember the first time I made them; it was a lazy Sunday afternoon, and I was craving something hearty yet easy to whip up. This recipe has been a staple in my kitchen ever since.

Ingredients

• 1 lb fresh salmon, skin removed and finely chopped (I find that hand-chopping gives the best texture)
• 1/2 cup breadcrumbs (I like using panko for extra crunch)
• 1 large egg, lightly beaten (room temperature eggs blend better)
• 2 tbsp mayonnaise (this is my secret to keeping the patties moist)
• 1 tbsp Dijon mustard (for a little tang)
• 1/4 cup finely chopped red onion (it adds a nice bite)
• 1 tbsp lemon juice (freshly squeezed, always)
• 1/2 tsp salt (I use sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, if possible)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 1/2 cup tartar sauce (homemade or store-bought, but homemade is worth the effort)

Instructions

1. In a large bowl, combine the chopped salmon, breadcrumbs, beaten egg, mayonnaise, Dijon mustard, red onion, lemon juice, salt, and black pepper. Mix gently until just combined; overmixing can make the patties tough.
2. Divide the mixture into 4 equal portions and shape each into a patty about 1 inch thick. Tip: Wet your hands slightly to prevent sticking.
3. Heat the olive oil in a large non-stick skillet over medium heat until shimmering, about 2 minutes.
4. Carefully add the salmon patties to the skillet. Cook for 4-5 minutes on each side, or until golden brown and crispy. Tip: Resist the urge to flip them too early; they need time to develop a crust.
5. Transfer the patties to a paper towel-lined plate to drain any excess oil. Tip: Let them rest for a couple of minutes; this helps them hold together better when serving.
6. Serve the salmon patties warm with a generous dollop of tartar sauce on the side.

These salmon patties are wonderfully crispy on the outside, tender and flaky on the inside, with a hint of lemon and mustard that brightens up the rich salmon. Try serving them on a bed of mixed greens for a light meal, or between toasted buns for a delicious salmon burger.

Large Salmon Patties with Sweet Chili Glaze

Waking up to the aroma of freshly cooked salmon patties is one of my favorite weekend rituals. There’s something about the combination of crispy edges and a tender, flaky center that makes these patties a hit every time, especially when drizzled with a sweet chili glaze that adds just the right amount of kick.

Ingredients

• 1 lb fresh salmon, skin removed and finely chopped (I find that hand-chopping gives the best texture)
• 1/2 cup breadcrumbs (I like using panko for extra crunch)
• 1 large egg, lightly beaten (room temp eggs blend better, in my experience)
• 2 tbsp mayonnaise (this is my secret for extra moist patties)
• 1 tbsp Dijon mustard (for a subtle tang)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 1/4 cup sweet chili sauce (for that irresistible glaze)

Instructions

1. In a large bowl, combine the chopped salmon, breadcrumbs, egg, mayonnaise, Dijon mustard, salt, and black pepper. Mix gently until just combined; overmixing can make the patties tough.
2. Divide the mixture into 4 equal portions and shape each into a patty about 1 inch thick. Tip: Wet your hands slightly to prevent sticking.
3. Heat the olive oil in a large non-stick skillet over medium heat until shimmering, about 2 minutes.
4. Carefully add the patties to the skillet and cook for 4-5 minutes on each side, or until golden brown and cooked through. Tip: Resist the urge to flip them too early; they’ll release easily when ready.
5. Once cooked, remove the patties from the skillet and drizzle with sweet chili sauce. Tip: Warm the sauce slightly for easier drizzling.

Out of the skillet, these salmon patties are a delightful contrast of textures—crispy on the outside, yet wonderfully tender inside. The sweet chili glaze not only adds a pop of color but also a sweet and spicy flavor that elevates the dish. Serve them atop a bed of greens for a light meal or alongside roasted vegetables for something heartier.

Garlic Parmesan Large Salmon Patties

Finally, after what felt like an eternity of experimenting in the kitchen, I’ve perfected a recipe that’s become a staple in my household—Garlic Parmesan Large Salmon Patties. There’s something incredibly satisfying about the crisp exterior giving way to the tender, flavorful interior, especially when it’s something you’ve whipped up from scratch. Let me walk you through how to make these delightful patties that are sure to impress.

Ingredients

– 1 lb fresh salmon, skin removed and finely chopped (I find that hand-chopping gives the best texture)
– 1/2 cup grated Parmesan cheese (the real deal, not the powdered stuff)
– 1/4 cup breadcrumbs (I like using panko for extra crunch)
– 2 large eggs, lightly beaten (room temperature eggs bind better)
– 3 cloves garlic, minced (because you can never have too much garlic)
– 2 tbsp extra virgin olive oil (my go-to for frying)
– 1 tsp salt (I prefer sea salt for its clean taste)
– 1/2 tsp black pepper (freshly ground makes all the difference)

Instructions

1. In a large mixing bowl, combine the chopped salmon, Parmesan cheese, breadcrumbs, eggs, minced garlic, salt, and black pepper. Mix gently until all ingredients are evenly distributed.
2. Heat the extra virgin olive oil in a large skillet over medium heat (about 350°F). You’ll know it’s ready when a small piece of the mixture sizzles upon contact.
3. Form the salmon mixture into 4 equal-sized patties, about 1/2 inch thick. This ensures even cooking.
4. Carefully place the patties in the skillet. Cook for 4-5 minutes on each side, or until golden brown and crispy. Resist the urge to flip them too early; they’ll tell you when they’re ready to turn.
5. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil.
6. Serve immediately while hot and crispy. These patties are fantastic on their own, but for an extra touch, try them with a dollop of aioli or atop a fresh salad. Now, these Garlic Parmesan Large Salmon Patties are not just a meal; they’re a conversation starter. The combination of crispy, golden edges and the moist, flavorful interior is simply irresistible. Next time, I’m thinking of serving them on mini buns with a slice of avocado for a twist on the classic burger.

Large Salmon Patties with Mango Salsa

Sometimes, the simplest dishes bring the most joy, especially when they’re as vibrant and flavorful as these large salmon patties paired with a fresh mango salsa. I remember the first time I made this dish; it was a warm summer evening, and the combination of the crispy patties with the sweet and tangy salsa was absolutely unforgettable.

Ingredients

• 1 lb fresh salmon, skin removed and finely chopped (I find that hand-chopping gives the best texture)
• 1/2 cup breadcrumbs (I like using panko for extra crunch)
• 1 large egg, lightly beaten (room temperature eggs blend more smoothly)
• 2 tbsp mayonnaise (this adds moisture and richness)
• 1 tbsp Dijon mustard (for a little tangy kick)
• 1/4 cup finely chopped red onion (soak in cold water for 5 minutes to mellow the sharpness)
• 1/4 cup chopped fresh cilantro (stems and all for maximum flavor)
• 1 tsp salt (I prefer sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground, of course)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 1 ripe mango, diced (the sweeter, the better)
• 1/2 small red bell pepper, finely diced (for a pop of color and crunch)
• 1 tbsp lime juice (freshly squeezed makes all the difference)
• 1 small jalapeño, seeded and minced (adjust to your heat preference)

Instructions

1. In a large bowl, combine the chopped salmon, breadcrumbs, egg, mayonnaise, Dijon mustard, red onion, cilantro, salt, and black pepper. Mix gently until just combined; overmixing can make the patties tough.
2. Divide the mixture into 4 equal portions and shape each into a thick patty, about 1 inch thick. Tip: Wet your hands slightly to prevent sticking.
3. Heat the olive oil in a large non-stick skillet over medium heat until shimmering. Carefully add the patties and cook for 4-5 minutes on each side, or until golden brown and cooked through. Tip: Resist the urge to flip too early; letting them develop a crust ensures they won’t fall apart.
4. While the patties cook, make the salsa by combining the diced mango, red bell pepper, lime juice, and jalapeño in a bowl. Stir gently to mix. Tip: Let the salsa sit for at least 10 minutes before serving to allow the flavors to meld.
5. Serve the salmon patties hot, topped with a generous spoonful of mango salsa. The contrast between the crispy, savory patties and the sweet, spicy salsa is simply divine. Try serving them over a bed of mixed greens for a light, summery meal.

Now, the texture of these patties is perfectly crisp on the outside, yet tender and flaky inside, while the mango salsa adds a refreshing brightness that cuts through the richness. For an extra touch, drizzle with a little extra lime juice or sprinkle with additional cilantro right before serving.

Large Salmon Patties with Creamy Cucumber Salad

Many evenings, I find myself craving something hearty yet refreshing, and that’s exactly when these Large Salmon Patties with Creamy Cucumber Salad come to mind. It’s a dish that balances richness with lightness, perfect for those nights when you want to indulge without feeling weighed down.

Ingredients

• 1 lb fresh salmon, skin removed and finely chopped (I always ask my fishmonger to do this for me—saves so much time!)
• 1/2 cup breadcrumbs (I prefer panko for that extra crunch)
• 1 large egg, beaten (room temp eggs blend more smoothly)
• 2 tbsp mayonnaise (extra virgin olive oil is my go-to, but mayo adds creaminess here)
• 1 tbsp Dijon mustard (for a little tangy kick)
• 1/4 cup finely chopped red onion (soaking them in cold water for 10 minutes takes the edge off)
• 1 tbsp chopped fresh dill (dried works in a pinch, but fresh is best)
• Salt and pepper to taste (I’m generous with the pepper for a bit of heat)
• 2 tbsp vegetable oil (for frying)
• 1 large cucumber, thinly sliced (I like to leave the skin on for color and texture)
• 1/2 cup sour cream (full-fat gives the salad its luxurious texture)
• 1 tbsp white vinegar (apple cider vinegar works too for a sweeter note)
• 1 tsp sugar (just a pinch to balance the acidity)

Instructions

1. In a large bowl, combine the chopped salmon, breadcrumbs, beaten egg, mayonnaise, Dijon mustard, red onion, dill, salt, and pepper. Mix gently until just combined—overmixing can make the patties tough.
2. Shape the mixture into 4 equal-sized patties, about 1 inch thick. Pro tip: Wet your hands slightly to prevent sticking.
3. Heat vegetable oil in a large skillet over medium heat until shimmering. Carefully add the patties and cook for 4-5 minutes per side, until golden brown and cooked through. A little crisp on the edges is what we’re aiming for.
4. While the patties cook, prepare the creamy cucumber salad. In a medium bowl, whisk together sour cream, white vinegar, and sugar until smooth. Add the sliced cucumber and toss to coat. Season with salt and pepper to taste. Letting it sit for a few minutes allows the flavors to meld beautifully.
5. Serve the salmon patties hot, topped with a generous scoop of the creamy cucumber salad. The contrast between the crispy, savory patties and the cool, tangy salad is simply irresistible. Last night, I served them on a bed of mixed greens for an extra veggie boost, and it was a hit!

Large Salmon Patties with Honey Mustard Dressing

Craving something hearty yet healthy for dinner tonight? I stumbled upon this salmon patty recipe during my last summer trip to the Pacific Northwest, and it’s been a staple in my kitchen ever since. The honey mustard dressing adds a sweet and tangy twist that’s absolutely irresistible.

Ingredients

• 1 lb fresh salmon, skin removed (I always ask my fishmonger to do this for me—saves so much time!)
• 1/2 cup breadcrumbs (I prefer panko for that extra crunch)
• 1 large egg, beaten (room temp eggs blend better, in my experience)
• 2 tbsp Dijon mustard (the secret to the dressing’s kick)
• 1 tbsp honey (local if you can find it—supports bees and tastes better)
• 1/4 cup mayonnaise (I’m a Hellmann’s loyalist)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• Salt and pepper to taste (I like a generous pinch of sea salt)

Instructions

1. In a large bowl, flake the salmon with a fork until it’s in small pieces.
2. Add the breadcrumbs and beaten egg to the salmon, mixing gently to combine.
3. Shape the mixture into 4 equal-sized patties, about 1/2 inch thick.
4. Heat the olive oil in a non-stick skillet over medium heat (350°F is perfect).
5. Cook the patties for 4 minutes on each side, or until golden brown and crispy.
6. While the patties cook, whisk together the Dijon mustard, honey, and mayonnaise in a small bowl for the dressing.
7. Serve the salmon patties hot, drizzled with the honey mustard dressing.

Key to this dish’s success is the contrast between the crispy exterior and the tender, flaky salmon inside. Try serving these patties on a bed of arugula for a peppery bite that complements the sweet dressing beautifully.

Large Salmon Patties with Roasted Red Pepper Sauce

Back when I first stumbled upon this recipe, I was skeptical about how the roasted red pepper sauce would pair with the salmon, but one bite was all it took to convert me. Now, it’s a staple in my kitchen, especially when I’m craving something hearty yet elegant.

Ingredients

• 1 lb fresh salmon, skin removed (I always ask the fishmonger to do this for me—saves so much time!)
• 1/2 cup breadcrumbs (I like using panko for that extra crunch)
• 1 large egg, lightly beaten (room temp eggs blend better, in my experience)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup roasted red peppers, drained (jarred works fine, but roasting your own is a game-changer)
• 1/4 cup mayonnaise (full-fat for the win—it makes the sauce creamier)
• 1 tbsp lemon juice (freshly squeezed, please!)
• 1 clove garlic, minced (because garlic makes everything better)
• Salt and pepper to taste (I’m generous with the pepper for a little kick)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, flake the salmon into small pieces, ensuring no bones remain.
3. Add breadcrumbs, egg, 1 tbsp olive oil, salt, and pepper to the salmon. Mix gently until just combined—overmixing can make the patties tough.
4. Form the mixture into 4 equal-sized patties, about 1 inch thick, and place them on the prepared baking sheet.
5. Bake for 15 minutes, then flip carefully and bake for another 10 minutes until golden and cooked through.
6. While the patties bake, blend roasted red peppers, mayonnaise, lemon juice, garlic, and a pinch of salt until smooth for the sauce.
7. Heat the remaining 1 tbsp olive oil in a small saucepan over medium heat, add the sauce, and warm through for about 3 minutes, stirring occasionally.
8. Serve the salmon patties hot, drizzled with the roasted red pepper sauce.

Key to this dish’s magic is the contrast between the crispy exterior of the patties and the velvety sauce. Try serving them over a bed of arugula for a peppery bite that complements the sweetness of the sauce perfectly.

Large Salmon Patties with Spinach and Feta

Yesterday, I found myself staring at a beautiful piece of salmon in my fridge, wondering how to turn it into something extraordinary. That’s when the idea of these large salmon patties with spinach and feta came to mind—a dish that’s as nutritious as it is delicious.

Ingredients

• 1 lb fresh salmon, skin removed and finely chopped (I love using wild-caught for its flavor)
• 1 cup fresh spinach, finely chopped (packed tight, because it wilts down)
• 1/2 cup feta cheese, crumbled (the tangier, the better in my book)
• 1/4 cup breadcrumbs (I use panko for that extra crunch)
• 1 large egg, beaten (room temp eggs blend better, trust me)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 1 tsp garlic powder (because garlic makes everything better)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, if you have it)

Instructions

1. In a large bowl, combine the chopped salmon, spinach, feta, breadcrumbs, beaten egg, garlic powder, salt, and pepper. Mix gently until just combined—overmixing can make the patties tough.
2. Heat the olive oil in a large skillet over medium heat (about 350°F). You’ll know it’s ready when a small piece of the mixture sizzles upon contact.
3. Form the mixture into 4 large patties, about 1/2 inch thick. This size ensures they cook evenly without drying out.
4. Carefully place the patties in the skillet. Cook for 4-5 minutes on each side, or until golden brown and cooked through. A little tip: resist the urge to flip them too early; they need that time to form a crust.
5. Transfer the patties to a paper towel-lined plate to drain any excess oil. Let them rest for a couple of minutes—this helps them hold together better when serving.

Kicking back with these patties, you’ll notice how the crispy exterior gives way to a moist, flavorful center. Serve them atop a crisp salad or with a side of roasted veggies for a meal that’s as satisfying as it is simple to make.

Large Salmon Patties with Cilantro Lime Crema

Today, I stumbled upon a recipe that reminded me of my grandma’s kitchen—where the aroma of freshly cooked salmon patties would fill the air. It’s a dish that brings comfort and a burst of flavor, especially when paired with a zesty cilantro lime crema. Let me share how you can recreate this magic in your own kitchen.

Ingredients

• 1 lb fresh salmon, skin removed and finely chopped (I find that hand-chopping gives the best texture)
• 1/2 cup breadcrumbs (I always reach for panko for that extra crunch)
• 1 large egg, lightly beaten (room temp eggs blend better, in my experience)
• 2 tbsp mayonnaise (the secret to keeping the patties moist)
• 1 tbsp Dijon mustard (for a little tang)
• 1/4 cup finely chopped red onion (it adds a nice bite)
• 2 tbsp chopped fresh cilantro (because fresh is always better)
• 1 tsp salt (I like to use sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground, if you please)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 1/2 cup sour cream (for the crema)
• 1 tbsp lime juice (freshly squeezed, no substitutes)
• 1 tsp lime zest (it makes all the difference)
• 1 tbsp chopped cilantro (yes, more cilantro!)
• Salt to taste (but don’t overdo it)

Instructions

1. In a large bowl, combine the chopped salmon, breadcrumbs, egg, mayonnaise, Dijon mustard, red onion, cilantro, salt, and black pepper. Mix gently until just combined—overmixing can make the patties tough.
2. Form the mixture into 4 equal-sized patties, about 1 inch thick. Pro tip: Wet your hands slightly to prevent sticking.
3. Heat the olive oil in a large skillet over medium heat until shimmering. This ensures a nice sear without burning.
4. Carefully add the patties to the skillet. Cook for about 4 minutes on the first side, until golden brown. Flip and cook for another 3-4 minutes on the other side. The patties should feel firm to the touch when done.
5. While the patties cook, whisk together the sour cream, lime juice, lime zest, chopped cilantro, and a pinch of salt in a small bowl to make the crema.
6. Serve the salmon patties hot, topped with a generous dollop of the cilantro lime crema. They’re also fantastic on a bun with some crisp lettuce for a quick sandwich.

So there you have it—salmon patties that are crispy on the outside, tender on the inside, and bursting with flavor. The crema adds a refreshing zing that ties everything together beautifully. Perfect for a weeknight dinner or a fancy brunch, these patties are sure to impress.

Conclusion

Brimming with variety, our roundup of 12 delicious large salmon patties recipes offers something for every taste and occasion. Whether you’re craving something classic or adventurous, these recipes promise to delight. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy cooking!