These kid-friendly salmon patties are a simple, nutritious dinner and a great way to use up leftover salmon. Lightly seasoned with a crunchy panko coating, this recipe is a great way to introduce kids to fish!
Why We Love These Easy Salmon Patties
I think these salmon patties have a sweet spot in family recipes, which is really hard to find. Salmon patties are nutritious enough to make you feel like a parenting success, simple enough to whip up on a busy weeknight, and appealing enough that your kids will ask for them again and again. Here’s why these little golden discs are a reliable dinner choice.
- Children’s favorite taste with mild seasoning
- High in protein and omega-3 For brain and heart health
- hidden vegetables for extra nutrition
- It is eaten grilled, pan-fried, or air-fried. options
- freezer friendly For easy meal preparation
Ready right away 30 minutesThese salmon patties go beautifully for a weeknight dinner, make-ahead meal, or freezer meal. Serve as mini patties for little hands or as a full-size cake for the whole family.
The secret to an unbreakable patty
The biggest complaint about homemade salmon patties is that they fall apart during cooking, leaving you with a sad pile of salmon scrambles instead of a beautiful golden cake. The good news is that preventing these disasters depends on understanding a few key skills that can determine the difference between success and frustration.
Getting the Right Water Balance
The salmon patty mixture needs enough moisture to hold together, but not so much that it becomes soggy. Eggs and Greek yogurt provide binding and richness, while panko breadcrumbs absorb excess liquid and create structure. If the mixture is wet and doesn’t hold its shape when pressed, add another tablespoon or two of panko before letting it cool. You want the mixture to feel almost like a ball in your hands, but not sticky or watery.
Why cooling is non-negotiable
A 10-minute break in the refrigerator is not an option. This is the most important step for structural integrity. Once cooled, the panko will fully absorb the moisture from the mixture and the proteins in the eggs may begin to harden slightly. If you try to shape and cook the patties immediately after mixing them, the patties will be soft and prone to falling apart when flipped. Cold patties don’t spread when exposed to heat, so they hold their shape beautifully and form a better crust.
Cooking method variations
- Air fryer: Bake at 375°F for 10 minutes, turning once.
- Crispier patties: Before baking, lightly spray oil on the top.
- Oil-free options: Just bake it and it’s still golden and delicious.
Prep Ahead and Freezer Tips:
- Refrigerated storage: Cooked patties can be stored for up to 3 days.
- to hang tightly: Freeze uncooked patties on a sheet pan and store in a freezer bag for up to 2 months.
- Cooking from frozen: Add 3 to 5 minutes to baking time
More kid-friendly fish recipes:
Kid-Friendly Salmon Patties
These kid-friendly salmon patties are a simple, nutritious dinner and a great way to use up leftover salmon!
Serving Size: 6
- 14-15 oz. fresh or canned salmon Drained and peeled.
- 1/2-1 cup cooked quinoa optional
- 1/2 cup finely chopped onion
- 1/2 cup chopped red bell pepper
- 1 large in size egg
- 1/4 cup Plain Greek yogurt or mayonnaise
- 1/2 cup Panko Bread Crumbs divided
- 2 tablespoon Finely chopped fresh parsley optional
- 1 teaspoon dried dill
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon garlic powder
- salt and pepper (to taste) About 1/4 teaspoon each
- 2 tablespoon olive oil divided
Stir-fry vegetables: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion and red pepper and cook until softened, 3 to 5 minutes. Turn off the heat and let cool slightly.
Mix the patties: Gently scrape salmon into a large bowl. Add quinoa, cooked vegetables, eggs, Greek yogurt or mayonnaise, ¼ cup panko, parsley, dill, lemon juice, garlic powder, salt, and pepper. Stir just until combined to prevent the salmon from flaking.
Soothe and Shape: Refrigerate the mixture for 10 minutes to set. Forms into 10 to 12 small patties, about 2 to 3 inches wide. Coat each patty in remaining ¼ cup panko crumbs.
baking: Preheat oven to 400°F. Place patties on a lightly greased baking sheet lined with parchment paper. Bake for 12-15 minutes, turning over halfway through.
frying pan: Heat the remaining olive oil in a skillet and cook the patties until golden, 3 to 4 minutes per side.
Rest and Service: Let the patties sit for 5 minutes before serving.
