• Fresh salmon 250 gr, without skin and bones
  • Red onion 1/2 small, peeled and finely grated
  • Fresh parsley 1 tbsp, finely chopped
  • Salt 1/4 tsp • 1 kcal
  • Black pepper powder 1/4 tsp
  • Egg 1 medium • 130 kcal
  • Bread crumbs 1/4 cup, plus 2 tablespoons extra for coating
  • Vegetable oil for frying 4 tbsps
Calories refers to 100 gr of product

Salmon patties are a delight to be enjoyed on a cold winter evening or a rainy day! Squeeze a generous portion of lemon juice over the piping hot patties and you will love the way fresh flavors travel in your mouth…

Crisp and hot, that’s how I like to enjoy my salmon patties. How about you?

  • Roughly flake or shred the salmon meat in a large bowl.
  • Add grated onion, chopped parsley, salt and black pepper powder to the bowl. Carefully crack open the egg in to the salmon mixture.
  • Add ¼ cup of bread crumbs in to the bowl and mix all the ingredients together until well combined.
  • Let the mixture chill for about 5 minutes. Put the remaining 2 tablespoons of bread crumbs on to a flat plate.
  • Now, shape the salmon mixture to about 1½ inch diameter wide flat rounds using the palm of your hand.
  • Coat the salmon patties evenly with the bread crumbs. Meanwhile, heat the oil in a non stick pan.
  • Place the salmon patties carefully in the hot pan at 1 inch distance and cook it until light brown in color.
  • Flip the patties carefully and cook the other side to light brown. Again flip the patties and cook until brown in color and crisp on all sides.
  • Repeat the process with rest of the salmon mixture.
  • Serve the salmon patties hot with the dip of your choice and enjoy!


  • Make sure the salmon meat is clean and carefully remove the skin and bones from it. You may finely chop the onions to give a bite to the salmon patties.
  • Crack open the egg very carefully in to the salmon mixture so that no piece of shell is added to the mixture.
  • If you are not too sure of breaking it open perfectly then you may consider breaking the egg open in to another bowl first and then transferring it to the salmon mixture.
  • You may even prepare this recipe until step 8 up to a day in advance and store in the refrigerator.
  • Just not add salt to the mixture and then resume from step 9 whenever you plan to serve the salmon patties hot.
  • To balance the seasonings, you may sprinkle the salt on to the patties after frying or serve the patties with a salty dip.
  • Salmon patties taste best when served really hot!

Nutritional information (per serving): 165 Calories, 11.7g Total fat (1.8g Saturated fat, 1.7g Polyunsaturated fat, 7.4g Monounsaturated fat), 58.9mg Cholesterol, 148.5mg Sodium, 197.8mg Potassium, 2.7g Total carbohydrates (0.2g Dietary fiber, 0.5g Sugars), 12g Protein