These Kid-Friendly Salmon Patties are a simple, nutritious dinner- and a great way to use up leftover salmon. Mildly seasoned with a crispy panko coating, this recipe is a great way to introduce your kids to fish!
Why We Love These Easy Salmon Patties
I think these salmon patties occupy a sweet spot in family cooking that’s genuinely hard to find: they’re nutritious enough to feel like a parenting win, simple enough to make on a busy weeknight, and appealing enough that kids request them again. Here’s what makes these little golden disks such a reliable dinner choice.
- Kid-approved flavor with gentle seasoning
- High in protein and omega-3s for brain and heart health
- Hidden veggies for extra nutrition
- Baked, pan-fried, or air-fried options
- Freezer-friendly for easy meal prep
Ready in just 30 minutes, these salmon patties work beautifully for weeknight dinners, make-ahead meals, or freezer cooking. Serve them as mini patties for little hands or as full-size cakes for the whole family.
The Secret to Patties That Don’t Fall Apart
The number one complaint about homemade salmon patties is that they crumble during cooking, leaving you with a sad pile of salmon scramble instead of beautiful golden cakes. The good news is that preventing this disaster comes down to understanding a few key techniques that make all the difference between success and frustration.
Getting the Moisture Balance Right
Salmon patty mixtures need enough moisture to bind together but not so much that they turn soggy. The egg and Greek yogurt provide binding power and richness, while the panko breadcrumbs absorb excess liquid and create structure. If your mixture looks wet and won’t hold a shape when you press it, add an extra tablespoon or two of panko before chilling. You want a mixture that feels like it could almost form a ball in your hands but isn’t sticky or runny.
Why Chilling Is Non-Negotiable
That 10-minute rest in the refrigerator isn’t optional—it’s the single most important step for structural integrity. Chilling allows the panko to fully absorb moisture from the mixture and lets the proteins in the egg begin to set slightly. When you try to form and cook patties immediately after mixing, they’re soft and prone to falling apart when flipped. Cold patties hold their shape beautifully and develop a better crust because they don’t spread out when they hit the heat.
Cooking Method Variations
- Air Fryer: 375°F for 10 minutes, flipping once
- Crispier patties: Lightly spray tops with oil before baking
- No-oil option: Bake only—still golden and delicious
Make-Ahead & Freezer Tips:
- Refrigerate: Store cooked patties for up to 3 days
- Freeze: Freeze uncooked patties on a sheet pan, then store in a freezer bag up to 2 months
- Cook from frozen: Add 3–5 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!
Servings: 6
- 14-15 oz fresh or canned salmon drained and flaked
- 1/2-1 cup cooked quinoa optional
- 1/2 cup finely diced onion
- 1/2 cup finely diced red bell pepper
- 1 large egg
- 1/4 cup plain Greek yogurt or mayonnaise
- 1/2 cup panko breadcrumbs divided
- 2 tbsp finely chopped fresh parsley optional
- 1 tsp dried dill
- 1 tbsp fresh lemon juice
- 1/2 tsp garlic powder
- Salt and black pepper, to taste about 1/4 tsp each
- 2 tbsp olive oil divided
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Sauté the veggies: Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and red bell pepper and cook 3–5 minutes, until soft. Remove from heat and let cool slightly.
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Mix the patties: In a large bowl, gently flake the salmon. Add the quinoa, cooked vegetables, egg, Greek yogurt or mayo, ¼ cup panko, parsley, dill, lemon juice, garlic powder, salt, and pepper. Stir just until combined, keeping the salmon flaky.
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Chill & shape: Refrigerate the mixture for 10 minutes to help it firm up. Form into 10–12 small patties, about 2–3 inches wide. Coat each patty in the remaining ¼ cup panko breadcrumbs.
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Bake: Preheat oven to 400°F. Place patties on a parchment-lined, lightly oiled baking sheet. Bake 12–15 minutes, flipping halfway.
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Pan-fry: Heat remaining olive oil in a skillet and cook patties 3–4 minutes per side until golden.
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Rest & serve: Let patties rest for 5 minutes before serving.