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Lemony Salmon Patties

Topped with a zippy white sauce, these little patties bake up golden brown in a muffin pan. They're impressive enough for company but easy enough that I can prepare them any time we like. —Lorice Britt, Severn, North Carolina
  • Total Time
    Prep: 20 min. Bake: 45 min.
  • Makes
    4 servings


  • 1 can (14-3/4 ounces) pink salmon, drained, skin and bones removed
  • 3/4 cup whole milk
  • 1 cup soft bread crumbs
  • 1 large egg, lightly beaten
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon finely chopped onion
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons butter
  • 4 teaspoons all-purpose flour
  • 3/4 cup whole milk
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/8 to 1/4 teaspoon cayenne pepper


  • Preheat oven to 350°. In a large bowl, combine first 9 ingredients. Fill 8 greased muffin cups with 1/4 cup salmon mixture. Bake 45 minutes or until browned.
  • Meanwhile, melt butter in a saucepan; stir in flour until smooth. Gradually stir in milk; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice, salt and cayenne. Serve with patties.
Editor's Note
To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Nutrition Facts
2 patties with 1/4 cup sauce: 328 calories, 18g fat (8g saturated fat), 127mg cholesterol, 1044mg sodium, 13g carbohydrate (5g sugars, 0 fiber), 27g protein.

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Average Rating:
  • squeakymouse
    Mar 16, 2019

    This wasn't the best...too soft. Will go back to my standard, simple recipe my grandmother used to make.

  • Debra Torres
    Apr 4, 2016

    Was really hoping this would repace our favorite salmon patty recipe which uses saltines instead of breadcrumbs. But it didn't work for us. The patties never solidified completely and were a bit gloppy to remove from the pan. And the flavor didn't work either.

  • jschae8636
    Mar 8, 2016

    This was just awful. I used one can of salmon and made the sauce as written. It was terrible. No one liked it.

  • twodots
    Feb 16, 2016

    Excellent as written. So much better than the fried version. I'm freezing the leftovers for another meal.

  • justmbeth
    Feb 15, 2016

    I used 2 7-oz cans of boneless, skinless salmon. Turned out very good, more meaty with little filler. Sauce was tasty, wondering if I thickened too much?

  • rcoker09
    Jan 27, 2016

    I made the recipe just as written, and the salmon patties were delicious! They were also very easy, since they were baked vs. the mess of frying. The lemon sauce is the star of this recipe, imo. Wow. Next time, I am doubling the whole recipe!

  • delowenstein
    Jan 4, 2016

    I am revising my review for Lemony Salmon Patties. I didn't have salmon available, so I substituted 2 cans of white albacore tuna instead. I admit that I had adjusted the recipe and decided not to make the sauce. I found this recipe to be very tasty. I was able to make 10 small patties and used a foil-lined baking sheet which I'd coated with non-stick cooking spray and baked 45 minutes. Thank you for sharing this recipe-it is a great way to put canned fish to use. delowenstein

  • fredek
    Feb 26, 2013

    <p>My son and I love this recipe. I use two cans of salmon and double the sauce when I make it.</p>

  • rmthyne
    Jan 24, 2012


  • galhall
    Apr 9, 2011

    Forgot to say add the ingredients that are listed except the bread crumbs also dip patties, once made, into a little flour before cooking.