These kid-friendly salmon patties are a simple, nutritious dinner and a great way to use up leftover salmon. Mildly seasoned with a crunchy panko glaze, this recipe is a great way to introduce your kids to fish!
Why do we love these easy salmon patties?
I think these salmon patties hold a sweet spot in family cooking that’s really hard to find: nutritious enough to feel like a parenting win, simple enough to make on a busy night, and attractive enough that the kids will ask for them again. Here’s what makes these little golden discs a reliable dinner choice.
- Flavor approved for children With nice spices
- High in protein and omega 3 For brain and heart health
- Hidden vegetables For extra nutrition
- Breaded, fried, or air fried Options
- Freezer friendly For easy meal preparation
Ready in just 30 minutesThese salmon patties work beautifully for weekend dinners, take-out meals, or cooking in the freezer. You can serve them as mini pies for little hands or as full-sized cakes for the whole family.
The secret to pancakes that don’t fall apart
The number one complaint about homemade salmon patties is that they fall apart during cooking, leaving you with a sad pile of squirming salmon instead of beautiful, golden cakes. The good news is that preventing this disaster depends on understanding some basic techniques that make the difference between success and frustration.
Get the right moisture balance
Salmon patty batter needs enough moisture to hold together but not so much that it becomes soggy. Eggs and Greek yogurt provide binding force and richness, while panko breadcrumbs absorb excess liquid and create structure. If the mixture seems wet and won’t hold its shape when pressed, add an additional tablespoon or two of panko before refrigerating. You want a mixture that feels like it could form a ball in your hands but isn’t sticky or runny.
Why chilling is non-negotiable
A 10-minute rest in the refrigerator is not optional, it is the most important step to achieve structural integrity. Cooling allows the panko to fully absorb the moisture from the mixture and allows the proteins in the egg to begin to firm up a bit. When you try to shape and cook patties right after mixing, they are soft and prone to collapsing when you flip them. Cold pies keep their shape beautifully and form a better crust because they don’t spread when exposed to heat.
Differences in cooking method
- Air fryer: 375°F for 10 minutes, stirring once
- Crispy pancakes: Lightly spray tops with oil before baking
- Cucumber without oil: Just bake it – still golden and delicious
Tips for preparing and freezing:
- Cooling: Store cooked patties for up to 3 days
- Freeze: Freeze uncooked patties in a tray, then store them in a freezer bag for 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!
Meals: 6
- 14-15 ounce Fresh or canned salmon Drained and peeled
- 1/2-1 cup Cooked quinoa My choice
- 1/2 cup Finely chopped onion
- 1/2 cup Finely chopped sweet red pepper
- 1 big egg
- 1/4 cup Plain Greek yogurt or mayonnaise
- 1/2 cup Panko bread crumbs divider
- 2 tablespoon Finely chopped fresh parsley My choice
- 1 teaspoon Dried dill
- 1 tablespoon Fresh lemon juice
- 1/2 teaspoon Garlic powder
- Salt and black pepper to taste About 1/4 teaspoon each
- 2 tablespoon olive oil divider
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Fry vegetables: Heat 1 tablespoon olive oil in a frying pan over medium heat. Add the onion and red pepper and cook for 3-5 minutes until soft. Remove it from the heat and let it cool slightly.
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Mix the pancakes: In a large bowl, gently break up the salmon. Add quinoa, cooked vegetables, eggs, Greek yogurt or mayonnaise, 1/2 cup panko, parsley, dill, lemon juice, garlic powder, salt, and pepper. Stir until just combined, keeping the salmon flaky.
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Cold and shape: Place the mixture in the refrigerator for 10 minutes until it solidifies. Shape into 10-12 small pieces about 2-3 inches wide. Coat each burger patty with the remaining half of the panko breadcrumbs.
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bread: Preheat the oven to 400 degrees Fahrenheit. Place the pies on a baking tray lined with paper and greased with a little oil. Bake for 12-15 minutes, stirring halfway through.
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frying pan: Heat the remaining olive oil in a frying pan and cook the patties for 3-4 minutes on each side until golden.
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Comfort and service: Let the patties rest for 5 minutes before serving.