These homemade salmon sausages are shaped into easy skillet patties, so no casings or special equipment are required. Fresh dill, lemon zest, Dijon mustard, and scallions give them a bright, savory flavor.
The patties are crisp and golden outside while staying tender and juicy in the center. Serve them for breakfast, tuck them into sandwiches, or pair them with vegetables for a quick seafood dinner.
Prep: 15 min · Cook: 10 min · Total: 25 min
Cuisine: American · Course: Main Course
Homemade Salmon Sausage Patties
Ingredients
Instructions
- Cut the salmon into 1-inch chunks. Add it to a food processor and pulse several times, just until coarsely chopped. Do not process it into a smooth paste.
- Transfer the salmon to a bowl. Add the egg, panko, scallions, dill, Dijon, lemon zest, garlic, salt, pepper, and smoked paprika. Mix gently until evenly combined.
- With damp hands, divide the mixture into eight portions and form small patties about 1/2 inch thick. If the mixture feels very soft, refrigerate the patties for 10 minutes.
- Heat the olive oil in a large nonstick skillet over medium heat. Add the patties without crowding the pan and cook for 4–5 minutes per side, until golden brown and the centers reach 145°F.
- Transfer to a plate and rest for 2 minutes. Serve warm with lemon wedges, Dijon mustard, or a creamy dill sauce.
Estimated per serving: 285 calories · Protein 26 g · Fat 17 g · Carbs 6 g · Sodium 490 mg
Tips for the Best Salmon Sausage
- Keep the salmon cold so the mixture remains easy to shape.
- Pulse briefly and leave some texture; overprocessing makes dense patties.
- Wet your hands lightly before shaping to prevent sticking.
- Use an instant-read thermometer and cook the center to 145°F.
- Let the first side develop a crust before turning each patty.
Substitutions and Variations
Use regular breadcrumbs instead of panko or certified gluten-free crumbs when needed. Parsley, chives, or cilantro can replace dill. For a spicy version, add cayenne, minced jalapeño, or a spoonful of hot sauce.
Serving Ideas
Serve these patties with eggs and toast for breakfast, in a burger bun with lettuce and pickles, or alongside roasted vegetables, rice, salad, or creamy coleslaw.
Storage and Freezing
Refrigerate cooked salmon sausage patties in an airtight container for up to three days. Uncooked patties can be frozen between sheets of parchment for up to two months. Thaw overnight before cooking.
Frequently Asked Questions
Can I use canned salmon?
Yes. Drain it very thoroughly and remove any large skin or bone pieces. Because canned salmon is softer, you may need another tablespoon of breadcrumbs.
Can I bake the patties?
Yes. Brush them lightly with oil and bake at 425°F for about 12–15 minutes, turning once.
Why are my salmon patties falling apart?
The mixture may be too wet or too warm. Add a little more panko and chill the shaped patties before cooking.
Prepared with AI assistance. Ingredient amounts and directions were developed and edited into an original recipe. Nutrition is an estimate and varies by ingredients and portion size.
Featured image: AI-generated food photography.