Salmon Patties



  • 1 14 pounds fresh wild salmon


  • 14 cup finely minced onion
  • 2 tbsp finely minced red pepper
  • 2 tbsp minced celery
  • salt and pepper to taste
  • 1 tbsp capers

Binders and seasoning

  • 14 cup mayonnaise
  • 14 cup panko breadcrumbs
  • 2 clove finely minced garlic
  • pinch cayenne
  • pinch Old Bay
  • 1 tsp Dijon mustard



  • Peel garlic
  • Finely mince onion
  • Finely mince pepper
  • Mince celery

Make Patty Mixture

  • In a medium stick pan, add ~1 tbsp olive oil
  • Add onion, pepper, celery, salt and pepper
  • Cook until they soften a bit and the onions are translucent
  • Add capers and cook for a couple minutes
  • Turn off the heat and let cool to room temp
  • Remove pin bones and cut meat off the skin
  • Coarsely chop salmon with a cleaver
  • In a large mixing bowl
    • Add salmon, veggies, and the remaining ingredients
  • Cover with plastic and refrigerate for 1–4 hours

Form and Cook

  • Form into 4 patties
    • Dust tops/bottoms with panko for easier handling
  • Cook in a small amount of oil in a nonstick skillet
  • Fry a few minutes each side, until you feel like they’re done