Moist, golden-baked salmon patties seasoned like classic crab cakes with Old Bay, lemon and herbs; served with a bright lemon-caper yogurt sauce for a crisp-tender coastal entree.
Crab‑Cake–Inspired Salmon Patties
All the savory Old Bay, lemon zest and herb brightness of a crab cake—made easy and budget-friendly with canned salmon and a zingy lemon‑caper yogurt sauce.
If you love the crunchy, briny hit of a crab cake but don’t want to hunt for fresh shellfish, these salmon patties answer that craving. Canned salmon is a quietly brilliant shortcut: already cooked, flaky, and full of coastal flavor. Here it’s seasoned like a classic crab cake—Old Bay, Dijon and lemon—so you get the familiar profile without the fuss.
The texture is the point: a little panko for lift and golden edges, an egg and a spoonful of mayo to keep the centers moist, and bright scallions and parsley for freshness. A quick bake at 425°F gives you crisp-tender patties with browned outsides and a soft, flaky interior—no standing over a skillet needed and much less splatter.
Serve them with the lemon‑caper yogurt sauce called for here: tangy Greek yogurt, lemon juice and zest, a touch of Dijon and a scattering of capers to cut through the richness. The cool, lively sauce makes every bite feel light and coastal—think soft tang, a little brine, and a peppery herb finish.
These patties are practical, too. You can mix and shape them ahead, refrigerate, and bake when it’s time to eat. They’re equally happy on a bed of greens, tucked into a bun with slaw, or plated beside roasted potatoes for a simple weeknight dinner. Makes about four servings and comes together in roughly 20 minutes of prep and 20 minutes in the oven—perfect for nights when you want something special without a lot of drama.
Ingredients
How to Make Crab Cake Style Salmon Patties Tray
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or a silicone mat and set aside.
- Drain the canned salmon well, then transfer to a large bowl and gently flake with a fork, removing any large bones and skin pieces as desired.
- Finely chop the scallions and parsley; zest the lemon and set aside the zest. Juice the lemon into a small bowl and reserve for the sauce and a finishing squeeze.
- To the bowl with salmon add panko, egg, 2 tablespoons mayonnaise, 1 teaspoon Dijon, Old Bay, kosher salt, and black pepper. Fold in the chopped scallions, parsley, and the lemon zest until evenly combined but not overworked.
- Form the mixture into eight even patties (about 3 inches wide and 3/4 inch thick) and place them on the prepared baking sheet. Refrigerate the tray for 10 minutes to help them set.
- Brush the tops of the chilled patties with the neutral oil and bake on the middle rack for 12–15 minutes, until set. For a crisp, golden finish, switch the oven to broil and broil 1–3 minutes watching carefully to avoid burning.
- While patties bake, make a quick lemon-caper sauce: whisk together the Greek yogurt, remaining 1 tablespoon mayonnaise, remaining 1/2 teaspoon Dijon, 1 tablespoon lemon juice, and the capers; season to taste with a pinch of salt and pepper.
- Transfer the baked salmon patties to a serving tray, garnish with extra parsley and lemon wedges, and serve warm with the lemon-caper sauce on the side.
Recipe Card
Crab Cake Style Salmon Patties Tray
Moist, golden-baked salmon patties seasoned like classic crab cakes with Old Bay, lemon and herbs; served with a bright lemon-caper yogurt sauce for a crisp-tender coastal entree.
- Prep
- 20 min
- Cook
- 20 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or a silicone mat and set aside.
- Drain the canned salmon well, then transfer to a large bowl and gently flake with a fork, removing any large bones and skin pieces as desired.
- Finely chop the scallions and parsley; zest the lemon and set aside the zest. Juice the lemon into a small bowl and reserve for the sauce and a finishing squeeze.
- To the bowl with salmon add panko, egg, 2 tablespoons mayonnaise, 1 teaspoon Dijon, Old Bay, kosher salt, and black pepper. Fold in the chopped scallions, parsley, and the lemon zest until evenly combined but not overworked.
- Form the mixture into eight even patties (about 3 inches wide and 3/4 inch thick) and place them on the prepared baking sheet. Refrigerate the tray for 10 minutes to help them set.
- Brush the tops of the chilled patties with the neutral oil and bake on the middle rack for 12–15 minutes, until set. For a crisp, golden finish, switch the oven to broil and broil 1–3 minutes watching carefully to avoid burning.
- While patties bake, make a quick lemon-caper sauce: whisk together the Greek yogurt, remaining 1 tablespoon mayonnaise, remaining 1/2 teaspoon Dijon, 1 tablespoon lemon juice, and the capers; season to taste with a pinch of salt and pepper.
- Transfer the baked salmon patties to a serving tray, garnish with extra parsley and lemon wedges, and serve warm with the lemon-caper sauce on the side.
Nutrition
- Carbohydrates
- 10
- Saturated Fat
- 6
- Sodium
- 900
- Fiber
- 1.5
- Unsaturated Fat
- 34
- Protein
- 57
- Fat
- 40
- Cholesterol
- 160
- Trans Fat
- 0
- Calories
- 680
- Sugar
- 1.5