Baked Salmon Patties with Fresh Dill and Parmesan Recipe

If you’re craving something both hearty and healthy, I’ve got just the thing for you: Baked Salmon Patties with Fresh Dill and Parmesan Recipe. These patties are golden, crispy on the outside, super flavorful inside, and baked—not fried—so cleanup is a breeze and you get all the satisfaction without the guilt. Whether you use fresh salmon or that trusty canned version, this recipe will quickly become a family favorite. Stick around—I’ll walk you through all the little tricks I’ve learned to get these salmon patties just right every time.

this …

Ingredients You’ll Need

The ingredients here work in harmony to give you moist, flavorful salmon patties that hold together beautifully while baking. Panko breadcrumbs soak up just enough moisture from the grated onion and eggs, while fresh dill wakes up the whole dish. Pro tip: grab good-quality Parmesan and fresh dill if you can, they really make a difference!

• Panko breadcrumbs: These give a lighter texture than regular breadcrumbs—my secret to not-heavy patties.
• Small onion: Grated to release its juices, which keep the patties moist.
• Garlic clove: Finely minced so you get that subtle aromatic kick without overpowering.
• Cooked fresh or canned salmon: Either works—canned is surprisingly convenient and flavorful.
• Shallots/scallions/green onions: Add gentle sharpness and a lovely bite.
• Fresh dill: Zoned in on that herbal magic that takes these patties next-level.
• Eggs: The binders that hold it all together, trust me you want two.
• Parmesan: Adds a savory, nutty depth and helps with browning.
• Salt and pepper: Essential seasoning to bring out every flavor.
• Vegetable oil: For drizzling on the baking sheet—it helps crisp those patties up nicely.
• Oil spray: For a light mist on the patties, ensuring a golden finish.

Variations

I love playing around with this Baked Salmon Patties with Fresh Dill and Parmesan Recipe depending on what mood or ingredients are on hand. Feel free to personalize it—it’s quite forgiving and open to tasty tweaks.

• Spicy Kick: Adding a pinch of cayenne or smoked paprika makes things interesting; my family absolutely loves this twist.
• Herb Swap: Sometimes I swap dill for fresh parsley or cilantro when I want a different flavor profile—it’s just as good.
• Gluten-Free: Use gluten-free breadcrumbs or crushed almonds for a delightful nutty crunch.
• Added Veggies: Grated zucchini or carrot sneaked in add moisture and extra nutrition without overpowering the salmon taste.

How to Make Baked Salmon Patties with Fresh Dill and Parmesan Recipe

Step 1: Prep Your Breadcrumbs and Onion Perfectly

Start by placing the panko breadcrumbs in a mixing bowl. Then grate your onion directly over the breadcrumbs, juices and all. This is a game-changer because it hydrates the breadcrumbs right away, making the patties soft, not dry or crumbly. Stir them together to make sure every breadcrumb is touched by that onion juice—this little step really sets the foundation for a tender bite.

Step 2: Mix in Flavors and Binders

Add the minced garlic, finely sliced scallions, chopped fresh dill, eggs, grated Parmesan, salt, and pepper to the bowl. Stir everything well until you have a consistent mixture before adding the salmon.

Step 3: Gently Fold in the Salmon

Now add your cooked (or canned) salmon. Here’s a little trick: fold it in gently so you still see lovely flakes. Overmixing can break the salmon down too much and make the patties dense rather than light and flaky. You want those nice chunks spread evenly throughout.

Step 4: Shape Your Patties with Confidence

Using a 1/4 cup scoop (a standard ice cream scoop works wonderfully), scoop the mixture and pack it slightly to hold shape. Then form into round patties about 1.5 cm (2/3″) thick. Don’t press too firmly or they’ll become dense; gentle shaping works best.

Step 5: Bake to Crispy Perfection

Drizzle vegetable oil over your baking tray and pop it into the hot oven for a couple of minutes. This step ensures the oil is hot and evenly distributed, which prevents sticking and gives your patties that golden-brown crust. Arrange the patties on the tray without pressing them down—you’ll want to preserve their airy texture. Lightly spray the tops with oil spray, bake for 15 minutes, then flip, spray again, and bake for another 5 minutes. That final flip ensures even crisping on both sides.

Pro Tips for Making Baked Salmon Patties with Fresh Dill and Parmesan Recipe

How to Serve Baked Salmon Patties with Fresh Dill and Parmesan Recipe

Garnishes

I love serving these patties with a dollop of sour cream or plain yogurt—and if you’re like me, adding an extra sprinkle of fresh dill on top is a must. The cool creaminess balances out the savory, crispy patties perfectly. A squeeze of fresh lemon juice brightens everything up too. Trust me, these little finishing touches take the whole dish from great to unforgettable.

Side Dishes

When I make these salmon patties, I often pair them with cauliflower purée for a creamy, wholesome side, or a crunchy yogurt slaw for freshness and texture contrast. Roasted vegetables or a crisp green salad work beautifully, too—especially when you’re looking for something light and healthy alongside.

Creative Ways to Present

For special occasions, I like plating the patties on a bed of mixed baby greens with edible flowers sprinkled on top—it instantly elevates the dish visually. Another fun idea is using these patties as a “burger” base: serve on toasted buns with avocado slices, pickled onions, and a zingy aioli for a salmon twist on classic sliders.

Make Ahead and Storage

Storing Leftovers

I find these patties store wonderfully in an airtight container in the fridge for up to 3 days. When I make extra, I immediately cool them completely before refrigerating—that helps retain their texture without sogginess. Simply cover well and you’re good to go for quick lunches or dinners later in the week.

Freezing

Freezing baked salmon patties works great too! After baking, let them cool completely then freeze them flat on a tray before transferring to a freezer bag. This stops them from sticking together. When you’re ready to eat, thaw in the fridge overnight and reheat in the oven to bring back that lovely crisp texture.

Reheating

To keep the patties crisp when reheating, I always recommend the oven or air fryer rather than the microwave. A quick 8-10 minutes at 180°C (350°F) will refresh that crunch and warm them through without drying out the inside.

FAQs

Final Thoughts

I absolutely love how this Baked Salmon Patties with Fresh Dill and Parmesan Recipe comes together so easily—from pantry staples and fresh herbs to a golden finish in the oven. The first time I made these, my family couldn’t stop raving about how juicy and flavorful they were, and they’ve become a regular in my weeknight rotation ever since. Give this recipe a go—you’ll find it’s a balanced, delicious way to enjoy salmon that’s both nourishing and satisfying. I’m confident once you try it, you’ll keep coming back for more, just like me!

Print