Salmon Patties With Roasted Veggies – A Simple, Flavor-Packed Dinner

Salmon patties with roasted veggies is one of those meals that feels special but comes together with ease. It’s hearty, bright, and full of texture—crispy edges, tender centers, and caramelized vegetables on the side. Whether you’re cooking for one or feeding a family, this dish delivers big flavor without a lot of fuss.

You can use canned salmon or leftover cooked fillets, and the veggies are flexible based on what you have. It’s a weeknight staple that tastes like a weekend treat.

Why This Recipe Works

This recipe keeps things simple while hitting all the right notes. The patties bind together with just enough breadcrumb and egg for structure, while mustard, lemon, and herbs bring freshness.

A quick sear creates a crisp, golden crust that locks in moisture. On the side, roasting vegetables at high heat draws out natural sweetness and gives you a satisfying, slightly charred finish. Everything cooks within the same window, so dinner lands on the table at the same time.

What You’ll Need

• Salmon: 2 cans (14–15 oz total) wild salmon, drained and flaked, or about 2 cups cooked flaked salmon
• Egg: 1 large, for binding
• Breadcrumbs: 1/2 cup plain or panko (use gluten-free if needed)
• Mayonnaise: 2 tablespoons for moisture (or plain Greek yogurt)
• Dijon mustard: 1 tablespoon for tang
• Lemon: Zest of 1 lemon, plus 1–2 tablespoons juice
• Onion: 1/4 cup finely minced (or 2 green onions, thinly sliced)
• Fresh herbs: 2 tablespoons chopped parsley, dill, or a mix
• Garlic: 1 clove, minced (optional)
• Seasoning: 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, pinch of paprika
• Olive oil: For roasting and pan-searing
• Roasted veggies: 4 cups mixed bite-size pieces (broccoli, carrots, bell peppers, zucchini, red onion, or Brussels sprouts)
• Veggie seasoning: 1–2 tablespoons olive oil, 1/2 teaspoon kosher salt, pepper to taste, and optional 1/2 teaspoon garlic powder or smoked paprika
• Optional finish: Extra lemon wedges and a quick yogurt-dill sauce

How to Make It

1. Heat the oven: Preheat to 425°F (220°C).

   Line a large sheet pan with parchment for easy cleanup.

2. Prep the veggies: Toss your chopped vegetables with olive oil, salt, pepper, and any optional spices. Spread in a single layer on the sheet pan. Avoid overcrowding so they roast instead of steam.
3. Start roasting: Roast the veggies for 20–25 minutes, stirring halfway. You want tender centers and caramelized edges.
4. Mix the salmon base: In a bowl, combine salmon, egg, breadcrumbs, mayo, Dijon, lemon zest, lemon juice, onion, herbs, garlic (if using), salt, pepper, and paprika.

   Use a fork to blend gently. Don’t overmix or the patties can get dense.

5. Form patties: Shape into 6–8 patties, about 1/2 inch thick. If the mixture is too wet, add a tablespoon more breadcrumbs. If too dry, add a teaspoon of mayo or a squeeze of lemon.
6. Pan-sear: Warm 1–2 tablespoons olive oil in a nonstick skillet over medium heat.

   Add patties and cook 3–4 minutes per side until golden and heated through. Aim for a crisp exterior without burning—adjust heat as needed.

7. Check the veggies: When nicely browned and tender, pull the pan from the oven. Squeeze a little lemon over the top for brightness.
8. Serve: Plate salmon patties with a generous portion of roasted veggies. Add lemon wedges and your favorite sauce, like a quick yogurt-dill or simple tartar.

Keeping It Fresh

Store leftover patties in an airtight container in the fridge for up to 3 days.

Reheat gently in a skillet over low heat with a touch of oil to bring back the crisp edges. The roasted veggies keep well for 3–4 days; refresh them in a hot oven or air fryer for a few minutes. For longer storage, freeze the uncooked patties on a tray until firm, then transfer to a freezer bag for up to 2 months.

Cook from frozen over slightly lower heat, adding a few extra minutes per side.

Benefits of This Recipe

• Nutritious and satisfying: Salmon brings protein and omega-3s, while the veggies add fiber and vitamins.
• Flexible and forgiving: Works with canned or cooked salmon and a variety of vegetables.
• Quick cleanup: One sheet pan for veggies and a skillet for patties keeps dishes manageable.
• Great for meal prep: Patties and veggies both reheat well and make easy lunches.
• Balanced flavors: Lemon and herbs cut through richness, while roasting intensifies veggie sweetness.

What Not to Do

• Don’t overcrowd the pan: Packed vegetables steam and turn soft instead of roasted and caramelized.
• Don’t skip the binder: The egg and breadcrumbs keep patties from falling apart.
• Don’t use high heat the whole time: Too hot and the patties burn outside while staying cold inside. Medium heat is your friend.
• Don’t forget seasoning: Taste the salmon mix before forming patties and adjust salt, lemon, and herbs.
• Don’t overmix: Gentle mixing keeps the patties tender and flaky.

Recipe Variations

• Gluten-free: Swap breadcrumbs for crushed gluten-free crackers, almond flour, or gluten-free panko.
• Spicy kick: Add 1 teaspoon hot sauce or 1/2 teaspoon red pepper flakes to the salmon mixture. Serve with a sriracha-yogurt drizzle.
• Mediterranean twist: Use dill and parsley, add 2 tablespoons chopped capers, and serve with lemony yogurt sauce.
• Cajun style: Season with 1 teaspoon Cajun seasoning, and roast okra, peppers, and onions alongside.
• Air fryer option: Air fry patties at 375°F (190°C) for 8–10 minutes, flipping halfway.

  Lightly mist with oil for crisp edges.

• Veggie swap: Try sweet potatoes and red onions in cooler months, or zucchini and cherry tomatoes in summer.
• No mayo: Use plain Greek yogurt or mashed avocado for moisture.

FAQ

Can I use fresh salmon instead of canned?

Yes. Flake about 2 cups of cooked salmon and use it as a direct swap. If the mixture feels a bit dry, add an extra teaspoon of mayo or lemon juice to bring it together.

How do I keep the patties from falling apart?

Make sure you have the right balance of binder (egg and breadcrumbs) and avoid overmixing.

Chill formed patties for 10–15 minutes before cooking if your mixture is very soft.

What sauce goes well with salmon patties?

A simple sauce of Greek yogurt, lemon juice, chopped dill, salt, and pepper is perfect. Tartar sauce, garlic aioli, or a mustard-honey drizzle also work well.

Can I make these dairy-free?

Absolutely. Use dairy-free mayo or skip it and add a splash of olive oil for moisture.

The patties will still hold together and taste great.

What’s the best oil for cooking the patties?

Olive oil works well for flavor and a golden crust. For higher heat, avocado oil is a good choice. You only need enough to lightly coat the pan.

How do I know the veggies are done?

They should be fork-tender with browned edges.

If they look pale, give them a few more minutes and avoid stirring too often—undisturbed time helps caramelization.

Can I bake the patties instead of pan-searing?

Yes. Brush with oil and bake on a parchment-lined sheet at 400°F (205°C) for 12–15 minutes, flipping once. They won’t be quite as crisp but are still tasty.

What can I use instead of breadcrumbs?

Try crushed crackers, panko, almond flour, or even cooked quinoa.

Add gradually until the mixture feels cohesive but not dry.

Will this work with other fish?

It will. Canned tuna, mackerel, or cooked white fish can stand in, though flavor will vary. Adjust lemon and herbs to balance.

How do I scale the recipe?

Double all ingredients for a crowd and roast the vegetables on two sheet pans.

Rotate the pans halfway so everything cooks evenly.

Final Thoughts

Salmon patties with roasted veggies is the kind of dinner that checks every box: balanced, quick, and genuinely satisfying. It’s easy to adapt, forgiving with pantry swaps, and reliably delicious. Once you make it a couple of times, you’ll have your own rhythm—and your favorite veggie combo.

Keep some canned salmon on hand, a lemon in the drawer, and dinner practically makes itself.