Blackstone Salmon Patties

Ingredients

• Canned salmon, well drained — one standard 14.75 oz can gives you the perfect amount for 8 patties. Drain very thoroughly — excess moisture is the main reason salmon patties fall apart on the griddle. Boneless skinless canned salmon is the most convenient option. Fresh cooked salmon or leftover salmon both work as substitutes — see the Which Salmon Works Best section below
• Large egg — binds all the ingredients together and is essential for keeping the patties intact during cooking. Always use a large egg for the right ratio of binding to filling
• Mayonnaise — adds creaminess and moisture to the patties and helps them hold together. Full fat mayonnaise gives the richest result. If the mixture seems too wet reduce the mayo slightly — if too dry add an extra teaspoon
• Lemon juice — brightens all the flavors and cuts through the richness of the salmon and mayo. Always use fresh squeezed for the most vibrant flavor
• Dijon mustard — adds a subtle tangy depth that pairs beautifully with the salmon without being overpowering. Yellow mustard works as a mild substitute
• Worcestershire sauce — adds a deep savory umami note throughout the patties. A little goes a long way — do not skip it
• Panko breadcrumbs — gives the patties structure and creates that satisfying crispy exterior on the griddle. Regular breadcrumbs work as a substitute but panko gives a lighter crispier result. Use crushed pork rinds for a keto version
• Fresh dill, chopped — the classic herb pairing for salmon. Fresh dill gives a bright clean flavor that dried dill cannot replicate — use fresh whenever possible
• Fresh parsley, chopped — adds a mild herby freshness that balances the stronger dill flavor
• Garlic powder and onion powder — adds savory depth throughout every patty without the moisture that fresh garlic and onion would add to the mixture
• Salt and black pepper — essential seasoning throughout. Always taste the mixture before forming patties and adjust
• Avocado oil — a high smoke point neutral oil that is perfect for the Blackstone griddle at medium-low heat. Any high smoke point oil works — vegetable oil or canola oil are both good substitutes

Carrie’s Tip: Do not skip the 30-minute refrigeration step before cooking — this is the single most important step for keeping the patties intact on the griddle. The chilling time firms up the patties so they hold their shape perfectly when they hit the hot surface instead of falling apart the moment you try to flip them. Form the patties, cover the baking sheet with plastic wrap, and refrigerate while the griddle preheats.

How to Make Salmon Patties on the Blackstone

Step 1 – Add the salmon to a large mixing bowl.  Flake the salmon with a fork if needed and remove out any bones or skin if you are not using boneless, skinless salmon.

Step 2 – Add in all the remaining ingredients except for the avocado oil. Stir until fully combined. Make sure that the mixture sticks together well. If the mixture is too dry, add in more mayonnaise and if it appears too wet add in more panko breadcrumbs.

Step 3 – Form the mixture into 8 patties that are approximately ½ inch thick.  Place the patties on a baking sheet and refrigerate for at least 30 minutes so that they do not fall apart while they are cooking.

Step 4 – Preheat the Blackstone grill over medium low heat (around 375 degrees F). Spread the oil onto the grill in a thin layer.  Add the patties to the griddle in a single layer. 

Step 5 – Cook the patties for 3-4 minutes on each side until they are lightly golden brown.

Step 6 – Remove from the griddle. Serve warm with your favorite dipping sauce and enjoy!

Recipe Tips

• Watch closely during cooking. Salmon patties brown quickly on the Blackstone — start checking at the 3-minute mark and pull them the moment each side is golden brown to prevent overcooking which makes them dry and crumbly instead of moist and tender
• Do not overmix. Stir just until the ingredients are combined — overmixing breaks down the salmon texture and gives you dense rubbery patties instead of light and flaky ones
• Oil the griddle well before adding patties. A thin even layer of avocado oil across the cooking zone prevents sticking and gives you that perfect even golden crust. Always let the oil heat for 30 seconds before adding the patties
• Flip carefully and only once. Use a wide thin spatula and flip each patty only once — multiple flips increase the chance of the patties breaking apart on the griddle. If they stick slightly wait another 30 seconds before attempting the flip — they will release naturally when the crust has fully formed

Variations Ideas

• Spicy Salmon Patties – Add chopped jalapeños or a pinch of cayenne for a spicy variation.
• Keto-Friendly – Use crushed pork rinds instead of breadcrumbs for a low carb option.
• Asian-Inspired – Add soy sauce, sesame oil, and green onions to the mix.

Serving Recommendations

Salmon Patties are best served with your favorite dipping sauce such as Tartar sauce, lemon aioli, or a spicy sriracha mayo.

We even have made Salmon Burgers with a side of Frozen French Fries on Blackstone with these salmon patties. Another delicious idea is to serve over rice or on top of a green salad.