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Leftover Salmon Recipe (Salmon Patties!)

I’m always looking for ways to re-purpose leftovers, and these salmon patties are one of my new favorites.  I used leftover salmon and leftover mashed potatoes to make some delicious burgers of salmon goodness. With both horseradish and hot sauce, you might expect these patties to be really spicy, but they really blend nicely with the other ingredients.  If you’re looking for kick, mix a little wasabi with mayonnaise to spread on your bun, it helps bring out the spiciness.

If you don’t have any mashed potatoes leftover, just whip some up!  You can skip the sage in these mashed potatoes and just use melted butter instead of browning it. You can also just whip up a little bit of instant mashed potatoes, which is how I usually do it.

If 6 or 8 patties is too many for one meal, you can re-purpose them yet again for lunch the next day!  Just place a patty or two over a bed of baby spinach and top with a spicy, fruity dressing.  Eric took his in to work and when I picked him up the ladies in his office said they were quite envious.  So here you go ladies!

For this week’s kitchen equipment tip (and Foodbuzz daily special), I love pepper mills to get that fresh ground pepper taste.  But they can be SO expensive, and when I have 4 different kinds of peppercorn I like to use, I need some affordable pepper mills.  I got a couple at Goodwill, but my favorite is the pump and grind pepper mill.  It’s small enough to fit on the top lip of my stove and just uses the press of a thumb to grind the pepper rather than having to twist it.  It also doesn’t require batteries like the electric push button ones.

If you’re looking for more ways to use up leftover salmon, try this amazing salmon cream cheese dip.  It’s our favorite party appetizer.

Leftover Salmon Patties

makes 6-8 patties


1/2 cup mashed potatoes (instant is great!)
1/2 cup mayonnaise
2 TBS horseradish
1 TBS tapatio (or other hot sauce)
1 TBS lemon juice
1 TBS dill
1 egg (lightly beaten)
1 1/2 cups cooked flaked salmon
1/2 cup diced bell pepper
2 green onions chopped
1/2 cup breadcrumbs (I prefer panko)
salt and pepper to taste
4 TBS cooking oil (I used olive oil)


Mix mashed potatoes, mayonnaise, horseradish, tapatio, lemon juice and dill in a medium to large bowl.  Add the egg and mix well.  Stir in salmon, bell pepper and green onions then mix in breadcrumbs.
Heat half the oil in a frying pan on medium high.  Make balls of the salmon mixture and flatten into palm sized patties.  Fry 3-4 patties at a time (depending on skillet size) for 4 minutes on each side.  Add remaining oil as needed to cook second batch.
Serve on a bun with lettuce, tomato and condiments of choice.  Can also be served over spinach with a fruity dressing.
Approximate cost/serving: By mixing the salmon with so many other ingredients, it stretches a LONG way!  It cost about $4.70 to make 8 patties so that’s just 59 cents a patty.

Gluten Free:  make sure to use gluten free bread crumbs

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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.

2 thoughts on “Leftover Salmon Recipe (Salmon Patties!)”

    I used some mashed sweet potatoes;tabasco;All-Purpose seasoning, no salt;egg white & only a little yolk;diced orange pepper;chives & onion pwdr;whole wheat panko;
    Then I sprayed one side of each of the 4 burgers w/oil and then put on the gas grill, spraying other side. Grilled 4 min. per side.
    Served on w wheat buns w/salsa.



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