12 Delicious Salmon Tuna Patties Recipes

Unlock the secret to turning simple pantry staples into mouthwatering meals with our roundup of 12 Delicious Salmon Tuna Patties Recipes! Perfect for busy weeknights or lazy weekends, these patties are your ticket to a quick, nutritious, and utterly satisfying dinner. Whether you’re craving something crispy or leaning towards a healthier bake, we’ve got a recipe that’ll make your taste buds dance. Dive in and discover your next favorite dish!

Spicy Salmon Tuna Patties with Avocado Salsa

You’re going to love these Spicy Salmon Tuna Patties with Avocado Salsa—it’s a game-changer for your weeknight dinners. Packed with flavor and easy to whip up, this dish brings a little gourmet to your table without the fuss.

Ingredients

• 1 lb fresh salmon, skin removed and finely diced
• 1 lb sushi-grade tuna, finely diced
• 1/2 cup panko breadcrumbs
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp sriracha sauce
• 1 tbsp clarified butter
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced
• Salt to taste

Instructions

1. In a large bowl, combine the diced salmon, tuna, panko breadcrumbs, beaten eggs, and sriracha sauce. Mix gently until just combined to keep the texture light.
2. Form the mixture into 8 equal-sized patties, about 1/2 inch thick. Chill in the refrigerator for 15 minutes to firm up.
3. Heat clarified butter in a large skillet over medium-high heat until shimmering. Add the patties, cooking for 3-4 minutes per side until golden brown and cooked through.
4. While the patties cook, prepare the avocado salsa by combining diced avocado, red onion, jalapeño, cilantro, lime juice, and a pinch of salt in a bowl. Gently toss to combine.
5. Serve the patties hot, topped with the avocado salsa. For an extra kick, drizzle with additional sriracha.

Light and flavorful, these patties have a perfect crisp exterior with a tender, juicy inside. The avocado salsa adds a creamy, fresh contrast that elevates the dish. Try serving them on a bed of mixed greens for a light, satisfying meal.

Herbed Salmon Tuna Patties with Lemon Dill Sauce

You’re going to love these Herbed Salmon Tuna Patties with Lemon Dill Sauce—they’re the perfect blend of savory and fresh, and they come together in no time. Ideal for a quick weeknight dinner or a fancy brunch, these patties are sure to impress.

Ingredients

• 1 lb wild-caught salmon, finely chopped
• 1 lb sushi-grade tuna, finely chopped
• 1/2 cup panko breadcrumbs
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp fresh dill, finely chopped
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp Dijon mustard
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp clarified butter
• 1/2 cup Greek yogurt
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tbsp fresh dill, chopped (for sauce)
• 1 tsp honey

Instructions

1. In a large mixing bowl, combine the salmon, tuna, panko breadcrumbs, eggs, dill, parsley, Dijon mustard, sea salt, and black pepper. Mix gently until just combined.
2. Form the mixture into 8 equal-sized patties, about 1/2 inch thick.
3. Heat the clarified butter in a large skillet over medium heat until shimmering.
4. Carefully add the patties to the skillet, cooking for 4 minutes on each side, or until golden brown and cooked through.
5. While the patties cook, prepare the lemon dill sauce by whisking together the Greek yogurt, lemon zest, lemon juice, dill, and honey in a small bowl.
6. Serve the patties hot, topped with the lemon dill sauce.

Rich in flavor and with a delightful contrast between the crispy exterior and tender interior, these patties are a hit. Try serving them on a bed of mixed greens for a light meal or alongside roasted potatoes for something heartier.

Crispy Salmon Tuna Patties with Sweet Chili Sauce

Craving something deliciously different for dinner tonight? These crispy salmon tuna patties are a game-changer, especially when drizzled with that sweet chili sauce you love. Perfect for a quick weeknight meal or impressing guests without the fuss.

Ingredients

• 1 cup fresh salmon, finely diced
• 1 cup canned tuna, drained
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 pasture-raised egg, lightly beaten
• 2 tbsp green onions, finely chopped
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp ground black pepper
• 2 tbsp clarified butter
• 1/4 cup sweet chili sauce

Instructions

1. In a large mixing bowl, combine the salmon, tuna, panko breadcrumbs, mayonnaise, beaten egg, green onions, soy sauce, garlic powder, and black pepper. Mix until just combined to keep the patties tender.
2. Form the mixture into 4 equal-sized patties, about 1/2 inch thick. Chill in the refrigerator for 15 minutes to firm up, making them easier to handle.
3. Heat clarified butter in a non-stick skillet over medium heat until shimmering. Carefully add the patties, cooking for 4-5 minutes per side until golden brown and crispy.
4. Transfer the patties to a paper towel-lined plate to drain any excess butter. Serve immediately drizzled with sweet chili sauce.

Delightfully crispy on the outside yet moist and flaky inside, these patties are a flavor explosion. Try serving them atop a bed of mixed greens for a light, refreshing meal or alongside steamed rice for something more hearty.

Mediterranean Salmon Tuna Patties with Tzatziki

Ever find yourself craving something that’s both light and packed with flavor? These Mediterranean Salmon Tuna Patties with Tzatziki are your answer, combining the richness of the sea with the freshness of Mediterranean herbs.

Ingredients

• 1 lb wild-caught salmon, finely diced
• 1 lb sushi-grade tuna, finely diced
• 1/2 cup panko breadcrumbs
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup fresh dill, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1 tbsp Dijon mustard
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp extra virgin olive oil
• 1 cup Greek yogurt
• 1/2 English cucumber, grated and drained
• 1 tbsp lemon juice
• 1 garlic clove, minced

Instructions

1. In a large mixing bowl, combine the diced salmon, tuna, panko breadcrumbs, beaten eggs, dill, mint, Dijon mustard, sea salt, and black pepper. Mix gently until just combined to keep the texture light.
2. Form the mixture into 8 equal-sized patties, about 1 inch thick. Chill in the refrigerator for 30 minutes to firm up, ensuring they hold together while cooking.
3. Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering. Cook the patties for 4 minutes on each side, or until golden brown and cooked through.
4. While the patties cook, prepare the tzatziki by combining the Greek yogurt, grated cucumber, lemon juice, and minced garlic in a small bowl. Stir well and refrigerate until serving.
5. Serve the patties warm with a generous dollop of tzatziki on top or on the side for dipping.

Vibrant and juicy, these patties offer a delightful contrast between the crispy exterior and the tender, flavorful interior. Try serving them on a bed of mixed greens with a side of roasted vegetables for a complete meal that’s as nutritious as it is delicious.

Asian Inspired Salmon Tuna Patties with Soy Ginger Glaze

Feeling like mixing up your weeknight dinner routine? These Asian Inspired Salmon Tuna Patties with Soy Ginger Glaze are a game-changer. They’re packed with flavor, easy to make, and sure to impress.

Ingredients

• 1 lb wild-caught salmon, finely chopped
• 1 lb sushi-grade tuna, finely chopped
• 1/4 cup panko breadcrumbs
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1/4 cup green onions, thinly sliced
• 1/2 cup soy ginger glaze (store-bought or homemade)
• 2 tbsp clarified butter
• Salt, to taste

Instructions

1. In a large mixing bowl, combine the salmon, tuna, panko breadcrumbs, eggs, ginger, garlic, soy sauce, sesame oil, and green onions. Mix gently until just combined.
2. Form the mixture into 8 equal-sized patties, about 1/2 inch thick. Tip: Wet your hands slightly to prevent sticking.
3. Heat the clarified butter in a large skillet over medium-high heat until shimmering.
4. Carefully add the patties to the skillet, cooking in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, or until golden brown and cooked through. Tip: Resist the urge to flip too early; a good sear ensures a crispy exterior.
5. Transfer the cooked patties to a plate and drizzle generously with the soy ginger glaze. Tip: Warm the glaze slightly for easier drizzling.

Vibrant and flavorful, these patties boast a perfect balance of tender fish and crispy edges. Serve them atop a bed of jasmine rice or alongside a crisp Asian slaw for a complete meal.

Salmon Tuna Patties with Mango Salsa

Ready to dive into a dish that’s as vibrant as it is delicious? These salmon tuna patties with mango salsa are a perfect blend of savory and sweet, offering a refreshing twist on classic seafood cakes. You’ll love how easy they are to make, yet they’re sure to impress at any dinner table.

Ingredients

• 1 lb wild-caught salmon, finely chopped
• 1 lb sushi-grade tuna, finely chopped
• 1/2 cup panko breadcrumbs
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp Dijon mustard
• 1 tbsp clarified butter
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced
• Salt and freshly ground black pepper

Instructions

1. In a large bowl, combine the salmon, tuna, panko, eggs, and Dijon mustard. Mix gently until just combined; overmixing can make the patties tough.
2. Form the mixture into 8 equal-sized patties, about 1/2 inch thick. Chill in the refrigerator for 15 minutes to firm up.
3. Heat the clarified butter in a large skillet over medium-high heat until shimmering. Add the patties, cooking for 3-4 minutes per side until golden brown and cooked through.
4. While the patties cook, prepare the mango salsa by combining the diced mango, red onion, jalapeño, cilantro, and lime juice in a bowl. Season with salt and pepper to taste.
5. Serve the patties hot, topped with the mango salsa. For an extra touch, garnish with additional cilantro leaves.

Bursting with flavors, these patties offer a delightful contrast between the crispy exterior and tender interior. The mango salsa adds a juicy, tangy kick that elevates the dish to something truly special. Try serving them on a bed of mixed greens for a light, summery meal.

Gluten Free Salmon Tuna Patties with Quinoa

Hey, you’re going to love these gluten-free salmon tuna patties with quinoa. They’re packed with flavor, super easy to make, and perfect for a healthy meal any day of the week.

Ingredients

• 1 cup cooked quinoa, cooled
• 8 oz wild-caught salmon, finely chopped
• 8 oz sushi-grade tuna, finely chopped
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp clarified butter
• 1 tbsp Dijon mustard
• 1 tbsp fresh dill, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup almond flour
• 2 tbsp avocado oil

Instructions

1. In a large mixing bowl, combine the cooled quinoa, chopped salmon, and tuna.
2. Add the lightly beaten egg, clarified butter, Dijon mustard, fresh dill, sea salt, and black pepper to the bowl. Mix until all ingredients are evenly distributed.
3. Gently fold in the almond flour to bind the mixture without overworking it.
4. Divide the mixture into 8 equal portions and shape each into a patty about 1/2 inch thick.
5. Heat avocado oil in a large skillet over medium heat until shimmering, about 2 minutes.
6. Carefully place the patties in the skillet, cooking for 4 minutes on each side or until golden brown and crispy.
7. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil.
8. Serve immediately for the best texture and flavor.

Absolutely delightful, these patties offer a crispy exterior with a moist, flavorful interior. Try serving them on a bed of mixed greens with a squeeze of lemon for a refreshing twist.

Salmon Tuna Patties with Creamy Horseradish Sauce

Mmm, imagine biting into a crispy, golden patty that’s packed with the rich flavors of salmon and tuna, all topped off with a zesty creamy horseradish sauce. It’s a dish that brings together the best of both worlds, offering a delightful texture and a burst of flavor in every bite. Perfect for a quick dinner or a fancy brunch, these patties are sure to impress.

Ingredients

• 1 cup fresh salmon, finely chopped
• 1 cup fresh tuna, finely chopped
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp fresh dill, chopped
• 1 tsp lemon zest
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp clarified butter
• 1/2 cup sour cream
• 2 tbsp prepared horseradish
• 1 tsp lemon juice

Instructions

1. In a large mixing bowl, combine the salmon, tuna, panko breadcrumbs, mayonnaise, Dijon mustard, fresh dill, lemon zest, sea salt, and black pepper. Mix gently until just combined.
2. Form the mixture into 4 equal-sized patties, about 1/2 inch thick.
3. Heat the clarified butter in a large skillet over medium heat until shimmering.
4. Carefully place the patties in the skillet. Cook for 4 minutes on each side, or until golden brown and crispy.
5. While the patties cook, whisk together the sour cream, prepared horseradish, and lemon juice in a small bowl to make the sauce.
6. Transfer the cooked patties to a plate lined with paper towels to drain any excess butter.
7. Serve the patties hot, topped with the creamy horseradish sauce.

Enjoy the contrast between the crispy exterior and the tender, flavorful interior of these patties. The creamy horseradish sauce adds a sharp, tangy kick that elevates the dish. Try serving them on a bed of mixed greens for a light, refreshing meal.

Salmon Tuna Patties with Spicy Mayo

Kickstart your culinary adventure with these Salmon Tuna Patties, a perfect blend of oceanic flavors paired with a kick of spicy mayo. You’ll love how simple yet sophisticated these patties are, making them a hit for any meal.

Ingredients

• 1 cup fresh salmon, finely diced
• 1 cup fresh tuna, finely diced
• 1/4 cup panko breadcrumbs
• 1 pasture-raised egg, lightly beaten
• 2 tbsp clarified butter
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup mayonnaise
• 1 tbsp sriracha sauce
• 1 tsp lime juice

Instructions

1. In a large mixing bowl, combine the salmon, tuna, panko breadcrumbs, beaten egg, Dijon mustard, smoked paprika, sea salt, and black pepper. Mix gently until just combined to keep the texture light.
2. Form the mixture into 4 equal-sized patties, about 1 inch thick, ensuring they hold together without overworking the mixture.
3. Heat the clarified butter in a non-stick skillet over medium heat (350°F) until shimmering but not smoking.
4. Carefully place the patties in the skillet. Cook for 4 minutes on the first side, or until golden brown and easily release from the pan.
5. Flip the patties and cook for an additional 3-4 minutes on the other side, until fully cooked through and golden.
6. While the patties cook, whisk together the mayonnaise, sriracha sauce, and lime juice in a small bowl to create the spicy mayo.
7. Remove the patties from the skillet and let them rest on a wire rack for 2 minutes to ensure they stay crispy.

Crunchy on the outside, tender and flaky on the inside, these patties are a delight. Serve them on a bed of mixed greens with a generous dollop of spicy mayo, or tuck them into a soft brioche bun for a gourmet burger experience.

Salmon Tuna Patties with Cucumber Yogurt Sauce

Now, imagine biting into a crispy, golden patty that’s packed with the rich flavors of salmon and tuna, perfectly complemented by a cool, tangy cucumber yogurt sauce. It’s a dish that brings together the best of the sea and the freshness of garden herbs, all in one bite.

Ingredients

• 1 cup fresh salmon, finely chopped
• 1 cup fresh tuna, finely chopped
• 1/2 cup panko breadcrumbs
• 1/4 cup fresh dill, finely chopped
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp clarified butter
• 1 cup Greek yogurt
• 1/2 cucumber, seeded and finely diced
• 1 tbsp lemon juice
• 1 garlic clove, minced

Instructions

1. In a large mixing bowl, combine the salmon, tuna, panko breadcrumbs, dill, eggs, Dijon mustard, sea salt, and black pepper. Mix gently until just combined to keep the texture light.
2. Form the mixture into 8 equal-sized patties, about 1/2 inch thick. Chill in the refrigerator for 15 minutes to firm up, making them easier to cook.
3. Heat the clarified butter in a large skillet over medium heat until shimmering. Add the patties, cooking for 4 minutes on each side or until golden brown and cooked through.
4. While the patties cook, prepare the cucumber yogurt sauce by combining the Greek yogurt, cucumber, lemon juice, and minced garlic in a small bowl. Stir until smooth.
5. Serve the patties hot, topped with the cucumber yogurt sauce. For an extra touch, garnish with additional dill and a wedge of lemon.

Perfectly crispy on the outside and tender on the inside, these patties offer a delightful contrast of textures. The cucumber yogurt sauce adds a refreshing zing, making each bite a harmonious blend of flavors. Try serving them on a bed of mixed greens for a light, summery meal.

Salmon Tuna Patties with Sweet and Sour Sauce

Ever find yourself staring at a can of salmon and tuna, wondering how to turn them into something spectacular? You’re in luck because these salmon tuna patties with sweet and sour sauce are about to become your new go-to for a quick, delicious meal that doesn’t skimp on flavor.

Ingredients

• 1 can (14.75 oz) wild-caught salmon, drained and flaked
• 1 can (5 oz) tuna in water, drained and flaked
• 1/2 cup panko breadcrumbs
• 1/4 cup finely diced red onion
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp clarified butter
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup homemade sweet and sour sauce

Instructions

1. In a large mixing bowl, combine the flaked salmon, tuna, panko breadcrumbs, red onion, beaten eggs, Dijon mustard, smoked paprika, sea salt, and black pepper. Mix until just combined.
2. Form the mixture into 8 equal-sized patties, about 1/2 inch thick. Tip: Wet your hands slightly to prevent sticking.
3. Heat the clarified butter in a large skillet over medium heat until shimmering.
4. Carefully add the patties to the skillet, cooking in batches if necessary to avoid overcrowding. Cook for 4-5 minutes on each side, or until golden brown and crispy.
5. Transfer the cooked patties to a paper towel-lined plate to drain any excess butter. Tip: Keep the cooked patties warm in a 200°F oven while you finish the batch.
6. Serve the patties hot, drizzled with homemade sweet and sour sauce. Tip: Garnish with thinly sliced green onions for a pop of color and freshness.

Here’s the deal: these patties are crispy on the outside, tender on the inside, and packed with a smoky, savory flavor that pairs perfectly with the tangy sweet and sour sauce. Try serving them on a bed of mixed greens for a light, refreshing meal, or stack them high on mini buns for adorable sliders at your next gathering.

Salmon Tuna Patties with Garlic Aioli

Back in the day, my grandma used to whip up these incredible salmon tuna patties that were the highlight of every family gathering. Now, I’m sharing my twist on her classic, complete with a creamy garlic aioli that’ll have you coming back for seconds.

Ingredients

• 1 lb wild-caught salmon, finely chopped
• 1 lb sushi-grade tuna, finely chopped
• 1/2 cup panko breadcrumbs
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp Dijon mustard
• 1/4 cup fresh dill, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp clarified butter
• 1/2 cup mayonnaise
• 2 garlic cloves, minced
• 1 tbsp lemon juice

Instructions

1. In a large mixing bowl, combine the salmon, tuna, panko breadcrumbs, eggs, Dijon mustard, dill, sea salt, and black pepper. Mix gently until just combined to keep the patties tender.
2. Form the mixture into 8 equal-sized patties, about 1 inch thick, ensuring they hold together without overworking the mixture.
3. Heat the clarified butter in a large skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
4. Carefully place the patties in the skillet, cooking for 4 minutes on the first side until a golden crust forms. Flip and cook for another 3 minutes on the other side.
5. While the patties cook, whisk together the mayonnaise, minced garlic, and lemon juice in a small bowl to create the garlic aioli.
6. Remove the patties from the skillet and let them rest on a wire rack for 2 minutes to ensure they stay crispy.

Out of this world, these patties are crispy on the outside, tender on the inside, and packed with flavor. Serve them on a bed of mixed greens with a dollop of garlic aioli for a light yet satisfying meal.

Conclusion

Delightful and diverse, these 12 salmon tuna patties recipes offer something for every palate. Whether you’re craving something classic or adventurous, this roundup has you covered. We invite you to try these delicious recipes, leave a comment sharing your favorite, and don’t forget to pin this article on Pinterest to save for your next kitchen adventure. Happy cooking!