Spicy Mexican Salmon Patties
Finely diced fresh salmon mixed with fresh ingredients – jalapeño, cilantro, corn, cotija – atop a simple spinach, avocado, and tomato salad dressed with a Creamy Cilantro Ranch… Spicy Mexican Salmon Patties with Creamy Cilantro-Jalapeño Ranch and Spinach Salad checks all the summer “boxes.” It’s fresh, refreshing, quick, and easy to prepare!
👩🏻🍳 Tamara Talks – About Spicy Salmon Patties and Eating Seasonally
Do you eat seasonally, or do you rotate in (and out) the same recipes year ’round? We definitely eat seasonally, even though it’s mostly summer all year in the RGV… By “seasonally,” I mean heavy, hearty fare in the fall and winter and lighter, fresher fare in the spring and summer.
These Spicy Mexican Salmon Patties with Creamy Cilantro-Jalapeño Ranch and Spinach Salad became a “thing” after I regularly relied on an ultra-quick meal of HEB house made salmon patties (Texas grocery chain) atop a simple spinach salad with complementary dressing.
Their patties were delicious, made with fresh salmon, and they came in a variety of flavor profiles including a Mexican one. While my husband grilled the patties, I mixed up a dressing and tossed it with spinach and tomatoes. Avocados were always included when we did the Tex Mex style patties! 🙂 This quick meal has became a “go to” on the rare occasion that I just didn’t want to spend much time cooking!
Fast forward to September 2025 when we moved to North Carolina full time… We don’t have HEB markets, and I haven’t come across anything as fresh and flavorful in our local markets. Now, I must rely on this recipe for the spicy Mexican salmon patties to fill that warm-weather craving!
Spicy Mexican Salmon Patties
So, why not save the trouble of dicing fresh salmon, and open a can? Have you had a salmon patty or fish patty made with canned fish? Chances are that patty also contains mayonnaise, and a binder (ie. cornmeal, panko, bread crumbs). Sometimes they resemble a hockey puck, but they never have the taste or texture of fresh fish. Duh. It started with a can and processed ingredients.
Fight the urge to involve your food processor. Hand chopping yields a lighter, tastier patty with actual chunks of salmon that taste like salmon. While a food processor is a great time saver, it will yield a dense, springy, rubbery patty. Does that sound appealing?
If you’ve followed my blog for any length of time, you know my recipes don’t really use many shortcuts or processed foods. Breaking down and dicing a salmon fillet or steak takes only a few minutes, and the results are worth the effort. I suppose the mayonnaise found in many recipes is a binder and possibly a substitute for egg? Skip the mayo please. 😀 We’re going to focus on fresh ingredients and maximum flavor.
This hand chopped mixture will be a little loose and a bit more difficult to handle than one loaded with binders like bread crumbs and mayonnaise. I form the patties one at a time, and place them gently on my cast iron griddle sprayed lightly with cooking spray. As you can see in the photos, they held together. 😉
What are we using to flavor this lovingly hand chopped salmon? Fresh corn, jalapeño, scallion, cilantro, and cotija. And let’s not forget the cumin! One egg is the only binder specified… That means the texture is of beautifully cooked salmon bits and all the fresh things. No binders and fillers!
📋 Ingredients Notes
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
Spicy Salmon Patties
Spinach Salad
🔪 Step-By-Step Instructions
- Cut the salmon lengthwise into thin strips about 1/4″ wide. This creates manageable pieces. Turn the strips 90° and cut across them. You’ll get small cubes. Gather the salmon and rock the knife repeatedly through the pile until the pieces are very fine. The texture should look like coarse ground meat, not a paste.
- Add salmon patty ingredients to a mixing bowl.
- Use your hands or a spatula to thoroughly combine.
- Form 4 patties. NOTE: The mixture may be loose. I squeeze the mixture before forming the patties. Oil the pan or griddle pan, and heat to medium-high.
- Cook 3–4 minutes per side until golden and crisp. NOTE: Chilling patties for 15 minutes before cooking to help them hold together.
- To serve: Lightly dress the salad and toss. Top with a spicy salmon patty, and dig in!
❓FAQ
Yes, salmon patties are generally good leftover, and many people find the flavor actually improves the next day as the seasonings meld. The key is proper storage and reheating so they don’t become dry or fishy.
In the refrigerator, cooked patties will be okay 3-4 days, but I prefer to use them in 1-2 days. In the freezer, you can keep them 1-2 months.
A skillet with a bit of oil over medium heat is the best method. The air fryer is also a good method. Both will restore crispiness. Avoid the microwave if possible.
Cold fish is much easier to cut cleanly. Place the salmon in the freezer for 10–15 minutes so it firms slightly. This prevents tearing.
If the fish has skin on, place the fillet skin-side down and slide a sharp knife between the flesh and skin while holding the skin taut.
Chill patties for 15 minutes before cooking to help them hold together.
Having moved from McAllen, Texas to Black Mountain, North Carolina in late summer 2025, I don’t eat main dish salads year ’round, but this one is a favorite healthy option as soon as the weather warms!
Spicy Mexican Salmon Patties Recipe
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Equipment
Ingredients
Spicy Mexican Salmon Patties
- 1 pound fresh salmon - pin bones and skin removed; fine mince (see Step-by-Step Instruction in post for details!)
- 1 ear corn off the cob - or frozen
- ¼ cup red bell pepper - fine dice
- 2 scallions - finely chopped
- 2 jalapenos - minced (or to taste)
- ¼ cup cilantro - finely chopped
- ¼ cup cotija (1 ounce) - crumbled
- 1 egg - beaten
- 1 teaspoon ground cumin
- ½ teaspoon chipotle powder
- ½ teaspoon sea salt and ground pepper
Spinach Salad
- 8 ounces baby spinach leaves
- 8 ounces tomatoes (I like tiny heirlooms) - sliced or diced
- 1 avocado - sliced thin
- Cilantro Jalapeno Ranch Dressing -
Instructions
Spicy Mexican Salmon Patties
- Hand chop prepared salmon fillet. Mixture can have a variety of sized pieces, but the largest should be about 1/4″ dice.
- Add remaining ingredients. Combine by hand.
- Spray a griddle with cooking spray, and bring to medium-high heat. Form 4 patties, and gently place on hot griddle. Cook until nicely browned, then turn and finish (about 8-10 minutes).
Salad
- Toss spinach and tomatoes with enough of the dressing to lightly coat.
To Serve
- Plate about 1/4 of the salad. Top with a salmon patty and avocado slices. Drizzle with additional dressing. Enjoy!
Notes
Nutrition
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Fabulous salmon cakes! Normally I make crab cakes, but that’s going to change. These salmon cakes are going to be a wonderful change and I love putting them on a salad, especially during our hot weather. Thanks Darlin!
My pleasure! And nothing beats a main dish salad during hot weather!