This Salmon Patties with Mushroom Gravy is an easy salmon dinner recipe featuring crispy salmon patties seared in a large skillet, then smothered in a rich mushroom sauce and served over creamy smashed potatoes with green beans on the side. A great recipe for weeknights, meal prep, and anyone looking for a comforting alternative to salmon cakes or salmon croquettes.
Table of Contents
Jump to:
- Salmon Salisbury Steak with Tomato Mushroom Gravy
- Why You'll Like This Recipe
- How to make salmon patties without crackers
- Note From Chef Maika
- Ingredients with Steps
- No Salmon Patties Available? Here's What to Use Instead
- Culinary Glossary
- Equipment List
- Kitchen Must-Haves Reviews
- Storage and Reheating
- Substitutions
- 5 Quick Cooking Tips
- Frequently Asked Questions
- More Salmon Recipes
- Cooking Tips and Tutorials
- 📖 Recipe
- Have a Comment or Question?
Salmon Salisbury Steak with Tomato Mushroom Gravy
When you're craving a healthy salmon dinner recipe that still feels warm and comforting, these salmon patties with mushroom gravy offer the perfect middle ground, instead of breaded patties or traditional salmon croquettes.
This recipe uses store-bought or fresh salmon patties seared in a hot cast-iron skillet (or nonstick pan) until a nice crust forms, then finished in a savory mushroom sauce made with sweet onion, garlic, and Calabrian chili heat. Serve them with smashed potatoes, steamed vegetables, or a simple green salad for an easy salmon dinner that feels elevated yet approachable for home cooks.
Why You'll Like This Recipe
- Healthy Alternative: Rich tomato-mushroom sauce without purpose flour or cream-heavy gravies.
- Crispy sear using just a tablespoon of oil in a large skillet or cast-iron pan.
- No bread crumbs or crackers required to enjoy tender, thick patties.
- A comforting upgrade from classic salmon cake recipes.
- Easy Salmon Patties: Uses fresh salmon patties or store-bought for convenience.
- Stores well in an airtight container for leftovers or meal prep.
- Mix It Up: Great for Fish Fridays, weeknight dinners, or balanced meal plans.
- Easy to pair with side salad, green beans, rice, or smashed potatoes.
How to make salmon patties without crackers
Salmon patties can be made without crackers by mixing fresh or canned salmon with Dijon mustard, Greek yogurt, herbs, and a little egg for binding. Form into patties and sear in a hot skillet until golden and crisp, no breadcrumbs needed.
Note From Chef Maika
Growing up, my favorite comfort meal was my mom's beef Salisbury steak, always made from scratch, no shortcuts. The sweet onion gravy soaked into mashed potatoes was the perfect meal after school, especially when she served it with buttery green beans or home-baked steak fries.
This dish is my modern pescatarian take on easy salmon patties, seared until crisp, smothered in a mushroom sauce that settles beautifully into potatoes or grains. It carries that same warmth, only lighter, and is perfect for anyone who understands how a good recipe becomes a story on a plate.
As a chef who grew up watching meals bring people together, I love transforming nostalgic dishes into something new while maintaining that same heart-on-the-plate warmth.
Recommended Reads
- Spicy Chicken Burger with Harissa Eggplant, Portabella
- Air Fryer Spicy Cilantro Lime Salmon Salad Rice Bowl
- Baked Cajun Honey Mustard Salmon Cauliflower Steaks
- Calabrian Pepper Basil Baked Salmon and Broccolini
- Calabrian Pepper Salmon with Creamy Lemon Dill Sauce
Ingredients with Steps
Pat the salmon burgers dry, season with Cajun spice, salt, and black pepper, then set aside. Boil baby Dutch potatoes until tender and keep warm, then blanch and sauté green beans in olive oil with salt and pepper. In the same pan, sear the salmon burgers until browned, then remove.
Sauté onions and mushrooms; add garlic, crushed fire-roasted tomatoes, dried thyme, and Calabrian chili paste; deglaze with white wine; and simmer with vegetable broth to form a thick gravy. Smash the warm potatoes with garlic, broth, olive oil, salt, pepper, and parsley.
To serve, plate the smashed potatoes, top with a salmon burger, spoon over mushroom gravy, add green beans, garnish with parsley, and enjoy.
No Salmon Patties Available? Here's What to Use Instead
If your store is out of pre-made salmon patties, you can still make this recipe with fresh salmon fillets, frozen salmon portions, or even canned salmon. Fresh fillets give the most tender result, while canned salmon is a great pantry option when you need dinner quickly. Learn more How to Prep and Cook Fish.
Just flake the salmon, add moisture with a spoon of Greek yogurt or Dijon mustard, season well, and form into thick patties that hold together when seared in a hot cast-iron skillet with a touch of oil. This flexibility makes the recipe accessible whether you're stocking up, using leftovers, or planning a Fish Friday dinner without special shopping.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe.
Ingredients
- Crushed Fire-Roasted Tomatoes: Canned tomatoes that have been flame-roasted and slightly crushed, offering smoky-sweet flavor and a ready-to-use texture for sauces.
- Calabrian Chili Paste: A spicy Italian condiment made from crushed chili peppers; it adds a mild heat and richness to sauces and gravies.
- Salmon Burger: A salmon burger is a patty made from chopped or ground salmon, mixed with herbs and seasonings, then cooked and served like a traditional burger.
- Salmon Patties: Seasoned salmon portions shaped into patties and seared or baked until browned and tender.
Techniques
- Blanching: A technique where vegetables (like green beans) are quickly boiled, then either sautéed or shocked in cold water to preserve color and texture.
- Searing: Cooking food, like salmon patties, at high heat to develop a flavorful brown crust while keeping the inside juicy.
- Simmering: A gentle bubbling method used for reducing liquids like your tomato mushroom gravy, helping flavors concentrate without burning.
- Deglazing: Pouring liquid (like white wine) into a hot pan to lift flavorful brown bits from the bottom-essential for building depth in your sauce.
My Rating:⭐️⭐️ ⭐️ ⭐️ ⭐️
My Review: The Crushed Calabrian Chili Pepper Paste from TuttoCalabria is hands-down one of my personal favorites—it's hot, savory, and bursting with rich, robust flavor. What makes it even more special to me is that I had the pleasure of meeting the co-owner, Gian Paolo Celli ( I was star-struck! lol), who takes such incredible pride in crafting these authentic products straight from Italy. You can truly taste the care and tradition in every spoonful. I use it in everything—from seafood dishes to meats, sauces, and even a quick marinade—and it instantly adds that perfect bold, spicy kick. If you're looking to level up your pantry staples, this is the one to get.
Equipment List
By the way, the link below takes you to an external site to shop for that item. Here's what you'll need to make this recipe with ease:
- Large Sauté Pan - Used to sear the salmon burgers, sauté green beans, and cook the tomato mushroom gravy in one pan. You can substitute with a nonstick skillet or a wide cast-iron pan if that's what you have on hand.
- Medium Saucepan - Used to boil the baby potatoes until fork-tender, then smash. A small Dutch oven or any medium pot will work just as well.
- Potato Masher - Used to mash the boiled potatoes into a creamy, rustic texture with broth and garlic. If you don't have one, use a fork, sturdy whisk, or the bottom of a mug to smash them.
- Silicone Spatula or Wooden Spoon - Used to stir sautéed vegetables and gravy without scratching the pan. A regular metal or plastic spoon can work, though silicone or wood is preferred to protect nonstick surfaces.
- Fish Spatula - Used to gently flip delicate salmon burgers without breaking them. A thin, flexible, regular spatula or even a butter knife and spoon combo can get the job done in a pinch.
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.
My Review: I absolutely love this All-Clad D3 4-Quart Stainless Steel Sauté Pan. It’s a professionally trusted workhorse in my kitchen. From its sleek, classic design to the way it evenly controls heat, this pan makes cooking feel effortless. It’s oven and broiler-safe up to 600°F and still dishwasher-safe, which is a huge win for easy cleanup. None of my All-Clad pans is going anywhere, they're built to last a lifetime and then some. If you're serious about quality cookware, this sauté pan is worth every penny.
My Review: The Lodge Blacklock 10.25" Triple Seasoned Cast Iron Skillet has quickly become one of my favorite pieces of cookware. I’m especially impressed by how lightweight it feels compared to traditional cast iron, making it easy to maneuver while cooking and serving. The clean, smooth finish not only looks sleek but also delivers reliable nonstick performance, making cleanup simple. It’s a premium skillet that combines classic durability with a modern design upgrade I truly appreciate.
My Review: As a chef with over two decades of experience relying on All-Clad, their D5 Stainless 3-quart saucepan is a kitchen workhorse. The sturdy 3-ply construction ensures even heat distribution for perfect simmering, searing, and everything in between. It's a breeze to clean, goes effortlessly from stovetop to oven, and consistently delivers exceptional results for rice, soups, sauces, and more. This saucepan is a worthy investment if you're looking for durable, versatile, and American-made cookware.
My Review: I've currently switched to the ThermoWorks Hi-Temp Silicone Spatula, and it's been great. The fact that it's all silicone makes it easy to throw in the dishwasher and ensures it will last a long time. It is well-made, and the tip is super thin, which is great for scraping; at first, I was afraid it would crack, but it has not yet. Just be careful with it around blades. I made this mistake and have a small snip on mine, but it hasn't cracked around it. So it's still holding well. Plus, get another color besides white, if you care about a continual clean look; my white one is slightly stained.
Storage and Reheating
Learn how to properly store leftovers and reheat them to keep them fresh and flavorful. Learn more about Understanding Food Temperature Safety Zones: Cook, Store & Serve Safely.
Important: Always reheat seafood to a safe internal temperature and avoid leaving cooked salmon at room temperature for extended periods.
Refrigerator Storage
To store leftovers in the refrigerator, allow the salmon burgers, smashed potatoes, green beans, and tomato mushroom gravy to cool completely. Place each component in a separate airtight container to keep them from getting soggy or from blending flavors.
You can also store the full meal assembled in one shallow container, but keeping them separate helps maintain the best texture. These leftovers will stay fresh for up to 3 days in the fridge.
How to store leftover salmon patties
- Refrigerate up to three days.
- Cool completely.
- Store in an airtight container.
Freezer Storage
If you'd like to freeze your leftovers, let everything cool completely, then transfer the salmon patties, sauce, and potatoes into freezer-safe, airtight containers or zip-top bags. Label with the date, and freeze for up to 2 months. It's best not to freeze the green beans, as they tend to lose their crispness and turn mushy after thawing.
For easy reheating, portion the gravy and patties together in one container, and the mashed potatoes separately.
Reheating Instructions
Reheat from the Refrigerator: Place the smashed potatoes and gravy in a small saucepan with a splash of broth or water, cover, and cook over low heat, stirring occasionally, until warmed through. Salmon burgers can be reheated in a nonstick skillet or toaster oven over medium-low heat for 3-4 minutes per side, or until hot.
Reheat from Frozen: Thaw overnight in the fridge, then follow the same method. In a rush? You can also microwave each component separately for 1-2 minutes on medium power, stirring halfway through and covering with a microwave-safe lid or a damp paper towel to prevent drying.
Airtight Food Containers: I interchange glass food storage containers with plastic clip-on lids. I always suggest glass storage containers because they can be microwaved, hold food without staining, and keep food at a more stable temperature, keeping it fresher and longer. I recommend checking out these airtight food containers on Amazon.
Substitutions
Find easy ingredient swaps to fit dietary needs or what you already have in your pantry.
Dairy Free
- Yay! This recipe is already dairy-free.
Gluten-Free
- Bonus! This recipe is also gluten-free.
Vegetarian
- Salmon Burger Patties: To make this recipe vegetarian, swap out the salmon burgers for plant-based patties like mushroom, tofu, or bean-based burgers, homemade or store-bought.
Convenience
Substitutions are especially helpful for pantry cooking. Use what you have without sacrificing flavor.
- Salmon Burger Patties: If you don't have salmon burgers, substitute with tofu, black bean, lentil, or mushroom patties.
- Olive Oil: Use canola oil, vegetable oil, or butter (if not vegan) in place of olive oil.
- Low-Sodium Vegetable Broth: Replace with water mixed with a pinch of salt or a dissolved bouillon cube.
- Fresh Parsley: Swap for dried parsley (use about ⅓ as much) or finely chopped spinach.
- Crushed Calabrian Chili Paste: Try red pepper flakes, sriracha, or chipotle hot sauce.
- White Wine: Use equal parts apple cider vinegar and water, or a splash of lemon juice.
- Fresh Garlic: Substitute with ¼ teaspoon of garlic powder per clove.
- Campari Tomatoes: Use cherry tomatoes, Roma tomatoes, or canned diced tomatoes.
- Green Beans: Swap with frozen green beans or lightly steamed broccoli.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
5 Quick Cooking Tips
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab.
- Don't skip patting the salmon burgers dry - this helps them sear properly and develop a nice crust without steaming in the pan.
- Use a hot pan, then lower the heat - start your skillet on medium-high to sear the burgers, then reduce to medium so they cook evenly without burning.
- Simmer the tomato mushroom gravy slowly - this thickens the sauce and deepens the flavor without making it taste acidic or watery.
- Boil potatoes until just fork-tender - overcooking can make them waterlogged, which prevents them from absorbing broth when smashed.
- Taste and adjust your seasoning last - after everything simmers, always check for salt, acid, and spice before serving so it's perfectly balanced.
Frequently Asked Questions
Here is a list of common questions I have answered. If you have any questions, please write them in the comments below.
Yes, you can finely chop fresh salmon and mix it with seasonings to form patties without crackers or breadcrumbs. This allows you to control texture, add herbs, and make easy salmon patties from scratch.
It can be. Use gluten-free store-bought salmon burgers or homemade patties without breadcrumbs, and ensure potatoes and gravy ingredients contain no added flour.
Swap white wine with lemon juice, apple cider vinegar with water, or a splash of broth with acidity added at the end to balance the mushroom sauce.
Yes, bake until golden and fully heated through, flipping once for even browning. A brush of tablespoon of oil on the patties before baking helps create a nice crust similar to pan-searing.
Store cooked salmon patties, smashed potatoes, and gravy separately in an airtight container for a few days. Reheat gently on the stove or in a nonstick pan, and add a splash of broth to loosen the gravy.
Absolutely. Finely chop fresh salmon and mix with Dijon mustard, herbs, aromatics, and a little egg for binding. This keeps the patties tender and gives a crispy salmon patty finish without fillers.
More Salmon Recipes
Looking for other salmon recipes like this? Try these:
- Calabrian Pepper Salmon with Creamy Lemon Dill Sauce
- Easy Sheet Pan Spicy Miso Salmon Rice Bowl
- Sheet Pan Citrus Chili Lime Salmon with Vegetables
- Best Air Fryer Habanero Adobo Salmon and Yellow Risotto
Cooking Tips and Tutorials
If you found this tutorial helpful, you'll love my Cook's Notebook collection. From knife skills and flavor bases to time-saving tricks and essential equipment guides, this section is packed with chef-tested lessons to help you cook with confidence.
- Best Food Audiobooks for Chefs & Home Cooks
- Winter Seasonal Produce Guide: What's In Season
- What Is HACCP and Why Every Home Cook Should Care About It
- Holiday Kitchen Safety Tips: How to Cook, Serve, and Store
📖 Recipe
Salmon Patties with Mushroom Gravy
Ingredients
Salmon Burgers
- 4 Salmon Burgers
- 1 tablespoon cajun spice blend
- Kosher salt and pepper to taste
- 2 tablespoons olive oil for pan searing
Smashed Baby Potatoes
- 1 ½ pound Baby Dutch Yellow Potatoes rinsed
- 3 clove garlic pressed or minced
- 1 tablespoon olive oil
- ½ cup low-sodium vegetable broth
- Kosher salt and pepper
- 3 tablespoons parsley fresh, finely chopped
Sautéed Green Beans
- 8 ounces green beans trimmed
- kosher salt and pepper to taste
Tomato Mushroom Gravy
- 1 medium onion sliced
- 8 ounces cremini mushrooms thinely sliced
- 1 cloves garlic minced or garlic pressed
- 8 Campari tomatoes quartered
- 1 ½ cups crushed fire-roasted tomatoes canned
- 1 teaspoon dried thyme
- 2 teaspoons crushed Calabrian chili peppers adjust to taste
- ¼ cup white wine like Sauvignon Blanc
- ¾ cup low-sodium vegetable broth
- 1 tablespoon olive oil
Equipment
Instructions
- Save Time in the Kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Season the Salmon Burgers: Remove the salmon Burgers from the packaging and pat them dry. Season both sides evenly with Cajun spice blend, kosher salt, and ground black pepper. Set aside at room temperature while prepping other components.
- Boil the Potatoes: Add rinsed baby Dutch potatoes to a medium saucepan and cover with water. Add a generous pinch of salt. Bring to a boil, then cook, uncovered, for 15-20 minutes, until fork-tender. Drain, return to the pot, and cover to keep warm while you prepare the green beans.
- Blanch and Sauté the Green Beans: Fill a large sauté pan halfway with water and add a pinch of salt. Bring to a boil. Add trimmed green beans and blanch for 1 minute. Drain and transfer to a holding dish.
- Wipe the pan dry, return it to medium heat, and add olive oil. Once hot, sauté the green beans for 1 minute, seasoning with kosher salt and black pepper. Remove and set aside in a warming dish.
- Sear the Salmon Burgers: Using the same pan, heat olive oil over medium-high heat. Once shimmering, gently add the seasoned salmon burgers. Cook for 3-4 minutes per side, or until golden brown and heated through. Transfer to a plate and cover loosely to keep warm.
- Make the Tomato Mushroom Gravy: Lower the heat to medium and add the olive oil to the same pan. Sauté sliced onions and mushrooms undisturbed for 2-3 minutes to develop browning, then stir and cook another 2-3 minutes until softened.
- Add minced garlic and sauté for 1 minute. Stir in the crushed fire-roasted tomatoes, dried thyme, and Calabrian chili pepper paste. Simmer for 5 minutes, stirring occasionally to deepen the flavor.
- Pour in the white wine to deglaze, letting it reduce for 1-2 minutes. Add the vegetable broth, stir, and let the sauce simmer over medium-low heat for 7-10 minutes until thickened yet pourable. Taste and adjust seasoning as needed.
- Make the Smashed Potatoes: In the same pot used to boil the potatoes, heat the olive oil over medium. Add minced garlic and sauté for 1 minute. Return the warm potatoes to the pot along with the broth, salt, and pepper. Bring to a simmer, then remove from the heat immediately.
- Use a potato masher to smash the potatoes until chunky-creamy. Stir in chopped parsley for freshness and fluff with a fork to finish.
- Plate and Serve: Spoon smashed potatoes onto plates. Place a seared salmon burger on top. Add green beans to the side. Generously ladle the tomato mushroom gravy over the burger and around the plate. Garnish with additional chopped parsley if desired. Serve immediately and enjoy!
Nutrition
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