Salmon Patties
These crisp, tender salmon patties are made with canned salmon, pantry seasonings, and a quick skillet fry. Serve them with lemon, tartar sauce, or a simple salad for an easy weeknight meal.
Total
27 min
Servings
4 servings, about 8 patties
Level
Easy
Salmon patties are a practical, budget-friendly way to turn canned salmon into a warm, satisfying dinner. They are crisp on the outside, soft and savory inside, and ready in less than 30 minutes.
This recipe uses breadcrumbs, egg, mustard, and a little mayonnaise to help the patties hold together. A short chill is helpful if you have time, but the patties can still go straight into the pan on a busy night.
Serve them with lemon wedges and a dipping sauce, tuck them into buns, or place them over greens. They are simple, flexible, and easy to reheat for lunch the next day.
01What you'll need
Ingredients
13 items · 4 servings, about 8 patties
- 2 cans (14.75 ounces each) salmon, drained
- 2 large eggs
- 1/2 cup plain breadcrumbs, plus more if needed
- 1/4 cup finely chopped onion
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard or yellow mustard
- 1 tablespoon fresh lemon juice, plus lemon wedges for serving
- 2 tablespoons chopped fresh parsley, or 2 teaspoons dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika or regular paprika, optional
- 2 tablespoons neutral oil, such as canola, vegetable, or avocado oil
02How to make it
Step-by-step
1. Drain and pick over the salmon
Drain the canned salmon well. Add it to a medium bowl and flake it with a fork. If your salmon has skin or soft bones, you can remove them, or mash them in. The bones are edible and add calcium, but the choice is yours.
2. Mix the binders
Add the eggs, breadcrumbs, onion, mayonnaise, mustard, lemon juice, parsley, garlic powder, salt, pepper, and paprika to the bowl. Stir gently until everything is evenly mixed. The mixture should feel moist but not soupy.
3. Adjust the texture
Scoop up a small handful and press it together. If it holds its shape, it is ready. If it falls apart, add 1 to 2 more tablespoons of breadcrumbs. If it feels dry and crumbly, add 1 teaspoon of mayonnaise or lemon juice at a time.
4. Shape the patties
Divide the mixture into 8 portions. Shape each one into a patty about 3 inches wide and 1/2 inch thick. Press the edges firmly so they do not crack in the skillet.
5. Chill if you have time
Place the patties on a plate and refrigerate for 10 to 15 minutes. This helps them firm up and makes them easier to flip. If you are short on time, you can cook them right away; just handle them gently.
6. Heat the skillet
Set a large nonstick or well-seasoned cast-iron skillet over medium heat. Add the oil and let it warm until it shimmers. Shimmering means the oil looks glossy and moves easily across the pan.
7. Cook until browned
Add the patties in a single layer, leaving a little space between them. Cook for 4 to 5 minutes, until the bottoms are golden brown and set. Do not move them too early, or they may break.
8. Flip and finish
Carefully flip the patties with a thin spatula. Cook for another 4 to 5 minutes, until browned on the second side and hot in the center. Transfer to a paper towel-lined plate if you want to blot extra oil.
9. Serve warm
Serve the salmon patties with lemon wedges, tartar sauce, remoulade, hot sauce, or a spoonful of Greek yogurt mixed with lemon and herbs. Add a salad, rice, roasted vegetables, or buns to make it a full meal.
03From our kitchen
Cook's tips
- Make-ahead: Shape the patties up to 1 day ahead. Cover and refrigerate them until ready to cook. Chilled patties usually hold together better in the skillet.
- Storage: Refrigerate cooked patties in an airtight container for up to 3 days. Reheat in a skillet over medium-low heat, in a 350°F oven, or in an air fryer until hot.
- Freezing: Freeze uncooked or cooked patties on a baking sheet until firm, then transfer to a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before cooking or reheating.
- Breadcrumb swaps: Use crushed saltine crackers, panko, cornmeal, or gluten-free breadcrumbs. Start with the same amount, then adjust until the mixture holds together.
- Salmon swaps: Canned pink salmon works well and is mild. Canned red sockeye has a stronger flavor and deeper color. You can also use about 3 cups of cooked flaked fresh salmon.
- If patties fall apart: The mixture may be too wet, too dry, or flipped too soon. Add a little more breadcrumb, press the patties firmly, chill them, and wait until the first side is browned before flipping.
Cook's note
Canned salmon varies in saltiness and moisture. Taste the mixture before adding the eggs if you want to check seasoning safely, or cook a tiny test piece in the skillet and adjust the remaining mixture as needed.
04Frequently asked
Questions & answers
Can I use fresh salmon instead of canned salmon?
Yes. Use about 3 cups of cooked, flaked salmon. Leftover baked or grilled salmon works well. If the fresh salmon is very dry, add a little extra mayonnaise or lemon juice to help the patties hold together.
Do I need to remove the bones from canned salmon?
No, you do not have to. The small bones in canned salmon are soft, edible, and a source of calcium. If you dislike the texture or appearance, simply remove them before mixing.
Why are my salmon patties mushy?
They may have too much liquid or not enough binder. Drain the salmon well, add breadcrumbs a little at a time, and chill the patties before cooking. Also make sure the skillet is hot enough so the outside browns instead of steaming.
Can I bake salmon patties instead of frying them?
Yes. Place the patties on a lightly oiled baking sheet and brush or spray the tops with oil. Bake at 400°F for 12 to 15 minutes, flipping once, until browned and hot in the center. They will be less crisp than skillet-fried patties.
What goes well with salmon patties?
Try coleslaw, cucumber salad, roasted potatoes, rice, green beans, or a simple green salad. For sauces, lemony yogurt sauce, tartar sauce, remoulade, or spicy mayo all work well.
05Keep cooking
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