Salmon patties are affordable, easy to prepare, and packed with protein and omega-3s. They come together in under 30 minutes and can be made with pantry staples, making them ideal for last-minute meals. Crisp on the outside and tender on the inside, these patties are loved by both kids and adults and can be customized to suit your flavor preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Canned salmon (or cooked flaked salmon)
Eggs
Breadcrumbs or crushed crackers
Onion (finely chopped)
Garlic (minced)
Fresh parsley or dill (optional)
Lemon juice
Dijon mustard or mayonnaise
Salt
Black pepper
Oil for frying (such as vegetable or olive oil)
Directions
Drain the canned salmon and remove any bones or skin, if desired. Flake the salmon into a large bowl.
Add eggs, breadcrumbs, chopped onion, garlic, herbs, lemon juice, mustard or mayo, salt, and pepper to the bowl.
Mix everything together until fully combined. The mixture should hold together when pressed—if too wet, add more breadcrumbs; if too dry, add a splash of lemon juice or a bit more mayo.
Shape the mixture into 6–8 patties, about ½ inch thick.
Heat a skillet over medium heat and add a thin layer of oil.
Cook the patties for 3–4 minutes on each side, or until golden brown and heated through.
Remove from skillet and place on a paper towel-lined plate to drain excess oil.
Serve hot with lemon wedges, dipping sauce, or a side salad.
Servings and timing
This recipe makes 6–8 patties, serving 3–4 people. Prep time: 10 minutes Cook time: 10–12 minutes Total time: 20–25 minutes
Variations
Use fresh salmon instead of canned for a more delicate texture.
Add chopped celery, bell pepper, or green onions for crunch.
Swap breadcrumbs with almond flour for a low-carb version.
Spice it up with cayenne pepper, paprika, or hot sauce.
Serve with tartar sauce, sriracha mayo, or garlic aioli.
Storage/Reheating
Store leftover patties in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat until heated through, or bake in a 180°C (350°F) oven for 10 minutes. You can also freeze uncooked patties between layers of parchment paper and cook from frozen—just add a few extra minutes of cook time.
FAQs
Can I use fresh salmon instead of canned?
Yes, cooked and flaked fresh salmon works perfectly in place of canned for a fresher flavor and softer texture.
What can I use instead of breadcrumbs?
Crushed crackers, panko, oats, or almond flour all work as alternatives to breadcrumbs.
How do I keep the patties from falling apart?
Make sure the mixture is moist but firm. Add enough binder (like egg and breadcrumbs) and let the mixture rest before shaping.
Do I need to remove the bones from canned salmon?
No, the bones are edible and soft, but you can remove them for a smoother texture.
Can I bake salmon patties instead of frying?
Yes, bake them on a greased or parchment-lined tray at 200°C (400°F) for 15–20 minutes, flipping halfway.
Are salmon patties good for meal prep?
Absolutely. They store and reheat well and can also be made ahead and frozen.
What sauce goes well with salmon patties?
Tartar sauce, lemon dill yogurt, remoulade, or spicy mayo are all great options.
Can I make these patties gluten-free?
Yes, just use gluten-free breadcrumbs or almond flour and ensure all seasonings are gluten-free.
What side dishes go with salmon patties?
They pair well with salads, roasted vegetables, coleslaw, or mashed potatoes.
How thick should I make the patties?
About ½ inch thick is ideal—it helps them cook evenly and develop a nice crust without drying out.
Conclusion
Salmon patties are a classic comfort food that’s as practical as it is delicious. Quick to prepare, budget-friendly, and endlessly adaptable, they make a satisfying meal for any time of day. Whether served with a salad, tucked into a sandwich, or enjoyed on their own, these crispy, golden patties are sure to become a go-to recipe in your kitchen.
Salmon patties are crispy on the outside and tender inside, made with canned or cooked salmon, breadcrumbs, eggs, and flavorful seasonings. This quick and budget-friendly dish is perfect for weeknight dinners, meal prep, or as an easy appetizer.
Ingredients
1 can (14–15 oz) salmon, drained and flaked
2 eggs
1/2 cup breadcrumbs or crushed crackers
1/4 cup onion, finely chopped
1 clove garlic, minced
1 tbsp fresh parsley or dill (optional)
1 tbsp lemon juice
1 tsp Dijon mustard or 1 tbsp mayonnaise
1/2 tsp salt
1/4 tsp black pepper
2–3 tbsp vegetable or olive oil (for frying)
Instructions
Drain the canned salmon and remove any bones or skin, if preferred. Flake into a large mixing bowl.
Add eggs, breadcrumbs, onion, garlic, parsley or dill (if using), lemon juice, mustard or mayo, salt, and pepper. Mix until fully combined.
If the mixture is too wet, add more breadcrumbs. If too dry, add a bit more lemon juice or mayo.
Shape into 6–8 patties, about 1/2 inch thick.
Heat a skillet over medium heat and add oil.
Fry the patties for 3–4 minutes per side until golden brown and cooked through.
Remove and drain on a paper towel-lined plate. Serve hot with lemon wedges or dipping sauce.
Notes
Use fresh flaked salmon instead of canned for a fresher flavor.Substitute breadcrumbs with almond flour for a low-carb version.Spice them up with paprika, cayenne, or hot sauce.Add diced celery or bell pepper for extra crunch.Freeze uncooked patties for future use—just cook from frozen, adding a few extra minutes.
