This recipe is a true weeknight winner—fast, affordable, and incredibly versatile. Using canned salmon means no cooking or deboning raw fish, and the ingredients are likely already in your kitchen. The patties are lightly pan-fried to a crisp, making them both comforting and flavorful. You can serve them on a bun, over a salad, or with your favorite dipping sauce for a wholesome, tasty meal with minimal fuss.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Canned salmon (with or without bones and skin)
Eggs
Breadcrumbs or crushed crackers
Onion, finely chopped
Garlic, minced
Dijon mustard
Lemon juice
Fresh parsley or dill (optional)
Salt and pepper
Olive oil or neutral oil for frying
Directions
Drain the canned salmon and remove skin and bones if desired (they are edible and soft).
In a large bowl, combine the salmon, eggs, breadcrumbs, onion, garlic, mustard, lemon juice, herbs, salt, and pepper. Mix well until the mixture holds together.
Form into small patties, about 2–3 inches wide.
Heat oil in a skillet over medium heat.
Add patties in batches and cook for 3–4 minutes per side, or until golden brown and heated through.
Transfer to a paper towel-lined plate to drain.
Serve hot with lemon wedges, sauce, or your choice of sides.
Servings and timing
This recipe makes about 6 patties and serves 3–4 people. Total time is approximately 20 minutes, including prep and cooking.
Variations
Low-Carb Option: Use almond flour or rinds instead of breadcrumbs.
Add Veggies: Mix in finely grated carrots, zucchini, or chopped spinach for extra nutrition.
Spicy Kick: Add a dash of hot sauce or chopped jalapeño to the mix.
Dairy-Free: The recipe is naturally dairy-free—no substitutions needed.
Gluten-Free: Use gluten-free breadcrumbs or crushed gluten-free crackers.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the patties in a skillet over medium heat for 2–3 minutes per side or in a preheated oven at 350°F for about 10 minutes. You can also freeze uncooked or cooked patties for up to 2 months. Thaw overnight in the fridge before cooking or reheating.
FAQs
Can I use fresh salmon instead of canned?
Yes, cooked and flaked fresh salmon works just as well. Make sure it’s fully cooled before mixing into the patties.
Do I need to remove the bones from canned salmon?
No, the bones are soft, edible, and packed with calcium, but you can remove them if you prefer.
Can I bake the patties instead of frying?
Yes, bake at 400°F for 15–20 minutes, flipping halfway through, until golden and cooked through.
What sauces go well with salmon patties?
Tartar sauce, aioli, sriracha mayo, or a simple yogurt-dill sauce are all great options.
Can I make the mixture ahead of time?
Yes, the mixture can be made and refrigerated up to a day in advance. Just form into patties when ready to cook.
Why are my patties falling apart?
Make sure there’s enough binder (egg and breadcrumbs) in the mixture, and press the patties firmly when shaping.
Are these patties good for meal prep?
Absolutely. They reheat well and can be enjoyed hot or cold in wraps, salads, or sandwiches.
Can I make them in the air fryer?
Yes, cook at 375°F for about 10 minutes, flipping halfway through, until crisp and golden.
What type of canned salmon is best?
Wild-caught pink or sockeye salmon is great. Choose boneless and skinless if you prefer convenience.
Are these kid-friendly?
Yes, their mild flavor and crispy texture make them a hit with kids. Serve with a favorite dipping sauce for extra fun.
Conclusion
Easy Canned Salmon Patties are a quick, flavorful, and nutritious solution for busy weeknights or lazy weekends. Made with simple ingredients and ready in minutes, they’re endlessly adaptable and perfect for using pantry staples. Whether you serve them with a side salad, in a sandwich, or just with a squeeze of lemon, these patties deliver on both convenience and taste
Easy Canned Salmon Patties are a quick, budget-friendly meal made with pantry staples. Crispy on the outside and tender inside, they’re flavored with herbs, lemon, and spices, making them perfect for lunch, dinner, or meal prep.
Author:Catherine
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:6 patties (serves 3–4)
Category:Main Dish
Method:Pan-Fried
Cuisine:American
Ingredients
2 cans (6–7 oz each) canned salmon, drained
2 eggs
1/2 cup breadcrumbs or crushed crackers
1/4 cup onion, finely chopped
2 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons fresh parsley or dill (optional)
Salt and pepper to taste
2 tablespoons olive oil or neutral oil for frying
Instructions
Drain canned salmon and remove bones and skin if desired.
In a large bowl, combine salmon, eggs, breadcrumbs, onion, garlic, mustard, lemon juice, herbs, salt, and pepper.
Mix until fully combined and mixture holds together.
Form into 6 small patties, about 2–3 inches wide.
Heat oil in a skillet over medium heat.
Cook patties in batches for 3–4 minutes per side until golden brown and heated through.
Transfer to a paper towel-lined plate to drain excess oil.
Serve warm with lemon wedges, sauce, or your choice of sides.
Notes
Use gluten-free breadcrumbs for a gluten-free version.
Add grated vegetables like zucchini or carrots for extra nutrition.
Mixture can be made ahead and refrigerated for up to a day before cooking.
Bake at 400°F for 15–20 minutes as an alternative to frying.
Freeze uncooked or cooked patties for up to 2 months.
