These salmon patties are easy to make with pantry staples and come together in under 30 minutes. They’re crispy, flavorful, and packed with protein. You can use fresh, canned, or leftover cooked salmon, and they pair well with everything from salads to sandwiches. Plus, they’re budget-friendly and family-approved.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked or canned salmon, drained and flaked
Eggs
Breadcrumbs (regular or panko)
Onion, finely chopped
Garlic, minced
Dijon mustard
Lemon juice
Fresh parsley, chopped
Salt and pepper
Olive oil or butter for frying
Optional: Old Bay seasoning, dill, or green onions
Directions
In a large bowl, combine the flaked salmon, eggs, breadcrumbs, onion, garlic, mustard, lemon juice, parsley, salt, and pepper.
Mix until fully combined. If the mixture is too wet, add a bit more breadcrumbs; if too dry, add a splash of milk or another egg.
Form the mixture into patties—about ¼ cup each. Flatten slightly.
Heat olive oil or butter in a skillet over medium heat.
Cook the patties for 3–4 minutes per side or until golden brown and cooked through.
Remove from the skillet and let drain on a paper towel if needed.
Serve warm with lemon wedges, dipping sauce, or on a bun.
Servings and timing
This recipe makes about 6–8 patties. Preparation time: 10 minutes Cook time: 10–15 minutes Total time: 25 minutes
Variations
Use fresh herbs like dill or chives for extra flavor.
Add a little hot sauce or red pepper flakes for a spicy kick.
Use crushed saltine crackers instead of breadcrumbs.
Add finely diced bell peppers or celery for crunch.
Make mini patties for sliders or appetizers.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through, or bake at 350°F for 10 minutes. You can also freeze uncooked or cooked patties for up to 2 months. Thaw before cooking or reheating.
FAQs
Can I use canned salmon?
Yes, canned salmon is perfect for this recipe. Just drain it well and remove any skin or bones if desired.
How do I keep the patties from falling apart?
Make sure to use enough binding ingredients (like eggs and breadcrumbs) and chill the patties briefly if they feel too soft.
Can I bake the salmon patties instead of frying?
Yes, bake at 400°F on a lined baking sheet for about 15–18 minutes, flipping halfway through.
What sauces go well with salmon patties?
Tartar sauce, garlic aioli, lemon-dill yogurt sauce, or even ketchup or sriracha mayo are great options.
Are salmon patties healthy?
Yes, especially when made with minimal oil and high-quality salmon. They’re rich in protein and omega-3s.
Can I make them gluten-free?
Yes, use gluten-free breadcrumbs or crushed rice crackers and check that other ingredients are gluten-free.
Can I make these ahead of time?
Yes, you can mix and shape the patties ahead and refrigerate for up to 24 hours before cooking.
What sides go with salmon patties?
Try them with a green salad, roasted vegetables, mashed potatoes, coleslaw, or rice.
Can I use leftover cooked salmon?
Absolutely. Just flake it and use it as you would canned salmon.
Do I need to remove the skin and bones from canned salmon?
You can, but it’s optional—soft bones are edible and add calcium.
Conclusion
Salmon patties are a quick, tasty, and versatile dish that’s perfect for any meal of the day. Whether you use fresh or canned salmon, they deliver big flavor with simple ingredients. Great on their own, in sandwiches, or as part of a larger meal, these patties are a smart and satisfying way to enjoy seafood any time.
Salmon patties are crispy, flavorful cakes made from flaked salmon, breadcrumbs, herbs, and seasonings. Quick to prepare and family-friendly, they’re perfect for weeknight dinners, lunches, or as savory appetizers.
Author:Catherine
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:6–8 patties
Category:Main Course
Method:Pan-Frying
Cuisine:American
Ingredients
1 1/2 cups cooked or canned salmon, drained and flaked
2 large eggs
1/2 cup breadcrumbs (regular or panko)
1/4 cup onion, finely chopped
2 cloves garlic, minced
1 tsp Dijon mustard
1 tbsp lemon juice
2 tbsp fresh parsley, chopped
Salt and pepper to taste
2 tbsp olive oil or butter for frying
Optional: 1/2 tsp Old Bay seasoning, 1 tbsp chopped dill, or 2 tbsp chopped green onions
Instructions
In a large bowl, combine salmon, eggs, breadcrumbs, onion, garlic, mustard, lemon juice, parsley, salt, and pepper.
Mix until well combined. Adjust texture with more breadcrumbs if too wet, or a splash of milk or an extra egg if too dry.
Form mixture into 6–8 patties, using about 1/4 cup of mixture per patty. Flatten slightly.
Heat olive oil or butter in a skillet over medium heat.
Cook patties for 3–4 minutes on each side, or until golden brown and cooked through.
Transfer to a plate lined with paper towels to remove excess oil if needed.
Serve warm with lemon wedges, dipping sauce, or on a sandwich bun.
Notes
Add dill or chives for extra flavor.Use crushed crackers instead of breadcrumbs if preferred.Make smaller patties for appetizers or sliders.Chill patties before cooking to help them hold together better.Try baking instead of frying for a lighter option.
