Salmon patties are flavorful, satisfying, and come together with pantry staples in just minutes. They’re high in protein, rich in omega-3 fatty acids, and easily customizable to suit your taste. These patties can be served as a main course, in sandwiches, over salads, or even as appetizers. Plus, they’re an excellent way to use leftover cooked salmon or to make the most of affordable canned salmon.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Canned or cooked salmon, flaked
Eggs
Breadcrumbs (regular or panko)
Onion, finely chopped
Garlic, minced
Fresh parsley or dill, chopped
Dijon mustard
Lemon juice
Salt
Black pepper
Olive oil or vegetable oil for frying
Directions
In a large mixing bowl, combine the flaked salmon, eggs, breadcrumbs, chopped onion, garlic, parsley, Dijon mustard, lemon juice, salt, and pepper.
Mix well until the ingredients are fully combined and can hold together. If the mixture is too wet, add more breadcrumbs.
Shape the mixture into patties—about 6 medium-sized or 8 smaller ones.
Heat oil in a large skillet over medium heat.
Fry the patties for about 3–4 minutes per side, or until golden brown and cooked through.
Remove and drain on a paper towel-lined plate.
Serve warm with lemon wedges, tartar sauce, or a side salad.
Servings and timing
This recipe serves 4 and takes about 25 minutes to prepare, including both prep and cook time.
Variations
Add vegetables: Finely grated zucchini, carrots, or bell peppers add color and moisture.
Make it spicy: Add chopped jalapeños, cayenne pepper, or hot sauce to the mix.
Use sweet potatoes: Replace breadcrumbs with mashed sweet potatoes for a softer texture and sweeter flavor.
Go gluten-free: Use gluten-free breadcrumbs or crushed rice crackers.
Try different herbs: Swap parsley for cilantro, green onions, or thyme for a new flavor profile.
Storage/Reheating
Store leftover salmon patties in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for a few minutes on each side to restore their crispiness. They can also be reheated in an oven or air fryer at 350°F (175°C) until warmed through. To freeze, place uncooked or cooked patties in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 2 months.
FAQs
Can I use fresh salmon instead of canned?
Yes, cooked and flaked fresh salmon works perfectly. Just ensure it’s fully cooked and cooled before mixing.
How do I keep salmon patties from falling apart?
Make sure to use enough binding agents like eggs and breadcrumbs, and chill the mixture if needed before frying.
Can I bake these instead of frying?
Yes, bake at 400°F (200°C) for about 15–20 minutes, flipping halfway through for even browning.
What sauce goes well with salmon patties?
Tartar sauce, garlic aioli, lemon dill sauce, or a yogurt-based dressing pairs wonderfully.
Are salmon patties healthy?
Yes, they are a good source of protein and omega-3s. Use whole-grain breadcrumbs and minimal oil for a healthier version.
Can I make salmon patties ahead of time?
Absolutely. Form the patties and store them in the fridge for up to 24 hours before cooking.
Do I need to remove the skin and bones from canned salmon?
It’s optional. The bones are edible and provide calcium, but you can remove them if preferred.
What can I serve with salmon patties?
Serve with a green salad, coleslaw, roasted vegetables, rice, or mashed potatoes.
Can I air fry salmon patties?
Yes, air fry at 375°F (190°C) for about 10–12 minutes, flipping halfway through.
How do I make salmon patties without eggs?
You can use mashed potatoes, mayonnaise, or a flaxseed egg as a substitute to help bind the mixture.
Conclusion
Salmon patties are a simple, tasty, and versatile recipe that fits into any meal plan. Whether made with canned or fresh salmon, these crispy-on-the-outside, tender-on-the-inside patties offer a nutritious and satisfying option for any occasion. With endless customization possibilities and easy prep, they’re sure to become a staple in your kitchen.
Salmon patties are crispy on the outside, tender on the inside, and made with flaked salmon, breadcrumbs, herbs, and seasonings. They’re a quick, versatile meal perfect for lunch, dinner, or appetizers.
Author:Catherine
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings
Category:Main Course
Method:Pan-Fried
Cuisine:American
Ingredients
15 oz canned or cooked salmon, flaked
2 large eggs
1/2 cup breadcrumbs (regular or panko), plus more if needed
1/4 cup onion, finely chopped
2 garlic cloves, minced
2 tbsp fresh parsley or dill, chopped
1 tsp Dijon mustard
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
2–3 tbsp olive oil or vegetable oil, for frying
Instructions
In a large bowl, combine flaked salmon, eggs, breadcrumbs, onion, garlic, parsley or dill, Dijon mustard, lemon juice, salt, and pepper.
Mix thoroughly until the mixture holds together. Add more breadcrumbs if too wet.
Shape into 6 medium-sized or 8 smaller patties.
Heat oil in a skillet over medium heat.
Cook patties for 3–4 minutes on each side, until golden brown and cooked through.
Transfer to a plate lined with paper towels to drain excess oil.
Serve warm with lemon wedges, tartar sauce, or a side salad.
Notes
Use cooked fresh salmon as an alternative to canned.Chill patties before frying to help them hold their shape.Add chopped jalapeños or hot sauce for a spicy kick.To make gluten-free, use gluten-free breadcrumbs or crushed rice crackers.Freeze cooked or uncooked patties for up to 2 months.
