These Easy Canned Salmon Patties are crispy on the outside, tender on the inside, and come together in under 30 minutes with simple pantry staples you probably already have on hand!
THE BEST CRISPY SALMON PATTIES YOU’LL EVER MAKE!
I have been making these salmon patties for years, and I am not exaggerating when I say they are one of the most highly requested dinners in my house. My kids go absolutely crazy for them, and honestly, so does my husband — and he’s the pickiest eater I know! There’s something so satisfying about pulling together a meal that’s this budget friendly and still feels totally special on the dinner table.
These are my go-to on busy weeknights when I need something fast, nutritious, and guaranteed to please. Canned salmon is one of those underrated pantry heroes I always keep on hand. It’s packed with protein, omega-3s, and it’s so affordable. I literally make this several times a month and it never gets old. Boom — dinner is served, and I am a happy camper every single time.
For a complete meal, I love serving these alongside a simple green salad, some roasted potatoes, or even a big bowl of coleslaw. They also go beautifully with a creamy dipping sauce or a squeeze of fresh lemon. However you serve them, this is a keeper of a recipe that will be on repeat at your place too!
“I made these last week and my whole family devoured them — even my son who swears he hates fish! I served them with tartar sauce and a side salad and it was such a perfect dinner. This recipe is absolutely going on repeat in our house. Thank you so much for sharing!”
– Karen
Frequently Asked Questions
Can I use fresh salmon instead of canned?
Absolutely! You can use cooked, flaked fresh or frozen salmon in place of canned salmon. Just make sure it’s fully cooked and cooled before mixing it into the patty mixture. About 12–14 ounces of cooked salmon is what you’ll need to replace the two cans called for in this recipe.
Can I make these patties ahead of time?
Yes, of course! You can mix and shape the patties up to 24 hours in advance and store them on a covered plate or sheet pan in the refrigerator. When you’re ready, just pan-fry them straight from the fridge — they hold their shape really well. This makes them super simple to pull together on a busy weeknight.
Can I freeze canned salmon patties?
Yes! These freeze beautifully, which makes them perfect for meal prep. You can freeze them either before or after cooking. If freezing uncooked, place them on a parchment-lined baking sheet to freeze solid first, then transfer them to a zip-top freezer bag. They’ll keep well for up to 3 months. Cook from frozen or thaw overnight in the fridge before pan-frying.
What can I use instead of breadcrumbs?
Panko breadcrumbs are my personal favorite because they give the patties an extra crispy crust, but regular breadcrumbs work just fine too. You can also use crushed crackers, almond flour, or even rolled oats if you prefer a gluten-free option — whatever you prefer! Just use the same amount called for in the recipe.
How do I keep the patties from falling apart?
The egg is the key binder here, so make sure you don’t skip it! Also, be sure to drain your canned salmon really well — excess moisture is the number one reason patties fall apart. If your mixture feels too wet, just add a little more breadcrumb one tablespoon at a time until it holds together easily when pressed.
How do I store leftover salmon patties?
Store any leftover cooked patties in an airtight container in the refrigerator for up to 3 days. To reheat, I like to pop them back in a skillet over medium heat for a few minutes per side to bring back that crispy exterior. You can microwave them too — I’m not judging! — but the skillet method keeps them from getting soggy.
What sauces go well with salmon patties?
Classic tartar sauce is always a crowd-pleaser, and it’s my absolute favorite pairing. A simple lemon-dill yogurt sauce is another fantastic option that keeps things light and nutritious. Sriracha mayo, remoulade, or even just a good squeeze of fresh lemon juice are all wonderful choices depending on your taste.
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- Canned Salmon — Two 14.75-ounce cans of pink or red salmon. Make sure to drain it really well and remove any large bones and skin, though the smaller soft bones are totally fine to leave in — they’re nutritious and you won’t even notice them!
- Panko Breadcrumbs — These give the patties their signature crispy crust. Regular breadcrumbs or crushed crackers work as substitutes.
- Eggs — Two large eggs act as the binder that holds everything together. Don’t skip these!
- Mayonnaise — Just a couple of tablespoons adds moisture and richness to the inside of the patty. Greek yogurt works as a lighter substitute.
- Dijon Mustard — Adds a subtle, tangy depth of flavor. Yellow mustard works in a pinch.
- Green Onions — For a mild, fresh onion flavor throughout the patties. Finely diced red onion or shallot works great too.
- Red Bell Pepper — Adds a little sweetness, color, and nutrition. Make sure to dice it very finely so the patties hold together well.
- Fresh Garlic — Because garlic makes everything better! Garlic powder works if that’s what you have on hand.
- Fresh Dill — Salmon and dill are such a classic, family friendly pairing. Dried dill works too — just use half the amount.
- Lemon Juice & Zest — Brightens the whole dish and makes the salmon flavor pop. Absolutely don’t skip this one!
- Old Bay Seasoning — A little goes a long way and adds that classic seafood flavor everyone loves.
- Salt and Black Pepper — Season to taste.
- Olive Oil or Butter — For pan-frying. I like to use a mix of both for maximum flavor and a gorgeous golden crust.
How to Make Easy Canned Salmon Patties
Start by draining both cans of salmon very thoroughly — I usually press it firmly with the back of a spoon right in the can to squeeze out as much liquid as possible. Transfer it to a large bowl and go through it with a fork to flake it apart and remove any large pieces of skin or bone. The tiny soft bones can stay right in there — they’re completely edible and actually add calcium, which makes this an even more nutritious meal for the family!
Add the panko breadcrumbs, eggs, mayonnaise, Dijon mustard, finely diced red bell pepper, sliced green onions, minced garlic, fresh dill, lemon juice, lemon zest, Old Bay, salt, and pepper right into the bowl with the salmon. Use a fork or your hands to mix everything together until just combined — you don’t want to overwork it. The mixture should hold together when you press a small amount in your palm. If it feels too loose, add panko one tablespoon at a time until it comes together nicely.
Divide the mixture into 8 equal portions and press each one into a patty about ¾-inch thick. I like to set them on a parchment-lined plate and pop them in the fridge for about 10 minutes while I heat my skillet — this little rest helps them firm up and makes flipping so much easier. Heat a large skillet over medium heat and add one tablespoon each of olive oil and butter. You want the fat to be shimmering and hot but not smoking before the patties go in.
Cook the patties in batches — don’t crowd the pan! — for about 3 to 4 minutes per side until they’re deeply golden brown and crispy. Resist the urge to move them around before they’re ready to flip; they’ll release naturally from the pan when a good crust has formed. Keep the heat at medium the whole time — if it’s too high, the outside will brown too fast before the inside is warmed through. Repeat with the remaining patties, adding a little more oil and butter between batches as needed.
That’s it — dinner is on the table in under 30 minutes, and these patties are absolutely gorgeous. Serve them hot with your favorite dipping sauce, a wedge of lemon, and whatever sides you love. This is the kind of from scratch weeknight meal that makes everyone at the table really happy!
Pro Tips
- Drain the salmon really well — This is the single most important step. Excess moisture is the enemy of a crispy, firm patty. Take the extra 30 seconds to press it dry and you’ll be so glad you did.
- Chill the patties before cooking — Even just 10 minutes in the fridge helps the patties firm up and hold their shape when they hit the hot pan. If you have more time, 30 minutes is even better.
- Don’t skip the lemon zest — The zest carries so much more bright lemon flavor than the juice alone. It makes a huge difference in the final taste of the patties and really makes the salmon flavor shine.
- Use a mix of oil and butter — Butter alone will burn at the heat needed to get a good crust. Oil alone doesn’t give you that rich, golden flavor. The combination of both is the sweet spot for perfect pan-fried patties every time.
- Don’t move them too soon — I know it’s tempting to peek, but let the patties cook undisturbed for the full 3-4 minutes. They’ll naturally release from the pan when the crust is properly formed, which means no more patties sticking and breaking apart.
- Taste and adjust seasoning — Before you shape your patties, take a tiny pinch of the mixture and taste it. Keep tasting until it’s seasoned the way you like. It’s so much easier to adjust now than after they’re cooked!
What to Serve with Easy Canned Salmon Patties
These patties are super versatile and pair well with so many sides — honestly, you can’t go wrong! My personal favorite is a big creamy coleslaw on the side — the cool, crunchy slaw against the hot, crispy patties is absolutely the best combination. Here are some other great options to round out your meal:
- Classic Coleslaw — My personal favorite! The creamy, cool crunch is the perfect contrast to the crispy warm patties.
- Roasted Baby Potatoes — Simple, budget friendly, and everyone loves them. Toss them with olive oil, garlic, and a little rosemary.
- Simple Green Salad — A light, fresh salad keeps the meal feeling nutritious and balanced without any extra effort.
- Steamed or Roasted Broccoli — A family favorite side that’s easy, healthy, and great for picky eaters too.
- Rice Pilaf — Makes the meal extra filling and comes together while the patties are cooking — super simple weeknight win.
- Corn on the Cob — Especially in the summer, this is such a fun, casual pairing that the whole family will love.
However you decide to serve these, I just know your family is going to absolutely love them — enjoy every bite!
Easy Canned Salmon Patties Recipe
Ingredients
Method
- Drain the canned salmon very thoroughly, pressing it with the back of a spoon to remove as much liquid as possible. Transfer to a large bowl and flake with a fork, removing any large pieces of skin or dark bone. Small soft bones can remain — they are edible and nutritious.
- Add the panko breadcrumbs, eggs, mayonnaise, Dijon mustard, green onions, red bell pepper, garlic, fresh dill, lemon juice, lemon zest, Old Bay, salt, and black pepper to the bowl with the salmon. Mix gently with a fork or your hands until just combined. If the mixture is too loose to hold a shape, add extra panko one tablespoon at a time.
- Divide the mixture into 8 equal portions and press each into a patty approximately ¾-inch thick. Place on a parchment-lined plate and refrigerate for at least 10 minutes to firm up.
- Heat a large skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Once the butter is melted and the pan is hot, add 4 patties — do not crowd the pan.
- Cook for 3 to 4 minutes on the first side without moving them, until a deep golden-brown crust has formed and the patties release cleanly from the pan. Flip and cook for another 3 to 4 minutes on the second side until golden and cooked through.
- Transfer cooked patties to a plate. Repeat with the remaining patties, adding more oil and butter to the pan as needed.
- Serve immediately with tartar sauce, lemon-dill yogurt sauce, or a simple squeeze of fresh lemon juice.
Nutrition
Notes
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