Salmon Patties, made from wild caught canned salmon, are an easy to make dinner time favorite in our house and are the best salmon cake recipe ever!
Why this recipe works:
This recipe is one of my most popular recipes and has been viewed almost 2 Million times.
It has also always been my family's favorite dinner. When I ask the kids what they want for dinner on their birthday, they say salmon patties.
Other than the taste, I love this recipe because it's an easy dinner that comes from the pantry. How many times have you gone to make dinner and realized that the only meat you have on hand is completely frozen?
Because this recipe uses canned salmon, it's easily available and is one of my favorite options for a quick and easy dinner on the table in less than 30 minutes.
How to make them:
- If using canned salmon with bones and skin, decide whether you want to separate the meat or just mix everything together (photo 1).
- Mix the canned salmon with egg (it binds all of the ingredients together), along with bread crumbs, green onions, parmesan, and lime juice (photo 2).
- Form the salmon patties by hand and place them in screaming hot oil in a frying pan (photo 3). The screaming hot part is necessary to get that nice crispy outside.
- Once they are crispy and golden brown on the bottom, flip them once to get crispy on the other side (photo 4). Once done, serve hot with your favorite sides.
More about canned salmon:
If you've never used canned salmon, I feel it is my duty to educate you first. And based on the sheer number of reader comments this recipe has gotten, people are very passionate about this subject.
- Canned salmon comes in two variations: with and without the skin and bones.
- If you buy canned salmon without the skin and bones, it is very similar to canned tuna. You only need to drain it and follow the recipe.
- If you buy canned salmon with the skin and bones, it's basically a chunk of the whole animal (minus the organs) that has been pressure cooked in an aluminum can. You can choose to eat everything in the can (skin, bones, spine, fat, etc.) or you can carefully pick them out and discard to separate the meat.
- The bones are really soft because they've been soaking in liquid under pressure. The lightest squeeze in between your fingers crushes them. The bones, the skin, and the darker grey meat are full of nutrients.
- Me? I pick through that canned salmon like I'm a surgeon and it is my patient.
Bottom line: you can eat the skin/bones/fat or you can leave them out. They are completely edible and it is 100% a matter of preference.
Salmon patty recipe variations:
Throughout the years I've been constantly changing this recipe to add variation. My readers have made some really great suggestions too!
- Instead of using panko bread crumbs, try making salmon patties with cornmeal. I've done this before (but used a mixture of cornmeal and breadcrumbs) and it gave my salmon cakes a great texture. You can also make them with crushed crackers.
- Ever try salmon patties with mayonnaise? It makes them so moist with tons of added flavor.
- I get asked all the time if these can be made with fresh salmon. My answer is yes - you can make these with fresh salmon if you want to cook the fresh salmon first, but because this recipe is based on what my mom made growing up, I will always recommend using canned salmon.
- How about a salmon patty sauce? I think a basil garlic aioli or an easy remoulade would be amazing with these salmon cakes!
What to serve with salmon cakes:
The outside of my salmon patties is oh-so-perfectly crispy. The inside is moist and delicious.
We usually serve these up with a starch like rice or potatoes as well as a green vegetable such as a salad or wilted spinach. I also love eating them cold and leftover when they're mixed into a green salad with some delicious avocado. Sooooo good! That's why I always double or even triple the recipe.
Other favorite salmon recipes:
Although this recipe has become a regular favorite in our house, we also like to mix it up a bit and make Crispy Southern Salmon Patties and Lemon Basil Salmon Patties, along with lots of other variations to keep things interesting!
I cook with salmon all the time. From fresh Pacific Northwest wild caught fillets cooked on a cedar plank to smoked salmon whipped up into an smoked salmon dip or creamy salmon pasta, our appetite craves the omega 3 filled goodness that salmon brings to the table.
Recipe video below!
Did you make this recipe? Please leave me a comment below to let me know what you think! I also love hearing of the different variations you all recommend!
Salmon Patties Recipe
RECIPE VIDEO WILL AUTOPLAY
Ingredients
- 2 14.75 ounce cans wild red salmon (or you can use pink salmon like I did in the video)
- 2 eggs
- 6 green onions (minced)
- ½ cup panko bread crumbs
- ½ cup grated parmesan
- 1 lime (juiced)
- 4 tablespoons avocado oil (or sub with olive oil)
Instructions
- Drain salmon and pick out all of the good meat you want to use. I'm sure all of it can be used, but I like to discard any bone and skin because I think its gross. Personal preference.
- In a medium sized bowl, combine salmon meat, eggs, green onions, panko bread crumbs, parmesan, and lime juice. Use hands to combine and then form into 8 patties that are no more than one inch thick.
- Heat large skillet over medium high heat. Add oil. When oil is hot enough to bubble when a bread crumb gets tossed in, add your salmon patties. Be sure to leave enough room to have a good inch in between each patty, so you may need to cook them in two batches. Cook until golden brown, about 5-10 minutes, then flip and cook until golden brown on other side.
- Serve warm. They also taste excellent cold on top of salad.
Notes
- Recipe easily doubles or triples if you want leftovers, however you may need to cook in batches to ensure they crisp properly.
- Popular reader variations/add-ins include lemon juice, crushed crackers, sauteed yellow onion, corn meal, fresh dill
NUTRITION INFORMATION
This recipe was originally published in June 2015 and has been updated with process photos, helpful information and cooking tips. Don't worry - I didn't change the recipe!
Dotti
I've changed to your recipe since finding it some time ago. The Southern recipe I grew up with in Georgia used finely diced yellow onions, crushed saltine crackers and lemon juice. I love the change to green onions, Panko, lime, and Parmesan cheese. Mine are not as crisp as I usually bake the patties. Is there a trick to making the nicely shaped patties? Or is that just long experience. Mine still fall apart!
Krissy
Mine sometimes fall apart too. I'm just gentle with them. You can try using an additional egg to help hold them together. I've never tried using my burger press, but I might give that a go next time to see if it helps!
Susan Riley
If the recipe is followed to the tee, they don't fall apart. (although I did put them in the fridge for a bit) The trick is cooking them long enough to form a crust on each side. I just made this recipe and my husband and I loved them.
Rita Hun
A tip I learned from Chef Tyler: Prepare a few hours in advance and store in the fridge. Gently wrapped in wax paper or paper towels. This allows the excess moisture to escape and the patties stick together perfectly!
We don't like green onions so I used a small amount of chopped green olives, my husband said they were the best ever. Thanks for the great recipe
Teesh
We love salmon patties! I also pick through canned salmon like a surgeon as well! Lol!
Usually I use crushed crackers and a bit of cornmeal but I tried the panko and cornmeal! Yum!
Just came across your blog and am thoroughly enjoying it! Thanks for all the great recipes!
Krissy
Great comment. Thank you so much! Cornmeal is definitely another favorite of mine because it crisps up so nicely when cooked in oil. Thanks for checking out my recipes!!!
Grace
Hi, these look amazing! I can't wait to try, and I love your "full disclosure" regarding the "many ways" to approach the canned salmon ;P. I have a question, could you substitute crushed pork rinds for the bread crumbs to make them lower carb? Thank you!!!
Krissy
Absolutely! I've done all sorts of substitutions and they always seem to turn out. I also love fried onion pieces (like the kind you put on top of green bean casserole at Thanksgiving) in place of the bread crumbs.
Martha
You mentioned adding mayo for extra flavor. Any idea how much I should use with your recipe? Do I take anything out when I do? Thanks~ I can't wait to make this for our next cook out!
Krissy
A tablespoon or two of mayo would do the trick and I wouldn't take anything out. These are so versatile you can make a lot of substitutions and they'll still taste good!
Jackie Price
How about adding cream cheese
Krissy
I've never tried that!
Stella
Sounds so good.
Jimbo
I added about 2 tablespoons of chopped jalapeño for a spicier version. Absolutely delicious.
Krissy
Not sure if you have a Trader Joe's near you, but they have a new product: Fried Jalapenos (much like the fried onion pieces you put on green bean casserole). They would be outstanding in the salmon patties! I already tried mixing them into chicken salad and they were SO GOOD.
Alexis
Does it have to be canned I have salmon in packet from the store
Krissy
That'll work!
John
I would have loved to read the recipe, but all the pop ups and adds made for a horrible experience.
Krissy
I do apologize for the ads. I really do. But they are what make it possible for me to devote so much time to recipe developing, testing, photographing, writing, editing, etc. This blog is my full time job and the ads are what make it possible for everyone to enjoy free recipes.
Jenine
These were great!
Jamie Hickey
I have two 6oz cans of Kirkland skinless/boneless. I am a single so I don't want to make a large amount. Can I just do the 12 oz. and keep the rest the same?
Krissy
Yep! That's what I've been doing lately. I find the skinless/boneless is just the easiest way to go and I like the smaller cans because sometimes I just want to make a small batch.
S
Very good!!