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
CLICK TO PLAY RECIPE VIDEO
Ingredients
- 18 ounces canned salmon (3-8oz cans with no skin/bones or 2-14.75 cans with skin/bones, drained, red or pink salmon)
- 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!
Carol
I'm not sure how the protein was calculated for a serving, cause it says its 4g. What has me puzzled according to a can of salmon a serving of 1/3 has 17g of protein.
Krissy
Thank you so much for catching that! This has been one of my most popular recipes for years and no one has pointed that out to me. I think the nutrition calculator wasn't working because I had specified two cans. I updated the recipe to reflect the number of ounces and the nutritional information is much more accurate now. Thank you!
Anita
I have always dusted my salmon Pattie’s with flour before frying and I use a little milk and egg to stick together. That’s what my Mom did. Not saying it’s right. Want to try yours. Sounds so good!
Rennae Glidden
I have made this recipe twice now. My husband and I love it!
Sabrina Furr
Wonderful!!
Vicki
Do you think I could grill them and serve them on a toasted hamburger bun?
Krissy
They're a bit delicate to grill. They need the hot oil to make a crispy crust on the outside. As far as the bun - that's the only way my husband will eat them. He calls them Crabby Patties.
Gloria Powell
Love this recipe! Was famished on getting home today and looking to prepare something fast. healthful, and yum for dinner. These patties made with Costco canned salmon more than filled the bill!
Gloria P
Pamela Murphy
First time making this recipe. I used Lemon juice added pepper and a dash of salt. Turned out perfect. Got this recipe on my phone.
Jenna
Second time making rhis and LOVE IT!!!
Judy
Are you talking about shredded parmesan cheese or the stuff in the green jar?
Krissy
Either works, but I'm partial to fresh.
Andrea Farmer
I buy a side of salmon for filets one night, salmon patties a day or so later. Very much enjoyed this recipe, as did my in-laws. Thanks so much!
Rod Perry
Hi Krissy, A fisheries minor, and a long time commercial salmon fisherman I have caught literally millions of pounds altogether of all five species of Pacific salmon. I can tell you that among the knowing, pink salmon rank such a distant last place, none familiar would chose them given the option of any of the others--chinook, red, silver, or chum. Buyers should be able to find red or chum on store shelves beside the dirt-cheap (for a reason) pinks.
Here's a neat inside tip for those having access to fresh-caught fish. If filleting them, enough meat is left on the bones to make it worthwhile going after. Scraping with a teaspoon, you gain a kind of "salmon goop." It bonds much better than cooked salmon with the bread/cracker crumbs (we turn boxed turkey dressing bread cubes to crums in the processor.) I, too, like mayonaise in the mix.
Milla&MolliesMom
Agreed look for RED salmon and your meal will be that much better! I like to also do a Light coating of Panko on my patties prior to frying for that extra crunch and it looks so pretty * you can sub a Good yellow fin , ahi or albacore tuna for patties too that taste good without being over "fishy" in taste
Terry Lawton
Excellent tip. I live in the Pacific Northwest and am lucky enough to bring home nice salmon and steelhead and as soon as I’m done filleting my wife fries the backbone and all trimmings up in a large frypan. Delicious. Would be such a waste to throw away.
Joe
Can I take the canned salmon and mix it like tuna fish for sandwich’s?
With onions mayo and celery?
Krissy
Yep!
Paula
Salmon Pattie’s with mashed potatoes and frozen peas in a cream sauce over the top was my mother-in-law’s recipe during the depression. My mother used to make them, too, as an economical dinner.
Michael
Great salmon patties recipe. I grew up on my moms salmon patties definitely making me an aficionado. For my take on your recipe I add smoked paprika, turmeric and a little butcher pepper for taste and color and substitute salsa for the eggs as the binder. Thanks and delicious
Brandon
Hi Krissy,
Could I make these using a air fryer? I absolutely want to try them, just looking for frying options with least oil possible.
Krissy
Yes! I would spray the patties with olive oil and then air fry.
Robert SERAFIN
I’ve been making fish cakes for the last 50 years. Ever summer we go on vacation to Colorado and our excess trout is canned. When canned it is almost like salmon. I’m 91 years old and I thought my recipe was about the best I had tasted until I tried this one. My wife and our friends raved about it. This is my new favorite recipe. Thanks so much.
Barbara
Best salmon patties I ever made - my husband and I LOVED them!
Carolyn
I use the I use the juice in the can and make gravy made rice homemade biscuits so good
Sandy white
Make this recipe all the time my family loves them thank you for the recipe
Doris
We love salmon cakes have about 3x a month…we like Mac and cheese and stewed tomatoes with ours..
Rebecca
This looks good. I grew up eating salmon patties and to me it's comfort food. I had them once in a restaurant and they put hollandaise sauce on top which put them a notch up. I've been doing it with hollandaise ever since.