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These Salmon Patties are the crispy, flavorful answer to “what should I make with canned salmon?” Tested over a decade to ensure they stay together and deliver a perfect crunch, this recipe uses simple pantry staples to create a complete dinner in under 30 minutes.
Why This is the Best Canned Salmon Recipe
In an era of viral trends, I believe a recipe is only as good as its reliability. I’ve been making these since childhood, and they remain one of my most popular recipes because they are:
- Pantry-Friendly: This is the ultimate “backup dinner” for when you haven’t made it to the grocery store.
- Quick & Efficient: You can have a nutritious, high-protein meal on the table in less than 30 minutes.
- Highly Versatile: Whether you prefer the stove, oven, or air fryer, I have tested every method to ensure success.
Essential Ingredients & Substitutions
For a full list with quantities, scroll down to the recipe card.
- Canned Salmon: Red salmon offers the best flavor, but pink salmon is a cost-effective alternative that works perfectly.
- The Binder (Eggs): I use eggs to hold the patties together. Pro Tip: Many readers suggest using mayonnaise for extra moisture.
- Panko Bread Crumbs: I prefer Panko for the ultimate crunch, but you can substitute crushed Saltines, Ritz crackers, or even cornmeal.
- Parmesan Cheese: This is my “secret” ingredient that helps the patties turn a beautiful golden brown.
- Aromatics: Fresh green onions add the best flavor, but sautéed yellow onions or even diced bell peppers are excellent swaps.
- Citrus: Fresh lime juice cuts through the richness of the salmon. Lemon juice or zest also works beautifully.
How to Make Salmon Patties (Step-by-Step)
Detailed instructions are available in the recipe card below.
- Prep the Salmon: Drain the liquid. If using salmon with bones and skin, you can remove them or simply crush and mix them in for added calcium.
- Combine: In a large bowl, mix the salmon with all ingredients except the oil.
- Form & Fry: Shape into 8 patties (no more than one inch thick). Heat avocado oil in a large skillet over medium-high heat.
- Crisp to Perfection: Fry for 5–10 minutes until golden, then flip once. Serve hot!
Alternate Cooking Methods: Oven vs. Air Fryer
While frying in oil provides the best texture, these methods are excellent healthy alternatives:
- Air Fryer Method: Spray both sides with olive oil and air fry at 400°F for approximately 10 minutes until crispy.
- Oven Method: Bake on a parchment-lined sheet at 400°F for 5–10 minutes per side.
Safety Warning: If you choose to broil them for extra crispiness, remove the parchment paper first to avoid a fire hazard!
Expert Tips for Success
- Keep Them Together: If your patties are falling apart, add an additional egg to the mixture and reshape the patties.
- Don’t Overcrowd: Leave space between patties in the pan to ensure they crisp up rather than steam.
- Flavor Boosters: Try adding fresh dill, Old Bay seasoning, or a dash of hot sauce for a different flavor profile.
What to Serve with Salmon Cakes
I always recommend serving these with a starch and a vegetable:
- The Classics: Brown rice or creamy mashed potatoes.
- The Veggies: A fresh green salad with vinaigrette, roasted broccoli, or sautéed spinach.
- The Sauce: These pair perfectly with homemade remoulade or a simple garlic aioli.
Storage & Leftover Ideas
Store leftovers in an airtight container in the fridge for 3–5 days.
- Reheating: For the best texture, reheat in a skillet with a little oil or butter.
- Cold Option: These are incredible served cold over a salad with avocado and sunflower seeds for a quick lunch.
If you tried this Salmon Patty recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
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Ingredients
- 24 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 if the patties won't hold their shape, you'll need to add another egg, egg yolk, or a tablespoon of mayonnaise
- 6 green onions minced
- 1/2 cup panko bread crumbs
- 1/2 cup grated parmesan
- 1 lime juiced
- 4 tablespoons avocado oil can use olive oil, increase oil if you like them extra crispy
Instructions
- Drain salmon. If using canned salmon that contains bones and skin, you can either remove them or crush the bones and mix everything together.
- In a large bowl, combine the 24 ounces canned salmon, 2 eggs, 6 green onions, 1/2 cup panko bread crumbs, 1/2 cup grated parmesan, and the juice from 1 lime. Use your hands to combine the mixture. Form them into 8 patties that are no more than one inch thick. If making salmon burgers, you can make the patties larger to fit the bun.
- Heat a large skillet over medium-high heat. Add the 4 tablespoons avocado oil. When the oil is hot enough to bubble when a bread crumb gets tossed in, add your salmon patties. Be sure to leave enough room to allow space in between each patty. If your pan isn't large enough, 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 the 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
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
I don’t understand picking it apart and wasting it… You’ll never know any of that is in the salmon pattie.
I know, I know. I just need to get past that mental hurdle. Someday….
I just open the can, pour out some of the water, put salmon in a bowl all eggs and saltine crackers, crushed, sometimes onion. Mix it up form into patties and fry. Love salmon
That’s the way I did it, later on I took out the round bones cause hubby discovered what I did, salmon parts are healthy
I have to take the skin and bones out as well. It’s how I was taught to make them. I would have a terrible time eating them with the skin and bone. I know it’s a mind thing but I just never left it in the patties.
I’m right there with you! Thanks for the comment. 🙂 Krissy
I take it all out too–and so does my mom at 86 years old. Don’t feel bad, you like what you like. I LOVE salmon patties and looking forward to trying your recipe. We’ve made it for years with my mom’s recipe. I’m gonna give yours a try. We usually buy the salmon in a packet. Then you don’t have to deal with all the gross stuff…..just saying.
No bones No skin when preparing it in my kitchen, will be trying your recipe next time, mine is slightly different.
Mom always “skinned and boned the can “ as well. Thanks whoever for the freezer idea to firm them up. Ritz were the cracker of the day. Yum!
I support you, Krissy! I always remove the bones. I choked on a fish bone as a child and it scared me to death! Still fear it today. Do the best version of you and keep moving forward. Have a splendid day!
Thank you!!! -Krissy
Don’t apologize!!! If that’s the why you like it. That’s exactly how I was raised and do it too. I could NOT or would NOT eat the bones and skin. It used to about make me sick looking at it when I picked it out. I’ve gotten better about it now. If that’s the way we like it nobody should condemn us!!!!!!!!!!!
thank you. 🙂 -Krissy
No you do not have to get past the skin and bone thing. My Mother cleaned hers my Mother-in-law did not. I liked my Mothers salmon patties. I’m in my 60’s and have never got past the skin and bones.
curious. but understand preference me I would use the whole can this for calcium benefits you get from the bone. Salmon patties have been a special treat for me love them.
These were wonderful. I made them for dinner today. Added pepper flakes because I like my food a bit spicy, then put the patties in the freezer for about 20 minutes to firm them up. They cooked up beautifully without falling apart. Mmmmm.
Thank you for your comment on putting them in the freezer to help them firm up before frying. I have always made salmon patties, and always have the problem of them falling apart some. I was searching to see if anyone else had this happen to them. I do think perhaps I’m not letting me oil get hot enough, seeing everyone is commenting to have it hot before placing in the patties. I was planning this for supper and will try your tip. Thanks!
You should leave the bones and just crush them with your fingers, they are so soft and provide lots of calcium. I do remove all the skin I can, if a little gets left here and there, I don’t sweat it.
Someday I’ll get to that point. 🙂
WHY do you remove all of the bones and skin!? You’re removing two super-healthy components of canned salmon! The bones are super-soft, and if you mash them with your fork and then mix them in with the meat, they add a huge calcium boost to your meal. By removing the skin, you’re removing most of the omega-3 fatty acids. Mash both into your salmon cakes and let your kids see you do it!
I totally agree, and my bone/skin removal is causing quite the upset. I know I should leave it in… this is just how I ate them growing up and haven’t worked up to leaving them in quite yet. 🙂 Krissy
Don’t feel bad. I also take out all the yucky looking skin and bones! Always have and probably always will!
My Daddy was a cook (nowdays called a chef). He put mashed potatoes in his salmon patties. It lightened them and also the salmon was not as strong. They were delicious.
Linda, I would love to have your Dad’s recipe. Luby’s restaurant here
in Texas used to do this
At home in the UK my mum used to add mashed potatoes to the can of salmon S&P little blt malt vinegar egg shape into patties dust with flour and fry-they were amazing (no onions or the other adds)
Comfort food
My Mom used mashed potatoes in them also. A favorite comfort food. …those salmon patties were. She used all of what was in the cans but I pick out the skin part when I make them. There were 12 of us in our family…can you imagine making enough salmon patties for that bunch !! I will have to try these and compare…The lime juice might just add a great flavor kick…
I too was raised on taking out the bones n skin… I like my salmon clean b4 cooking as well… I make salmon salad like tuna n I take out bones m skin also to me makes for a better taste!
Can you just eat the salmon the way you choose to eat it?
Skin on or off, like you said “personal preference”.
I like your recipe!! No skin/no bones. I wouldn’t eat them as a child because that stuff looked nasty. I also don’t eat the skin on my salmon filets. Thanks for the recipe
I also pick, would gag me otherwise! If someone else wants to cook them so I don’t know then fine but otherwise hand me the scalpel!
My dad would always take the skin off but leave the bones in and mash the salmon really well with a potato masher. None of us kids were ever the wiser till one time when I was 20-something, I called mom and asked her what all dad put in them. It was rather a shock to find out that I’d been eating salmon bones every friday all those years! Instead of panko, he’d use crushed Ritz crackers.
Hey, Kristy, you do you! I don’t like the bones either. I pick them out. I pick out most of the skin too. Chacun à son goût. Y’all stop judging this woman for how she likes to cook her salmon! If she wants to put chocolate syrup on it, what’s it to you? It’s her recipe: lay off!
Thank you!
I’m with you Krissy, I always picked that nasty stuff out. I’d gladly save it for the person that is so excited about eating it. ICK! I think your recipe sounds delicious and will be trying it soon. Thanks
I just remove the big bones then take a fork and smash all the salmon and smaller bones together til small and you can’t see or taste any bones at all., I love salmon patties! I also put a little sage in mine…Mom’s recipe ☺
Wow, this looks amazing. Thanks for the warning about the canned salmon, Ive never used it before and forewarned is forearmed!
So, I love the final result…but I don’t think I could get through picking out the “extras” of the canned salmon! I may have to try regular salmon filets instead.
I’ve always used a small can, making smaller amount. The small cans have never had anything to pick out.
I use the cans of Salmon from Costco….They came out great!! Very similar to my mom’s recipe…
You can buy canned salmon that is already boneless and skinless.
You can buy the salmon already boneless and skinless.
…And I am sure it is ridiculously expensive for that extra processing.
You can buy cans of boneless skinless salmon.
Hi Karyl, I just had to say hi because my name is Karyl too,! How many times have you been called Kathy Karl Karen Karly Karla or “how do you pronounce that” lol! Glad to meet you!
I would love to know the calories please. This looks delicious. Thank you for sharing
Hi Amanda, Sorry – I now have nutrition cards in my recipes. Thanks, krissy
sounds great. Can you tell me the calories, fat, protein and how much is consider a serving of this recipe?
Thank you!
I’ve been making salmon patties for 45 years and never once separated out anything. You are taking away the most healthy part of the fish. The bones are fine to eat and skin is good for you too. Don’t understand the reason you would take away the most healthy part of the fish.
I hear you and I totally agree. This is just how I was raised making them. Krissy
I agree Krissy, I was raised that way too! No shame in nobody`s game!! 😀
I am with you Krissy. ,
Black skin and bones just look and taste gross.
I remove it all or if I am lucky Iwill find some tinned salmon already prepared that way!
Costco carries an excellent canned skinless, boneless salmon that I have been using ever since I started making salmon patties.
Ok… this comment is from a 65 year old. I remember me and my older brother standing anxiously in the kitchen watching my mom opening a can of salmon and taking the bones and skin out. But then she would take the bones and divide them and we would eat them like she had given us a handful of m&m’s! Still do that to this day. My only regret after reading everyone’s post is that I didn’t beg for the skin too-or at least have her cook it in. Maybe then I wouldn’t have to swallow these fish oil pills now that are the size of a horse pill and maybe I wouldn’t have had my heart attack last year. We live and we learn. And how many of us still dig the part out of an egg that is suppose to be icky???? Guilty!!!!!
Love your comment, Karen! And I always pull that icky part off the egg. BUT – pasture raised backyard chickens don’t have it… and I now have 23 chickens of my own!
Karen, I think it must have been something to do with the generations. I’m 88 and my mom always saved the bones out of the can for me and I still love them!. I take the bones and the skin out and eat them separately. The “icky” part of the egg we always called the “gooeys” and took them out too. Still do unless I don’t want to break the yolk. Whatever juice is not used I give to my daughters dog and she mixes some in the dog food!
When I separate the skin and bones I always give it to my dog as a treat. All the dogs I have ever owned love this treat, it’s cooked and the bones are soft and edible.
Fried or baked fish skin is my favorite part.
I made them with onions but not green they were somewhat burnt so next time it will be without them.
I think it helps to pre-cook the onions in a little butter first, then they don’t burn.
Great suggestion!
I totally agree! Sometimes I eat some of the bones while mashing my salmon up! It tastes so good to me! Maybe I’m just weird like that!
Try just once, replacing one of the eggs with an egg sized portion of mayo. Have been doing them this way for years and they are very good and moist.
that’s how I make my turkey burgers!
I am not sure if you will be able to see this post or not BUT I am allergic to eggs. This recipe looks so delicious and I love salmon. So do you think it would work if I left out both of the eggs and put enough mayo in to match the eggs I took out?
Hi Tonga, Do you use a vegan mayo? Because regular mayo is made with eggs. I’ve actually subsituted egg with flax meal and water before and it worked great as a binder!
ANOTHER OPTION IS TO PURCHASE SALMON THAT’S BONELESS AND SKINLESS, MORE EXPENSIVE AND LESS VOLUME PER CAN BUT IF YOU DON’T CARE FOR THE YUCKINESS THAT’S YOUR MOVE!
I’m so glad you gave the heads up about bones and skin. Otherwise, I would have stopped after I opened the can. Thank you.
I’m with you. Mother left some bone but NO skin for us. Lol
Don’t put your onions in the Salmon patties, instead try this, fix beans and cornbread, cut onions into slices, eat all that together, much better meal. I just take a bit off my onion when I get a bite of beans and cornbread.
You ain’t, by any chance, from Lower Alabama, are you, Wade Hawk?
Hey! I’m from L.A! Dothan to be exact! You?
Me too mom said get all the bones out!
Just had these for supper. they were great. My husband did one change after he shaped the patties nor rolled them in corn meal. Oh my goodness! The crunch was great. But the inside tasted better than any salmon patty I have had. Thanks for this great recipe!
I love salmon patties and my recipe is like yours only I use all the salmon with the bone and skin, however I add ground dill weed and seafood seasoning then I mix well with my blender to break the bone which is the source of calcium. They come out delicious. Thanks for sharing your recipe.
I made these I want to thank you oh my goodness I couldn’t sleep salmon was yelling make me I wanted to do something different and Googled found you amazing I loved it I had to eat three it is 4:29 a.m. I’m fixing to go back to bed just want to thank you I’m going to dream I hope so yummy thank you thank you thank you and I do not like the skin or the bones in mine love it just the way you told it and I never made it this way yummy
What is the recipe
The recipe for what? The salmon patties?
My personal preference is to use the skin and bones as well. Have done so for 35+ years – However, I do regret doing so in front of my youngest daughter – LOL! Salmon patties, fried potatoes and creamed corn was comfort food for me as a child. Yum!
Thank God someone besides me has the side dishes of creamed corn and fried potatoes to go with the salmon patties. So,So Good!!!!!
I agree! Nothing better.
Can I pre-cook these and warm to re-heat the next day. Will they still have the right texture and taste?
Yes! Instead of reheating in the microwave, I like to heat with some olive oil in a pan over low heat until heated through.
I always squish the bones into meat..
Yes, me too, my mother always did. Love, love, love crunching on the bones in the patties, but, my kids and boyfriend think it’s weird and disgusting ! LOL
I agree! My mother always used a fork to flake it all together well before adding the other ingredients, and you don’t even notice them at that point. Just think of the good calcium and omega oils you miss out on by removing the bones and skin!
My Mom did the same thing, sharon. Mash them al in including skin & all. The only thing she owuld do is drain any liquid out before sashing all together, then add the ingredients. She would also put a pinch of dill weed & chopped up celery to put in the patties with the other ingredients. YUM
My Mom did the same thing, Sharon. Mash them all in including skin & all. The only thing she would do is drain any liquid out before smashing all together, then add the ingredients. She would also put a pinch of dill weed & chopped up celery to put in the patties with the other ingredients. YUM
They re losing A LOT of calcium from the bones. I crush them with my fingers to not gross people who don’t get it.
You can keep bones and skin but stir a lot, then use potato masher with all combined ingredients until smooth. Keeps all of the nutrition, and you could tell a picky person it was removed and you can’t tell the difference, no bones to run into left, but amazing flavor. I add an extra egg and some instant potatoes also, to add potassium and make a smooth mixture to patty up. Added 2tbsp mayo this time, goes nicely with the lime, will likely do this again.
I absolutely agree with Elizabeth! Wouldn’t think of discarding all that healthy stuff!!
I gag at the gritty crunch of the bones and the dark color of the fish skin nauseates me to look at it… however, my Mother always cooked the whole can of salmon and I just picked the bones and as much of the skin that I could.
Lol! Debra that was too Hilarious
That stuff you gag at may be the nutritionally best ingredients. They look funny. So what! The bones are chock full of calcium. Just think what the salmon looks like once digested. Ugh! LOL
Well it is a personal preference.To each his own.
I happen love the bones and the skin. sometimes, i just open up the can, and eat the skin and bones. then later i will add some mayo to it, and eat it right out of the can (opps, plate)
Yes I would like the same information
Calories, etc are all listed on the can of salmon, the box of panko, egg cartons, & parmesan container. Just add them up. The onion and lime are almost no calories. I do this with many recipes.
I imported the recipe into My Fitness Pal and this is the nutritional info it calculated:
Servings 8.0
Amount Per Serving
calories 278
% Daily Value *
Total Fat 19 g 30 %
Saturated Fat 3 g 14 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 4 g
Trans Fat 0 g
Cholesterol 47 mg 16 %
Sodium 418 mg 17 %
Potassium 26 mg 1 %
Total Carbohydrate 4 g 1 %
Dietary Fiber 0 g 1 %
Sugars 0 g
Protein 23 g 45 %
Vitamin A 1 %
Vitamin C 4 %
Calcium 1 %
Iron 2
According to my WW calculator each patty would be 7 Smart Points.?
Carbs calories , etc. [email protected]