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With over two million pageviews and counting, my recipe for Salmon Patties is a reader favorite. I have made them countless times since I was a kid.
This post is packed with tons of information on how to make the most delicious salmon cakes from canned salmon and a few other simple ingredients. It’s a quick and easy dinner that is perfect for busy weeknights.
Be sure to check out my other seafood recipes while you’re here. And if you love this recipe, you’ll also love my Southern Salmon Patties and my Lemon Basil Salmon Patties. This salmon patty recipe is also similar to my Crab Cakes, which taste great with homemade remoulade sauce or basil garlic aioli.
Why My Salmon Patty Recipe Works
- Family favorite: This recipe is one of my most popular recipes. Even people who don’t love salmon tend to really enjoy the taste of these salmon patties. They are definitely one of my favorite things to make for dinner.
- Pantry staples: Ever find yourself needing to make dinner but the only meat you have is frozen? Or do you have hungry mouths to feed and haven’t quite made it to the grocery store? This is the best backup dinner because it uses canned salmon. I always have some in the pantry specifically for these reasons.
- Quick and easy: No matter what you have going on, you can have a complete and easy weeknight dinner on the table in less than 30 minutes.
- So many variations: The recipe I have listed below is tried and true, but I have made salmon patties countless times with different ingredient substitutions and swaps. If you don’t have any of the ingredients listed in the recipe card below, you most likely have something on hand that will work.
Ingredients Needed
For a full ingredient list with quantities, scroll down to the recipe card below. For variations, scroll down to see how you can swap ingredients.
- Canned Salmon – Red salmon has the best flavor, but pink salmon is more cost effective and tastes just fine
- Eggs – these are used as a binder to hold the fish patties together
- Bread Crumbs – I prefer to use panko breadcrumbs
- Parmesan cheese – this makes them wonderfully golden brown
- Green onion – they add great flavor
- Lime – Citrus juice tastes fantastic with salmon
- Oil – for frying
How to Make Salmon Patties
Full detailed instructions are listed in the recipe card below.
Step 1: If using canned salmon with bones and skin, separate the meat or just mix everything together. Drain any liquid.
Step 2: In a large bowl, mix the canned salmon with the remaining ingredients (except for the oil). Heat a very large skillet over medium high heat and add the oil.
Step 3: Form the salmon patties by hand and gently place them in a single layer in the hot pan. Once they are crispy and golden brown on the bottom, flip them once to get crispy on the other side.
Step 4: When done, serve the salmon croquettes hot with your favorite sides.
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, you have several different options. Crushed Saltine crackers or Ritz crackers work great. You can use a mixture of cornmeal and breadcrumbs for great texture. If you need a gluten free option, almond flour or hazelnut meal make a great substitution.
- I’ve always used eggs as a binder to hold the salmon mixture together. Many readers have suggested using mayonnaise. It makes them moist and flavorful. Mayo is basically eggs and oil, so it works well.
- Instead of fresh green onions, you can mince a yellow onion and sauté it in oil over medium heat before combining them with the other ingredients. Crispy fried onions, like the kind you add to green been casserole, also taste great. You can also dice a bell pepper and mix that in.
- The flavor of lime is fantastic with any salmon recipe, but you can easily replace it with lemon juice. For extra citrus flavor, you can even mix in lime or lemon zest.
- Other seasonings – There are so many other ingredients you can mix into your salmon patties to give them great flavor. Fresh herbs including basil, thyme, and especially fresh dill taste amazing. You can mix in a bit of Dijon mustard or hot sauce to boost the flavor. Old Bay seasoning is fantastic in recipes like salmon patties. Of course, salt and black pepper can always be added.
Alternate Cooking Methods
Salmon patties taste best when fried in oil on the stove, but you can also bake them or cook them in the air fryer.
- Oven method – Line a baking sheet with parchment paper and place the patties on top. Spray or brush with olive oil. Bake in a preheated 400°F oven for 5-10 minutes, flip, spray or brush with more olive oil, and bake another 5 minutes. They will not be as crispy, but you can broil each side before flipping to get them crispy.
- Air Fryer method – Spray or brush both sides of each patty with olive oil. Place in basket and air fry on 400°F until crispy, about 10 minutes.
FAQs
Because of the popularity of this recipe, I get a ton of reader comments, suggestions, and questions. Here is some additional information to help you make the best salmon cake recipe.
While the recipe is designed for canned salmon, you can use fresh salmon. Just ensure it’s cooked and flaked before proceeding.
If the patties won’t hold their shape, add and additional whole egg, an egg yolk, or some mayonnaise and they will hold together better.
Yes, you can shape the patties and freeze them before cooking. Ensure proper wrapping to prevent freezer burn, and adjust cooking time accordingly when ready to use.
I almost always serve these with brown rice and a green salad. Popular choices also include mashed potatoes, roasted broccoli, or green beans.
Storage Information
Leftover salmon patties should be stored in an airtight container in the refrigerator or freezer. They are best if consumed within 3-5 days.
Leftover Canned Salmon Patty Ideas
- Reheat individual salmon patty – To keep them nice and crisp, reheat the salmon patties in a bit of oil in a frying pan on the stove. Otherwise, they can be heated in the microwave in one minute increments at half power until heated through.
- Reheat entire meal – My favorite way to enjoy leftovers is to throw a leftover salmon patty along with any leftover brown rice and green salad (because that’s how I almost always serve them) into a frying pan with a bit of butter. I mix everything up and turn it into a bit of a hash. YUM!
- Enjoy them cold – Leftover salmon patties can be eaten cold and are quite delicious on top of a green salad with some avocado, sunflower seeds, and a light vinaigrette dressing. This is the best make ahead lunch option!
Best Side Dish Recommendations
I always serve my Salmon Patties with a starch and a veggie.
I almost always serve them with brown rice. They also taste great with some creamy Instant Pot mashed potatoes.
For the vegetable, I most often make a green leafy salad with whatever I can find in the refrigerator and a vinaigrette. If I cook a veggie, I like to make roasted broccoli, wilted spinach, or roasted green beans.
More Salmon Recipes
- Blackened Salmon
- Fettuccine with Salmon Dill Cream Sauce
- Air Fryer Salmon and Asparagus
- Baked Teriyaki Salmon
- Smoked Salmon Dip
- Cedar Plank Dijon Salmon
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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Equipment
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
- 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 salmon, eggs, green onions, panko bread crumbs, parmesan, and lime juice. 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 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
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. elainenienaber@yahoo.com