You are absolutely going to love these Salmon Patties.
This recipe is a reader favorite. I have made it dozens, if not hundreds, of times. 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.
I'm confident it will certainly be one of your family's favorite dinner recipes as well!

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😍 Why this recipe works
- Family favorite: This recipe is one of my most popular recipes and has been viewed almost 2 Million times. 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 dinner: 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 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 - see next section for more information
- Eggs - these are used as a binder to hold the fish patties together
- Bread Crumbs
- Parmesan cheese - this makes them wonderfully golden brown
- Lime - Citrus juice tastes fantastic with salmon
- Oil - for frying
🐟 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.
Red or Pink
Depending on where you're shopping, you may find one of both varieties. Either will work in this recipe. I used red salmon for the photos and pink salmon for the recipe video and process photos.
Red canned salmon is typically more expensive. It is considered a higher quality with better flavor. The texture, however, is firmer and a bit drier.
Pink salmon is more cost-effective. The salmon flavor is not as strong, so you may want to choose this variety if you're feeding people who don't love to eat fish. It is also more most and forms nicely in the patties.
Wild Caught
Every variety of canned salmon I've ever bought said that it was wild-caught. I would not recommend using one if it says farm raised.
Bones and Skin
Canned salmon comes in two variations: with or without skin and bones.
If you buy boneless skinless canned salmon, it is very similar to canned tuna. You only need to drain it and follow the recipe. This is what I currently use and I buy the 8-ounce cans at Costco.
If you buy canned salmon that contains the skin and bones at the grocery store, the meat has been pressure cooked along with skin, a small amount of fat, and bones including the spine and ribs. You can choose to eat everything in the can or you can carefully pick out the skin, bones, and fat to separate them from 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, although they may alter the overall taste.
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.
➡️ How to make salmon patties
Full detailed instructions are listed in the recipe card below.
- If using canned salmon with bones and skin, separate the meat or just mix everything together. Drain any liquid.
- 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.
- Form the salmon patties by hand and gently place them in the hot pan. Once they are crispy and golden brown on the bottom, flip them once to get crispy on the other side.
- Once done, serve 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!
Bread crumbs
Instead of using panko bread crumbs, you have several different options. Crushed Saltine crackers work great. When I make my Southern salmon patties, I add cornmeal for a crunchy texture. 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. If you need a gluten free option, almond flour or hazelnut meal make a great substitution.
Eggs
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. I have had to make an eggless version due to an allergy. A good substitute for egg is to mix flax seed with water and it will work well as a binder.
Onions
I like to add green onions to my salmon patties because I usually have them on hand, they're easy to use, and they add great flavor. You can also mince a yellow onion and saute it in oil over medium heat before combining 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.
Lime
The flavor of lime is fantastic with any salmon recipe, but you can easily replace with lemon juice. For extra citrus flavor, you can even mix in the 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 as well as crab cakes. Of course, salt and black pepper can always be added.

🍳 Alternate cooking methods
I think these 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.
🍽️ Serving suggestions
We usually serve these up with a side of brown rice or potatoes as well as a green vegetable such as a salad or wilted spinach. I always double or triple the recipe because I love eating a leftover salmon patty on top of a green salad for lunch the next day.
You can turn salmon patties into salmon burgers. This is actually how my husband eats salmon patties. I serve his on a bun with some tartar sauce and shredded lettuce. Other tasty dipping sauces we've used are my homemade basil garlic aioli or my Cajun remoulade.

🍴 Storage and Reheating
Leftover salmon patties should be stored in an airtight container in the refrigerator or freezer. They are best if consumed within 3-5 days.
They can be eaten cold and are quite delicious on top of a green salad with some avocado, sunflower seeds, and a light vinaigrette dressing.
To reheat, they can be heated on the stove in a bit of oil over low heat, or in the microwave in one minute increments at half power.
❓ 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.
Can I use fresh salmon?
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, I have only ever used canned salmon and because of the taste and convenience, this is what I recommend.
Can salmon patties be made ahead?
I get asked this all the time. YES. You can prepare the salmon mixture, shape the patties, wrap them individually with plastic wrap or separate with parchment paper, and then refrigerate or freeze them to be cooked at a later time. This is a good option if you have to deal with busy weeknights and need to have dinners prepared ahead of time. Be sure to fully thaw before cooking.
Why won't the salmon patties hold their shape?
Because the salmon doesn't have the same fat content as ground beef, they patties tend to be more delicate than a hamburger patty. Two eggs should be enough, but if you added extra lime juice or too many bread crumbs, you may find it difficult to keep them from falling apart. If the patties won't hold their shape, add and additional whole egg or 1-2 egg yolks and they'll work better.

If you’ve made this or any other recipe on my site, let me know in the comment section how it turned out. I love hearing from my readers!
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Full Recipe Instructions

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 (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 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!
David Warren
Could you freeze these
Thank you David
Krissy
Sorry for the delay in response - summer has been crazy busy! To answer your question, YES - they can be frozen, and its recommended to do them as formed patties separated with parchment prior to frying them.
Penny Tolman
Whenever I prepare salmon patties for dinner I serve then with cooked sliced potatoes and pour a sauce over the patties and the potatoes that I make….a medium thick white sauce with lemon juice and drained capers added to it. It’s really amazing. You can sprinkle with more lemon juice if desired.
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!
Debby
This recipe looks great! I can't wait to try it.
Question:
How many servings from one 14.75 ounce can?
Krissy
Sorry for the delay in response - summer has been crazy busy! To answer your question, one of those cans will make about four small patties once mixed with everything else.
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.