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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!
If you crush up the skin and bones they mix right in and add a lot of nutrition. You don’t even notice them! The bones become very soft during the cooking process. I agree they look so gross though. I just learned to ignore it!
I decided to give frozen Salmon a try but I cannot stand the fishy flavor the frozen salmon has. Now I have all this salmon. Do you think I can add the salmon to the canned salmon to hide the fishy taste and use up the frozen fish?
Absolutely! Also, if your frozen salmon has any of the grey flesh on it, you can try scraping that off as that adds to the fishy flavor. -Krissy
Easy fast and delicious recipe – yummiest
I also bought skinless boneless canned salmon and skipped the bone and skin removal step 🙂
Great recipe! The Parmesan helps it crust up and is very tasty. Thanks
I make salmon patties the way my friend’s mom made them, and that was to take out the bones. Not sure if she removed the skin or not – I never paid attention. For me, it’s an eyeball thing. If there seems to be a LOT, i take some out. The tiny bones are hard to remove completely so if they stay, they stay, but I always take the spine out. Her mom used corn meal, and I did, too, but lately I’ve used bread crumbs because I can get it in smaller quantities. Only cooking for two these days. LOL! Creamed corn is my go to side and then noodles or something else that appeals. Thanks so much for sharing this. It was entertaining to read everyone’s comments. 🙂
Can you just use regular canned salmon? Like the flakes type (like tuna)? Thanks for the warning, that canned salmon was NOT what I expected
You can use the kind that I use or you can find some boneless skinless that is packed more like tuna. Your choice!
Forgot to say, I love the recipe and choose mayo in place of the egg, and I love dill so it’s always in there. My favorite sides are mac and cheese (I doctor up Kraft most of the time as I do not like home made mac and cheese and have tried many recipes-just find it too much mac, over cooked noodles and bland over all.) I usually eat broccoli as a veggie and some times I will have some motts applesauce (original) as I think it has the perfect amount of sweetness. This meal is my comfort food and takes me back to my 20’s and when I was first cooking for myself.
After all of the looking into other recipes and trying them out, spending a combined hours and hours of attempts at mac and cheese that taste just like you like it, you have carefully and painstakingly concluded that using Kraft mac and cheese is what gives the results that you enjoy the most. Now, imagine a flippant comment that says something like “using Kraft is for lazy cooks” or “I won’t chastise you for giving up and eating Mott’s.”
I’m confused. Did someone say that?
Removing the back bone and small bones and skin are preference. I would never leave that in (some skin as it disintegrates easily) and salmon is good for you w/out the bones. The skin contains MORE of the same good ingredients that the meat does, so it is not necessary to eat it to reap the same benefits, Nor is eating the bones. I suspect the lazy cooks are the ones that leave it in, imo. But I won’t chastise them for that, it’s your choice. Do some research though before scolding some for taking out what they deem unpalatable. The blob of icky stuff in an egg I remove as well and I can 99% remove it w/o breaking the yolk I have been doing it so long. It is called a “chalazae and it indicates the freshness of the egg. According to other sites if you do not see the white thing that actually centers the egg yolk to the white, it is an old egg as it gets smaller as the egg ages, Just some fyi for all! Lol.
Actually the bones are a great source of calcium. The skins and such are rich in omega fats. Just saying. To each their own!
Agreed. I leave the skin and bones in, mash up, then use recipe as written with the addition of whatever fresh herbs I have laying around
I am definitely not a lazy cook. The skin and bones are sources of nutrition – calcium from the bones, rich omega fat from the skin. I love sardines. Do you remove the bones from the sardine? And sardines are touted as a good health food. I’m 83 years old, having been cooking for most of my life, and it rankles me when someone calls another “lazy” due to personal preferences.
These are good with a white sauce& peas…old school but yummy!!
thank you