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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!
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