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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!
Can you make these in an air fryer or pressure cooker?
Air fryer – yes. I wouldn’t make these in a pressure cooker though.
Excellent recipe. I made these for two of my 94 year old uncles. They, we, lived them. Said it was a real treat. I did make a white sauce with peas to top them. Best salmon patties ever and I’ve made a lot over the years. Loved the lime juice in them. Thank you
Thank you! These turned out great. Whole family asked for more.
I wonder if dusting the formed patties very lightly in a little flour would give it an extra crunch?
Cornmeal would be even better!
HI KRIssy your only excuse for leaving out the best bits is because your MOM did well her Mom probably did too and rode around in a horse and cart and Her Mom probably ATE them raw on the beach eye balls and all WELL NOW WE KNOW BETTER So break the bad behavior and teach your Kids whats best for them What next open an Oyster throw the meat away and grind the shell into paste and have it on toast KIDS ARE WAY TOO PRECIOUS THESE DAYS .LETS REALLY MAKE THEM PRECIOUS TOO US AND TREAT THEM RIGHT I DO LUV YOUR RECIPES AND ALWAYS FOLLOW THEM TOO THE LETTER EXCEPT WHEN SOMETHING IS THROWN AWAY
Well, my grandma used to eat all of the turkey giblets when she made the gravy and that trait never passed down to my mom or me, so she probably would have eaten the salmon skin and bones too. I have started just buying the skinless boneless so I don’t have to dissect it, BUT now that I own chickens, I never feel like I waste anything because they eat all of my scraps!
We had this all the time growing up. Growing up on a seaman’s pay my mom would use canned mackerel instead of salmon. She always left the bones and skin as well. She would also make a cheese sauce to go with it. I loved this growing up and it is how I served it to my kids.
Excellent!!!!
Looks great! Wondering if you can make them ahead, freeze, and bake them up?
I’ve never done that, but think it would work extremely well. If you try it, will you let me know how it turns out? Thanks! Krissy
Love these my mum made these all the time an I am 70
I made these tonight. I halved the recipe, making only 4 patties for two of us. I had been perusing the Internet looking for a different salmon patty recipe and chose yours because (1) it really just sounded good (and easy), (2) your food pics looked fabulous, and (3) you said your kids love them. Sold! They were VERY good. I was especially pleased with how well the patties held together (something that’s been a problem for me with other recipes, making it necessary to partially freeze them before cooking.) I used finely minced onions instead of green onions — everything else was as you wrote it. I will definitely be making these again! Oh, I too am of the discard team when it comes to salmon skin & bones. I don’t mind a few pin bones, which totally break up when making the patties, but just … NO! when it comes to the crunchy spinal column and slimy skin. I don’t eat these when I eat a baked salmon filet. So why would I want them when it’s coming from a can? (The answer is, I wouldn’t.) Thank you.