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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!
Could you use the packets of salmon or is it better to use canned? I have 2 packets of salmon I have no idea what to do with.
If it’s stored like tuna (basically pressure cooked and sealed) then it should work exactly the same. Enjoy!
I use canned red sockeye cleaned out bones and skin. I also chop up a green pepper, add 1 egg, bread crumbs à cup 1/2 of wide or. thin noodles. Salt & pepper. Mix all together and cover in bread crumbs. It’s messy, but worth it. I also let them sit in the fridge for the day, they tend to hold together better. I then pan fry my patties in bacon grease. I use a can of cream off mushroom soup to one can water and heat up for a gravy on top of patties, so tasty. I also always serve with a fried potatoes and baked beans.
Is it STILL Salmon Cakes? Cream of Mushroom Soup. Really?
Save the money- use Tuna
Can these be frozen before cooking? I am only cooking for 2 now that our children our grown.
Yep! Just be sure to fully thaw before you cook them.
Sure!! You can use the packets, just use a wee biy less mayo.
Friday was always fish cakes,fried eggs and can peas over top ! Any kind of fish would serve the purpose,,but salmon cakes were the best! We were all poor but didn’t know it,,couldn’t beat Maritime cuisine back in the 50_60’s! We were hardly ever sick, because we ate well and were not sanitized to death,,bath once a week on Saturday night for church on Sunday!
Sharon,
Amen to that! Poor is just an and expression anyway. I think most of us were poor then and just did not know it. Min wage was what .50 cents an hour or there abouts? Maybe the definition of poor has changed, I know our lifestyle has.
Sam
You should try the bones!! They are an Excellent source of calcium! We fighting over who get them!! Unless I mix them in to my patties!it’s delicious.
Hi there!
Is there anything other than eggs that can be used in this recipe. Got an egg allergy in the family.
Thank you!
I’ve used flax meal and water as an egg replacement and it worked great!
What can you use instead of the panko. Need gluten free
Any kind of GF bread crumb will work. You can also use alternatives like ground hazelnuts.
Have you tried Pork Panko crumbs? I get them on Amazon and use them frequently instead of bread crumbs.
Debra, There is gluten free panko, it is rice based. Or one could use crisp rice crackers as I did, crushing them between two pieces of wax paper with a rolling pin.
My grandma used to make me sandwiches with these when I was a kid. We lived with my grandparents for a while when I was 6 to 7 years old, due to my parents’ divorce. I’m 39 now and I had forgotten they even existed. I just got back from the store with groceries for these and homemade tartar sauce. If this recipe doesn’t live up to my memories grandma will haunt you. 😛
Hahahaha. What was the verdict? Will I need to burn some sage?
Mention was made regarding the use of mayonnaise instead of eggs. Anyone have a measurement for the mayo?
Also, can you freeze them if they are made with mayo?
These look wonderful….I’ll let you know how they taste as soon as I make them. Is there a sauce that can be served with the salmon patties.?
I actually really like them with this: https://selfproclaimedfoodie.com/remoulade/
Tartar sauce is usually goof with fish. That’s what I’m planning to have with them.
My mother made these all the time when I was growing up. My husband loves them also. Being from the south, I have made cheese grits and petite English peas as a side, also sliced tomatoes. The recipe I use is really my own and much like yours. I use a small can of salmon for the two of us (makes four patties), one egg, chopped onions , lemon juice , a little dill and about 1/4 cup Heinz chille sauce or catsup and panko or crushed saltines. I can’t wait to try your recipe. It sounds delicious with the added parmesan and looks perfect!
Back in the 1950’s, when my brother and I were 4 and 5 years old, my mother would give us the salmon bones to eat when she made salmon patties. I remember them feeling a little gritty in my baby teeth. We loved them! I throw them away now. No desire to eat them anymore.
Got to serve Mac n cheese with them!
Leaving only 4 stars because I haven’t tried making these yet, but they look so much like the recipe my mom uses – only hers always fall apart! I like the idea of adding the Parm, someone else says it helps the patties ‘crust up’ so that’s encouraging, and I also love dill, so that was a great suggestion, too.
Krissy, how would you adjust these for baking – or would you?
I always fry them. If you like them crispy like I do, be sure to use enough oil and get it as hot as you can without burning it.
I’d like to make these tomorrow but I don’t have bread crumbs. If I leave some bread out overnight , can I then blitz them in a food processor? How fine/coarse should they be? (I don’t have crackers on hand either)
Thanks
That would be a great idea and work really well. I would just turn them into a course crumb.
Where’s the R E C I P E ?
Put some slices of bread on a cookie sheet and bake them at 300f for 10 to 15 minutes. Then put them in the food processor/blender.
You want the bread dry, not stale. You can taste the difference. Trust me, the oven way is better.
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