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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!
I’ve changed to your recipe since finding it some time ago. The Southern recipe I grew up with in Georgia used finely diced yellow onions, crushed saltine crackers and lemon juice. I love the change to green onions, Panko, lime, and Parmesan cheese. Mine are not as crisp as I usually bake the patties. Is there a trick to making the nicely shaped patties? Or is that just long experience. Mine still fall apart!
Mine sometimes fall apart too. I’m just gentle with them. You can try using an additional egg to help hold them together. I’ve never tried using my burger press, but I might give that a go next time to see if it helps!
If the recipe is followed to the tee, they don’t fall apart. (although I did put them in the fridge for a bit) The trick is cooking them long enough to form a crust on each side. I just made this recipe and my husband and I loved them.
A tip I learned from Chef Tyler: Prepare a few hours in advance and store in the fridge. Gently wrapped in wax paper or paper towels. This allows the excess moisture to escape and the patties stick together perfectly!
We don’t like green onions so I used a small amount of chopped green olives, my husband said they were the best ever. Thanks for the great recipe
We love salmon patties! I also pick through canned salmon like a surgeon as well! Lol!
Usually I use crushed crackers and a bit of cornmeal but I tried the panko and cornmeal! Yum!
Just came across your blog and am thoroughly enjoying it! Thanks for all the great recipes!
Great comment. Thank you so much! Cornmeal is definitely another favorite of mine because it crisps up so nicely when cooked in oil. Thanks for checking out my recipes!!!
Pulse salmon burger ingredients in food processor until mashed together.
Transfer to mixing bowl.
Form salmon burgers with two serving spoons.
Drop salmon burgers on to lightly oiled sheet pan, spaced evenly apart.
Roast on top rack in preheated oven @ 400 degrees for 15 minutes..
Finish salmon burgers with sliced cheese on bottom rack @ broil for 5 minutes.
Remove from oven, let salmon burgers rest until sizzling stops to firm.
I grew up eating salmon cakes. I have modified my recipe over the years. Mine include an egg, chopped onion and celery, Have always used crumbled CRACKERS saltine or whatever is ‘old’ and needs to be used. For seasonings, use a little Old Bay Seasoning, and LIME JUICE. Oh, and a little chopped cilantro mixed is always good as well!
You have the nutritional value at the bottom of the recipe stating there is 4 gr. of protein….I am guessing per patty? In 2 cans of 14.75oz pink salmon there is 200 gr. of protein.
Nutritional info is based on each serving and is just an estimate based on the ingredients and quantities.
I made these with fresh chinook salmon. I live on the oregon coast as well as work in a fish market. The patties were absolutely delicious. This recipe is a keeper!
Made this tonight along with the remoulade. Dang good! I’m glad many reviewers mentioned to crush the bones. Couldn’t detect them while eating.
Please don’t deprive yourself and your family of the most nutritional parts of the salmon by removing the bones and skin! The bones provide an impressive amount of Calcium, which supports healthy bones in humans. The skin provides Omega 3 Fatty Acids which helps maintain a healthy heart and brain, and also supports healthy aging. I want to encourage you to make this recipe, including the bones and skin. Use the tines of a fork to crush the soft bones on the side of the bowl. Then use the fork to flake the salmon and mix the bones and skin back into the salmon. The bones and skin will essentially disappear! They will actually add flavor to your salmon patties as well as packing a whopping punch of nutrition. Try it. I believe you’ll find that both you, your family and your salmon patties will be enriched. To your good health!
Easy & tasty, will saute
Onion first and try a little garlic and celery.
Served with cajun aioli.
Will make again.
Very good. Added a bit of fresh garlic and left out the Parm.
Thank you
Sam
I forgot to say earlier, we served our patties with a Hollandaise Sauce and oh my, WONDERFUL. Thank you again for this recipe. LGP, in Tennessee
YUMMY is all I need to say. Good job girl. We made these last night and I was hoping I’d have leftovers for a salad today…NOPE, gotta’ make more if I expect a salad today. And, YES, I’m making more. Such a good recipe and it’s basically what my Grandma used to make so I’m so thankful and grateful to have it again. Thanks, again. LGP Tennessee