This post may contain affiliate links. Please read our disclosure policy.
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!
Pin this now to save it for later
Pin ItSalmon Patties Recipe
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 afraid I am with you on the bones and skin…can’t bring myself to eat them! My choice so no need for debate on my reply. Thank you for sharing. I’m going to try your recipe!
Thanks for the comment, Cathy, and I’m glad to see people in agreement with me! -Krissy
Good grief, you guys! Give her a break with the bones already! She already acknowledged that they are healthy and perfectly acceptable to eat. That’s just not how she did it here. Do it however you want. Thanks for a great recipe.
You win for best comment!!! Thanks for the support. 🙂 -Krissy
Amen to that…. Too each his or her own……
I could not use can salmon… how much salmon should I use from the fish market ? I can not wrap my mind around that can stuff
It’s not bad at all and I actually prefer to use canned vs fresh when I make salmon patties. I don’t think fresh would turn out the same… and I don’t know how much you’d want to use. -Krissy
I understand that all canned salmon is WILD CAUGhT so you don’t have to worry about farmed fish or prsticides, etc. in your fish. I don’t eat much fish because it’s had to find wild caught fish. I won’t eat any farmed fish.
Krissy, love Salmon Patties. Gotta try it with lime juice as I used lemon and also add a.bit of Tabasco Sauce. Regarding the bones, this meat is pressure cooked before canning so the bones are broken down & consumable. Growing up on fresh fish, I’ve always eaten the skin but can understand not eating the bones, even though I do. Great recipe !
Hey, Krissy, this looks wonderful, and I can’t wait to make it. I’m with you on picking out skin and bones. I don’t like the flavor or salmon skin, for one thing. I also pick the fat off of my pulled pork, just like you do. I also pull that little white thingy out of eggs when I crack them for breakfast. 😉 I love the addition of lime juice to the salmon patties. I know that will make them wonderful! Can’t wait to try them. I’m giving 5 stars for posting a great recipe, and for your kind responses to everyone. 🙂
You are my spirit animal, Summer! We are very alike in our weird food ways. Thanks for the comment! -Krissy
If I make 2 cans can 4 be frozen for another time? Or if I use just one can just use half ingredients?
You bet. Just make sure they are wrapped tightly to avoid freezer burn and then thaw in the frig and allow to come to room temp before cooking. -Krissy
I’ve always used the pink skinless, boneless salmon in making patties. I haven’t tried using panko (usually use cornmeal) or Parmesan cheese. Sounds yummy! I think I will try this tonight!
Oooh, cornmeal sounds delish and a great way to make them gluten free. Thanks for the suggestion! Krissy
This recipe was delicious! I also pick out the skin and bones. (My mom and grandmother did, too.) It has a strong fishy taste if left in. Thanks for sharing!
I have always used cornmeal also. Only take out the round hard bones that are down the middle.
I also use a bit of the liquid from the can.
They make delicious salmon and biscuit sandwiches. Also very good with eggs for breakfast.
Hi Krissy Do you think I could use the same ingredients for making crab cakes (patties)
Absolutely! Just use cooked crab and you’re good to go! -Krissy
Great idea.
Similar to my recipe which I have made for over 50 years but I don’t pick out any pieces. I don’t use lime or avocado oil, I usually fry in butter. I do use yellow onion in place of green onions and no lime though a swift of lime or lemon sounds tasty. I use crushed saltines in place of panko and sometimes add a dash of Bay Seafood Seasoning for some spice. I serve for dinner but the next day I love to munch on them cold straight from the frig.
Great suggestions! I love them cold too, but I put them on salad with avocado and sunflower seeds. -Krissy
By all means —YES!!! Smush up the bones really well & leave them in with the salmon meat. They are an excellent source of natural calcium, it is why the WIC program includes salmon in the program.
One note — do search really well for the rib bones, especially if you have little kids or someone with chewing/swallowing issues. These bones are skinny & pointy, & would not feel good getting stuck into your gum.
The bones are soft and are not hard enough to get stuck in your gums..l
They look delicious. My husband cleans the salmon like you do. When he makes them they’re thicker and sorta oval shaped and then he deep fries them.They comes out with a golden crust and moist on the inside.I think deep frying them it gives them a different flavor from the pan fried.Both are great but i prefer his deep fried. Thx for your recipe.
Just wondering what your husbands recipe is?