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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!
Excellent. My first time making salmon patties and you made it step by step easy peasy! My 12 yr old son loved it. Thanks for such a great recipe!!
Fantastic, best salmon cakes ever…..simple and crispy.
Anxious to try it again….with variations.
First time making salmon patties. I used leftover salmon. It was delicious!
This recipe was awesome! Easy to prepare and didn’t take long to fix! Will have this often!
I know you earn income from add but i had a headache and was seeing double from all the pop-up adds – i gave up. I will look at my old cookbooks or a different site
I hear you. I’m in the process of trying to fine tune the number of ads. I’m not a fan either… but they are a necessary evil.
I made these, but without the parmesan, so it only needed one egg. My husband’s mother made these a lot, but I don’t think of it. He took one bite and said, “This is what I remember.” Great recipe Krissy!
Me to i also dint have the parm and had to add 1/2 cup more of panko and probably another 1/3. Lol
delicious! mostly followed the recipe, used grated cheddar cheese, didn’t have parmesan, sauteed yellow onions in olive oil, didn’t have green, used lemon instead of lime. Still came out great! I am not a great cook, but this recipe definitely is a keeper – easy and yummy!
thank you!
Like others… my mom made salmon Pattie’s and salmon loaf. She always used RED SALMON 😊 I use pink which is not as costly as Red and the Pattie’s are soooo delicious. I use regular chopped onions and crushed Ritz Crax. Fry them in avocado oil. They are so crispy. Everyone wants the recipe. Mixing with a hand definitely let’s me know if the Pattie’s are going to stick together.
No how, no way, any shape or form do I care for salmon. I found this recipe for St. Patrick’s Day and decided to make a double batch because friends were coming over. Another friend even mentioned not liking salmon but your post said those who don’t like salmon might like this recipe. I don’t put lime on anything either. I followed the recipe to the tee. I’m a believer. It was loved by all.
I will definitely be making this again. I even ate a cold patty for breakfast. What? ;
I’ve made these in the best and they’re delicious! Our go to salmon patty recipe, and my one year old loves them. What I don’t understand is how much salmon to actually use — the math in the recipe doesn’t make sense. How is 3 8oz cans equal to 18 oz of salmon?
Oh my gosh. How on earth did that happen? So weird! I corrected the amount. Crazy I never caught that! Thank you for pointing it out.
Wow, these are Great. My dad would make salmon patties during lent when I was growing up. I haven’t had them since then.(I’m 54) It’s lent and I thought let’s try and make them. I found your recipe and it sounded good. I am sooooo.. glad I made them. Thank you for the recipe!!
I made them a little smaller and served them on some left-over dinner rolls.
I called them “Salmon Sliders”. I also liked the bit of alliteration… another word you can add to your children’s lexicon….and there is another good word.
I really enjoyed your recipe it’s a little similar too mine except the lime and grated cheese which was a fantastic add in oh and i added a little of the oh bay seasoning as well and of course I had celery instead of green onions, a lady I worked with years ago in Dickson, Tennessee told me about the celery and I’ve been making them like that for at least 24 years now cause I was pregnant with my daughter at the time and she is 24 now and I love to eat mine with Mac & cheese and tater tots or French fries whichever one I have in my freezer at the time. But next time I will definitely try the green onions just didn’t have any. Thanks for sharing your wonderful recipe with us truly enjoyed!!!!