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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!
Going to try samon pattys
Since it’s just me, I used 1-6 oz. Can of Kirkland Pink wild caught Salmon.
1 egg m, 2 green onions, about about a 1/4 c seasoned bread crumbs(all out of Panko) some salt and lemon pepper and some capers, that I am great fan of.
Since I seldom have lemons or limes on hand I made the great discovery of:
True Brand Lemon and Lime. This is the pure crystallized juice and each little packet is equal to 1 tsp. ( even carried at Walmart)! I use it constantly! So convenient. To make a long story short!!
These are amazing. salmon cakes and it made three nice parties that I Cooked in Meier Lemon Olive oil! The cheese in this recipe nake s the difference!! Thanks for sharing.
I have used that True Brand Lemon before. Great flavor! Your comment reminded me that I need to order some specialty olive oils.
Very good recipe. I added red jalapeños chopped up in my mixture and both egg and mayo for the binding agents. Coated the patties with all purpose flour, and fried on med-low heat in avocado oil. It was delicious. Thanks for sharing your recipe
I rarely leave reviews on recipes but felt I absolutely had to in this case. I have been making salmon patties for 35 years and have always enjoyed them. Something about this specific recipe though was the absolute most amazing salmon patties that I have ever had. My family was in total agreement. Besides needing to add an additional egg, I followed the recipe to the letter. Served with mayonnaise mixed with Frank’s Red Hot and a side dish of golden hominy sauteed with shredded kale and bacon. Thanks for this. We will be having this again. I’m probably going to need to peruse your site for other recipes.
Thank you so much for your kind and thoughtful comment. It especially means a lot to me since I’ve been making these since I was a kid and they are still a family favorite for my own kids!
Made these for dinner last night — amazingly good!! Being in Arizona and loving things with extra spices: some crushed chilies, onion and garlic powder, salt, freshly ground pepper, chopped fresh parsley and cilantro, and had the mixture sit in the fridge for 2 hours before I formed the 7 patties and fried them, as instructed above. My husband kept saying these were restaurant quality -he lived in the south (meaning Georgia / Tennessee) and said these were as good, or better than what he ever had there! To me, it was the parmesan that added something to the flavor! I too got the Costco canned wild caught 6 oz cans, so being salmon than what this recipe called for, I only made 7 (nice size) patties. Next time I will try adding lime peel too. thanks.
How much old bay seasoning would you suggest to add to this recipe if a person wanted to use it in the recipe?
Thank you!!
Sorry for the late reply! I think a good teaspoon would do it!
Love the recipe; however, it would be an added benefit to the viewers to know the amount of Omega-3 in the nutrition section. The Omega-3’s are very important part of our nutrition because it’s one of the essential nutrients. For example; A four to five-ounce Atlantic salmon carries about three grams of omega-3 fatty acids.
Agreed! But unfortunately I’m limited in what the nutritional tool offers.
I used Kirkland (Costco) salmon, 3 cans @ 6 oz each. I used the amount of remaining ingredients called for in the recipe. I will add 1/2 tsp of salt before frying next time. There will be a next time! These were fabulous!
That’s the kind of salmon I use now too. Super easy. I just made them the other night and used 3 cans too! Agreed about the salt – I added it after they were cooked but next time I’ll remember to add it first. I HATE over salting by accident so I’m always careful.
Omg I was so stun by the way my salmon patties turned out
I am good in the kitchen but wow I have never tried it this way thank you 😊 for the new improved update version love it as well as the rest of the family
Very good. Served with salad and smashed potatoes, cocktail sauce on the side. My husband really liked them.