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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!
We did like the salmon patties. Next time I will add a little more seasoning. Maybe Cajun sprinkled on top. That’s just our preference. They cooked well. They didn’t fall apart. Perfect!
I made them just as directed and they were delicious. Everyone in the family said to make them again. Thanks!
I used everything except the lime (didn’t have one) but they came out perfect. This truly is a recipe that can be. Tweaked a bit. I also crushed crackers and added a bit of cornmral. It was perfect!
Perfect salmons enjoyed them an so did my family. Thank you for the recipe
Different from my Mothers recipe but just as good..
I just put them together just now, I’ll fry them up soon. Made 1/2 recipe for my husband and I.
Can I make them a head an cook them later.
You can mix everything together and either leave it in the bowl or shape them into patties. Refrigerate, and then cook later. That’ll work!
My wife, a carb and calorie counter, prefers baked over fried–less oil needed. Also, I reduced the Panko bread crumbs by a third making up the difference with almond flour, and grated in a carrot and chopped celerey stalk to up the fiber a bit and used the liquid from the canned salmon because I baked the patties on parchment paper which tends to release moisture more than if using aluminum foil. I left the mixture in the fridge for a couple of hours to let it set and hold together better since I’d be baking the patties. Sprayed avocado oil onto parchment paper and baked the formed patties at 375 F for 25minutes. My wife loved them. I’m vegan, so I have to go by what she told me, although I did take a taste (for QC purposes). The only thing I’d do differently when I make these next time, will be to mash all the ingredients together, but adding the beaten eggs last before the final stirring with a fork. Again, this is to account for baking not holding the patties together nearly as well as making them in a pan.
I was a farmer until I was 33. Small farmers were on their way out, so I sold everything and went to culinary school. They were horrified about canned salmon patties. So I made a batch for my group and they were shocked. I was in Vermont and we got fresh deliveries from Boston 5 days a week. So it was no to canned salmon. It was a few years before I got a chance to learn how to make fresh salmon patties that were easy and held up well when cooking. The trick was different textures of salmon as a binder. No breading needed.
That’s awesome. I have yet to make them with fresh salmon!
Used a large can of salmon and halved the ingredients. Patties were too dry. Perhaps should have either used 2 eggs or undrained salmon. Flavor was good but I added some salt.
I find that they definitely turn out differently depending on the salmon. An extra egg would definitely help. For extra moisture, I also like to dice up an entire onion and saute it real good in some olive oil and then mix it into the salmon mixture after it has cooled.
I haven’t had salmon patties since my mother made them 30 years ago.
They were wonderful. I added old bay.
Thanks
Making these tonight with a dill dip made with Greek yogurt (can also use sour cream) I can’t wait!
I never made salmon patties before but I had some leftover fresh salmon from fillets I had baked on cedar planks. Used your recipe modifying for the amount of salmon I had and used lemon juice as I have a lemon tree and fresh lemons. They were delicious. I will definitely make again.