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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!
Fish on Friday!
oh my goodness—YOU made me look good!!
That can of pink salmon and my parmesean went to great use!
GOURMET!! It was a HUGE hit. DELICIOUS!
Thank you thank you!
Teri
Friday Harbor, Washington
Thank you! And I’m jealous of where you live. 🙂
Great recipe… I wasn’t able to go food shopping and these were a hit!
Also, one of the comments below mentioned a side dish of creamed peas… I made it with the salmon patties… delish!!
My fiance asked me to make him some salmon patties out of some canned salmon he had purchased. I had never made them before so I went on a long search through the Internet and saw all the positive reviews on this recipe. They were so easy to make and my fiance and my brother)who doesn’t like salmon patties) loved these! I used a little extra lime juice and cooked them in olive oil. They had a nice crust and smelled amazing. I will be making these regularly. Thank you so much for sharing!!
Wow this is such a good recipe and I haven’t even tried it yet. So many options for it and so straight forward. I saved it to my phone. Tomorrow I will make it, I am so excited. Thank you Krissy 🍽️
Super 👌
The best side dish you can serve with salmon patties. Creamed peas. You start with one bag of frozen peas. Simmer with water and half teaspoon of salt. Drain some of the water off, add whole milk and butter. Simmer, make a white sauce with flour and cold water. 1/4 cup of water to 1 Tablespoon of flour. Add to peas and water. Stir until it thickens. Add butter and sugar. Tablespoon of butter and sugar. Stir until butter is melted. Little black pepper.
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That sounds amazing. I’ve actually never made creamed peas!
The best salmon cakes I’ve ever made.
I loved this recipe! The only change was I cut up sweet onion and celery very, very small (my kids don’t like anything chunky) instead of the green onion. I added a lot more lime juice. I even poured more lime juice on the cakes before serving. They were so crispy! Thank you for this recipe!!
We had some left-over dinner rolls; so I made the patties smaller, put a slice of melty Monterey Jack on the top and sliced avocado on top of that to create a pile of Salmon Sliders. We liked the the meal and I like a little alliteration. And the kids thought they were FUN!
My daughter has a dairy allergy. Can I just leave out the cheese or is there a good substitute? Maybe nutritional yeast?
You can definitely leave out the cheese and/or add nutritional yeast. I add it mostly because I like how it gives them a golden crisp. This recipe is seriously so versatile that you can add or omit so many different things and they still turn out great.