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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!
What is the fat, carb, protein and total calories for these salmon patties?
Love this recipe! After reading everyones comments about the bones & skin I decided to immediately use my potato masher as soon as i took it out of the can then used my fingers to crush the bigger bones when making the patties. Never even knew they were there.
I’ve never thought to put parmesan cheese in them either. I used lemon pepper instead of lime juice, regular bread crumbs instead of panko, & cooked them in coconut oil. Turned out fabulous! Kids loved them as well!!
My tortoise absolutely loves that gross stuff. Nothing goes to waster at our house.
We’ve given it to the dog and aside from the fish breath, we thought it was a win-win!
My dog and I fight for the salmon bones right out of the can, but I do remove the skin and brown fat. Thanks for your recipe
Love salmon patties!! Hot biscuits & salmon patties with syrup….soooo good!! Looking forward to this recipe using Panko I usually make mine with cornmeal!
I am glad to see someone that puts syrup on salmon patties. I ate that as a child and I still like it.
Wondering if these can be baked?
I’m guessing yes, but I’ve never tried.
Can I use bottled lime juice instead of a fresh lime? And if so how much?
Yes (but I always use fresh). I would say one full tablespoon. Totally depends on taste though.
Thanks so much for sharing your delicious ? recipe ?
I made a batch today using salmon, 2 eggs ? 1 garlic clove minced, 1/2 cup of bread ? crumbs (freshly made with Oat Bread ?) 1 lime ? juiced and brown rice flour to mix and rolled them in it too
I am too very picky about fat or yuck in my meat, but the bones and other stuff are where a lot of the nutrients are. So I just stir well and all of that is pulverized as it is already canned and soft. Plus now you can buy it without all that in it! Either way it tastes wonderful and you have no visible bones or black stuff!
Thank you for this recipe! Loved my moms salmon patties and salmon loaf! Very much enjoy your writing and sharing!
Thank you for this recipe! My mother made salmon patties and they are my favorite! She also took her recipe and put it in a glass loaf pan and baked it, yum! I so enjoy your site!
Your recipe is almost identical to mine except I live in Louisiana so I add Slap yore Mama seasonings to spice it up Ma Cheri