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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!
Made these for my 80yr old mom who i have trying to find something she likes, she has Alzheimer disease, and she loved them. I will be making more of these for her and will try tuna with the recipe.
Thank you
Such a great comment to read. So glad she liked them! Great amount of protein too which is always important.
I grew up with the same recipe! I remember my grandma making them, now my kids ask for them regularly. We originally used cracker crumbs and lemon juice. Now it’s panko and lime juice but still serve with lemon wedges to squeeze over.
Hi Mark…I know right? I cracked up lol at what your grandma used. I’m 67, both parents deceased but can remember my mom making these on a Friday or Saturday night as a quick meal after she’s so tired from working all week. She was feeding 5, times and money was tight (but WAIT…it’s like that now..huh?..SMH). Your comment caught my funny because you said cracker crumbs and lemon juice…
EXACTLY…WHAT WAS PANKO BREAD CRUMBS..and we couldn’t afford it anyway if we knew. Sometimes mama even used the heel part of leftover: SUNBEAM white BREAD (do they still make that brand)? -I’m in the Dave’s Bread “wheat” section these days…lol and man sometimes yep it was saltine crackers (IF we had any of them!) and YES good ol yellow onions…uhm green onions. What were they? who had money for THAT delicacy? So yes Mark, I relate. I have eaten Lady Krissy’s recipe MANY a times in my life with the: use what we had ingredients. LOVE EM’. I pair mine up like mama did with corn muffins and homemade fries from fresh potatoes (no bag or air fryer stuff!) good ol crisco shortening (of course now I use that liquid shortening called “olive oil”) and a beat-up pot. OR she would slice them taters thin and fry them with a bunch of onions and green peppers (back when a green pepper was like 10 cents). I remember how good those salmon patties tasted. Now I still eat them but able to doctor them and take it up a notch. A can of salmon was like $1.25..now maybe $4
PRAISE GOD for his blessings.
Very delicious, and easy. Thanks for this great recipe!
These were the best salmon patties I’ve ever made. Cant wait to make them again! Thank you! This will become a staple at my house!
This was the first time I made salmon patties with canned salmon, usually use fresh. I added finely chopped capers and fresh dill and used half panko and half saltines. Made one to check for taste and texture, a little dry. So in a bowl I mixed a couple big plops of mayo, a big plop of creamy horseradish sauce and a good squeeze of Zatsrains creole mustard and worked that into the salmon mixture. Covered it and refrigerated for an hour. The next batch come out better, good texture on the inside and crispy outside.
Made these tonight. Easy fast delicious I’ll make again!
I made these tonight and it was a hit! A 2, 4, and 6 year old all loved them! I did sub lemon juice for the lime, added lemon zest, and fresh parsely. So yummy, will definitely make again.
I grew up eating salmon patties and have made them from time to time. These are the best I’ve ever tasted! The only variation I made was to add fresh dill. Thanks!
Definitely can never go wrong with fresh dill. Thanks for making them!
Luv this recipe so much that after we ate the first batch, I put the dishes in the dishwasher and I immediately made another batch!
I grew-up on salmon patties, Now, I use some capers in them. I usually serve them topped with a white sauce.