Salmon Patties, made from wild caught canned salmon, are an easy to make dinner time favorite in our house and are the best salmon cake recipe ever!
Although this recipe has become a regular favorite in our house, we also like to mix it up a bit and make Crispy Southern Salmon Patties and Lemon Basil Salmon Patties, along with lots of other variations to keep things interesting!
Salmon Patties are hands down my family’s favorite dinner. When I ask the kids what they want for dinner on their birthday, they say salmon patties.
I cook with salmon all the time. From fresh Pacific Northwest wild caught fillets cooked on a cedar plank to smoked salmon whipped up into an smoked salmon dip or creamy salmon pasta, our appetite craves the omega 3 filled goodness that salmon brings to the table.
Do you need to remove the bones and skin from canned salmon?
If you’ve never used canned salmon, I feel it is my duty to educate you first. And based on the sheer number of reader comments this recipe has gotten, people are very passionate about this subject.
Canned salmon comes in two variations: with and without the skin and bones.
If you buy canned salmon without the skin and bones, it is very similar to canned tuna. You only need to drain it and follow the recipe.
If you buy canned salmon with the skin and bones, it’s basically a chunk of the whole animal (minus the organs) that has been shoved into an aluminum can. You can choose to eat everything in the can (skin, bones, spine, fat, etc.) or you can carefully pick them out and discard to separate the meat.
The bones are really soft because they’ve been soaking in liquid under pressure. The lightest squeeze in between your fingers crushes them. The bones, the skin, and the darker grey meat are full of nutrients.
Me? I pick through that canned salmon like I’m a surgeon and it is my patient.
Bottom line: you can eat the skin/bones/fat or you can leave them out. They are completely edible and it is 100% a matter of preference.
How to make salmon patties:
- My salmon patty recipe mixes the canned salmon with egg (it binds all of the ingredients together), along with bread crumbs, green onions, parmesan, and lime juice. The best thing about salmon patties (or salmon cakes or salmon croquettes, depending on what you want to call them) is that you can add in whatever you like and they may just turn out perfect every time.
- Form the salmon patties by hand and place them in screaming hot oil in a frying pan. The screaming hot part is necessary to get that nice crispy outside.
Salmon patty recipe variations:
- Instead of using panko bread crumbs, try making salmon patties with cornmeal. I’ve done this before (but used a mixture of cornmeal and breadcrumbs) and it gave my salmon cakes a great texture. You can also make them with crushed crackers.
- Ever try salmon patties with mayonnaise? It makes them so moist with tons of added flavor.
- I get asked all the time if these can be made with fresh salmon. My answer is yes – you can make these with fresh salmon if you want to cook the fresh salmon first, but because this recipe is based on what my mom made growing up, I will always recommend using canned salmon.
- How about a salmon patty sauce? I think a basil garlic aioli would be amazing with these salmon cakes!
What to serve with salmon cakes:
The outside of my salmon patties is oh-so-perfectly crispy. The inside is moist and delicious.
We usually serve these up with a starch like rice or potatoes as well as a green vegetable such as a salad or wilted spinach. I also love eating them cold and leftover when they’re mixed into a green salad with some delicious avocado. Sooooo good! That’s why I always double or even triple the recipe.
Kitchen tools used to make this recipe:
Citrus Squeezer: These are the best ways to quickly get all of the juice out of a lemon, lime or orange without the seeds!
Spatula: One can never have too many good quality silcone spatulas, and this one is my favorite. It’s a great size, has the perfect firmness, and doesn’t leave a nasty silcone taste on your food.
Fry pan: I’ve been using Staub cookware for years. It gives your food a great crispy outside and distributes the heat evenly.
Nesting bowls: Every good recipe requires a good set of nesting bowls. I just ordered this set and love them! Light weight, great price, sturdy – perfect!
Recipe video below!
Salmon Patties Recipe
RECIPE VIDEO WILL AUTOPLAY
Ingredients
- 2 14.75 ounce cans wild red salmon (or you can use pink salmon like I did in the video)
- 2 eggs
- 6 green onions (minced)
- 1/2 cup panko bread crumbs
- 1/2 cup grated parmesan
- 1 lime (juiced)
- 4 tablespoons avocado oil (or sub with olive oil)
Instructions
- Drain salmon and pick out all of the good meat you want to use. I'm sure all of it can be used, but I like to discard any bone and skin because I think its gross. Personal preference.
- In a medium sized bowl, combine salmon meat, eggs, green onions, panko bread crumbs, parmesan, and lime juice. Use hands to combine and then form into 8 patties that are no more than one inch thick.
- Heat large skillet over medium high heat. Add oil. When oil is hot enough to bubble when a bread crumb gets tossed in, add your salmon patties. Be sure to leave enough room to have a good inch in between each patty, so 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 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
NUTRITION INFORMATION
This recipe was originally published in June 2015 and has been updated for your reading pleasure.
. mmmmmmm thank you 😚
thank you
These are good with a white sauce& peas…old school but yummy!!
Removing the back bone and small bones and skin are preference. I would never leave that in (some skin as it disintegrates easily) and salmon is good for you w/out the bones. The skin contains MORE of the same good ingredients that the meat does, so it is not necessary to eat it to reap the same benefits, Nor is eating the bones. I suspect the lazy cooks are the ones that leave it in, imo. But I won’t chastise them for that, it’s your choice. Do some research though before scolding some for taking out what they deem unpalatable. The blob of icky stuff in an egg I remove as well and I can 99% remove it w/o breaking the yolk I have been doing it so long. It is called a “chalazae and it indicates the freshness of the egg. According to other sites if you do not see the white thing that actually centers the egg yolk to the white, it is an old egg as it gets smaller as the egg ages, Just some fyi for all! Lol.
Forgot to say, I love the recipe and choose mayo in place of the egg, and I love dill so it’s always in there. My favorite sides are mac and cheese (I doctor up Kraft most of the time as I do not like home made mac and cheese and have tried many recipes-just find it too much mac, over cooked noodles and bland over all.) I usually eat broccoli as a veggie and some times I will have some motts applesauce (original) as I think it has the perfect amount of sweetness. This meal is my comfort food and takes me back to my 20’s and when I was first cooking for myself.
Can you just use regular canned salmon? Like the flakes type (like tuna)? Thanks for the warning, that canned salmon was NOT what I expected
You can use the kind that I use or you can find some boneless skinless that is packed more like tuna. Your choice!
I make salmon patties the way my friend’s mom made them, and that was to take out the bones. Not sure if she removed the skin or not – I never paid attention. For me, it’s an eyeball thing. If there seems to be a LOT, i take some out. The tiny bones are hard to remove completely so if they stay, they stay, but I always take the spine out. Her mom used corn meal, and I did, too, but lately I’ve used bread crumbs because I can get it in smaller quantities. Only cooking for two these days. LOL! Creamed corn is my go to side and then noodles or something else that appeals. Thanks so much for sharing this. It was entertaining to read everyone’s comments. 🙂
Great recipe! The Parmesan helps it crust up and is very tasty. Thanks
Easy fast and delicious recipe – yummiest
I also bought skinless boneless canned salmon and skipped the bone and skin removal step 🙂
I decided to give frozen Salmon a try but I cannot stand the fishy flavor the frozen salmon has. Now I have all this salmon. Do you think I can add the salmon to the canned salmon to hide the fishy taste and use up the frozen fish?
Absolutely! Also, if your frozen salmon has any of the grey flesh on it, you can try scraping that off as that adds to the fishy flavor. -Krissy
If you crush up the skin and bones they mix right in and add a lot of nutrition. You don’t even notice them! The bones become very soft during the cooking process. I agree they look so gross though. I just learned to ignore it!
I made these tonight. I halved the recipe, making only 4 patties for two of us. I had been perusing the Internet looking for a different salmon patty recipe and chose yours because (1) it really just sounded good (and easy), (2) your food pics looked fabulous, and (3) you said your kids love them. Sold! They were VERY good. I was especially pleased with how well the patties held together (something that’s been a problem for me with other recipes, making it necessary to partially freeze them before cooking.) I used finely minced onions instead of green onions — everything else was as you wrote it. I will definitely be making these again! Oh, I too am of the discard team when it comes to salmon skin & bones. I don’t mind a few pin bones, which totally break up when making the patties, but just … NO! when it comes to the crunchy spinal column and slimy skin. I don’t eat these when I eat a baked salmon filet. So why would I want them when it’s coming from a can? (The answer is, I wouldn’t.) Thank you.
Love these my mum made these all the time an I am 70
Looks great! Wondering if you can make them ahead, freeze, and bake them up?
I’ve never done that, but think it would work extremely well. If you try it, will you let me know how it turns out? Thanks! Krissy
Excellent!!!!
We had this all the time growing up. Growing up on a seaman’s pay my mom would use canned mackerel instead of salmon. She always left the bones and skin as well. She would also make a cheese sauce to go with it. I loved this growing up and it is how I served it to my kids.
HI KRIssy your only excuse for leaving out the best bits is because your MOM did well her Mom probably did too and rode around in a horse and cart and Her Mom probably ATE them raw on the beach eye balls and all WELL NOW WE KNOW BETTER So break the bad behavior and teach your Kids whats best for them What next open an Oyster throw the meat away and grind the shell into paste and have it on toast KIDS ARE WAY TOO PRECIOUS THESE DAYS .LETS REALLY MAKE THEM PRECIOUS TOO US AND TREAT THEM RIGHT I DO LUV YOUR RECIPES AND ALWAYS FOLLOW THEM TOO THE LETTER EXCEPT WHEN SOMETHING IS THROWN AWAY
Well, my grandma used to eat all of the turkey giblets when she made the gravy and that trait never passed down to my mom or me, so she probably would have eaten the salmon skin and bones too. I have started just buying the skinless boneless so I don’t have to dissect it, BUT now that I own chickens, I never feel like I waste anything because they eat all of my scraps!
I wonder if dusting the formed patties very lightly in a little flour would give it an extra crunch?
Cornmeal would be even better!
Thank you! These turned out great. Whole family asked for more.