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!
Why this recipe works:
This recipe is one of my most popular recipes and has been viewed almost 2 Million times.
It has also always been my family's favorite dinner. When I ask the kids what they want for dinner on their birthday, they say salmon patties.
Other than the taste, I love this recipe because it's an easy dinner that comes from the pantry. How many times have you gone to make dinner and realized that the only meat you have on hand is completely frozen?
Because this recipe uses canned salmon, it's easily available and is one of my favorite options for a quick and easy dinner on the table in less than 30 minutes.
How to make them:
- If using canned salmon with bones and skin, decide whether you want to separate the meat or just mix everything together (photo 1).
- Mix the canned salmon with egg (it binds all of the ingredients together), along with bread crumbs, green onions, parmesan, and lime juice (photo 2).
- Form the salmon patties by hand and place them in screaming hot oil in a frying pan (photo 3). The screaming hot part is necessary to get that nice crispy outside.
- Once they are crispy and golden brown on the bottom, flip them once to get crispy on the other side (photo 4). Once done, serve hot with your favorite sides.
More about 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 pressure cooked in 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.
Salmon patty recipe variations:
Throughout the years I've been constantly changing this recipe to add variation. My readers have made some really great suggestions too!
- 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 or an easy remoulade 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.
Other favorite salmon recipes:
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!
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.
Recipe video below!
Did you make this recipe? Please leave me a comment below to let me know what you think! I also love hearing of the different variations you all recommend!
Salmon Patties Recipe
CLICK TO PLAY RECIPE VIDEO
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)
- ½ cup panko bread crumbs
- ½ 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 with process photos, helpful information and cooking tips. Don't worry - I didn't change the recipe!
David
My grandma used to make me sandwiches with these when I was a kid. We lived with my grandparents for a while when I was 6 to 7 years old, due to my parents' divorce. I'm 39 now and I had forgotten they even existed. I just got back from the store with groceries for these and homemade tartar sauce. If this recipe doesn't live up to my memories grandma will haunt you. 😛
Krissy
Hahahaha. What was the verdict? Will I need to burn some sage?
Debbie Bullard
Mention was made regarding the use of mayonnaise instead of eggs. Anyone have a measurement for the mayo?
Also, can you freeze them if they are made with mayo?
Me
These look wonderful....I’ll let you know how they taste as soon as I make them. Is there a sauce that can be served with the salmon patties.?
Krissy
I actually really like them with this: https://selfproclaimedfoodie.com/remoulade/
David
Tartar sauce is usually goof with fish. That's what I'm planning to have with them.
Belle
My mother made these all the time when I was growing up. My husband loves them also. Being from the south, I have made cheese grits and petite English peas as a side, also sliced tomatoes. The recipe I use is really my own and much like yours. I use a small can of salmon for the two of us (makes four patties), one egg, chopped onions , lemon juice , a little dill and about 1/4 cup Heinz chille sauce or catsup and panko or crushed saltines. I can't wait to try your recipe. It sounds delicious with the added parmesan and looks perfect!
Helen
Back in the 1950's, when my brother and I were 4 and 5 years old, my mother would give us the salmon bones to eat when she made salmon patties. I remember them feeling a little gritty in my baby teeth. We loved them! I throw them away now. No desire to eat them anymore.
Leighann Osborne
Got to serve Mac n cheese with them!
Alli Sheldon
Leaving only 4 stars because I haven't tried making these yet, but they look so much like the recipe my mom uses - only hers always fall apart! I like the idea of adding the Parm, someone else says it helps the patties 'crust up' so that's encouraging, and I also love dill, so that was a great suggestion, too.
Krissy, how would you adjust these for baking - or would you?
Krissy
I always fry them. If you like them crispy like I do, be sure to use enough oil and get it as hot as you can without burning it.
Ann
I’d like to make these tomorrow but I don’t have bread crumbs. If I leave some bread out overnight , can I then blitz them in a food processor? How fine/coarse should they be? (I don’t have crackers on hand either)
Thanks
Krissy
That would be a great idea and work really well. I would just turn them into a course crumb.
Charles lowery
Where’s the R E C I P E ?
David
Put some slices of bread on a cookie sheet and bake them at 300f for 10 to 15 minutes. Then put them in the food processor/blender.
David
You want the bread dry, not stale. You can taste the difference. Trust me, the oven way is better.
suraj
Excellent recipe. I made these for two of my 94 year old uncles. They, we, lived them. Said it was a real treat. I did make a white sauce with peas to top them. Best salmon patties ever and I’ve made a lot over the years. Loved the lime juice in them. Thank you
Nikki Swift
Can you make these in an air fryer or pressure cooker?
Krissy
Air fryer - yes. I wouldn't make these in a pressure cooker though.
Cindy
Excellent recipe. I made these for two of my 94 year old uncles. They, we, lived them. Said it was a real treat. I did make a white sauce with peas to top them. Best salmon patties ever and I’ve made a lot over the years. Loved the lime juice in them. Thank you
Stephanie W
Thank you! These turned out great. Whole family asked for more.
Jackie G
I wonder if dusting the formed patties very lightly in a little flour would give it an extra crunch?
Krissy
Cornmeal would be even better!
Gary Dunne
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
Krissy
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!
Nita
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.
Holly
Excellent!!!!
Jenny
Looks great! Wondering if you can make them ahead, freeze, and bake them up?
Krissy
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
puppypug
Love these my mum made these all the time an I am 70
Cassie M.
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.
Sara
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!
Dinorah
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?
Krissy
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
Jane Ryan
Easy fast and delicious recipe - yummiest
Jane Ryan
I also bought skinless boneless canned salmon and skipped the bone and skin removal step 🙂
Brad
Great recipe! The Parmesan helps it crust up and is very tasty. Thanks
Jan
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. 🙂
Steph
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
Krissy
You can use the kind that I use or you can find some boneless skinless that is packed more like tuna. Your choice!
Jackie Hall
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.
David B.
After all of the looking into other recipes and trying them out, spending a combined hours and hours of attempts at mac and cheese that taste just like you like it, you have carefully and painstakingly concluded that using Kraft mac and cheese is what gives the results that you enjoy the most. Now, imagine a flippant comment that says something like "using Kraft is for lazy cooks" or "I won't chastise you for giving up and eating Mott's."
Krissy
I'm confused. Did someone say that?
Jackie Hall
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.
Mel
Actually the bones are a great source of calcium. The skins and such are rich in omega fats. Just saying. To each their own!
Pamela
Agreed. I leave the skin and bones in, mash up, then use recipe as written with the addition of whatever fresh herbs I have laying around
Josie Croucher
I am definitely not a lazy cook. The skin and bones are sources of nutrition - calcium from the bones, rich omega fat from the skin. I love sardines. Do you remove the bones from the sardine? And sardines are touted as a good health food. I'm 83 years old, having been cooking for most of my life, and it rankles me when someone calls another "lazy" due to personal preferences.
John Morris
These are good with a white sauce& peas...old school but yummy!!
tyrie Turner
thank you
tyrie Turner
. mmmmmmm thank you 😚