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!
Betty Baker
I grew up eating salmon cakes. I have modified my recipe over the years. Mine include an egg, chopped onion and celery, Have always used crumbled CRACKERS saltine or whatever is 'old' and needs to be used. For seasonings, use a little Old Bay Seasoning, and LIME JUICE. Oh, and a little chopped cilantro mixed is always good as well!
Thomas
You have the nutritional value at the bottom of the recipe stating there is 4 gr. of protein....I am guessing per patty? In 2 cans of 14.75oz pink salmon there is 200 gr. of protein.
Krissy
Nutritional info is based on each serving and is just an estimate based on the ingredients and quantities.
Patricia
I made these with fresh chinook salmon. I live on the oregon coast as well as work in a fish market. The patties were absolutely delicious. This recipe is a keeper!
Judy
Made this tonight along with the remoulade. Dang good! I'm glad many reviewers mentioned to crush the bones. Couldn't detect them while eating.
Mary
Please don't deprive yourself and your family of the most nutritional parts of the salmon by removing the bones and skin! The bones provide an impressive amount of Calcium, which supports healthy bones in humans. The skin provides Omega 3 Fatty Acids which helps maintain a healthy heart and brain, and also supports healthy aging. I want to encourage you to make this recipe, including the bones and skin. Use the tines of a fork to crush the soft bones on the side of the bowl. Then use the fork to flake the salmon and mix the bones and skin back into the salmon. The bones and skin will essentially disappear! They will actually add flavor to your salmon patties as well as packing a whopping punch of nutrition. Try it. I believe you'll find that both you, your family and your salmon patties will be enriched. To your good health!
Lane
Easy & tasty, will saute
Onion first and try a little garlic and celery.
Served with cajun aioli.
Will make again.
Sam
Very good. Added a bit of fresh garlic and left out the Parm.
Thank you
Sam
Linda G. Principe
I forgot to say earlier, we served our patties with a Hollandaise Sauce and oh my, WONDERFUL. Thank you again for this recipe. LGP, in Tennessee
Linda G.
YUMMY is all I need to say. Good job girl. We made these last night and I was hoping I'd have leftovers for a salad today...NOPE, gotta' make more if I expect a salad today. And, YES, I'm making more. Such a good recipe and it's basically what my Grandma used to make so I'm so thankful and grateful to have it again. Thanks, again. LGP Tennessee
Marcy
Did not try your recipe yet but will. My mother made salmon cakes often and always with creamed peas. An absolute favorite in our house growing up but she never wrote any recipes down so I am trying different ones to recapture the flavor of hers. Also, my favorite - she let me eat the bones before she made the cakes - delicious. I keep the bones and skin in with the salmon - they are really good for you and delicious.
Dawn Gilbert
Just made these and they are delish! Didn't have lime juice so used lemon juice instead. No green onion, so sautéed yellow onion and a garlic clove. Used olive oil for frying, and trying not to eat them all before family makes it home to try them! LOL
Krissy
If I don't have green onions I'll sauté a yellow onion too! In fact, I just did that the other night. Come to think of it, I was out of limes and used lemon as well!
Gail Steck
I keep the liquid, add milk to make one cup and make a sauce starting with 2Tbsp flour and 2Tbsp butter, slowly add liquid and cook until thickened. Makes a great gravy to pour over.
Jean Dupont
Made this today....very tasty. Many variations for salmon patties are available, but yours suits be best. Just one thing. I use the packaged salmon and also the tuna. I find it neater and so much easier than the canned. I also added a little Old Bay seasoning; fried them in olive oil and butter. So good.
Sandy
I just finished making these delicious patties..I added a bit of garlic powder and red onions along with the green and I I also added the corn meal. They turned out just out of this world..I made 4 and I almost went for a third and had to stop myself!! Thank you for this great easy recipe I will be making again and again!!
Julie
I grew up eating salmon cakes and loved them. My mom used the kind with skin and bones. I loved finding the bones when I was a kid. Literally my favorite. Going to make these today - will see how I feel about them as an adult. I think it’s funny how we naturally don’t care about these things when we’re little and then something changes as we get older where we get grossed out by stuff like this.
Kathleen Uzzalino
That is so true Julie about being a kid with food. I have also found the opposite to be true......certain foods I hated as a kid I am staring to appreciate and enjoy as an adult!
Kathy
Kathy Miller
Can I use Cheddar instead of Parmesan?
Krissy
You can, but it's harder to finely shred cheddar and it will melt differently. I've made them a dozen different ways, though, and they always turn out great. I encourage substitutions!
Carrie B
Can you make these in the air fryer? They look delicious!
Krissy
Yes! I haven't yet, but you could!
Gwen Smock
Thank you! will be making soon.
Novella Gatlin
I loved the salmon patties. The recipe was easy to fix. Not a lot of work. Will be a stable on my menu.
Bennett
I myself never did care for the skin either. If not for the skin, I would of given this a 5-star rating. But for the patties, they were great. This will be a keeper for me. Thanks for the recipe.
Krissy
I've switched to buying the canned salmon at Costco because it doesn't have the bones or the skin.
Mary Boldt
Always delicious and very easy...super moist!
Joanne
How much mayo? Can you bake these patties? Thanks,
Krissy
If I were to use mayo, I'd add a heaping tablespoon.
Cristina
Mouth full right now🤗 But they’re delicious!!
Karen MP
I loved the salmon patties hot, cold and I even stuffed a few portebello mushrooms with the salmon mixture and baked them. Delicious way to use up the salmon for singles and leftovers. yummy!
Julia
Can I use fresh salmon and how much I need
Krissy
The only time I've made these with fresh salmon was when I had about a pound of leftover cooked salmon.
Jill Bogner, R.D.
Taking out the bones in canned salmon reduces the calcium content to almost nothing. Leave the bones in. To reduce the texture of the bones you can 1. Crush them into the salmon with a fork, and/or 2. Add small diced celery to the recipe. Truly, the bones are so soft you won’t notice the difference between the celery and the bones!
Gwen Lyda
I I also and finely diced celery, onion (not par cooked) and bell pepper.I use two eggs, and I think the skin is Super Gross!!; but the bones are soo, good,and high in calcium in an easily absorbed form.,
Raul V.
Panko bread crumbs aren’t keto....use crushed up chicharrones...cause there keto.
Krissy
Correct - this recipe is not keto
Christy
If you bought it canned without skin and bones how much would you need?
Linda
I made these Salmon Patties last night & my husband & I really enjoyed them. I hadn't made patties for years because I couldn't find a recipe that I liked. Thank you for a great recipe.
Cyndi
Can I make and freeze before cooking?
Krissy
Yep! Just be sure to thaw before you cook. Enjoy!
Debbie S
I used mayo in my patties instead olive oil
Evelyn Mclaurin
Hello I’m wondering how would the Mayo make the salmon taste crunch
Sissy Mans
The olive oil is for frying how did you us mayo???!!!! I think you should read the recipe ingredients
Christy
Could you use the packets of salmon or is it better to use canned? I have 2 packets of salmon I have no idea what to do with.
Krissy
If it's stored like tuna (basically pressure cooked and sealed) then it should work exactly the same. Enjoy!
Sally Crawley
I use canned red sockeye cleaned out bones and skin. I also chop up a green pepper, add 1 egg, bread crumbs à cup 1/2 of wide or. thin noodles. Salt & pepper. Mix all together and cover in bread crumbs. It's messy, but worth it. I also let them sit in the fridge for the day, they tend to hold together better. I then pan fry my patties in bacon grease. I use a can of cream off mushroom soup to one can water and heat up for a gravy on top of patties, so tasty. I also always serve with a fried potatoes and baked beans.
Joe
Is it STILL Salmon Cakes? Cream of Mushroom Soup. Really?
Save the money- use Tuna
Jennifer
Can these be frozen before cooking? I am only cooking for 2 now that our children our grown.
Krissy
Yep! Just be sure to fully thaw before you cook them.
Jenn G
Sure!! You can use the packets, just use a wee biy less mayo.
Sharon Savoie
Friday was always fish cakes,fried eggs and can peas over top ! Any kind of fish would serve the purpose,,but salmon cakes were the best! We were all poor but didn't know it,,couldn't beat Maritime cuisine back in the 50_60's! We were hardly ever sick, because we ate well and were not sanitized to death,,bath once a week on Saturday night for church on Sunday!
Sam
Sharon,
Amen to that! Poor is just an and expression anyway. I think most of us were poor then and just did not know it. Min wage was what .50 cents an hour or there abouts? Maybe the definition of poor has changed, I know our lifestyle has.
Sam
Gwen Lyda
You should try the bones!! They are an Excellent source of calcium! We fighting over who get them!! Unless I mix them in to my patties!it's delicious.
LizA
Hi there!
Is there anything other than eggs that can be used in this recipe. Got an egg allergy in the family.
Thank you!
Krissy
I've used flax meal and water as an egg replacement and it worked great!
Debra Brabant
What can you use instead of the panko. Need gluten free
Krissy
Any kind of GF bread crumb will work. You can also use alternatives like ground hazelnuts.
Karen Hudman
Have you tried Pork Panko crumbs? I get them on Amazon and use them frequently instead of bread crumbs.
Rebekah Lavery
Debra, There is gluten free panko, it is rice based. Or one could use crisp rice crackers as I did, crushing them between two pieces of wax paper with a rolling pin.