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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!
For years my husband spent the summer fishing for salmon (the smaller land locked variety). He canned them in pint jars in a pressure cooker. That canned salmon has almost no visible bones – we leave everything in when we make patties. I often pre cook some chopped celery to add to the patties. I get lemon dill sauce in a jar at our local Fry’s (division of Kroger) super market and it is a good topping. I mention the store because the lemon dill is hard to find.
Oh man, what I wouldn’t give for homemade canned salmon!
Just made these for dinner with boneless pink salmon, regular onion, it. bread crumbs, parmesan, and egg and a little lemon juice. Fried lightly in olive oil. Delicious! Simple. The only change I would make is less parmesan..found them a little salty but I’m on a low salt diet so not accustomed to too much salt. Thanks and I’ll definitely be checking out more of your recipes.
Salmon patties recipe is very similar to the way my mother fixed them. I leave in all the salmon
meat, bones, and skin. I asked my mother for the bones when she made them, and she left me have them to eat as she was mixing the flesh. I always use cracker crumbs to bond the flesh together and roll the patties in cracker crumbs, too. Several years ago I started baking them to save some calories –350 ddebgrees for about 25 minutes. They’re great! Thanks for sharing.?
I always take out all the bones and skin too….but feed that to my dog who sits right at my feet when he smells the salmon! I have never used lime in the mix (am going to give that a try) but I do roll the formed patties in instant mashed potato flakes before frying up in the pan. Love them that way!
Great suggestion. Thanks, Sherry!
Thank you for sharing this recipe! My husband says these are the best patties he’s ever had and my 7 year old who seems to have a complete disdain for all food, actually requests these all the time.
I was raised on these as well my wife cannot stand the smell so I don’t get them as often as I should. But now I’m thinking of putting my yonder on 500 degrees and cooking them outside on a cast iron skillet. My sister ate them with catsup. My only way in with cream of chicken soup thinned down to desired consistency. Mmmmmmm sounds good to me.
Love salmon patties any way they are made (with or without bones, mixed with cracker crumbs). No one ever used the skin. Our menu with salmon patties is without fail boiled spinach and fried potatoes. A dinner fit for a king.
Thanks, I will put my gloves on for surgery as well. No bones or skin for me..
Your comment made me smile this morning. Thanks for that! -Krissy
I wish I had seen this a few months ago, before I opened my first can of salmon. I knew there might be small bones. I remembered them from eating salmon patties as a child. But this was not what I expected. I was so freaked out, I ended up throwing it all away. I thought I got a bad can. The next day, a friend told me this was normal. I know it is more nutritious and economical to use it this way, but I will probably be buying the boneless, skinless version next time! 🙂
I just made this and it was delicious! Even my daughter liked it! I used Costco brand red salmon and I was disappointed to see it was boneless and skinless. 😉 although I think if it had had bones I’d process everything in the food processor, because I don’t care for the texture of the bones. Red salmon is so much better tasting than pink salmon, and more omega 3’s too. The lime juice really brings it up a notch!
Forgot to add – didn’t have bread crumbs so I used crushed crackers. Worked great!