This post may contain affiliate links. Please read our disclosure policy.
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!
Pin this now to save it for later
Pin ItSalmon Patties Recipe
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!
My brother was an avid fisherman and he told me the bones and skin in salmon
is where all the flavour is.
I too pick at my salmon but I have to mention how you prepared grapefruit….lol…I did the same thing, loved it. Thought I was the only one. Thanks for putting that out there!
I’m totally with you on removing the yuckies. In fact, I remove the skin and brown vein from fresh salmon. (Those both give it the fishy taste that makes so many people not like salmon.) Costco sells fresh salmon filets with those parts removed. And for those who are all whoo hoo about the nutrients in the skin, remember the skin comes in contact with every pollutant in the ocean/river the fish swims in.Anyway, I grill the fresh salmon filet for one meal, serve part of the leftovers over salad another night, and make croquettes with what’s left another night. I use green onion, red bell pepper, Ritz crackers, egg, seasonings (Tony Chacheries). Sometimes I coat the outside with panko. Serve with lemon or mayo/grainy mustard/lemon juice/garlic mixture. Hubs LOVES them. Thanks for the blog!
ONE OF MY FAVORITE MEALS IS SALMON CAKES, STOUFFER’S MAC AND CHEESE AND LeSUEUR SMALL SWEET PEAS.SIMPLE BUT GOOD TO ME. I WILL TRY YOUR RECIPE EVEN THOUGH IT IS ALMOST THE SAME AS MINE
I make these at least once a week. I use eggs, self rising flour, instant mashed potato flakes, onion powder, garlic powder and lemon juice. They are always delicious.
I have absolutely no doubt that this recipe is wonderful prepared as printed. I had to make some substitutions based on what I had on hand, but I used this recipe as a guideline. I used chopped yellow onions instead of green onions (softened them first), saltine crumbs instead of panko, lemon juice instead of lime, and added a splash or two of worchestershire. Also added some chopped celery just for crunch. Yum Yum! Next time I will make sure I have all of the original ingredients on hand!
I made these myself but I would eat the bones while preparing and I didn’t use that many eggs, Iused just one egg white or no eggs at all and it came out just fine. I also add 1/4 to 1/2 cup chopped green peppers, onions, rosemary. The best part is not frying but broiling in regular oven or a toaster convection oven. Came out great!!
Krissy:
My Mom would serve my Dad salmon straight out of a can on a leaf of lettuce with saltines. She never removed the bones or skin and Dad always chowed down with gusto. Me, no way, the vertebra always grossed me out and I can’t stand the hard/soft conflict in texture, like cartilage. Skin I’m not so particular about because it falls apart into the mix. Your recipe is just like mine, but I think your frying times are too long. Four minutes per side, otherwise the dark brown burn….just enough to set the egg.
I’ve always ladled creamed peas over our salmon patties when serving…….delish!
Hey Sherry..I was going to say that! Years ago at a hospital I worked, they made salmon pattys and creamed peas and I thought at first..oh yuck, but I tried it and loved it..so I will make these and add creamed peas!!
I too was raised watching my mom picking the bones and skin out and I do the same. I realize it may be healthy to let in…but oh well. And yes, the bones do cook up and are usually soft…but I too have bit down on one of those little round bones that my mom missed and I didn’t like it at all. Also I don’t think everyone should get on her about taking the bones and skin out…instead you should be talking about the recipe!! For 40 plus years I’ve been eating ketchup on my mac and cheese and on my grilled cheese sandwiches and my goodness that makes some people angry! Well I look at it this way…I am me, and you are you and aren’t we allowed to be different?? Krissy, your recipe is delicious!!! Thank you!