This salmon patties recipe is an inexpensive pantry meal that's ready in just 30 minutes! They're ultra crispy on the outside, flaky and moist inside, and supremely flavorful with fresh herbs.
Need more inspiration? Try my Canned Salmon Salad next.
Why you'll love them
Also known as salmon cakes, these patties are one of my favorite things to make with canned salmon. You can make them with cooked fresh salmon, but the real selling point for me is how fast they are to make with canned salmon on busy weeknights since it's already cooked!
Since canned salmon is inexpensive and readily available at the grocery store, this recipe is a no-brainer for when you're craving fish but don't want to make a special trip to the seafood counter or don't have access to good-quality fresh seafood. Another bonus is that they're a great option for kids in your life who may not be the biggest fans of seafood.
Ingredients you'll need
- Salmon - canned pink or sockeye is best for flavor and texture
- Egg - a classic binding agent
- Mayo - gives these patties moisture and a touch of creaminess
- Panko breadcrumbs - they're a fine breadcrumb that helps hold everything together
- Lemon juice - a pop of brightness that really complements the fish
- Worcestershire sauce - added savory taste
- Dijon mustard - just a touch amps up the flavor even more! It's a tried and true flavor enhancer. It doesn't make the patties taste mustard-y.
- Parsley and dill - fresh herbs are a wonderful way to pack in even more deliciousness
- Scallions - these mild green onions add freshness
- Olive oil - for frying up these patties until crispy and golden brown
Pro tips
- Worcestershire sauce and Dijon mustard are an iconic combo that work together to create an incredible added savory, umami flavor making these patties stand out from the rest. Don't knock it till you've tried it!
- You can't go wrong with a good, heavy skillet for making these. I love my trusty enameled cast iron Le Creuset skillets.
How to make salmon patties
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Drain the salmon and flake it with a fork in a mixing bowl. Add the rest of the ingredients in (minus the olive oil) and mix together gently, taking care to not overwork the mixture.
Form into six 1/2" patties. Heat up the oil in your skillet. Working in batches, fry the patties on both sides until golden. That's it!
Helpful tips
- Use either canned pink salmon or sockeye (but sockeye can be hard to find in some places). For ease, aim to buy cans labeled skinless and boneless.
- But bone-in skin-on is fine too. You may need to mash it together a bit more, but the bones are safe to eat, nutritious, and packed with vitamins and minerals!
- These patties are best handled with a gentle touch, and I recommend frying them in two batches so that you have plenty of room to flip them in the pan.
- As the salmon is already cooked, these patties don't take long at all. 3-4 minutes/side is all they need.
Substitutions and variations
- You can use cooked fresh salmon (if you have leftovers or simply want to make my Easy Baked Salmon for this recipe) if you prefer it to canned salmon. Simply flake it with a fork and proceed with the recipe as written.
- If you want to make these patties extra lemony, double the lemon juice and/or add in lemon zest.
- You can swap the panko breadcrumbs for regular (I suggest Italian flavored ones) if you wish.
- If you can't get fresh dill, either leave it out or swap for 1 teaspoon of dried.
- Change up the flavor by adding a teaspoon of Old Bay seasoning or Cajun seasoning. You may want to avoid adding extra salt as these seasonings typically contain it already.
- Craving chicken? Try my Chicken Patties instead!
Leftovers and storage
- Store in an airtight container in the fridge for up to 3-4 days.
- Reheat in a skillet or in the microwave over low heat or in the oven at 350F until warmed through.
- Salmon patties, once cooked, can be frozen for up to 3 months.
What to serve with them
- Try them with my Tzatziki Sauce or this Cajun Remoulade Sauce for a dip.
- They're great served with rice, Mashed Potatoes, or a salad.
- Try one in a bun or sandwich with a little mayo/tartar sauce/garlic aioli and some arugula and/or butter leaf lettuce.
- Enjoy leftover salmon cakes warm or cold. They're delicious cold in a salad for some extra protein.
More easy seafood recipes to try
Did you have any questions about this salmon patties recipe? How do you like to serve them? Let me know in the comments below!
Salmon Patties
Ingredients
- 1 (14.75) ounce can salmon see note
- 1 egg
- 1/4 cup mayo
- 1/2 cup panko breadcrumbs
- 1/2 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- pepper to taste
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh dill chopped (optional but recommended)
- 1/4 cup scallions chopped
- 2 tablespoon olive oil for frying
Instructions
- Drain the salmon and add it to a medium prep bowl. Flake the salmon with a fork. If your salmon isn't boneless/skinless, mash the pieces in or pick those pieces out if you prefer.
- Add the remaining ingredients (except for the olive oil) to the bowl and mix together gently.
- Form into 6 patties that are about 1/2" thick.
- Add the olive oil to a skillet over medium heat. Let the pan heat up for a few minutes, then fry the patties in two batches for about 3-4 minutes/side or until they're lightly browned on both sides. Add a splash more oil to the pan for the second batch if needed.
- Serve warm. I love to serve these with tzatziki or remoulade sauce (or any garlicky mayo/aioli will work!) along with lemon wedges.
Notes
- You can use cooked fresh salmon vs. canned salmon if you prefer (just pop a piece in the oven or use up leftover cooked salmon). As far as canned salmon goes, I prefer sockeye salmon as it has better color and flavor, in my opinion, but it can be harder to find. Pink salmon is easily available and will work for this recipe.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
RachelT says
Absolutely delicious and quick to make. I utilized left over fresh salmon and it was a great way to use that up. I served it with hollandaise sauce and oven baked potatoes.
Natasha says
I'm so glad you enjoyed it, Rachel!! Thanks for your review!
Katherine says
Hi. I've been making salmon cakes for decades. It's best not to discard the bones or skin, as they are quite soft and loaded with calcium and Vitamin D. I drain my salmon but I use everything else that's in the can. The bones are already soft, and when you mix everything together and fry (or bake) the salmon cakes, you don't even notice the bones or skin.
Natasha says
That's actually what I do in my everyday life, but I know some people are grossed out by it. I will add a note to the blog post. 🙂
Renee Whitaker says
My mom made these for us growing up. She served them with hot buttered noodles and cream corn. My moms salmon patties were just crushed saltines, canned salmon, and an egg. I can’t wait to try your recipe!
Natasha says
Let me know how you like them! 🙂
Danette Otte says
This made me smile 😊 as teenagers my sisters and I took turns making dinner for our family of 8. I always made salmon patties with cream corn. I still make them today, my husband loves then.
Christine says
Very easy to make and perfect for a light summer meal. We usually eat fresh salmon in season, but from now on I'll also keep a can or two in the pantry for this recipe!
Natasha says
I'm so happy it was a hit, Christine!! 🙂 Thanks so much for your review!
Mary says
Absolutely delicious!!!! The only thing I did different was substitute celery salt for the regular salt. Thank you for a wonderful and flavorful recipe that I’ll be making often!
Natasha says
I'm so happy you enjoyed it, Mary!! 🙂 Thanks for your review!
Donna says
Love these with grits! I’m a Southern lady! Yummy 😋
Natasha says
Awesome!!
Mr ANDREW MACFARLANE says
This is magnificent. I used a couple of fillets of fresh salmon, cooked at 180°c for 15 minutes and then flaked. No Worcestershire sauce but otherwise the same recipe. Used chefs rings to keep them together when cooking and flipped just once, drizzled some lemon over it at the end. Tomorrow will have th remainder and might try lime juice instead.
Natasha says
I'm so glad that they turned out for you, Andrew!
Val says
Have tried a couple of different recipes. This one is the best. I do tweak it from time to time, e.g add a hot sauce like cholula or a bit of bbq sauce. I bake them, brushed with oil, 25 min at 350F, flip once.
Natasha says
I'm glad you like it!! Love those tips, thank you!
Kandis Moran-Jimenez says
Just made these tonight and I was soooo happy with them! I made my very picky eater family try a bite and they loved it too, which is hard to get them to do!
Thank you for such a delicious and simple recipe, definitely adding to my recipe rotation.
***(I used fresh salmon, baked it, then shredded with a fork- still was delicious!)
Miranda @ Salt & Lavender says
You're welcome, Kandis! Thank you so much for your review!! We really appreciate it 🙂
Lina says
Hi,
I have never bought canned salmon before. Today, when I was at the grocery store, I could not find any canned salmon that was about 14 ounces as stated in the recipe. I know I can just buy several cans, but I was wondering if the amount of salmon listed in the recipe is correct? TIA
Natasha says
Hi Lina! It's correct. You could buy a few smaller cans, but they are also sold in larger cans... perhaps your grocery store just doesn't carry it. I did check in multiple places (I'm in Canada and my grocery store carries it, but I also looked at US grocery store websites and other recipes that also use the same size can).