These Salmon Patties made from wild-caught canned red salmon are an absolute must-try! With over two million pageviews, this reader-favorite recipe delivers golden, crispy edges and a tender, flavorful interior that’s packed with delicious salmon in every bite. Simple to prepare with pantry staples, these salmon cakes have graced my family’s dinner table since I was barely tall enough to reach the stove. Below you’ll find my time-tested recipe, helpful tips, and everything you need to create these outrageously delicious patties that even seafood skeptics will love!
Why You’ll Love These Salmon Patties
- Quick and easy dinner solution (ready in under 30 minutes!)
- Budget-friendly way to enjoy high-quality seafood
- Made with wild-caught canned red salmon for optimal flavor
- Crispy golden exterior with a tender, moist interior
- Perfect balance of savory salmon and fresh herbs
- Versatile recipe that works as appetizers or main course
- Family-approved (even by picky eaters!)
- Simple pantry ingredients you likely already have
I’ve been making these salmon patties since childhood, and they’ve remained a constant favorite in my kitchen. When I’m craving something like my Cajun Grilled Salmon but want something quicker and easier, these patties are my go-to solution. What makes these extra special is using wild-caught canned red salmon – it’s richer in flavor and produces the most delectable patties that hold together beautifully while cooking. The recipe has been perfected over countless family dinners, and I’m thrilled to share it with you today!
Ingredients Overview
Let’s chat about what you’ll need to make these amazing salmon patties! I’ve been making these since I was a little girl, and the simplicity of the ingredients is what makes this recipe so perfect for busy weeknights.
- Wild-caught canned red salmon: This is the star of our show! I always recommend using wild-caught red salmon instead of pink salmon. The red variety has a richer flavor and higher omega-3 content. Don’t worry about removing all the skin and bones—they’re completely edible and packed with calcium and nutrients! Just remove the larger pieces if you prefer.
- Eggs: These are our binding agents. They help hold everything together and create that perfect texture. Without eggs, your patties would fall apart during cooking.
- Bell pepper: Adds a subtle sweetness and lovely color. I use red bell pepper, but green works beautifully too! The tiny bits provide little pops of flavor and moisture in every bite.
- Onion: For flavor depth! Yellow onion is my go-to, but sweet onions work wonderfully if you prefer a milder taste. Make sure to dice it finely so it cooks through properly.
- Dried herbs: A combination of parsley, dill, and Old Bay seasoning brings these patties to life. These herbs complement salmon perfectly—just like in my Air Fryer Bang Bang Salmon Bites that everyone loves!
- Breadcrumbs: These help absorb moisture and create that perfect texture. I use plain breadcrumbs, but panko works too if you want a slightly crispier exterior.
- Cooking oil: For frying! I prefer olive oil or avocado oil, but vegetable oil works well too.
Success Tips & Tricks
Over the years, I’ve learned a few secrets to making these salmon patties absolutely perfect every time. Trust me, these little tips make all the difference!
- Drain but don’t overdrain the salmon: You want to get rid of excess liquid, but a little moisture helps keep the patties from drying out. I usually drain through a fine-mesh colander, giving it a gentle press.
- Finely dice your veggies: Large chunks of pepper or onion can cause the patties to fall apart. A fine, even dice ensures they cook through and distribute evenly.
- Let the mixture rest for 5-10 minutes: This allows the breadcrumbs to absorb some moisture and helps everything bind together better. It’s similar to how I prepare my Shrimp Sushi Stack mixture—a little resting time improves texture dramatically!
- Use a measuring cup for uniform patties: A 1/3 cup measure creates perfect-sized patties. Scoop, pack lightly, and release onto your work surface.
- Don’t rush the cooking process: Medium heat is your friend! Too hot, and the outside burns before the inside cooks; too cool, and they’ll absorb too much oil. About 3-4 minutes per side creates that perfect golden crust.
- Test one small patty first: Before committing to frying the whole batch, make one tiny patty to test the consistency and seasoning. If it’s too wet, add a few more breadcrumbs; if too dry, an extra splash of lemon juice or another egg can help.
- Keep patties warm in a low oven: If you’re cooking in batches, keep the finished patties warm in a 200°F oven on a baking sheet. This prevents them from getting cold while maintaining that wonderful texture.
When your patties hold together perfectly and develop that gorgeous golden-brown crust, you’ll know you’ve nailed it!
Step-by-Step Instructions
Making these salmon patties is so simple, you’ll wonder why you haven’t been making them all along! I’ve been making these since I was a kid helping my mom in the kitchen, and the process hasn’t changed much. Let’s break it down into easy steps:
Prepare the Salmon
- Drain the salmon: Open your can of wild-caught red salmon and drain the liquid. Don’t worry about removing all the liquid – a little moisture helps keep the patties from drying out.
- Check for bones and skin: While wild-caught canned salmon typically comes with bones and skin, you don’t need to remove them! The bones are soft and completely edible, providing extra calcium. If you prefer, you can remove the larger pieces, but I usually leave them in for added nutrition.
- Flake the salmon: Place the drained salmon in a medium bowl and flake it with a fork, breaking up any larger chunks.
Mix the Ingredients
- Add the binding ingredients: To your flaked salmon, add the beaten eggs, bread crumbs, diced onion, and seasonings.
- Combine gently: Using a fork or your hands (I prefer hands for better control), gently mix everything together until well combined. Be careful not to overmix as this can make your patties tough.
- Let it rest: For the best texture, let the mixture sit for about 5 minutes. This allows the bread crumbs to absorb some moisture and helps the patties hold together better.
Form and Cook the Patties
- Shape the patties: Using about ¼ cup of mixture per patty, form them into round, slightly flattened discs about ½-inch thick. If the mixture feels too wet, add a bit more bread crumbs; if too dry, add a small splash of milk.
- Heat your skillet: Add oil to a large skillet over medium heat. You want enough oil to generously coat the bottom of the pan – about 2-3 tablespoons.
- Cook to golden perfection: Once the oil is hot (it should shimmer slightly), carefully add the patties to the pan, leaving enough space between them. Cook for about 3-4 minutes per side until they’re beautifully golden brown and crispy on the outside.
- Drain and serve: Transfer the cooked patties to a paper towel-lined plate to absorb any excess oil before serving.
Pro tip: If your first patty falls apart in the pan, your oil might not be hot enough. Wait another minute before adding the rest of the patties. The sizzle when you place them in the pan should be immediate but not aggressive.
Recipe Variations or Uses
These salmon patties are fantastic on their own, but there are so many delicious ways to enjoy and customize them! Here are some of my favorite variations and serving ideas:
Tasty Mix-In Variations
- Herby patties: Add 2 tablespoons of fresh chopped herbs like dill, parsley, or chives for a bright, fresh flavor that pairs beautifully with salmon.
- Spicy kick: Mix in 1-2 teaspoons of cayenne pepper or hot sauce for heat-lovers. This gives a similar kick to my Cajun grilled salmon but in patty form!
- Mediterranean style: Incorporate 2 tablespoons of finely chopped sun-dried tomatoes, 1 tablespoon of capers, and 1 teaspoon of dried oregano.
- Asian-inspired: Add 1 tablespoon of grated ginger, 1 minced garlic clove, and substitute 1 tablespoon of the bread crumbs with panko for extra crunch.
Serving Suggestions
- Classic dinner plate: Serve with a side of mashed potatoes and steamed vegetables for a complete, comforting meal.
- Salmon patty sandwiches: Place between toasted buns with lettuce, tomato, and tartar sauce or remoulade for an incredible sandwich.
- Salmon sliders: Make smaller patties and serve on dinner rolls with avocado slices and a squeeze of lemon for elegant appetizers.
- Seafood feast: Create a seafood platter with salmon patties, Bang Bang shrimp (no tacos needed!), and a side of shrimp gratin for special occasions.
- Breakfast option: Top with a poached egg and serve with a side of roasted potatoes for an amazing brunch dish.
Storage and Make-Ahead Tips
These salmon patties freeze beautifully, making them perfect for meal prep!
- Refrigerator storage: Cooked patties will keep in an airtight container for 3-4 days.
- Freezing uncooked patties: Form the patties, place them on a parchment-lined baking sheet, and freeze until solid. Transfer to a freezer bag and store for up to 3 months. Thaw in the refrigerator before cooking.
- Freezing cooked patties: Allow to cool completely, then freeze in a single layer. Once frozen, transfer to a freezer bag. Reheat in a 350°F oven for about 10 minutes until warmed through.
The versatility of these salmon patties is what makes them a staple in my kitchen. Whether you’re serving them as a quick weeknight dinner or dressing them up for guests, they’re always a hit!
FAQ Section
Absolutely! While I strongly recommend wild-caught red salmon for the best flavor and texture, you can use pink salmon in a pinch. Just know that red salmon has a richer taste and more omega-3s. I’ve made these with both types over the years, and while red salmon makes superior patties, pink salmon will still give you delicious results!
You don’t have to, but I always do! The bones in canned salmon are completely soft and edible. They practically dissolve into the mixture and are an excellent source of calcium. My grandmother taught me this trick years ago, and I’ve never looked back. If you’re squeamish about it, you can certainly remove the larger bones, but you won’t notice them in the final patties—promise!
This usually happens for one of three reasons: 1) Your mixture is too wet—try adding a few more breadcrumbs, 2) The oil isn’t hot enough when you add the patties—wait for that slight shimmer, or 3) You’re flipping them too early—give them a good 3-4 minutes on the first side to develop a crust. I learned these tricks through plenty of trial and error in my early cooking days!
Yes, though they won’t be quite as crispy! Place them on a parchment-lined baking sheet, spray or brush with a little oil, and bake at 425°F for about a 12-15 minutes, flipping halfway through. These make a perfect companion to my Easy Mediterranean Baked Fish for a complete seafood dinner that’s still light and healthy.
My family’s favorite is a simple dill sauce: ½ cup mayo, 1 tablespoon lemon juice, 1 teaspoon dried dill (or 1 tablespoon fresh), and a pinch of garlic powder. But they’re also amazing with tartar sauce, remoulade, or even just a squeeze of fresh lemon juice. The tangy sauces complement the rich salmon perfectly!
Closing
These salmon patties have been on my dinner table for as long as I can remember—from watching my mom shape them with her hands when I was little, to making them for my own family now. There’s something so comforting about transforming a simple can of salmon into these golden, crispy patties that everyone loves.
What makes me smile is how these humble patties have become such a reader favorite over the years. With their crispy exterior and tender, flavorful interior, they’re the perfect balance of special and simple. The fact that you can have them on the table in less than 30 minutes? That’s just the cherry on top for busy nights!
I’d absolutely love to hear if you try these! Take a photo of your gorgeous golden patties and tag me on social media, or better yet, come back and leave a comment letting me know how they turned out. And don’t forget to check out my other seafood recipes while you’re here—there’s nothing like bringing a little taste of the ocean to your dinner table.
Happy cooking, friends!
Salmon Patties
Equipment (affiliate links)
- 1 12-inch Cast Iron Skillet
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
- 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.24 ounces canned salmon
- 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.24 ounces canned salmon
- 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
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