Canned Salmon Patties

Canned Salmon Patties are a quick, budget-friendly, and protein-packed dish that’s full of flavor and incredibly satisfying. Crispy on the outside and tender on the inside, these patties are perfect for a fast weeknight dinner, a light lunch, or even meal prep. I love how easy they are to make with pantry staples and a single bowl.

Why You’ll Love This Recipe

I love this recipe because it’s fast, affordable, and flexible. Canned salmon makes it super convenient, and I don’t need to compromise on taste. These patties are crispy, savory, and comforting, and they go with just about any side. Whether I serve them with a salad, over rice, or in a sandwich, they always hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Canned salmon (with or without bones)

• Eggs

• Breadcrumbs or crushed crackers

• Onion, finely chopped

• Fresh parsley (optional)

• Garlic powder

• Lemon juice

• Dijon mustard

• Salt and black pepper

• Olive oil or vegetable oil (for frying)

Directions

1. I drain the canned salmon and remove the skin and bones if desired (they’re edible, but I usually remove them for smoother texture).

2. In a large bowl, I mix the salmon with eggs, breadcrumbs, onion, parsley, garlic powder, mustard, lemon juice, salt, and pepper.

3. I stir everything together until well combined and the mixture holds together.

4. I shape the mixture into patties—usually about 6 medium ones.

5. I heat a few tablespoons of oil in a skillet over medium heat.

6. I cook the patties for about 3–4 minutes per side until golden brown and crispy.

7. I let them drain briefly on a paper towel before serving.

Servings and timing

This recipe makes about 6 patties, serving 3–4 people. It takes around 10 minutes to prep and another 10 minutes to cook, so I usually have them ready in under 25 minutes.

Variations

Sometimes I add a bit of hot sauce or cayenne pepper for a spicy kick. I’ve also mixed in chopped bell pepper or celery for more texture. If I want a gluten-free version, I use almond flour or gluten-free breadcrumbs. For a richer flavor, I’ve added a tablespoon of mayo or sour cream to the mix.

Storage/Reheating

I store leftover patties in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over low heat or use the oven at 350°F for about 10 minutes. I avoid microwaving them if I want to keep the crust crispy. They also freeze well—I wrap them individually and freeze for up to 2 months.

FAQs

Can I bake the patties instead of frying?

Yes, I often bake them at 400°F on a greased or parchment-lined baking sheet for about 15–20 minutes, flipping halfway through.

Can I use fresh salmon instead?

Definitely. I cook and flake fresh salmon, then use it the same way as canned salmon in the recipe.

Do I need to remove the bones from canned salmon?

It’s up to me. The bones are soft and edible, but I usually remove them for a smoother texture.

What can I serve with salmon patties?

I like serving them with a green salad, roasted vegetables, or rice. Tartar sauce, lemon wedges, or a dollop of sour cream also go great with them.

Can I make the mixture ahead of time?

Yes, I prepare the mixture and store it covered in the fridge for up to 24 hours before cooking.

Conclusion

Canned Salmon Patties are one of those simple, satisfying meals I turn to when I want something quick and flavorful. With just a few ingredients and minimal prep, I can make a wholesome, crispy, and delicious dish that works for any time of day. Whether I’m cooking for myself or feeding the family, these patties always deliver.