This salmon patties recipe turns canned salmon into crispy, golden-brown bites that taste like they're straight from a seaside café. They're ready in under 30 minutes and use pantry staples you probably already have!
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I learned this recipe from my grandma, who made these homemade salmon patties at least twice a month, and now I understand why - they're budget-friendly! Through trial and error, I've found that draining the salmon well and letting the patties chill for a few minutes before cooking helps them hold their shape. I always make sure to add a light coating of breadcrumbs for that perfect crispy exterior while keeping the inside moist and flavorful.
What I really enjoy about this recipe for salmon patties is how flexible it is. Sometimes I’ll add a squeeze of lemon or a pinch of dill to switch things up, and it always works. I like serving them in different ways too—on a bun for a sandwich, over a bed of greens, or just with a side of my favorite dipping sauce.
Why You’ll Love This Salmon Patties Recipe
- Budget-Friendly: Made with affordable pantry staples like canned salmon, it’s a cost-effective way to enjoy a delicious, protein-packed meal. You’ll get restaurant-quality flavor without breaking the bank.
- Healthy Option: Packed with omega-3s and protein, these salmon patties are a nutritious choice that doesn’t skimp on taste. They’re a great way to sneak more seafood into your diet without sacrificing flavor.
- Stores Perfectly: These patties actually get better after a day in the fridge as the flavors develop, and they freeze beautifully for up to 3 months without losing texture. I often make a double batch - one for dinner and one to freeze - since the prep time is the same either way, and future-me is always grateful.
- Versatile & Customizable: You can tweak the flavors with herbs, spices, or sauces, and serve it as a sandwich, salad topper, or standalone dish. Add a squeeze of lemon or a dash of hot sauce to make it your own!
🍽️ You've got to try my lemon herb salmon - even my picky eaters ask for seconds and practically lick their plates clean!
Recipe Ingredients
- Canned salmon
- Eggs
- Bread crumbs
- Dry potato flakes
- Red onion
- Lemon Juice
- Hot sauce
- Garlic powder
- Salt and pepper
- Olive oil
- Lemon wedges - or tartar sauce for serving
For the exact amounts needed, please see the recipe card below.
Popular Substitutions
Potato Flakes Alternatives: If you don’t have potato flakes, use mashed potatoes, extra breadcrumbs, or cooked quinoa. These will help bind the mixture while adding a slightly different texture.
Canned Salmon Alternatives: For a different protein or fresh option, use cooked and flaked fresh salmon, canned tuna, or even canned chicken. Each will work well with this recipe.
Breadcrumb Options: For a gluten-free version, use gluten-free breadcrumbs, crushed gluten-free crackers, or rolled oats. For a low-carb option, almond flour works great too.
How to Make Homemade Salmon Patties
- Mix Ingredients: In a medium bowl, combine the drained canned salmon, eggs, breadcrumbs, potato flakes, red onion, lemon juice, hot sauce, garlic powder, salt, and pepper. Mix everything together until well combined.
- Shape Patties: Form the salmon mixture into patties using about ¼ cup for each. Shape into balls, then gently press to form patties about ½ inch thick. Place the formed patties on a plate or baking sheet.
- Cook Patties: Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Place the patties in the skillet, making sure not to overcrowd the pan (cook about half at a time). Cook for 5 minutes on each side, or until golden brown and crispy.
- Repeat: Add more oil to the skillet as needed and cook the remaining patties.
- Serve: Transfer the cooked patties to a paper towel-lined plate. Serve immediately while hot and crispy, with lemon wedges and tartar sauce on the side.
Recipe FAQs
Yes, you can bake them for a healthier option! Preheat your oven to 375°F, place the patties on a parchment-lined baking sheet, and lightly brush them with oil. Bake for 15-20 minutes, flipping halfway through, until golden and cooked through.
Yes, but you'll need to cook and flake the salmon first. Keep in mind that canned salmon is already seasoned and contains beneficial bones (which are soft and edible), so you might need to adjust your seasonings with fresh salmon. Also, canned salmon tends to be drier, which helps the patties hold together better.
The most common reason is too much moisture. Make sure to drain your canned salmon very well and don't skip the breadcrumbs - they're crucial for binding. If your mixture still feels too wet, add a few more breadcrumbs. Also, letting the formed patties chill in the fridge for 15-20 minutes before cooking can help them hold together better.
Salmon patties are often a gateway fish dish for picky eaters because they don't have a strong "fishy" taste, especially when served with tartar sauce or remoulade. The crispy exterior and seasoned interior make them more similar to a crab cake in texture and overall appeal. Try serving them as sliders the first time - everything's better in a bun!
Expert Tips
- Drain Canned Salmon: Ensure all liquid is removed to prevent soggy patties. Use a fine mesh strainer or press the salmon with a spoon to remove excess moisture.
- Binder Balance: Use the right ratio of eggs and breadcrumbs to keep patties firm but moist. Too much binder will make the patties dense, while too little can cause them to fall apart.
- Chill Before Cooking: Refrigerate the patties for at least 15 minutes to help them hold their shape. This step also allows the flavors to develop and improves their texture during cooking.
- Oil Temperature: Ensure the oil is hot (about 350°F) to create a crispy exterior without absorbing too much oil. If the oil isn't hot enough, the patties will become greasy instead of crispy.
- Don’t Overcrowd: Cook patties in batches to maintain even heat and crispness. Overcrowding lowers the oil temperature, leading to uneven cooking.
How To Store Leftovers
Proper storage is essential to keep your salmon patties fresh and flavorful. After cooking, allow the patties to cool completely before storing them. Place them in an airtight container, separating layers with parchment paper to prevent sticking. They can be refrigerated for up to 3 days.
For longer storage, freeze the patties by laying them flat on a baking sheet until solid, then transfer them to a freezer-safe bag or container for up to 3 months. Be sure to label the container with the date.
When ready to enjoy, reheat frozen patties in the oven or air fryer to maintain their crispy exterior and moist interior. Avoid microwaving, as it may make the patties soggy.
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The Best Old-Fashioned Salmon Patties Recipe
Ingredients
- 1 can salmon (14.5 oz, drained and flaked)
- 2 large eggs
- ¼ cup bread crumbs
- ¼ cup dry potato flakes
- ¼ cup finely diced red onion
- Juice of ½ a lemon (about 2 tablespoons)
- 5 dashes hot sauce
- ¼ teaspoon garlic powder
- 2 tablespoons olive oil
- Lemon wedges and/or tartar sauce for serving
- Salt and Pepper to taste
Instructions
- In a medium bowl, combine the canned salmon, eggs, breadcrumbs, potato flakes, red onion, lemon juice, hot sauce, garlic powder, salt, and pepper. Mix everything together until well combined.
- Form the salmon mixture into patties using about ¼ cup for each. Shape into balls, then gently press to form patties about ½ inch thick. Place the formed patties on a plate or baking sheet.
- Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Place the patties in the skillet, making sure not to overcrowd the pan (cook about half at a time). Cook for 5 minutes on each side, or until golden brown and crispy.
- Add more oil to the skillet as needed and cook the remaining patties.
- Transfer the cooked patties to a paper towel-lined plate. Serve immediately while hot and crispy, with lemon wedges and tartar sauce on the side.
Notes
- Breadcrumb alternatives: Use panko, crushed crackers, or almond flour for a different texture or dietary preference.
- Patties can be baked or air-fried for a healthier option without sacrificing crispness.
- For a gluten-free version, use gluten-free breadcrumbs or crushed rice cakes for a gluten-free version.
- These patties taste great hot, warm, or even at room temperature for versatile serving options.
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