I still remember the first time I made salmon patties. It was a rainy Tuesday evening, one of those midweek days where everything feels a bit frayed around the edges. My pantry was sparse, dinner needed to be on the table fast, and I was staring down a can of salmon I’d bought on sale months ago—more out of curiosity than intent. I almost dismissed it, assuming it would taste as uninspired as it looked. But necessity has a way of inviting creativity, and I pulled out an old index card from my recipe box that simply read: “Mom’s Salmon Cakes – quick + cheap + don’t overthink.” That’s exactly what I did.
What emerged from that moment was something surprisingly comforting. Crispy edges, tender inside, seasoned just enough to feel familiar but still interesting. My husband had seconds. My daughter dipped hers in ketchup and asked if I could make them “tomorrow too.” That’s how salmon patties became one of those back-pocket recipes—easy to remember, adaptable, and always appreciated. Over time, I’ve made tweaks and added little touches, but the heart of the recipe has never changed. It’s humble food, and that’s exactly why it works.
Why You’ll Love This Recipe:
- Quick and easy enough for busy weeknights
- Budget-friendly and pantry-staple based
- Crispy on the outside, tender and flavorful inside
- Flexible with ingredients—great for using what you have
- Delicious hot, cold, or as leftovers in sandwiches
Ingredients You’ll Need:
- Canned salmon (14.75 oz) – I usually use pink salmon, bones and skin included. Don’t let that intimidate you—they break down easily and add nutrients and flavor. If it really bothers you, go ahead and remove the bones, but I promise they’re harmless once mixed in.
- Eggs (2) – These help bind everything together. I’ve tried it with just one in a pinch, but two gives a better hold.
- Breadcrumbs (1/2 cup) – I’ve used plain, seasoned, even crushed crackers when that’s all I had. Panko makes them a bit crunchier, but regular does the job well.
- Onion (1 small, finely chopped) – Adds texture and sweetness. If raw onion feels too strong, you can sauté it first, but I usually keep it simple and add it raw.
- Fresh parsley (2 tablespoons, chopped) – Optional but brightens the flavor. Dried parsley works too—use about 2 teaspoons.
- Lemon juice (1 tablespoon) – This little splash lifts everything. Don’t skip it if you can help it.
- Worcestershire sauce (1 teaspoon) – Adds a savory depth that rounds out the fishiness. Soy sauce works in a pinch.
- Salt and pepper (to taste) – I use about ½ teaspoon of each, but always taste the mixture and adjust.
- Olive oil or neutral oil (for frying) – Enough to coat the skillet generously. I’ve used everything from canola to a splash of bacon grease—whatever adds crispness.
How to Make It (Step-by-Step Instructions):
Start by draining the canned salmon, but not too thoroughly—you want it moist, just not watery. I dump it into a mixing bowl and gently flake it with a fork, removing any big bones if they bother you (though I usually leave them). Then I crack in the eggs, add the breadcrumbs, chopped onion, parsley, lemon juice, Worcestershire sauce, salt, and pepper. With clean hands—because they’re the best mixing tool—I bring everything together until it’s evenly combined. The mixture should hold together but not feel too dry. If it’s crumbly, add a splash of milk or another egg. If it’s too wet, a few extra breadcrumbs will fix it.
I shape the patties next—usually six medium ones or eight smaller. Keep your hands a bit damp so the mixture doesn’t stick. I set them on a plate while I heat oil in a large skillet over medium heat. Once the oil shimmers, in go the patties, and I don’t fuss with them too much. Let them get that golden-brown crust—about 3–4 minutes per side. Flip carefully with a spatula, and let the other side crisp up. Don’t overcrowd the pan; I usually do it in two batches.
Once done, I set them on a paper towel-lined plate to drain any excess oil. And that’s it. Simple, unfussy, and ready in under 30 minutes. I often serve them right away, but they’re also delicious at room temperature, or tucked into a bun the next day.
Expert Tips for the Best Results:
The key to a great salmon patty is balance—moisture without mush, crispness without dryness. I’ve learned not to overmix the salmon or compress the patties too tightly, or they end up dense. Let the mixture be a little loose—it firms up in the pan. Taste the mix before forming the patties; that’s your moment to adjust the salt or lemon. And don’t rush the browning—patience gets you that golden crust. If the patties fall apart in the pan, chances are the mixture was too wet or the oil too cool. I’ve made every mistake in the book and still ended up with a tasty meal, so don’t stress—just adjust and try again.
Variations & Substitutions:
Over the years, I’ve swapped and improvised my way through this recipe more times than I can count. I’ve used leftover fresh salmon when I had it, even mixed in a bit of mashed potato once when I was short on breadcrumbs. Chopped dill instead of parsley gives a brighter flavor, and green onions add a mild bite in place of regular onion. One night I was out of Worcestershire and tossed in a dab of Dijon mustard—it gave the patties a nice tang. Don’t be afraid to make it your own. These patties are forgiving and open to interpretation, which is part of why I love them.
Serving Suggestions:
These salmon patties are versatile enough to work with whatever you’ve got on hand. I often serve them with a simple green salad, some roasted vegetables, or even just a dollop of sour cream and a squeeze of lemon. They tuck beautifully into a sandwich with lettuce and tomato, and I’ve also served them over grits or rice for a more filling dinner. They shine on busy weeknights, but I’ve also brought them to potlucks and picnics—they travel well and taste great at room temperature.
Storage & Reheating Instructions:
I let the patties cool completely before storing them in an airtight container in the fridge—they keep well for up to 3 days. For reheating, a quick stint in a hot skillet brings the crisp back beautifully, but they do fine in the toaster oven too. I’ve even eaten them cold, straight from the fridge, tucked into a piece of bread like a lazy sandwich. They freeze well too—just wrap them tightly and defrost in the fridge before reheating.
Recipe FAQs (Answered by Clara):
Can I use fresh salmon instead of canned?
Absolutely. I’ve done it with leftover cooked salmon plenty of times. Just make sure to flake it and adjust the seasoning since fresh salmon is a bit milder.
Do I need to remove the bones from canned salmon?
You don’t have to. The bones are soft and full of calcium. Once mixed, you won’t notice them—but if the idea bothers you, it’s perfectly fine to remove them.
Can I bake these instead of frying?
You sure can. Bake at 400°F on a greased or parchment-lined sheet for about 20 minutes, flipping halfway. They won’t be as crisp, but they’ll still taste great.
What sauce goes well with salmon patties?
Tartar sauce is classic, but I’ve also served them with plain yogurt and dill, or even a spicy sriracha mayo for a little kick.
These salmon patties have become one of those dishes I make without thinking, the kind you come back to when you want something warm, real, and easy. They remind me that good food doesn’t have to be complicated—it just needs a little care. If you try them, I’d love to hear how you made them your own. Leave a comment, share a story, or just enjoy the quiet moment of cooking something simple and satisfying. From my kitchen to yours—happy cooking.
Nutrition Information (per patty, based on 6 servings):
Calories: 210 | Protein: 18g | Fat: 13g | Carbohydrates: 6g | Fiber: 1g | Sodium: 360mg
Salmon Patties
Ingredients
- 1 14.75 oz can salmon, drained and flaked (or 1½ cups cooked fresh salmon)
- ½ cup breadcrumbs or crushed crackers
- 1 egg
- ¼ cup finely diced onion
- 1 tablespoon chopped parsley
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil or vegetable oil for frying
- Lemon wedges for serving
Instructions
- Mix the patties: In a large bowl, combine flaked salmon, breadcrumbs, egg, onion, parsley, mayo, mustard, garlic powder, paprika, salt, and pepper. Stir until just combined.
- Form into patties: Use your hands to form the mixture into 8 small patties (about 2½ inches wide).
- Pan-fry the patties: Heat oil in a large skillet over medium heat. Cook patties for 3–4 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan—cook in batches if needed.
- Drain and serve: Remove patties and place on a paper towel-lined plate. Serve warm with lemon wedges or your favorite dipping sauce.
Notes
- For a low-carb version, use almond flour or crushed pork rinds instead of breadcrumbs.
- Great with tartar sauce, chipotle mayo, or a dollop of Greek yogurt.
- Use fresh cooked salmon if you have leftovers—it adds even more flavor.
- Patties can be made ahead and stored in the fridge for up to 2 days before cooking.