I turn leftover or canned salmon into golden, flaky patties with tender centers and loads of savory flavor. These disappear fast, whether I serve them as a quick dinner or a party-ready appetizer.

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I’m obsessed with these salmon patties because they hit that sweet spot between simple and seriously craveable. I love how canned salmon turns into something flaky, tender, and packed with flavor without making dinner feel like a whole project.

The edges get crisp, the inside stays soft, and every bite has that savory little punch I want with a squeeze of lemon juice. But honestly, I’d eat them straight from the skillet with no shame.

Appetizer, lunch, dinner, whatever. And with a little Dijon mustard in the mix, they’ve got just enough zip to keep me coming back.

Crispy. Salty.

So good.

Ingredients

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Canned salmon keeps it easy, budget-friendly, and packed with solid protein.
Breadcrumbs or saltines help hold everything together and add a little crunch.
Egg works like the glue, so your patties don’t fall apart.
Mayo keeps the inside tender and not dry, which salmon needs.
Dijon adds a tiny tangy kick without taking over the whole bite.
Onion brings sharp, fresh flavor, and green onions taste a little lighter.
Parsley makes it feel fresher, not like sad pantry food.
Lemon juice brightens the salmon and cuts through the richness.
Plus lemon zest makes it extra sunny if you’ve got it.
Salt and pepper keep the flavor simple, balanced, and not boring.
Old Bay or smoked paprika adds that cozy seafood shack vibe.
Oil gives the patties those crispy golden edges everyone grabs first.
Basically, these ingredients turn canned salmon into a quick, actually tasty dinner.

Ingredient Quantities

14 to 15 ounce canned salmon, 2 cans, drained and flaked (or 1 pound cooked salmon, flaked)

3/4 cup plain breadcrumbs or 1 cup crushed saltine crackers

1 large egg, beaten

2 tablespoons mayonnaise

1 teaspoon Dijon mustard

1/4 cup finely chopped yellow onion or 2 green onions, thinly sliced

2 tablespoons chopped fresh parsley

1 tablespoon fresh lemon juice

1 teaspoon lemon zest (optional)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon Old Bay seasoning or 1/2 teaspoon smoked paprika (optional)

2 to 3 tablespoons vegetable oil or olive oil for frying

How to Make this

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1. Drain and flake the canned salmon, removing any large bones and skin, or flake 1 pound cooked salmon into a bowl.

2. Add 3/4 cup plain breadcrumbs or 1 cup crushed saltine crackers to the salmon.

3. Stir in 1 large beaten egg, 2 tablespoons mayonnaise, and 1 teaspoon Dijon mustard until combined.

4. Add 1/4 cup finely chopped yellow onion or 2 thinly sliced green onions, 2 tablespoons chopped fresh parsley, 1 tablespoon fresh lemon juice, and 1 teaspoon lemon zest if using.

5. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon Old Bay seasoning or 1/2 teaspoon smoked paprika if desired.

6. Mix gently until the mixture holds together; do not overwork. If too wet, add a little more breadcrumbs.

7. Shape the mixture into patties about 3 inches wide and 1/2 inch thick, making 6 to 8 patties depending on size.

8. Chill the patties in the refrigerator for 15 to 30 minutes to firm up, which helps them hold together while cooking.

9. Heat 2 to 3 tablespoons vegetable oil or olive oil in a skillet over medium heat, then cook the patties 3 to 4 minutes per side until golden brown and heated through. Drain briefly on paper towels and serve.

Equipment Needed

1. Mixing bowl
2. Measuring cups and spoons
3. Fork or silicone spatula for mixing
4. Can opener (if using canned salmon)
5. Cutting board and chef knife
6. Baking sheet or plate for chilling patties
7. Heavy skillet or frying pan
8. Fish spatula or turner and paper towels for draining

FAQ

Can I use fresh salmon instead of canned? Yes. Use about 1 pound cooked, flaked salmon. Ensure skin and bones are removed and allow the salmon to cool before mixing.

How do I prevent the patties from falling apart? Use the breadcrumbs or crushed crackers and the beaten egg to bind the mixture. Chill the formed patties for 15 to 30 minutes before frying to help them hold together.

What is the best cooking method? Pan frying in 2 to 3 tablespoons of vegetable oil or olive oil over medium heat gives a crispy exterior and tender interior. Cook 3 to 4 minutes per side until golden brown and heated through.

Can I bake the patties instead of frying? Yes. Arrange patties on a parchment lined baking sheet, lightly brush with oil, and bake at 400 F for 12 to 15 minutes, flipping once, until golden and heated through.

How do I make them gluten free? Substitute gluten free breadcrumbs or crushed gluten free crackers for the breadcrumbs or saltines.

What are good serving suggestions? Serve with lemon wedges, tartar sauce, a simple green salad, on a bun as a sandwich, or alongside roasted vegetables or rice.

Easy Salmon Patties Recipe Substitutions and Variations

Breadcrumbs or crushed saltines: Use 3/4 cup panko for extra crunch, 3/4 cup crushed potato chips for saltier crisp, or 1/2 cup cooked quinoa for a gluten free binder.
Large egg: Substitute 1/4 cup unsweetened applesauce for a vegetarian binder, or 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes) for a vegan option.
Mayonnaise: Use plain Greek yogurt for tang and lower fat, or 2 tablespoons olive oil plus 1 teaspoon Dijon mustard for richness without mayo.
Old Bay seasoning or smoked paprika: Replace with 1 teaspoon Cajun seasoning for more heat, or 1 teaspoon dried dill and 1/4 teaspoon celery salt for a brighter, classic seafood flavor.

Pro Tips

1. Handle the salmon gently when mixing so the flakes stay intact; overworking turns the patties dense. If the mix feels too wet, sprinkle in breadcrumbs a tablespoon at a time until it just holds.

2. Chill the shaped patties 20 to 30 minutes before cooking to help them firm up. If short on time, pop them in the freezer for 10 minutes instead to get the same benefit.

3. Use a hot but not smoking skillet and a thin layer of oil. Cook over medium heat so the exterior browns evenly while the center heats through without falling apart. Flip only once if possible.

4. Brighten each bite with an easy finishing touch: a squeeze of lemon, a scattering of chopped parsley, or a quick dill-yogurt sauce (yogurt, lemon, dill, salt) to add freshness and balance the richness.

Easy Salmon Patties Recipe

Recipe by Bob Jones

0.0 from 0 votes

I turn leftover or canned salmon into golden, flaky patties with tender centers and loads of savory flavor. These disappear fast, whether I serve them as a quick dinner or a party-ready appetizer.

Servings

servings

Calories

601

kcal

Equipment: 1. Mixing bowl
2. Measuring cups and spoons
3. Fork or silicone spatula for mixing
4. Can opener (if using canned salmon)
5. Cutting board and chef knife
6. Baking sheet or plate for chilling patties
7. Heavy skillet or frying pan
8. Fish spatula or turner and paper towels for draining

Ingredients

14 to 15 ounce canned salmon, 2 cans, drained and flaked (or 1 pound cooked salmon, flaked)
3/4 cup plain breadcrumbs or 1 cup crushed saltine crackers
1 large egg, beaten
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/4 cup finely chopped yellow onion or 2 green onions, thinly sliced
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
1 teaspoon lemon zest (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon Old Bay seasoning or 1/2 teaspoon smoked paprika (optional)
2 to 3 tablespoons vegetable oil or olive oil for frying

Directions

Drain and flake the canned salmon, removing any large bones and skin, or flake 1 pound cooked salmon into a bowl.
Add 3/4 cup plain breadcrumbs or 1 cup crushed saltine crackers to the salmon.
Stir in 1 large beaten egg, 2 tablespoons mayonnaise, and 1 teaspoon Dijon mustard until combined.
Add 1/4 cup finely chopped yellow onion or 2 thinly sliced green onions, 2 tablespoons chopped fresh parsley, 1 tablespoon fresh lemon juice, and 1 teaspoon lemon zest if using.
Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon Old Bay seasoning or 1/2 teaspoon smoked paprika if desired.
Mix gently until the mixture holds together; do not overwork. If too wet, add a little more breadcrumbs.
Shape the mixture into patties about 3 inches wide and 1/2 inch thick, making 6 to 8 patties depending on size.
Chill the patties in the refrigerator for 15 to 30 minutes to firm up, which helps them hold together while cooking.
Heat 2 to 3 tablespoons vegetable oil or olive oil in a skillet over medium heat, then cook the patties 3 to 4 minutes per side until golden brown and heated through. Drain briefly on paper towels and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.