I perfected a pantry hack that makes the Best Homemade Salmon Patties using leftover or canned salmon, and it always has people asking how I do it.

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I keep a can of canned salmon for nights when I’m not ambitious. These Easy Salmon Patties are flaky, tender and way more flavorful than you’d expect.

Built from drained canned salmon and an egg, beaten, they became my Best Homemade Salmon Patties, the thing I rely on when guests pop in or when I’m just tired. Theyre forgiving, they surprise people, and Ive had friends ask for the recipe after one bite.

If you want a quick dish that still feels special, this might be the one you reach for again and again.

Ingredients

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Canned salmon: rich protein, omega 3s, fills you up and supports heart health
Egg: binds the mix, adds protein and moisture, helps patties hold together
Breadcrumbs or crackers: give body and texture, soak up moisture for firmer patties
Onion and green onion: add mild sweetness and sharpness, green bits give fresh zip
Mayonnaise: adds richness and fat, keeps patties tender and juicy not dry
Lemon juice: brightens the whole thing, adds tang and an acidic lift
Dijon mustard and Worcestershire: bring savory depth, a little heat and umami
Old Bay or Cajun seasoning: spices things up, seafood friendly kick, use sparingly

Ingredient Quantities

1 (14 to 15 oz) can salmon, drained, bones and skin removed or left in if you want

1 large egg, beaten

1 cup breadcrumbs or crushed saltine crackers, panko works too

1/2 cup finely chopped onion (about 1 small)

2 green onions, thinly sliced, or 2 tablespoons chopped fresh chives

1/4 cup chopped fresh parsley

2 tablespoons mayonnaise

1 tablespoon Dijon mustard or regular yellow mustard

1 tablespoon lemon juice, plus zest if you like

1 teaspoon Worcestershire sauce

1 teaspoon salt, or to taste

1/4 teaspoon black pepper

1/2 teaspoon Old Bay or Cajun seasoning, optional

2 to 3 tablespoons vegetable oil or olive oil for frying

How to Make this

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1. Drain the 14 to 15 ounce can of salmon, remove bones and skin if you want, then flake the salmon with a fork and pat lightly with paper towel to remove excess moisture.

2. In a medium bowl beat the large egg, then whisk in 2 tablespoons mayonnaise, 1 tablespoon Dijon or yellow mustard, 1 tablespoon lemon juice (add zest if you like), 1 teaspoon Worcestershire sauce, 1 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon Old Bay or Cajun seasoning if using.

3. Stir the 1/2 cup finely chopped onion, the 2 thinly sliced green onions or 2 tablespoons chopped chives, and the 1/4 cup chopped fresh parsley into the wet mixture.

4. Add about 1 cup breadcrumbs or crushed saltine crackers or panko and mix gently until combined; if the mix feels too wet add more crumbs a tablespoon at a time until it holds together.

5. Fold the flaked salmon into the mixture, being gentle so you keep some texture; taste and adjust salt, pepper or lemon if needed.

6. Form the mixture into patties, about 8 small patties or 4 larger ones, patting them together so they hold; for extra crunch you can lightly press each patty into a little extra breadcrumbs.

7. Chill the patties in the fridge for 15 to 30 minutes so they firm up and are less likely to fall apart when cooking.

8. Heat 2 to 3 tablespoons vegetable oil or olive oil in a large skillet over medium heat until shimmering, then add the patties without crowding the pan.

9. Fry the patties about 3 to 4 minutes per side until golden brown and heated through, flipping gently once; transfer to paper towels to drain any excess oil.

10. Serve warm with lemon wedges or your favorite sauce, and if you want extra lemon flavor sprinkle a bit of zest over the top.

Equipment Needed

1. can opener
2. fine-mesh strainer or colander to drain the salmon
3. medium mixing bowl
4. fork for flaking, whisk for the dressing
5. measuring cups and spoons
6. cutting board and a sharp knife
7. paper towels
8. large skillet and a heatproof spatula
9. plate or rimmed baking sheet for chilling and draining

FAQ

Q: Can I use fresh salmon instead of canned? A: Yes, you can. Cook and flake about 14 to 15 ounces of fresh salmon, let it cool, remove skin and bones if you want, then use it just like canned. Pat the cooked fish dry first or add a little extra breadcrumbs so the mixture isn't too wet.

Q: My patties keep falling apart, how do I fix that? A: Add a bit more beaten egg or breadcrumbs, but don't overmix. Chill the formed patties 15 to 30 minutes before frying so they firm up. Press them tightly when shaping and handle gently when flipping.

Q: How do I get a crispy crust? A: Use panko or extra breadcrumbs, make sure the oil is hot enough, about medium high, and don't overcrowd the pan. Fry 3 to 4 minutes per side until golden brown. You can finish them in a 375 F oven for 5 to 8 minutes if you want extra crisp without burning.

Q: Are the small bones in canned salmon safe to eat? A: Yes, they're soft and edible after canning and add calcium. You can leave them in for texture and nutrition or remove them if you prefer a smoother bite.

Q: Can I make these gluten free or low carb? A: Totally. Swap breadcrumbs for crushed gluten free crackers, almond flour, or crushed pork rinds. Taste and adjust seasoning since subs can change texture and flavor.

Q: Can I freeze the patties? A: Yes. Freeze them raw on a tray until firm then transfer to a bag for up to 3 months, or freeze cooked patties the same way. Thaw in the fridge before cooking or reheat from frozen at low oven heat until warmed through.

Easy Salmon Patties Recipe Substitutions and Variations

Egg: try a flax “egg” (1 tbsp ground flax + 3 tbsp water, let sit 5 min), or 1/4 cup mashed potato or sweet potato, or 2 tbsp mayo as a binder if you’re out of eggs.
Breadcrumbs / crushed crackers: swap in crushed cornflakes, quick oats (pulse a few times in a blender), or gluten free breadcrumbs / crushed rice crackers for a gluten free option.
Mayonnaise: use plain Greek yogurt, sour cream, or a light olive oil mayo; for dairy free pick vegan mayo – they’ll all add moisture and help bind.
Lemon juice: use lime juice 1:1, or 1/2 tbsp white wine vinegar or apple cider vinegar if you want a milder tang, or just add extra lemon zest if you want more aroma.

Pro Tips

1) Dry the salmon really well with paper towels before you mix it, otherwise the patties get mushy. If you wanna be extra safe squeeze the flakes lightly, it makes them hold together better.

2) Chill the formed patties for at least 15 minutes, or pop them in the freezer for 10 if you’re in a hurry, that extra firmness stops them falling apart when you flip.

3) Use panko or press extra crumbs onto the outside of each patty for crunch, but don’t make them so dry they taste like cardboard. A light crust gives way better texture and helps with browning.

4) Cook over medium heat until golden and flip only once, being gentle, crowded pans steam not brown so give each patty some room. If one cooks faster, reduce the heat a bit, it’s better to be patient.

5) Always taste the mix before shaping one tiny test patty and fry it, you can then fix salt, lemon or mustard levels. Serve with a squeeze of lemon or a simple sauce, they brighten everything up.

Easy Salmon Patties Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I perfected a pantry hack that makes the Best Homemade Salmon Patties using leftover or canned salmon, and it always has people asking how I do it.

Servings

servings

Calories

389

kcal

Equipment: 1. can opener
2. fine-mesh strainer or colander to drain the salmon
3. medium mixing bowl
4. fork for flaking, whisk for the dressing
5. measuring cups and spoons
6. cutting board and a sharp knife
7. paper towels
8. large skillet and a heatproof spatula
9. plate or rimmed baking sheet for chilling and draining

Ingredients

1 (14 to 15 oz) can salmon, drained, bones and skin removed or left in if you want
1 large egg, beaten
1 cup breadcrumbs or crushed saltine crackers, panko works too
1/2 cup finely chopped onion (about 1 small)
2 green onions, thinly sliced, or 2 tablespoons chopped fresh chives
1/4 cup chopped fresh parsley
2 tablespoons mayonnaise
1 tablespoon Dijon mustard or regular yellow mustard
1 tablespoon lemon juice, plus zest if you like
1 teaspoon Worcestershire sauce
1 teaspoon salt, or to taste
1/4 teaspoon black pepper
1/2 teaspoon Old Bay or Cajun seasoning, optional
2 to 3 tablespoons vegetable oil or olive oil for frying

Directions

Drain the 14 to 15 ounce can of salmon, remove bones and skin if you want, then flake the salmon with a fork and pat lightly with paper towel to remove excess moisture.
In a medium bowl beat the large egg, then whisk in 2 tablespoons mayonnaise, 1 tablespoon Dijon or yellow mustard, 1 tablespoon lemon juice (add zest if you like), 1 teaspoon Worcestershire sauce, 1 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon Old Bay or Cajun seasoning if using.
Stir the 1/2 cup finely chopped onion, the 2 thinly sliced green onions or 2 tablespoons chopped chives, and the 1/4 cup chopped fresh parsley into the wet mixture.
Add about 1 cup breadcrumbs or crushed saltine crackers or panko and mix gently until combined; if the mix feels too wet add more crumbs a tablespoon at a time until it holds together.
Fold the flaked salmon into the mixture, being gentle so you keep some texture; taste and adjust salt, pepper or lemon if needed.
Form the mixture into patties, about 8 small patties or 4 larger ones, patting them together so they hold; for extra crunch you can lightly press each patty into a little extra breadcrumbs.
Chill the patties in the fridge for 15 to 30 minutes so they firm up and are less likely to fall apart when cooking.
Heat 2 to 3 tablespoons vegetable oil or olive oil in a large skillet over medium heat until shimmering, then add the patties without crowding the pan.
Fry the patties about 3 to 4 minutes per side until golden brown and heated through, flipping gently once; transfer to paper towels to drain any excess oil.
Serve warm with lemon wedges or your favorite sauce, and if you want extra lemon flavor sprinkle a bit of zest over the top.

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.