🍽 Recipe Card
Hook:
These crispy, golden salmon patties are made with pantry staples, quick to whip up, and perfect for a light dinner, lunch prep, or snack. A budget-friendly, protein-packed meal in under 20 minutes!
Servings & Timing:
- Servings: 4 (makes 4–6 patties)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Dietary Badges: Dairy-Free, Budget-Friendly, High-Protein, Kid-Friendly
Ingredients:
- Canned salmon (drained & flaked)
- Breadcrumbs
- Finely chopped onion
- Egg (beaten)
- Lemon juice
- Chopped fresh parsley (optional)
- Salt & black pepper
- Vegetable oil (for frying)
Instructions:
- In a medium bowl, combine salmon, breadcrumbs, onion, egg, lemon juice, parsley (if using), salt, and pepper. Mix well.
- Shape the mixture into 4–6 small patties (about ½-inch thick).
- Heat oil in a skillet over medium heat.
- Fry patties for 3–4 minutes per side, or until golden brown and crispy.
- Transfer to a paper towel-lined plate. Serve warm with lemon wedges or dipping sauce of choice.
Additional Notes:
- Use skinless and boneless canned salmon if preferred.
- Great with tartar sauce, aioli, or served over a salad!
- Make it gluten-free with GF breadcrumbs.
Introduction
Canned salmon often gets overlooked, but it’s one of the most versatile and nutritious pantry staples you can keep on hand. These easy salmon patties are my favorite way to turn a humble can of fish into a crave-worthy meal. They’re crispy on the outside, moist on the inside, and packed with flavor. Serve them as a main with a side salad, in a sandwich, or even bite-sized as a party appetizer.
Step-by-Step Cooking Guide
Step 1: Mix the Ingredients
In a mixing bowl, add flaked salmon, breadcrumbs, finely chopped onion, beaten egg, lemon juice, parsley (optional), salt, and pepper. Mix until well combined.
Tip: If the mixture feels too wet, add a bit more breadcrumbs. Too dry? Add a splash of milk or more lemon juice.
Step 2: Form the Patties
Use your hands to shape the mixture into evenly sized patties (about 4–6 depending on size). Keep them about ½ inch thick for even cooking.
Step 3: Heat the Oil
In a skillet, heat 2 tablespoons of vegetable oil over medium heat until shimmering.
Step 4: Cook the Patties
Carefully place patties in the skillet and fry for about 3–4 minutes per side, or until golden brown and crisp. Flip gently to avoid breaking.
Step 5: Serve
Remove from pan and drain on paper towels. Serve hot with lemon wedges, a dip like tartar sauce, or over greens.
Ingredient Insights & Substitution Tips
- Salmon: Use canned wild-caught salmon for the best nutrition. Skinless/boneless saves time, but you can mash the bones for added calcium.
- Breadcrumbs: Panko adds extra crunch, but any dry breadcrumbs work.
- Onion: Yellow or red onions work, or substitute with green onions for a milder flavor.
- Egg: Acts as the binder — don’t skip!
- Parsley: Optional, but adds freshness and color.
- Oil: Vegetable oil is classic, but avocado or olive oil also work well.
Substitutions:
- No breadcrumbs? Use crushed crackers or almond flour.
- Egg-Free? Use 1 tablespoon flaxseed + 3 tbsp water as a vegan binder.
- No lemon juice? Use vinegar for acidity.
Recipe Variations & Serving Ideas
Flavor Variations:
- Spicy Kick: Add ½ tsp chili flakes or hot sauce.
- Cheesy: Mix in ¼ cup shredded Parmesan.
- Herby: Add dill, chives, or thyme.
Dietary Variations:
- Gluten-Free: Use gluten-free breadcrumbs or crushed rice crackers.
- Low-Carb: Use almond flour instead of breadcrumbs.
Serving Suggestions:
- Over a leafy green salad with vinaigrette
- On a bun as a salmon burger
- With mashed potatoes and steamed veggies
- As an appetizer with dipping sauce (make mini versions)
Storage & Make-Ahead Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Wrap cooked (or uncooked) patties in foil or wax paper, store in a zip-top freezer bag for up to 3 months.
- Reheat: Pan-fry for a few minutes on each side to re-crisp, or heat in the oven at 375°F for 10–12 minutes.
Nutrition Snapshot (Per Patty Approx.)
- Calories: ~180
- Protein: 15g
- Carbs: 8g
- Fat: 10g
- Fiber: 1g
- Sodium: ~300mg
Dietary Tags:
✔ Dairy-Free
✔ High-Protein
✔ Kid-Friendly
✔ Budget-Friendly
Allergens: Fish, Egg, Gluten (substitutable)
FAQs
Q: Can I use fresh salmon instead of canned?
A: Yes — cook and flake it before mixing. It works beautifully!
Q: Can I bake these instead of frying?
A: Absolutely! Bake at 400°F (200°C) for 15–20 minutes, flipping halfway.
Q: My patties are falling apart — what happened?
A: They might need more binder (egg/breadcrumbs) or chilling for 15 minutes before cooking.
Q: Are salmon patties good for meal prep?
A: Definitely. They store and reheat well, and you can even enjoy them cold over a salad.
Personal Note
This recipe is one of my pantry saviors — I always keep a can of salmon ready just for these. They’re fast, customizable, and my whole family loves them (even the picky eaters). I often double the batch and freeze half for later. They’re that good!
Let’s Connect!
Have a favorite twist on salmon patties? Share your version in the comments!
