If you crave a meal that's crispy, golden, and packed with flavor, these Salmon Patties are the absolute best! Each bite delivers juicy, flaky salmon with hints of fresh herbs and pops of zesty lemon, all wrapped up in a crunchy crust.
You'll love how effortless these are to throw together with pantry staples like canned salmon, breadcrumbs, and eggs. It's a weeknight lifesaver that tastes gourmet-perfect for busy nights when you still want something special.
Serve them as a main dish, tuck into sandwiches, or plate them up for a casual brunch. This recipe is inspired by my grandma's southern kitchen and has been a family favorite for years-now it's yours to enjoy, too!
Why You'll Love This Recipe
- Ready in under 30 minutes for a quick and satisfying meal, any night of the week.
- Family-friendly and picky-eater approved, featuring mild, savory flavors everyone enjoys.
- Uses budget-friendly canned salmon-no need to splurge on fresh fillets!
- Versatile for meal prep and delicious hot or cold, in sandwiches, salads, or on its own.
Key Ingredients for Salmon Patties
See recipe card below for full list of measurements, ingredients, and instructions.Canned Salmon
The star of the show! Canned salmon is convenient, affordable, and packed with protein and omega-3s. Look for skinless and boneless varieties for easy prep, but you can use regular canned salmon and simply pick out the bones and skin. In a pinch, leftover cooked salmon works too.
Breadcrumbs
Breadcrumbs bind the patties and give them a light, crisp texture. Use plain or seasoned breadcrumbs, or swap for panko for extra crunch. If you're gluten-free, try crushed rice crackers or gluten-free panko-just note the patties may be a little more delicate.
Egg
Egg acts as the glue to hold everything together. One large egg is usually enough, but if your mixture feels dry, you can add a second egg or a splash of milk. For an egg-free option, try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
Onion
Finely diced onion adds sweet, savory undertones and keeps the patties moist. A small shallot or green onions can be used for a milder flavor. To mellow raw onion bite, sauté it briefly before adding.
Lemon Juice
Lemon juice brightens the salmon flavor and adds a hint of tang. Fresh is best, but bottled works in a pinch. For a twist, try lime juice or a splash of white wine vinegar.
Instructions for Salmon Patties
See recipe card below for full list of measurements, ingredients, and instructions.Mix the Patty Ingredients
In a large bowl, combine the flaked salmon, breadcrumbs, eggs, onion, mayonnaise, parsley, Dijon mustard, lemon juice, garlic powder, paprika, salt, and pepper. Use a fork or your hands to mix until everything is well combined but not mushy.
Shape the Patties
Using your hands, form the mixture into 8 equal patties, each about ½ inch thick. If the mixture feels too wet, add a bit more breadcrumbs. If it's too dry, add a splash of mayo or beaten egg.
Heat the Oil
Pour vegetable oil into a large skillet to coat the bottom (about ¼ cup). Heat over medium heat until shimmering and hot but not smoking.
Fry the Salmon Patties
Working in batches if needed, add the patties to the skillet without crowding. Cook for 3 to 4 minutes per side, or until golden brown and crisp. Flip gently with a spatula.
Drain and Serve
Transfer cooked patties to a paper towel-lined plate to drain excess oil. Serve hot, garnished with fresh parsley and lemon wedges for squeezing.
Recipe Variations
Make It Gluten-Free
Swap the regular breadcrumbs for gluten-free panko or crushed rice crackers. Just be gentle when flipping, as gluten-free patties can be a bit more delicate.
Add Extra Veggies
Boost nutrition and color by folding in ½ cup of grated carrot, zucchini, or finely diced bell pepper. Squeeze out excess moisture first to prevent soggy patties.
Kick Up the Spice
Mix in a pinch of cayenne pepper or a dash of hot sauce for a spicy twist. Chopped jalapeños or a sprinkle of red pepper flakes are also great options for heat lovers.
Dairy-Free Option
Skip the mayonnaise or use a vegan mayo alternative-the patties will still hold together and taste delicious.
Use Fresh Salmon
Have leftover cooked salmon? Flake it and use in place of canned for an extra fresh taste and lovely texture.
Serving Suggestions
Make it a meal by serving these Salmon Patties with a crisp green salad, roasted potatoes, or creamy coleslaw. They're also fantastic with rice pilaf or tucked into a soft bun as a salmon burger. Don't forget a dollop of tartar sauce, a drizzle of sriracha mayo, and plenty of fresh lemon wedges for extra zest!
Storage and Reheating
Store leftover salmon patties in an airtight container in the refrigerator for up to 3 days. For best results, reheat in a skillet over medium heat until warmed through and crisp, or bake at 350°F for 10 minutes. You can also freeze cooked patties-place them in a single layer on a baking sheet, freeze solid, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions About Salmon Patties (FAQ)
Q: Can I make salmon patties ahead of time?A: Yes! Shape the patties and refrigerate, covered, for up to 24 hours before frying. This helps them hold their shape even better.
Q: What can I use instead of canned salmon?A: Leftover cooked salmon fillets work perfectly. Just flake them and use the same amount as canned.
Q: Why do my salmon patties fall apart?A: If your mixture is too dry, it won't bind well-add a little more mayo or an extra egg. If it's too wet, add more breadcrumbs until the mixture holds together.
Ready to enjoy the crispiest, most flavorful Salmon Patties ever? Give this recipe a try and let me know how it turned out! Leave a comment or rating below-I love hearing from you!
Ingredients
- 2 cans (14.75 oz each) salmon, drained and flaked
- 1 cup breadcrumbs (plain or seasoned)
- 2 large eggs
- ⅓ cup finely diced onion
- 2 tablespoons mayonnaise
- 2 tablespoons chopped fresh parsley
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup vegetable oil (for frying)
- Lemon wedges, for serving
Instructions
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1In a large mixing bowl, combine drained salmon, breadcrumbs, eggs, diced onion, mayonnaise, parsley, Dijon mustard, lemon juice, garlic powder, paprika, salt, and black pepper.
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2Mix thoroughly with a fork or clean hands until the mixture holds together.
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3Shape the mixture into 8 evenly sized patties (about ½ inch thick).
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4Heat vegetable oil in a large skillet over medium heat.
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5Add patties to the skillet in batches, being careful not to overcrowd. Fry for 3-4 minutes per side, or until golden brown and crispy.
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6Remove patties and let them drain on a paper towel-lined plate. Serve warm with lemon wedges.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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