These salmon patties are a quick, hearty way to turn canned salmon into a satisfying high-protein meal with minimal ingredients and fuss. Tender salmon mixes with eggs, breadcrumbs (or a substitute), and simple seasonings before being shaped into patties and pan-fried until golden and crispy. They deliver rich flavor, a great texture, and plenty of protein in every bite.
Perfect for lunch, dinner, or even brunch, salmon patties pair beautifully with a fresh salad, steamed vegetables, or a simple dipping sauce. Ready in about 20–25 minutes from start to finish, they’re an easy recipe to keep in your weekly rotation — especially when you want a nutritious meal without complicated steps.
Equipment
- Large mixing bowl
- Fork or spatula
- Shallow plate
- Skillet or frying pan
- Spatula or fish turner
- Measuring cups and spoons
Ingredients
- 2 cans (about 14–15 oz total) salmon, drained and flaked
- 2 large eggs
- 1/2 cup breadcrumbs (regular, panko, or gluten-free)
- 1/4 cup finely diced onion
- 1/4 cup finely chopped fresh parsley (optional)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- 2–3 tablespoons olive oil or cooking oil for frying
- Optional: lemon wedges, tartar sauce, or yogurt sauce for serving
Instructions
- In a large bowl, combine the drained, flaked salmon.
- Add the diced onion and chopped parsley, if using.
- Crack the eggs into the bowl.
- Add the breadcrumbs, Dijon mustard, garlic powder, onion powder, salt, and black pepper.
- Stir until all ingredients are evenly mixed.
- Shape the mixture into 6 even patties and place them on a shallow plate.
- Heat the oil in a skillet over medium heat.
- Once the oil is hot, place the patties in the skillet without overcrowding.
- Cook for about 4–5 minutes on the first side until golden brown.
- Carefully flip each patty and cook another 4–5 minutes until both sides are crisp and the center is heated through.
- Transfer cooked patties to a plate lined with a paper towel to drain excess oil.
- Serve warm with lemon wedges or your favorite sauce.
Recipe Info
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: ~22 minutes
- Servings: 6 patties
- Cuisine: American
- Course: Main / Dinner / Lunch
How to Store
- Refrigerate leftover cooked patties in an airtight container for up to 3 days.
- Reheat on the stovetop over low heat or in the air fryer until warm.
- You can freeze uncooked shaped patties on a tray until firm, then transfer to a freezer bag for up to 2 months; cook from frozen with a few extra minutes.
What Not to Do
- Do not overmix the batter — the patties become dense and tough.
- Do not fry over high heat — the outside browns too fast before the center heats through.
- Do not skip draining the canned salmon — excess liquid alters texture.
- Do not pack the patties too tightly; gentle shaping yields a lighter texture.
Tips & Variations
- For extra crunch, add a tablespoon of chopped celery or bell pepper.
- Swap breadcrumbs for crushed crackers, gluten-free oats, or almond meal.
- Add a squeeze of lemon zest to the batter for bright citrus flavor.
- Stir in a teaspoon of hot sauce or paprika for mild heat.
- Serve over greens or tucked in a bun as a sandwich.
Approximate Nutrition (per patty)
- Calories: ~180 kcal
- Protein: ~18 g
- Total Fat: ~9 g
- Saturated Fat: ~1.5 g
- Carbohydrates: ~10 g
- Fiber: ~1 g
- Sugar: ~1 g
- Sodium: ~360 mg
Ingredients
Method
- In a large bowl, combine the drained, flaked salmon.
- Add the diced onion and chopped parsley, if using.
- Crack the eggs into the bowl.
- Add the breadcrumbs, Dijon mustard, garlic powder, onion powder, salt, and black pepper.
- Stir until all ingredients are evenly mixed.
- Shape the mixture into 6 even patties and place them on a shallow plate.
- Heat the oil in a skillet over medium heat.
- Once the oil is hot, place the patties in the skillet without overcrowding.
- Cook for about 4–5 minutes on the first side until golden brown.
- Carefully flip each patty and cook another 4–5 minutes until both sides are crisp and the center is heated through.
- Transfer cooked patties to a plate lined with a paper towel to drain excess oil.
- Serve warm with lemon wedges or your favorite sauce.
Notes
- Protein: ~18 g
- Total Fat: ~9 g
- Saturated Fat: ~1.5 g
- Carbohydrates: ~10 g
- Fiber: ~1 g
- Sugar: ~1 g
- Sodium: ~360 mg
Conclusion
These salmon patties offer a quick and nutritious meal that’s high in protein, flexible in flavor, and easy to prepare with pantry staples. With crispy edges and tender centers, they make a satisfying lunch or dinner paired with salad, veggies, or grains. Their simplicity and versatility make them a smart option for busy cooks and health-minded eaters alike.
FAQs
Can I use fresh salmon instead of canned?
Yes — cook and flake about 12–14 oz fresh salmon before using.
Can I make these gluten-free?
Yes — use gluten-free breadcrumbs or almond meal.
Can I bake the patties instead of frying?
Yes — bake at 400°F for 12–15 minutes, flipping halfway.
Are these good cold?
Yes — they’re great cold or at room temperature.
What sauces go well with them?
Tartar sauce, lemon yogurt sauce, or aioli pair nicely.
Can I add herbs?
Yes — dill, chives, or cilantro are great additions.
