The short answer: Salmon patties are crispy, budget-friendly fish cakes made from one can of salmon, an egg, breadcrumbs and a few seasonings, and they're on the table in about 20 minutes.
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Mix a 14.75-ounce can of drained salmon with 1 egg, ½ cup of breadcrumbs, 2 tablespoons of mayonnaise, chopped onion, lemon and seasoning, shape 6 patties and pan-fry them in oil over medium heat for 3 to 4 minutes per side until golden. Below are the exact recipe, oven and air fryer methods, what to do with the bones and skin, sauces and sides, and how to freeze them.
Salmon patties are one of my favorite ways to turn an inexpensive pantry can into a dinner that feels homemade.
Easy salmon patties recipe
Makes 6 patties (serves 3 to 4). Prep 10 minutes, cook 8 minutes.
| Ingredient | Amount |
|---|---|
| Canned salmon, drained | 1 can (14.75 ounces) or 2 cans (6 ounces each) |
| Large egg | 1 |
| Plain breadcrumbs, panko or crushed saltine crackers | ½ cup |
| Mayonnaise | 2 tablespoons |
| Onion, finely chopped | ¼ cup |
| Lemon juice | 1 tablespoon |
| Dijon mustard | 1 teaspoon |
| Garlic powder | ½ teaspoon |
| Old Bay, Cajun seasoning or paprika | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Fresh parsley or dill, chopped | 2 tablespoons |
| Oil for frying | 2 to 3 tablespoons |
- Drain the salmon well and flake it into a bowl with a fork. Remove the large pieces of skin if you like, and crush the soft bones into the fish (see below).
- Mix. Add the egg, breadcrumbs, mayonnaise, onion, lemon juice, mustard and seasonings, and stir until the mixture holds together when squeezed.
- Shape 6 patties about ½ inch thick. If they feel loose, add another tablespoon of crumbs or chill them for 15 minutes.
- Fry. Heat the oil in a large skillet over medium heat. Cook the patties for 3 to 4 minutes per side, flipping once, until deep golden and crisp.
- Check the center. Because the mixture contains raw egg, cook until the middle is hot. FoodSafety.gov's safe minimum internal temperatures chart lists 160°F for egg dishes.
- Drain on a paper towel and serve with lemon wedges and a sauce.
Pan-fried, baked or air fryer salmon patties
| Method | Temperature | Time | Result |
|---|---|---|---|
| Skillet | Medium heat, 2 to 3 tablespoons oil | 3 to 4 minutes per side | Crispiest crust, classic flavor |
| Oven | 400°F on an oiled, lined sheet pan | 15 to 18 minutes, flipping halfway | Hands-off, easy for a double batch |
| Air fryer | 375°F to 390°F, lightly sprayed | 8 to 10 minutes, flipping halfway | Crisp with very little oil |
For fresh salmon instead of canned, bake or air fry it first, then flake it. Our baked salmon and air fryer salmon guides give the times; about 12 ounces of cooked salmon replaces one large can.
Do you remove the bones and skin from canned salmon?
You don't have to. The small bones in canned salmon are softened during canning and mash right into the patties, and they're a source of calcium. Remove the larger round backbone pieces if they bother you, and peel off big pieces of skin if you prefer a milder taste. If you'd rather skip this step, buy canned salmon labeled skinless and boneless. The FDA's advice about eating fish lists salmon among the "best choices," so canned salmon is an affordable way to get fish on the menu.
Sauces for salmon patties
- Tartar sauce: mayonnaise, chopped pickles or relish, lemon juice and a pinch of dill
- Remoulade: mayonnaise, Creole mustard, hot sauce, paprika and a little garlic
- Lemon dill yogurt: plain Greek yogurt, lemon zest, fresh dill and salt
- Sriracha mayo: mayonnaise with sriracha and a squeeze of lime
- Honey mustard: equal parts honey and Dijon
For exact amounts on the classic, follow our homemade tartar sauce recipe.
What to serve with salmon patties
| Meal style | Sides |
|---|---|
| Southern comfort | Grits, mac and cheese, collard greens or green beans |
| Weeknight easy | Rice, a bagged salad and steamed broccoli |
| Breakfast or brunch | Scrambled eggs, grits and biscuits |
| Lighter | A big green salad or cucumber tomato salad |
| Sandwich | A toasted bun with lettuce, tomato and tartar sauce |
For more budget dinners, see our easy dinner ideas.
Storing and freezing salmon patties
Refrigerate cooked patties within 2 hours and eat them within 3 to 4 days, the time USDA's leftovers guide gives for leftovers. To freeze, cool them completely, freeze them in a single layer on a sheet pan, then move them to a freezer bag. Reheat frozen patties at 375°F in the oven or air fryer for 10 to 12 minutes, until hot in the center.
Put salmon patties on the plan
A few cans of salmon in the pantry give you a dinner you can make on the busiest night of the week.
- Meal Planner & Grocery List, $3.99. Plan salmon patty night and the sides, and keep the shopping list on the same page.
- Family Recipe Binder, $6.99. Save your family's version, whether it's crackers or breadcrumbs, grits or rice.
- Holiday Season Bundle, $15.99 (regularly $25.94 for the six items bought separately). The meal planner plus the Christmas Budget & Gift Planner, a cleaning schedule and savings trackers for the busy season.
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Frequently asked questions
How do you make salmon patties? You make salmon patties by mixing a drained can of salmon with an egg, breadcrumbs, mayonnaise, onion, lemon and seasoning, shaping 6 patties and pan-frying them over medium heat for 3 to 4 minutes per side. They're done when they're golden outside and hot in the center.
What holds salmon patties together? An egg and breadcrumbs hold salmon patties together. Use 1 egg and about ½ cup of breadcrumbs, panko or crushed crackers per 14.75-ounce can, and chill the shaped patties for 15 minutes if they feel loose.
Do you have to remove the bones from canned salmon? No, you don't have to remove the bones from canned salmon. The small bones are soft enough to mash into the patties and add calcium; just pull out the larger backbone pieces if you prefer.
How long do you cook salmon patties? Cook salmon patties for 3 to 4 minutes per side in a skillet over medium heat, 15 to 18 minutes in a 400°F oven, or 8 to 10 minutes in an air fryer at 375°F to 390°F. Flip them halfway in the oven or air fryer.
Why do my salmon patties fall apart? Salmon patties fall apart when the salmon isn't drained well, there isn't enough binder, or they're flipped too soon. Drain the can thoroughly, add another tablespoon of crumbs, chill the patties and let a crust form before you turn them.
Can I make salmon patties with fresh salmon? Yes, you can make salmon patties with fresh salmon. Bake or air fry about 12 ounces of salmon until it flakes, cool it, then flake it and use it in place of one large can.
Can you make salmon patties without breadcrumbs? Yes, you can make salmon patties without breadcrumbs by using crushed saltine crackers, panko, quick oats or almond flour. Use about the same amount, ½ cup per large can.
What is the difference between salmon patties and salmon croquettes? Salmon patties and salmon croquettes are often the same dish, and many families use the names interchangeably. Croquettes are sometimes shaped into logs or ovals and breaded before frying, while patties are flat and round.
What sauce goes with salmon patties? Tartar sauce, remoulade, lemon dill yogurt sauce and sriracha mayo all go well with salmon patties. Each one adds tang or heat to balance the rich, crispy fish.
Can you freeze salmon patties? Yes, you can freeze salmon patties, cooked or uncooked. Freeze them in a single layer first, store them in a freezer bag, and reheat cooked patties at 375°F for 10 to 12 minutes until hot in the center.
How long do salmon patties last in the fridge? Cooked salmon patties last 3 to 4 days in the fridge in a covered container. Reheat them in the oven or air fryer to keep the outside crisp.
How can I fit salmon patties into a budget meal plan? Keep two cans of salmon in the pantry and plan salmon patties for your busiest night of the week. The Meal Planner & Grocery List from HomeBase Paper Co. ($3.99) puts the week's dinners and the shopping list on one printable page so the cans and sides are already on hand.
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Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- FDA: Advice about eating fish fda.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov