Name: Easy Salmon Patties Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cans (5 oz each) salmon, drained and bones removed; ½ cup breadcrumbs; 2 large eggs, beaten; ¼ cup finely chopped onion; 2 tablespoons chopped fresh parsley; ½ teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons mayonnaise; 2 tablespoons vegetable oil (for frying)

If you popped by my kitchen at 6:32 on a Tuesday, there’s a good chance you’d find me flipping these salmon patties with a tea towel over my shoulder and the radio mumbling in the background. I started making them when my neighbor dropped off a mountain of canned salmon after a Costco run gone rogue; I figured I’d try a batch, then whoops, three batches later we had dinner and lunches sorted. They’re cozy but not heavy, crisp on the edges, and honestly a little nostalgic. Also, I always eat one while I’m standing at the stove. Quality control. Obviously.

Why you’ll love this, or at least why I make it a lot

I make this when I want something fast that still feels like I cooked. My family goes a bit wild for the crunchy bits, and I love that it’s mostly pantry stuff. On nights when I’m frazzled, these patties still behave. They don’t demand fussing, and if the mixture looks a bit wonky for a second, don’t panic, it always sets up. I used to wrestle with patties falling apart, but actually, I find it works better if the mixture chills for a few minutes first. And if I forget to chill it, I add a spoon of breadcrumbs and pretend that was the plan all along.

What you’ll need, plus the swaps I make when I’m out of something

2 cans salmon, about 14 to 15 ounces total, drained and flaked (bones are soft and edible; pick them out if you prefer, I usually don’t)
1 large egg
⅓ cup mayonnaise, or Greek yogurt when I’m feeling virtuous
2 teaspoons Dijon mustard (yellow mustard works, a bit sweeter)
½ small onion, very finely chopped, about ⅓ cup
2 tablespoons chopped scallions or parsley, whichever is loitering in the crisper
1 teaspoon lemon zest and 1 tablespoon lemon juice
¾ cup breadcrumbs or panko, plus a handful extra for coating if you like (crushed saltines are lovely; my grandmother swore by them, but any brand works fine)
1 teaspoon Old Bay or ½ teaspoon paprika plus a pinch of celery salt
1 small garlic clove, grated
3 to 4 tablespoons neutral oil for frying, like avocado or light olive oil
Kosher salt and black pepper to taste

Optional quick sauce (because we always want a little dip): ⅓ cup mayo, 1 teaspoon Dijon, 1 teaspoon lemon juice, a pinch of salt, and a sprinkle of chopped dill. Stir. Done.

How to make them, with a few friendly detours

Mix the base. In a big bowl, whisk the egg, mayo, Dijon, lemon juice and zest, garlic, Old Bay, a good pinch of salt, and pepper. This is where I usually sneak a taste, just to check the seasoning.
Add the goodies. Fold in the salmon, onion, and herbs. Sprinkle in ¾ cup breadcrumbs and stir until it holds together. If it’s too loose, add another tablespoon. If it’s too stiff, a splash of water does the trick, surprisingly.
Let it rest 5 to 10 minutes. The crumbs hydrate, things relax; you sip water and pretend you’re very calm. Sometimes I pop the bowl in the fridge for a few minutes. Cold form the fridge patties shape easier.
Shape patties. Scoop about ⅓ cup mixture for each and gently press into 6 to 8 patties about 2 cm thick. Don’t overpack. If you want extra crunch, press each side lightly into more panko.
Pan time. Heat a large nonstick or cast iron skillet over medium to medium high with 2 to 3 tablespoons oil. When it shimmers, lay in the patties. Cook 3 to 4 minutes per side until deep golden and crisp. If they’re browning too fast, lower the heat. If they look pale, give them a minute.
Finish and serve. Move cooked patties to a paper towel lined plate. Sprinkle with a tiny pinch of salt while they’re still sizzling. Add a squeeze of lemon if you like things zingy.

Don’t worry if a patty cracks a little while flipping, just nudge it back together. These are forgiving. And yes, I’ve eaten a half broken one right out of the pan, chef’s tax.

Notes from many slightly chaotic evenings

Panko makes the crispiest crust, but regular breadcrumbs make a more uniform, almost croquette feel. Different, both great.
If using fresh cooked salmon, flake it gently and skip extra salt for now; it’s often seasoned already.
Too much onion can make the mixture watery. I learned this the messy way. A smaller, finely chopped amount is better.
If your pan is dry, patties won’t brown properly. A little oil is your friend; I tried to be stingy once and regretted it.
Weird tangent: I tried these while listening to a storm roll in and I swear they tasted cozier. Weather pairing is a thing, right?

Variations I’ve tried, including the one I wouldn’t do again

Spicy sesame: Add 1 teaspoon sriracha and 1 teaspoon toasted sesame oil to the mix, scatter sesame seeds on the outside. Lovely with cucumber salad.
Herby lemon pepper: Extra lemon zest, lots of parsley, and a big grind of pepper. Bright and punchy.
Gluten free: Use gluten free panko or crushed gluten free crackers. Works great, just rest the mixture longer.
Cheesy experiment: I tried shredded cheddar once. It melted out and got a bit greasy. Not terrible, just not the move.
Air fryer: 200 C for about 10 to 12 minutes, flip halfway, mist with oil. Crispy enough, but pan fried is still king in my book.

Gear I reach for, but there’s a workaround

Large nonstick or cast iron skillet. I say this is essential. On second thought, a sturdy stainless pan works if you preheat well and use a bit more oil.
Fish spatula. Super helpful for easy flips. No fish spatula? A thin metal spatula or even a big spoon and a little courage will do.
Mixing bowl and a fork. Fancy isn’t necessary here.

Storing leftovers without losing the crunch

Cool completely, then refrigerate in a lidded container up to 3 days. Reheat in a skillet with a drizzle of oil over medium for 2 to 3 minutes a side, or in the oven at 190 C for 8 to 10 minutes. They freeze well for 2 months wrapped and tucked in a bag, reheat straight form frozen in the oven. Though honestly, in my house it never lasts more than a day.

How I like to serve them

With lemon dill mayo and a simple green salad. Add capers if you’re feeling fancy.
On buttered brioche for a salmon patty sandwich, shredded lettuce, pickles, lots of black pepper. A little hot sauce too.
Tucked into lettuce cups with rice, cukes, and a drizzle of soy and honey. Weeknight rice bowl vibes.
Breakfast move: leftover patty with a soft egg. It’s a thing and I stand by it.

Pro tips I learned the oops way

I once tried rushing the chill time and regretted it because the first patty tried to do a backflip. Five minutes of rest helps.
Don’t crank the heat too high. I scorched the outside before the middle warmed through. Medium heat, patience, better color.
Taste the base. A tiny dab before adding the salmon tells you if it needs more salt or lemon.
Drain salmon well. Extra liquid is the number one culprit for patties that slump.

FAQs I actually get from friends and readers

Can I use fresh salmon instead of canned?
Yes. Flake about 350 to 400 g cooked salmon and use it just the same. I think it tastes a touch lighter with fresh, but canned is more weeknight friendly.

How do I keep them from falling apart?
Chill the mixture a few minutes, don’t overmix, and make sure it’s not too wet. If in doubt, a spoon of extra breadcrumbs saves the day.

Can I bake these?
Sure. Brush a sheet pan with oil, bake at 220 C for 12 to 15 minutes, flip once. They get crisp, not as crisp as pan fried, but tidy and hands off.

What sauce should I serve?
Tartar sauce, lemon dill mayo, or even a quick yogurt herb dip. If you want a solid tartar template, I like the method in this guide on Serious Eats.

Is it safe to eat the bones in canned salmon?
They’re soft and edible, full of calcium. If the texture bugs you, pick them out. For broader food safety notes, the FDA seafood tips are handy.

What if I don’t have Old Bay?
Use paprika, a pinch of celery salt, and a sprinkle of garlic powder. It’s close enough that no one will notice.

Can I make these ahead?
Yes. Form the patties, cover, and chill up to 24 hours. I think the flavor is even better the next day. For crisp reheating advice, this quick primer on reheating fried things is surprisingly useful.

One last little thing

If you like tracking kitchen wins, jot down what you did. A squeeze more lemon? A different herb? Your future self will thank you, and so will your hungry crew. Now grab a plate, y’all.

Quick recap

Mix, rest, shape, sizzle, enjoy. This Easy Salmon Patties Recipe treats you kindly and rewards you with crispy edges and a soft middle. Dinner done, dishes reasonable, spirits lifted.

Easy Salmon Patties Recipe