Salmon Patties

Tired of salmon patties that taste like dry cardboard? Yeah, me too. I’ve made my fair share of them, and most are just…sad. But what if I told you there’s a way to make them crispy on the outside, moist on the inside, and full of flavor?

You don’t need to be a fancy chef to do it.

This recipe is my secret weapon for a fast, cheap, and healthy meal. It uses simple stuff you probably already have. Let’s make some salmon patties you’ll actually want to eat again and again.

The Easiest Salmon Patties Ever

These patties come together in minutes. They are perfect for a weeknight dinner when you have no time but still want something good.

What You’ll Need

It all starts with a can of salmon. Don’t worry, the canned stuff is great for this and saves you a ton of money.

• 1 can (14.75 ounces) pink or red salmon
• 1/2 cup breadcrumbs (or panko for extra crunch)
• 1 large egg, beaten
• 1/4 cup mayonnaise
• 1/4 cup finely chopped onion
• 1 tablespoon lemon juice
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 2 tablespoons olive oil or butter for frying

Tools for the Job

You don’t need any special equipment for this. Just your basic kitchen gear will do the trick.

Tool	Purpose
Large Bowl	For mixing
Fork	To flake salmon
Skillet	For frying
Spatula	To flip patties

How to Make Killer Salmon Patties

Follow these simple steps. The whole process is super quick.

Step 1: Open your can of salmon and drain out all the liquid. Put the salmon in your large bowl.

Step 2: Use a fork to flake the salmon apart. I like to remove any big bones or skin I see, but some people leave them in for extra calcium. You do you.

Step 3: Add the breadcrumbs, beaten egg, mayonnaise, chopped onion, lemon juice, salt, and pepper to the bowl.

Step 4: Mix everything together gently with your fork. Just mix until it’s all combined. If you mash it too much, the patties get tough.

Step 5: Shape the mixture into about 6 equal-sized patties. They should be about a half-inch thick.

Step 6: Heat the oil or butter in your skillet over medium-high heat. The pan is ready when the oil shimmers a little.

Step 7: Carefully place the patties in the hot skillet. Don’t crowd the pan. Cook them in two batches if you need to.

Step 8: Cook for about 3-4 minutes on each side. You’re looking for a beautiful, deep golden-brown crust.

Step 9: Remove the patties from the skillet and place them on a plate lined with a paper towel to soak up any extra oil. Serve them hot!

Pro Tips from My Kitchen

I’ve made these a hundred times. Here are a few tricks I’ve learned along the way.

• Chill Out: If you have an extra 15 minutes, cover the salmon mixture and pop it in the fridge before you form the patties. This helps them hold together so much better when you cook them.
• Don’t Overmix: I said it before, but it’s the most important rule. Overmixing makes the patties dense and rubbery. Mix just enough to bring it all together.
• Get a Good Sear: Don’t be afraid of the heat. A medium-high skillet is key to getting that crispy, golden crust. If the heat is too low, they just soak up oil and get soggy.
• Use a Scoop: For perfectly even patties, use an ice cream scoop or a 1/4 cup measure to portion out the mixture. They’ll look better and cook more evenly.

Fun Swaps and Changes

Don’t have something? No problem. This recipe is easy to change up.

Ingredient	Swap Idea	Notes
Canned Salmon	Canned Tuna	Tastes great too
Breadcrumbs	Crushed Crackers	Adds salty crunch
Onion	Green Onions	Milder flavor
Mayonnaise	Greek Yogurt	For a tangy taste

You can also add things to the mix. A little bit of fresh dill or parsley is amazing. A dash of hot sauce or some Old Bay seasoning can give it a nice kick.

What About Different Diets?

You can easily tweak this recipe to fit your needs.

• Gluten-Free: Use gluten-free breadcrumbs or even crushed gluten-free crackers. Almond flour works in a pinch, too.
• Keto/Low-Carb: Swap the breadcrumbs for crushed pork rinds or almond flour. This is a game-changer for a low-carb version.
• Dairy-Free: Just make sure your mayonnaise is dairy-free. Most are, but it’s always good to check the label.

How to Serve Your Patties

These are great on their own, but they are even better with a side.

• Like a Burger: Serve them on a bun with lettuce, tomato, and some tartar sauce.
• With a Salad: A simple green salad with a lemon vinaigrette is a perfect light meal.
• With Veggies: Roasted broccoli or asparagus goes really well with the salmon.

Make-Ahead and Storage Tips

Life is busy. You can prep these ahead of time.

You can mix and shape the patties, then store them in the fridge on a covered plate for up to 24 hours. When you’re ready to eat, just take them out and fry them up.

Leftovers? Yes, Please.

Leftover salmon patties are awesome.

Store them in an airtight container in the fridge for up to 3 days.

To reheat, skip the microwave. It makes them soggy. Instead, warm them in a skillet for a few minutes on each side or pop them in an air fryer at 375°F for about 4-5 minutes. They’ll get crispy again.

Frequently Asked Questions

Here are some common questions I get about this recipe.

Q1. My patties are falling apart! What did I do wrong?
Ans: This usually means the mixture is too wet or doesn’t have enough binder. Make sure you drained the salmon well. Chilling the mixture before forming the patties also helps a lot. If it still seems too wet, add another tablespoon or two of breadcrumbs.

Q2. Can I use fresh salmon instead of canned?
Ans: Of course. Just cook about 12 ounces of fresh salmon first (baking or poaching works well). Let it cool, then flake it with a fork and use it just like the canned stuff.

Q3. Can I bake these instead of frying them?
Ans: Yes. Place the patties on a baking sheet lined with parchment paper. You can spray them with a little cooking oil to help them brown. Bake at 400°F for about 15-20 minutes, flipping them halfway through. They won’t be quite as crispy, but they are still delicious.

Wrapping Up

See? Making great salmon patties isn’t hard at all. With a few simple ingredients and these easy steps, you can have a fantastic meal on the table in no time.

Now it’s your turn. Go give this recipe a try.

When you do, come back and leave a comment below. I’d love to hear how they turned out for you or if you made any fun changes