Why This Canned Salmon Patties Recipe Is a Total Game-Changer
Before we dive into the crispy details, let’s talk about why this recipe is an absolute must-save.
20 Minutes from Pantry to Plate: The active prep time is about 5 minutes. They cook in just 10-12 minutes, making this one of the fastest dinners you’ll ever make.
Incredibly Budget-Friendly: Canned salmon is an affordable source of high-quality protein and omega-3 fatty acids, making it a nutritional powerhouse without the high cost of fresh fish.
Pantry Staples Only: You likely have all the other ingredients in your kitchen right now. No special trip to the store required.
Naturally Gluten-Free adaptable: It’s easy to make these patties gluten-free with one simple swap (see chart below).
Meal Prep Friendly: These patties reheat beautifully, making them perfect for lunches throughout the week.
Gathering Your Ingredients: Simple, Savory, & Satisfying
This recipe builds flavor from a handful of simple, accessible ingredients.
The Core Ingredients:
2 (6 oz each) cans skinless, boneless pink salmon, well-drained
1 large egg, lightly beaten
¼ cup finely diced onion (or 2 tbsp dried minced onion)
2 tbsp finely diced celery (optional, for crunch)
2 tbsp fresh parsley or dill, chopped (or 2 tsp dried)
½ cup breadcrumbs (or gluten-free alternative)
2 tbsp mayonnaise or Greek yogurt
1 tbsp Dijon mustard or lemon juice
1 tsp Old Bay seasoning (or paprika + garlic powder)
Kosher salt and black pepper to taste
2-3 tbsp avocado oil or olive oil, for frying
For Serving:
Lemon wedges
Tartar sauce
Simple yogurt-dill sauce (mix ½ cup Greek yogurt, 1 tbsp lemon juice, 1 tbsp dill)
Ingredient Role & Substitution Guide.
Crafting Perfection: Your Foolproof Step-by-Step Guide
Follow these steps for perfectly crispy, non-crumbly patties every time.
Drain and Flake: Drain the liquid from the canned salmon. Add the salmon to a medium bowl and flake it well with a fork, removing any small bones or skin if your cans aren’t boneless.
Combine Ingredients: To the bowl, add the beaten egg, diced onion, celery, parsley, breadcrumbs, mayonnaise, Dijon mustard, Old Bay seasoning, salt, and pepper.
Mix Gently: Use a fork or your hands to mix everything until just combined. Do not overmix, or the patties can become tough.
Form the Patties: Divide the mixture into 4 equal portions. Form each into a ¾-inch thick patty, about the size of the palm of your hand. If the mixture is too wet to handle, add another tablespoon of breadcrumbs. If it’s too dry, add another teaspoon of mayo.
Chill (Optional but recommended): For patties that hold their shape best, place them on a plate and refrigerate for 15-20 minutes.
Pan-Fry to Golden Brown: Heat oil in a large skillet over medium heat. Once the oil shimmers, carefully add the patties (don’t overcrowd the pan). Cook for 4-5 minutes per side, until deeply golden brown and crispy.
Drain and Serve: Transfer the cooked patties to a plate lined with a paper towel to drain any excess oil. Serve immediately with lemon wedges and your favorite sauce.
Crafting Perfection: Your Foolproof Step-by-Step Guide
Follow these steps for perfectly crispy, non-crumbly patties every time.
Drain and Flake: Drain the liquid from the canned salmon. Add the salmon to a medium bowl and flake it well with a fork, removing any small bones or skin if your cans aren’t boneless.
Combine Ingredients: To the bowl, add the beaten egg, diced onion, celery, parsley, breadcrumbs, mayonnaise, Dijon mustard, Old Bay seasoning, salt, and pepper.
Mix Gently: Use a fork or your hands to mix everything until just combined. Do not overmix, or the patties can become tough.
Form the Patties: Divide the mixture into 4 equal portions. Form each into a ¾-inch thick patty, about the size of the palm of your hand. If the mixture is too wet to handle, add another tablespoon of breadcrumbs. If it’s too dry, add another teaspoon of mayo.
Chill (Optional but recommended): For patties that hold their shape best, place them on a plate and refrigerate for 15-20 minutes.
Pan-Fry to Golden Brown: Heat oil in a large skillet over medium heat. Once the oil shimmers, carefully add the patties (don’t overcrowd the pan). Cook for 4-5 minutes per side, until deeply golden brown and crispy.
Drain and Serve: Transfer the cooked patties to a plate lined with a paper towel to drain any excess oil. Serve immediately with lemon wedges and your favorite sauce.