Looking for a wholesome, protein-packed meal that’s quick to whip up and full of flavor? These Salmon Patties check all the boxes. Whether you’re using canned salmon from the pantry or leftover cooked fillets, this recipe is simple, satisfying, and endlessly versatile. Crispy on the outside, tender and flavorful on the inside—salmon patties are a perfect solution for busy weeknights, meal prep lunches, or even brunch.
They pair beautifully with a fresh salad, roasted veggies, or a dollop of tartar sauce and can be served as a main dish or tucked into a sandwich bun. Best of all? They require just a few pantry staples and come together in under 30 minutes.
💛 Why You’ll Love This Recipe
Quick & easy – Ready in 25 minutes from start to finish.
Budget-friendly – Great use of canned salmon or leftovers.
Family-approved – Kids and adults love them.
Versatile – Serve as a main dish, sandwich filler, or appetizer.
Healthy option – Rich in omega-3s and protein.
🛒 Ingredients for Salmon Patties
You’ll only need a handful of simple ingredients to bring these crispy patties together:
1 can salmon, drained (14–15 oz) – or use 1 cup fresh cooked salmon, flaked.
¼ cup finely chopped onion – yellow or white onion works best.
¼ cup all-purpose flour – helps bind the mixture and hold shape.
1 egg – binds the ingredients together.
2 tablespoons mayonnaise – adds moisture and flavor.
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon lemon juice – optional but brightens up the flavor.
2 tablespoons chopped parsley – optional, for freshness.
½ cup breadcrumbs – for coating the patties before frying (optional for extra crispiness).
Oil for pan-frying – such as olive oil, vegetable oil, or avocado oil.
Optional Add-ins:
Dash of hot sauce or cayenne for heat
Chopped green onions or dill for more flavor
Dijon mustard for a tangy kick
🍽️ Equipment You’ll Need
- Medium mixing bowl
- Fork or spoon for mixing
- Measuring spoons
- Non-stick skillet or frying pan
- Spatula
- Plate with paper towels (for draining oil)
⏱️ Time & Yield
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Total Time: 25 minutes
- Servings: 4–6 patties (about 2–3 servings)
🔪 How to Make Salmon Patties
Step 1: Prep the Mixture
In a bowl, combine the drained salmon, chopped onion, flour, egg, mayonnaise, salt, pepper, lemon juice, and parsley (if using). Use a fork to mix everything well, breaking the salmon into small flakes as you go.
The mixture should be moist but hold its shape when pressed together. If it feels too wet, add a little more flour or breadcrumbs; if too dry, a bit more mayo or a splash of milk.
Step 2: Shape the Patties
Divide the mixture into equal portions and shape into patties about ½-inch thick. This recipe should make around 4–6 patties depending on size.
For extra crunch, lightly coat each patty in breadcrumbs before frying.
Step 3: Cook the Patties
Heat a tablespoon or two of oil in a skillet over medium heat. Once hot, add the salmon patties and cook for about 4–5 minutes per side, or until golden brown and crispy on both sides.
Tip: Avoid overcrowding the pan—work in batches if needed.
Step 4: Drain and Serve
Once cooked, transfer the patties to a plate lined with paper towels to absorb any excess oil. Serve hot with your favorite sides or sauces.
🍴 Serving Suggestions
These salmon patties are so versatile, they can star in any meal:
Main Dish Ideas:
Serve with mashed potatoes and steamed green beans.
Add a side salad with lemon vinaigrette for a lighter meal.
Pair with roasted vegetables or coleslaw.
Sandwich Style:
Place a salmon patty on a toasted bun with lettuce, tomato, and a smear of mayo or tartar sauce.
Brunch Bonus:
Top a salmon patty with a poached egg and hollandaise sauce for a seafood-style Benedict.
Dipping Sauces:
Tartar sauce
Lemon garlic aioli
Spicy mayo
Ranch or honey mustard
🧠 Tips for the Best Salmon Patties
Use canned or cooked salmon: Either works well, but if using canned, check for bones and skin and remove them if you prefer.
Let the mixture rest: Chilling the mixture for 10–15 minutes helps the patties hold their shape better.
Don’t flip too soon: Let patties crisp up before flipping—this helps them stay intact.
Make-ahead option: Form the patties and refrigerate for up to 24 hours before cooking.
❄️ Storage & Reheating
To Store:
Keep leftover patties in an airtight container in the refrigerator for up to 3 days.
To Freeze:
Before cooking: Freeze raw, shaped patties on a baking sheet, then transfer to a freezer-safe bag. Cook directly from frozen, adding a couple extra minutes per side.
After cooking: Let cool, then wrap individually and freeze. Reheat in the oven or air fryer.
To Reheat:
Reheat in a skillet, oven (at 350°F for 10–12 minutes), or air fryer until warmed through and crispy.
🔁 Variations to Try
Low-Carb/Keto Option:
Use almond flour instead of all-purpose flour and skip the breadcrumbs.
Gluten-Free:
Substitute gluten-free flour and breadcrumbs.
Spicy Cajun Salmon Patties:
Add Cajun seasoning, chopped bell pepper, and a dash of hot sauce.
Asian-Inspired:
Add minced ginger, soy sauce, and green onions. Serve with sesame dipping sauce.
🧂 Nutritional Benefits
Salmon is a nutritional powerhouse—it’s high in omega-3 fatty acids, protein, and B vitamins. These patties are a great way to enjoy the benefits of seafood without spending a fortune or needing advanced cooking skills.
Plus, by pan-frying instead of deep frying, you get crispy texture with less oil and fat.
❤️ Final Thoughts
These crispy salmon patties are one of those magical meals that check all the right boxes: fast, flavorful, affordable, and flexible. You can enjoy them as a main dish, toss them into a sandwich, or freeze a batch for busy weeknights. Whether you’re feeding a hungry family or meal prepping solo, this recipe delivers every time.
Simple ingredients. Big flavor. Zero stress.
Tried this recipe?
Tag it on social media with #SalmonPattiesLove and show us how you served yours!
Print Recipe From Here ⤵️
Crispy Salmon Patties
Equipment
- Medium mixing bowl
- Fork or spoon for mixing
- Measuring spoons
- Non-stick skillet or frying pan
- Spatula
- Plate with paper towels (for draining oil)
Ingredients
- 1 can salmon drained (14–15 oz) – or use 1 cup fresh cooked salmon, flaked.
- ¼ cup finely chopped onion – yellow or white onion works best.
- ¼ cup all-purpose flour – helps bind the mixture and hold shape.
- 1 egg – binds the ingredients together.
- 2 tablespoons mayonnaise – adds moisture and flavor.
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice – optional but brightens up the flavor.
- 2 tablespoons chopped parsley – optional for freshness.
- ½ cup breadcrumbs – for coating the patties before frying optional for extra crispiness.
- Oil for pan-frying – such as olive oil vegetable oil, or avocado oil.
> Optional Add-ins:
- Dash of hot sauce or cayenne for heat
- Chopped green onions or dill for more flavor
- Dijon mustard for a tangy kick
Instructions
Step 1: Prep the Mixture
- In a bowl, combine the drained salmon, chopped onion, flour, egg, mayonnaise, salt, pepper, lemon juice, and parsley (if using). Use a fork to mix everything well, breaking the salmon into small flakes as you go.
- The mixture should be moist but hold its shape when pressed together. If it feels too wet, add a little more flour or breadcrumbs; if too dry, a bit more mayo or a splash of milk.
- —
Step 2: Shape the Patties
- Divide the mixture into equal portions and shape into patties about ½-inch thick. This recipe should make around 4–6 patties depending on size.
- For extra crunch, lightly coat each patty in breadcrumbs before frying.
- —
Step 3: Cook the Patties
- Heat a tablespoon or two of oil in a skillet over medium heat. Once hot, add the salmon patties and cook for about 4–5 minutes per side, or until golden brown and crispy on both sides.
- > Tip: Avoid overcrowding the pan—work in batches if needed.
- —
Step 4: Drain and Serve
- Once cooked, transfer the patties to a plate lined with paper towels to absorb any excess oil. Serve hot with your favorite sides or sauces.
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