Name: Canned Salmon Patties
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 can salmon (14.75 oz can, drained and cleaned); 1/3 cup bread crumbs; 2 tablespoons green onions (finely chopped); 1/4 cup celery (finely chopped); 1/4 cup mayonnaise; 1 egg (beaten); 4 tablespoons butter (for frying); 1 lemon (for garnish); 1 dill (for garnish)

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Canned Salmon Patties are a wonderfully simple, budget-friendly comfort food that turns pantry staples into a satisfying meal, and if you enjoy quick salmon dishes you might also like this creamy lemon garlic salmon piccata. These patties are approachable for cooks of all levels: they come together fast, use mostly shelf-stable ingredients, and deliver crisp exteriors with tender, flaky centers. Whether you’re feeding a family on a weeknight, packing a picnic, or looking to make a tuna-alternative sandwich, canned salmon patties offer protein, flavor, and versatility without a lot of fuss.

This article walks through why this recipe is worth making, how to prepare it step-by-step, ingredient notes and substitutions, and plenty of tips and serving ideas to make your patties shine. It also covers storage, freezing, nutrition estimates, and a helpful FAQ. Read on for a friendly, clear guide to mastering canned salmon patties and getting the most from a humble can of salmon.

Why make this recipe

Canned salmon patties are a classic for good reasons. They’re fast: from can to plate in around 20–30 minutes. They’re affordable: canned salmon is often cheaper than fresh fillets and keeps long in the pantry. They’re convenient: the pantry-staple approach means you can make dinner without a grocery run. They’re also adaptable: you can tweak herbs, binders, and spices to match your pantry or mood.

Nutrition-wise, salmon supplies heart-healthy omega-3 fatty acids and lean protein, so patties are a better option than many processed convenience foods. They’re kid-friendly when served mild, but easy to elevate for adult palates with citrus, herbs, or a spicy mayo. Finally, patties are forgiving: if a batch seems dry, a little extra mayo or a splash of milk rescues the texture; if too soft, add a touch more breadcrumbs and chill briefly before frying.

How to make Canned Salmon Patties

Follow this straightforward method to make four golden, flavorful patties. Read the full ingredient list below and have your pan and butter ready. The steps are simple, and small techniques—like draining the salmon well and not overworking the mixture—make a big difference in texture.

Drain and clean the salmon. Open the 14.75 oz can and drain thoroughly. If you prefer a smoother texture, remove skin and bones; otherwise, leave them in for extra calcium and a rustic bite.
Mix the binder. In a large bowl combine the drained salmon, 1/3 cup bread crumbs, 2 tablespoons finely chopped green onions, 1/4 cup finely chopped celery, 1/4 cup mayonnaise, and the beaten egg. Stir gently until evenly combined; avoid overworking to keep the patties tender.
Shape the patties. Divide the mixture into four equal portions and form each into a round patty about 1/2–3/4 inch thick. If the mix seems too wet, add a bit more breadcrumbs; if it’s too dry, a teaspoon of water or extra mayo helps.
Pan-fry to golden brown. Heat a large sauté pan over medium heat and melt the 4 tablespoons of butter. When the butter is bubbling (but not smoking), add the patties and cook for 4–5 minutes per side, turning once, until each side is a deep golden brown and patties are heated through.
Garnish and serve. Plate the patties, add a sprig of fresh dill and a squeeze of lemon over each, and serve with your chosen sides like crisp salad or roasted potatoes.

Ingredients

1 can salmon (14.75 oz can, drained and cleaned)
1/3 cup bread crumbs
2 tablespoons green onions (finely chopped)
1/4 cup celery (finely chopped)
1/4 cup mayonnaise
1 egg (beaten)
4 tablespoons butter (for frying)
1 lemon (for garnish)
1 dill (for garnish)

Ingredient notes and substitutions:

Canned salmon: Use pink or red salmon; red tends to be richer. If your can includes bones, they’re edible and provide calcium; remove them if you prefer a smoother texture. If you want lower sodium, look for low-sodium canned salmon or rinse the salmon lightly after draining.
Bread crumbs: Panko will make a lighter, airier patty; regular bread crumbs are fine and may bind slightly better. For gluten-free patties, use gluten-free bread crumbs or crushed gluten-free crackers.
Mayonnaise: Can substitute plain Greek yogurt or a blend of yogurt and a teaspoon of olive oil if you want fewer calories or tang. The mayo adds richness and helps bind; don’t skip a fat component entirely.
Egg: Helps bind the mixture. For an egg-free option, use 2 tablespoons of flaxseed meal mixed with 6 tablespoons water, set 5 minutes to gel, then use in place of the beaten egg.
Butter for frying: You can use olive oil, avocado oil, or a neutral oil for frying if you prefer. Butter adds a wonderful nutty flavor and helps with browning.
Herbs and aromatics: Fresh dill is classic, but parsley, chives, or tarragon all work well.

Directions

Drain the can of salmon thoroughly. Remove any skin and bones if a smoother texture is preferred.
In a large bowl, combine the salmon, bread crumbs, green onions, celery, mayonnaise, and beaten egg. Stir until well combined.
Divide the mixture into four equal parts and shape each into a patty. Set aside.
In a large sauté pan, melt the butter over medium heat. Place the patties in the pan and cook for 4-5 minutes on each side until golden brown and heated through.
Plate the patties and garnish with fresh dill and a splash of lemon juice. Enjoy as-is or with a side of potatoes or salad.

Pro Tips for Success Canned Salmon Patties

Drain well and pat dry. Excess liquid from canned salmon will make the mixture too loose; drain thoroughly and gently pat the salmon with paper towels to remove extra moisture.
Handle the mixture gently. Overworking the mixture can make patties dense. Mix until ingredients are just combined and stop.
Chill briefly before frying. If your patties are soft, place them on a tray in the fridge for 10–15 minutes so they firm up. This helps them hold shape while cooking.
Use a non-stick pan or well-seasoned skillet. Canned salmon patties can stick if the pan is too hot or not well greased; medium heat and a non-stick surface reduce breakage.
Adjust heat to brown without burning. Butter browns quickly; maintain medium heat to get a golden crust without burning the outside while leaving the center warm.

Flavor Variations Canned Salmon Patties

Lemon-Dill: Add 1 teaspoon lemon zest and 2 tablespoons chopped fresh dill to the mixture; serve with lemon wedges and a dill-yogurt sauce.
Spicy Chipotle: Mix in 1–2 teaspoons chipotle in adobo (finely minced) or a pinch of cayenne, and top with sliced avocado and a squeeze of lime.
Mediterranean: Stir in 2 tablespoons chopped kalamata olives, 1 tablespoon capers (rinsed), and 1 teaspoon dried oregano. Serve with tzatziki or a cucumber salad.
Curry-Style: Add 1 tablespoon mild curry powder and 2 tablespoons finely chopped cilantro; serve with raita or mango chutney for a sweet-spicy contrast.
Herby-Parmesan: Mix in 2 tablespoons grated Parmesan and 2 tablespoons chopped parsley or chives for a savory, nutty twist.

Serving Suggestions Canned Salmon Patties

Canned salmon patties are delightfully versatile. Serve them classic diner-style with roasted potatoes or pan-fried potatoes and a crisp green salad dressed simply with lemon and olive oil. For a lighter meal, place patties on a bed of mixed greens, add cucumber and tomato, and drizzle with a dill-yogurt dressing. Make a sandwich by placing a warm patty on toasted bread or a soft bun with lettuce, tomato, and tartar sauce or remoulade. For brunch, pair a patty with poached eggs and hollandaise for a seafood-inspired twist on eggs Benedict.

You can also make sliders for parties by cutting patties smaller, topping with pickled red onion and a dab of lemon mayo. For a low-carb meal, wrap a patty in large lettuce leaves with sliced avocado and a squeeze of lime.

Storage and Freezing Instructions Canned Salmon Patties

Refrigerating: Let patties cool to room temperature, then store them in an airtight container in the refrigerator for up to 3 days. Layer parchment or wax paper between patties to prevent sticking.
Reheating: Reheat in a skillet over medium-low heat with a small amount of butter or oil to restore crispiness. Microwaving is faster but makes them softer.
Freezing raw: Shape patties and place them on a baking tray lined with parchment; freeze until solid (about 1–2 hours) then transfer to a freezer bag or airtight container. They’ll keep well for up to 2 months. When ready to cook, you can fry from frozen; allow a little extra cooking time and cook gently so the outside doesn’t burn before the inside is heated.
Freezing cooked: Cooked patties freeze nicely. Cool completely, flash-freeze on a tray, then bag. Reheat from frozen in an oven at 350°F (175°C) for 10-15 minutes or in a skillet until warmed through.

Nutrition Facts (Per Serving) — approximate

Per serving (recipe yields 4 patties):

Calories: 430 kcal
Protein: 20 g
Carbohydrates: 6 g
Fat: 35 g
Fiber: 1 g
Sodium: 350–450 mg

Note: These are approximate values based on typical canned salmon and the listed ingredients. Sodium in canned salmon can vary widely by brand; for lower sodium, select reduced-sodium canned salmon or rinse the salmon lightly after draining. If you reduce or replace butter and mayonnaise with lighter options, the calorie and fat totals will also decrease.

FAQ About Canned Salmon Patties

Are canned salmon patties healthy?

Canned salmon patties can be a healthy option when balanced with smart sides. Salmon provides high-quality protein and omega-3 fatty acids that support heart and brain health. The overall healthfulness depends on added ingredients—use modest amounts of mayonnaise or swap to Greek yogurt to cut calories, and choose whole-grain breadcrumbs for more fiber.

Do I need to remove the bones and skin from canned salmon?

No, you don’t need to remove bones and skin; both are edible and safe. Small, soft bones in canned salmon are rich in calcium and are easily mashed into the patty mix. However, if you prefer a finer texture for kids or a smoother mouthfeel, remove the skin and bones before mixing.

Can I bake these instead of frying?

Yes. To bake, preheat your oven to 400°F (200°C), place patties on a parchment-lined baking sheet, lightly brush each with oil or spray, and bake for about 12–18 minutes, flipping halfway, until golden and cooked through. Baking reduces added fat but won’t produce quite the same crispy crust as pan-frying.

How do I make salmon patties less greasy?

To reduce greasiness, use less butter for frying or substitute a neutral oil with a high smoke point, like avocado or canola, and use a non-stick pan. After frying, drain patties on paper towels to remove excess surface oil. You can also bake them as described above.

What can I use instead of breadcrumbs?

If you’re avoiding breadcrumbs, try crushed crackers, rolled oats (pulse briefly in a food processor), almond flour (for low-carb), or crushed gluten-free bread crumbs. Each will slightly change texture; oats give a heartier bite, while almond flour is denser and may need a little extra binder.

Can I freeze the patties after they’re cooked?

Yes, cooked patties freeze well. Cool them completely, freeze them on a tray until firm, then store in airtight bags for up to 2 months. Reheat in a skillet or oven from frozen. Freezing cooked patties is a great make-ahead breakfast or lunch option.

How can I prevent patties from falling apart while cooking?

Firmly but gently press patties together when shaping and let them chill for 10–15 minutes before cooking to firm up. Use a well-heated skillet and avoid flipping too frequently—flip once when the first side is deeply golden. Using a binder like egg and mayonnaise in the proportions in this recipe helps hold them together; if they still crumble, add a bit more breadcrumbs.

What sides pair best with canned salmon patties?

Classic pairings include roasted or pan-fried potatoes, a crisp green salad, coleslaw, or steamed vegetables. For a lighter meal, serve on a bed of mixed greens with lemony vinaigrette. For sandwiches, add lettuce, tomato, and tartar sauce or aioli on toasted buns.

Are canned salmon patties the same as crab cakes?

They’re similar in concept—both are seafood patties bound with egg and breadcrumbs—but crab cakes use crab meat and often include different seasonings like Dijon mustard, Old Bay, or more delicate herbs. Salmon patties tend to be heartier and more budget-friendly than crab cakes.

How can I make them kid-friendly?

Keep flavors mild and textures familiar. Finely chop vegetables and omit strong herbs or spices. Serve with a dip like ketchup, tartar sauce, or a mild yogurt-based dressing. Cutting into smaller slider-sized patties can also make them more appealing to children.

Final Thoughts

Canned salmon patties are proof that simple ingredients can produce a satisfying, flavorful meal. They’re economical, adaptable, and quick to prepare—ideal for busy weeknights, weekend brunches, or meal prep. With a handful of pantry items and a few fresh garnishes, you can create golden, crispy patties that are both comforting and nutritious. Use the tips and variations in this guide to make the recipe your own, and don’t be afraid to experiment with herbs, spices, and serving styles to keep this classic dish fresh in your rotation.

Canned Salmon Patties