Salmon Patties

Name: Crispy Salmon Patties (Quick + Easy)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 cans salmon (6 oz each, drained very well (or 9 oz cooked or leftover salmon, flaked)); 1/2 cup panko bread crumbs; 1 large egg; 2 tbsp mayonnaise; 2 tbsp chopped green onions; 1/2 tsp kosher salt; 1/4 tsp black pepper; 2 tbsp olive oil; lemon juice (optional); creamy dill sauce ( optional)

By Jennifer Pallian BSc, RD

Mar 06, 2026

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My quick Salmon Patties recipe (with just 5 ingredients!) is super easy to make. They are perfectly crispy outside and secret ingredient keeps them soft inside.

Salmon Patties Ingredients

Made with simple pantry ingredients, this easy salmon patties recipe comes together in just 10 minutes. Great for a quick dinner or meal prep!

Here’s what you need for this easy salmon patties recipe. I love to serve them with my Dill Sauce for Salmon or a dollop of sour cream on the side.

Canned salmon: Two 6 oz cans, drained very well. You can also use about 9 oz of leftover cooked salmon or fresh salmon, flaked.
Panko breadcrumbs: These keep the patties light and help bind everything together. Regular bread crumbs work too.
Egg: Acts as the glue that holds the patties together.
Mayonnaise (THE SECRET INGREDIENT!): Mayo adds moisture and richness in a way that egg yolk alone does not. It also acts as an emulsifier to bind the filling and adding more flavor. I love including it in my patties. (It’s the secret ingredient in my juicy chicken burgers, too!)
Salt and pepper: Simple seasonings that let the salmon shine.
Green onions: Fresh herbs add color and a pop of freshness.
Olive oil: For pan-frying to golden perfection.

Full recipe quantities listed in the recipe card at the bottom of the article.

If you love fish patties, I have a super popular recipe for potato fish cakes with cod and easy tuna patties, too!

Variations and Substitutions

Here are some easy ways to customize this salmon patties recipe based on your preference.

Low-carb swap: Use almond flour, coconut flour, or crushed pork rinds instead of panko bread crumbs. Start with less and add more as needed.
Gluten-free: Use gluten-free panko or crushed rice crackers.
Extra flavor: Add 1 tsp Dijon mustard, fresh lemon juice, lemon zest, chili flakes, fresh dill, or capers.
Different fish: Canned tuna works the same way. Drain it really well.
Salmon patties with fresh salmon: Use 9 oz of cooked, flaked fresh salmon instead of canned for a lighter flavor.
Old fashioned salmon patties: Some classic recipes use crackers instead of bread crumbs. Crushed saltines work great.

If you love easy salmon recipes, you must also try my Cajun Honey Butter Salmon, Baked Salmon with Mayonnaise, and Honey Teriyaki Glazed Salmon!

Grab These Tools

You likely have everything you need already.

Large mixing bowl for combining all the ingredients.
Fork to flake the salmon and mix gently.
Skillet preferably nonstick or cast iron for easy flipping.
Spatula a thin, flexible one works best for delicate patties.
Paper towels for draining the canned salmon and blotting excess oil.
Air fryer optional, but great for reheating or making baked salmon patties.

How to Make Salmon Patties: An Easy Guide

This salmon cakes recipe comes together fast. Mix, shape, fry, and you’re done in under 20 minutes. Here’s how to make salmon patties that turn out perfect every time.

Mixing all the salmon patty ingredients in a bowl. — 1.

Drain the Salmon

Open the cans and drain the liquid completely. Press the canned salmon gently with a fork or paper towels to remove excess moisture. This step is key for crispy canned salmon patties that hold together.

Mix the Ingredients

Add the drained salmon, panko bread crumbs, egg, mayonnaise, salt, pepper, and green onions to a bowl. Mix gently until just combined. Keep some salmon texture for the best salmon patties.

Shape the Patties

Divide the mixture into 6 equal portions. Shape each into a patty about 3/4 inch thick. Don’t pack them too tightly or they’ll be dense.

Fry Until Golden

Heat olive oil in a skillet over medium heat. Once shimmering, add the patties. Cook 3 to 4 minutes per side until golden brown and crispy. Don’t move them around too much while they cook.

Serve Warm

Transfer to a plate lined with paper towels briefly. Serve right away with lemon wedges, a squeeze of fresh lemon juice, and your favorite dipping sauce. These are delicious with mayo, sour cream, tartar sauce, salmon dill sauce or lemon yogurt sauce.

Golden salmon patties served with salad topped and served with dill sauce.

5 Common Mistakes When Making Salmon Patties

Here are the most frequent mix-ups to avoid when making this easy salmon patties recipe:

Not draining the salmon well: Excess liquid makes patties mushy and hard to fry. Press the canned salmon dry with paper towels for best results.
Overmixing: Gentle mixing keeps the texture light. Overworking the mixture (or… GULP! Using a food processor!) leads to dense, rubbery patties.
Skillet too hot or too cold: Cook over medium heat for the sweet spot. Too hot burns the outside before the middle sets. Too cold means greasy, pale patties.
Flipping too soon: Let the first side get golden and crisp before flipping. If it sticks, it’s not ready yet.
Making patties too thick: Aim for about 3/4 inch thick so they cook through evenly without burning.

Make Ahead and Storage

These easy salmon patties are a great recipe for meal prep and busy weeknights. I make a double batch and freeze half for later.

Storing Leftovers

Refrigerate: Store cooked salmon cakes in an airtight container (or on a plate covered with plastic wrap) in the fridge for up to 3 days.
Layer wisely: Place parchment between patties to prevent sticking.

Freezing Salmon Patties

Uncooked patties: Shape and freeze on a baking sheet until solid. Transfer to a freezer bag for up to 3 months.
Cooked patties: Cool completely, then freeze in a single layer before bagging. Thaw in the fridge if you want to skillet-heat them, or cook from frozen in the air fryer or oven.

Reheating Salmon Patties

Oven method: Bake at 375°F for 10 to 12 minutes until heated through and crispy. This works great for baked salmon patties.
Air fryer: 350°F for 5 to 6 minutes works great (longer if frozen). I love this method for getting them crispy again.
Skillet: Reheat in a lightly oiled pan over medium heat for 2 to 3 minutes per side.

You can microwave them, too, but you won’t get the crisp outside.

How to Serve This Salmon Patties Recipe

I love these served simply with lemon wedges and a fresh salad. Here are more ideas to round out your meal.

Salmon Patties Toppings and Sauces

A squeeze of fresh lemon juice.
Lemon dill aioli like in my salmon sandwiches recipe.
A dollop of sour cream or Greek yogurt.
Tartar sauce or remoulade.
Hot sauce for a little kick.

Side Dishes for Salmon Patties

Creamy mashed potatoes are a classic pairing.
Easy coleslaw adds crunch and freshness.
Pan-fried asparagus makes an elegant side.
Potato salad with eggs is perfect for summer.
Kale Caesar salad adds hearty greens to the plate.
Simple steamed rice or roasted vegetables.

Check out my full roundup of side dishes for salmon for even more ideas!

Final Notes, Pro Tips + Science-Based Secrets

Here are my best tips for the best salmon patties recipe that turns out perfect every time.

Drain, drain, drain: Wet salmon is the number one cause of patties falling apart. Press out every bit of liquid you can from the canned salmon.
Chill before frying: If your mixture feels too soft, refrigerate the shaped patties for 15 to 30 minutes. Cold patties hold together better.
Use a nonstick or well-seasoned pan: This makes flipping much easier and prevents sticking.
Don’t crowd the pan: Leave space between patties so they fry instead of steam. Cook in batches if needed.
Check for bones: Canned salmon sometimes has small bones. They’re edible and calcium-rich, but pick them out if you prefer.
A 6 oz can yields about 4.5 oz drained: The weight on the can includes packing liquid, so don’t be surprised when you end up with less.
Add lemon juice for brightness: A squeeze of fresh lemon juice in the mixture or on top before serving adds delicious fresh flavor.

Cooked salmon patties topped with dill sauce, ready to be served.

FAQs About Salmon Patties

Just skimming through? Here are some quick answers to the commonly-asked questions about this salmon patties recipe.

Can I use fresh salmon instead of canned?

Yes, you can make salmon patties with fresh salmon instead of canned. You’ll need about 9 oz of cooked, flaked salmon. Make sure to remove the skin and any pin bones first. Fresh salmon gives a slightly different texture but works great.

Why are my salmon patties falling apart?

Salmon patties fall apart when the mixture is too wet or the pan is not hot enough. Make sure to drain the canned salmon very well and press out excess moisture. Let the patties cook undisturbed over medium heat until a crust forms before flipping.

Can I bake salmon patties instead of frying?

Yes, you can make baked salmon patties at 400°F for about 12 to 15 minutes, flipping halfway through. Brush them lightly with olive oil before baking for a crispier exterior. They won’t be quite as crispy as fried but still taste delicious.

Are the bones in canned salmon safe to eat?

The small bones in canned salmon are completely safe and edible. They’re soft from the canning process and a good source of calcium. You can mash them right into the patties or pick them out if you prefer.

How do I know when salmon patties are done?

Salmon patties are done when they’re golden brown on both sides and feel firm when pressed gently. Since the canned salmon is already cooked, you mainly want to heat them through and get a nice crispy crust. This takes about 3 to 4 minutes per side.

Can I make salmon patties without breadcrumbs?

Yes, you can substitute almond flour, coconut flour, crushed pork rinds, or even rolled oats for the panko bread crumbs. Start with a smaller amount and adjust as needed since these absorb moisture differently.

What’s the best oil for frying salmon patties?

Olive oil, avocado oil, or vegetable oil all work well for frying salmon cakes. Choose an oil with a medium-high smoke point. About 2 tbsp is enough for a standard skillet.

Can I freeze uncooked salmon patties?

Yes, freezing salmon patties works beautifully. Shape the uncooked patties and freeze on a baking sheet first, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding an extra minute or two per side.