Crispy Salmon Patties (Quick + Easy)

Easy salmon patties made with canned salmon, bread crumbs, and simple seasonings. They're crispy outside and soft inside, and come together in just 10 minutes. A family favorite!

Prep Time5

Cook Time10

Total Time15

Course: Dinner

Cuisine: American

Keyword: Salmon Cakes, Salmon Patties, Salmon Patties Recipe

Servings: Patties

Author: Jennifer Pallian BSc, RD

Ingredients

For Salmon Patties

2 cans salmon 6 oz each, drained very well (or 9 oz cooked or leftover salmon, flaked)
½ cup panko bread crumbs
1 large egg
2 tbsp mayonnaise
2 tbsp chopped green onions
½ tsp kosher salt
¼ tsp black pepper

For Frying

2 tbsp olive oil

For Serving

lemon juice optional
creamy dill sauce optional

US Customary - Metric

Instructions

Drain the canned salmon completely, pressing out excess moisture with a fork or paper towels.
Add salmon, panko, egg, mayonnaise, green onions, salt and pepper to a bowl.
Mix gently until combined, keeping some salmon texture.
Form into 6 equal-sized patties.
Heat olive oil in a skillet over medium heat.
Cook patties 3 to 4 minutes per side until golden and crisp.
Serve warm with lemon juice and your favorite sauce.

Video

Notes

Extra Flavor: Try 1 tsp Dijon mustard, fresh lemon juice and zest from 1 lemon, a pinch of chili flakes, 1 tbsp fresh dill, or capers mixed into the salmon mixture.

Onion: You can use finely-minced red or white onion in place of the green onions. I use whichever I have in the fridge.

Drain Salmon Well: Press canned salmon dry or blot cooked salmon to avoid soft patties that fall apart.

Make Ahead: Shape patties and refrigerate, uncooked, up to 24 hours. You can also freeze shaped patties for up to 3 months.

Serving Suggestion: Serve with lemon wedges, sour cream, and my creamy dill sauce or your favorite dipping sauce.

Nutrition