This recipe is a love letter to my mom, and to all of us who have stared into the pantry at 5 p.m. with no idea what to make. Her salmon patties were a humble, weekly staple, made with canned salmon and crushed saltines. My version is a little more grown-up, but it holds onto that same spirit of simple, comforting, no-fuss food. They’re crispy on the outside, tender and flaky on the inside, and they always, always taste like home.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 15 mins | 10 mins | 25 mins | 4 (makes 8 patties) | Easy |
Why You’ll Love This Recipe
- Incredibly budget-friendly. Canned salmon is a powerhouse of affordable nutrition.
- They come together in one bowl. Minimal cleanup for the win.
- Endlessly adaptable. Use what you have! See my variations below.
Grab These
- 2 (6 oz) cans wild-caught pink or sockeye salmon, drained (or about 12 oz of leftover cooked salmon)
- 1/3 cup mayo (the real stuff, please)
- 1 large egg, lightly beaten
- 1/2 cup panko breadcrumbs, plus more for coating
- 2 tbsp finely minced red onion or shallot
- 1 tbsp fresh dill, chopped (or 1 tsp dried)
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp Old Bay seasoning (a hill I will die on!)
- Juice of half a lemon
- Salt and black pepper to taste
- 3 tbsp neutral oil (like avocado or canola) for frying
Let’s Make It
First, dump your drained canned salmon into a medium bowl. If you’re using canned, don’t you dare remove the tiny, soft bones and skin! They are packed with calcium and omega-3s and melt right into the patties. I promise, you won’t even know they’re there. It’s my little health hack.
To the salmon, add the mayo, egg, panko, red onion, dill, Dijon, Worcestershire, Old Bay, and lemon juice. Give it a good mix with a fork until everything is just combined. Don’t overmix! You want a cohesive mixture, not a pasty one. Season with a pinch of salt and pepper. Now, the best test: grab a small spoonful and fry it up in a tiny pan for 30 seconds. Taste it. Need more salt? More lemon? Adjust now.
Form the mixture into 8 equal-sized patties, about 1/2-inch thick. Place them on a plate and if you have time, pop them in the fridge for 10 minutes. This helps them firm up and not fall apart in the pan. A little patience goes a long way.
Heat the oil in a large skillet over medium heat. When it shimmers, carefully add the patties (don’t crowd them—work in batches if needed). Cook for 3-4 minutes per side, until they’re a deep, golden brown and crispy. Resist the urge to press down on them with your spatula! You’ll just squeeze out the moisture.
Nutritional Facts (Per 2 Patties)
| Nutrient | Amount |
|---|---|
| Calories | ~ 380 kcal |
| Protein | 24g |
| Carbohydrates | 11g |
| Fat | 26g |
| Fiber | 1g |
| Sugar | 2g |
| Note: Values are estimates |
Variations & Add-Ins
- Herb Garden: Swap the dill for fresh parsley, chives, or tarragon.
- Zesty Kick: Add the zest of the lemon along with the juice, or a dash of hot sauce.
- Baking Option: For a lighter version, bake at 400°F on a greased sheet for 12-15 minutes, flipping halfway.
Serving Ideas
These are a full-on chameleon. Serve them classic-style on buns with tartar sauce and lettuce for a killer sandwich. Or, go my favorite route: on a plate with a big, simple arugula salad and a dollop of lemony mayo or remoulade. They’re also fantastic alongside some roasted potatoes.
Storage & Reheating
Leftovers keep beautifully in the fridge for 2-3 days. Re-crisp them in a toaster oven or air fryer at 375°F for a few minutes. The microwave will make them sad and soft.
My Two Cents
The secret to a salmon patty that doesn’t fall apart is a light hand and that quick chill in the fridge. And for the love of all that is crispy, don’t skip the panko! Their big, flaky crumbs create a much better texture than fine, dry breadcrumbs.
You Asked, I’m Answering
- Can I use fresh salmon? Absolutely! You’ll need about 12 oz of cooked, flaked salmon. It’s a great way to use up leftovers.
- Can I make them gluten-free? Yep! Just use gluten-free panko breadcrumbs.