Ever stare into the fridge at 6 p.m. with no real dinner plan?
That’s where salmon patties come in. They’re one of the easiest meals to make, and fresh fish isn’t even required.
A can of salmon from the pantry works just as well. Mix it with a few simple ingredients, shape it into patties, and cook until golden. That’s it.
This post covers the full recipe, step by step. You’ll learn how to prep the salmon, whether canned or fresh, mix the perfect patty, and cook it just right.
Tips, swaps, and side-dish ideas are included too to help round out the meal.
Everything You Need to Know About Salmon
Salmon is one of the most popular fish in the world. It’s easy to cook, widely available, and fits into almost any meal.
Salmon comes in many forms. Pink salmon is the most common canned variety, with a mild flavor. Sockeye has a deeper color and stronger taste.
Salmon has great nutritional benefits. Below are the numbers that show its nutritional content per serving:
- Calories: 180-220 kcal
- Protein: 15-18 g
- Fat: 10-12 g
- Carbohydrates: 6-8 g
Salmon is a strong source of omega-3 fats, which support heart health.
Easiest Salmon Patties Recipe You’ll Ever Find
Prep Time: 10 minutes |Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 6 patties
It’s a simple process, and most of it comes together in one bowl.
This recipe is also flexible. It works the same way whether you use canned or fresh salmon, so feel free to pick whichever one is on hand.
Ingredients You’ll Need
- 2 cans (5 oz each) salmon, drained, or 14 oz cooked fresh salmon, flaked
- 1/4 cup onion, finely diced
- 1 large egg, lightly beaten
- 1/2 cup breadcrumbs
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons cooking oil, for frying
Instructions
People often get confused about salmon croquettes and patties.
But making these patties is very different, so follow these simple step-by-step instructions, and you’ll have your salmon ready.
Step 1: Prepare the Salmon (Canned or Fresh)
If you are using canned salmon, then drain the liquid and break it apart with a fork in a large bowl. Pick out any bones or skin if your can has them.
If you are using fresh salmon, then cook it first by baking, steaming, or pan-searing.
A simple bake at 400°F for about 12 minutes works well. Let it cool, then flake it into small pieces with a fork.
Step 2: Mix the Patty Mixture
Add the onion, egg, breadcrumbs, lemon juice, salt, and pepper to the bowl with the salmon.
Mix everything together gently with a fork or your hands. Stop once the mixture holds together. Overmixing makes the patties tough.
If the mixture feels too wet to shape, add a spoonful more of breadcrumbs. If it feels too dry, add a small splash of lemon juice or a touch more egg.
Step 3: Shape the Patties
Scoop out about 3 tablespoons of the mixture at a time. Roll it into a ball, then gently flatten it into a patty about half an inch thick.
Repeat until all the mixture is used. You should end up with about 6 patties.
Try to keep the patties similar in size. This way, they all finish cooking at the same time.
Chill the shaped patties in the fridge for 10 to 15 minutes before cooking, cold patties hold their shape better and are less likely to fall apart.
Step 4: Cook Until Golden (Pan Fry, Bake, or Air Fry)
There are three ways to cook the patties. Each one works well, so pick the method that suits the time and tools available.
- Pan-Fry: Heat oil in a skillet over medium heat. Cook the patties 3 to 4 minutes per side until golden brown. This method gives the crispiest crust of the three.
- Bake: Place patties on a lined tray and bake at 400°F for 15 minutes, flipping halfway. This is the hands-off option and uses less oil than pan-frying.
- Air Fry: Set the basket to 375°F and cook for 10 to 12 minutes, flipping once. This gives a crispy outside with very little oil and is the quickest method.
The patties are done once golden on the outside and firm to the touch.
Use enough oil and keep the heat at medium, too high burns the outside, too low makes them soggy. Let the patties sit undisturbed for a few minutes before flipping.
Canned vs Fresh Salmon – Which Should You Use?
| Points | Canned Salmon | Fresh Salmon |
| Taste | Stronger, fishier flavor | Milder, cleaner taste |
| Texture | Heartier, more rustic | Softer, flakier |
| Prep Work | Ready to use, no cooking needed | Needs cooking before mixing |
| Bones & Skin | Some cans contain them | None to deal with |
| Cost | Cheaper, budget-friendly | Costs more |
| Shelf Life | Long shelf life, easy to stock | Needs refrigeration, use quickly |
| Availability | Easy to find in most grocery stores | Available fresh or frozen |
What to Serve with Salmon Patties?
These patties pair well with a wide range of sides. A few simple choices round out the meal without much extra effort.
Side Dishes
Mashed potatoes, rice, or a simple green salad all work well. Steamed vegetables, like green beans or broccoli, add some color to the plate.
For something heartier, try serving the patties over a bed of greens or alongside roasted potatoes.
Dipping Sauces
Tartar sauce is the classic pairing. A squeeze of lemon and a dollop of mayo make a quick homemade version.
Other good options include remoulade, garlic aioli, or a simple yogurt-dill sauce. Even ketchup works in a pinch.
How to Store and Reheat Leftovers?
Leftover patties keep well, so there’s no need to finish them all in one sitting. The following is how to store and reheat them properly.
Refrigerating
Let the patties cool completely first. Then place them in an airtight container and store in the fridge. They’ll stay fresh for up to 3 to 4 days this way.
Can You Freeze Salmon Patties?
Yes, patties freeze well. Wrap each one in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep for up to 2 to 3 months in the freezer.
Thaw them in the fridge overnight before reheating.
Best Way to Reheat
A skillet works best for reheating. Warm the patties over medium heat for a few minutes on each side, until heated through and crisp again.
The microwave also works, though the crispy edges won’t come back. The oven is another option, at 350°F for about 10 minutes.
Conclusion
Salmon patties are one of those recipes that never gets old.
They’re quick, filling, and work with whatever salmon is on hand. The steps are simple. The ingredients are affordable.
And once the basics are down, the recipe is easy to make your own. Add a spice, swap a binder, or serve it a different way each time.
Give it a try. A hot, golden patty on the plate in under 30 minutes is hard to beat.
Frequently Asked Questions (FAQs)
1. Can I Make Salmon Patties Ahead of Time?
Yes. Shape the patties and refrigerate them, uncooked, for up to 24 hours. Cook them fresh when ready to serve for the best texture.
2. Can I Use Smoked Salmon Instead of Canned or Fresh?
Smoked salmon works, but it has a stronger, saltier flavor. Reduce the added salt in the recipe and expect a slightly different overall taste.
3. What Oil Works Best for Frying?
Neutral oils like vegetable, canola, or avocado oil work best. They handle medium heat well and don’t overpower the flavor of the salmon.
4. Can Salmon Patties be Made without Any Binder?
Not easily. Without egg or breadcrumbs, the mixture won’t hold together in the pan. At least one binder is needed to keep the patties firm.
5. Do Salmon Patties Smell Strong While Cooking?
They can. Good ventilation helps. Opening a window or turning on a kitchen fan while cooking keeps the smell from lingering in the room.
