I love how these salmon patties turn simple leftover or canned salmon into golden, flaky bites that feel special enough for dinner but easy enough for any day. One crispy edge and tender center, and you’ll see why they disappear fast.

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I’m obsessed with these easy salmon patties because they taste like I put in way more effort than I did. The salmon stays flaky and tender, the edges get crisp, and every bite has that savory, briny, lemony thing I can never stop picking at.

I love them as a quick dinner, but honestly, I’ll eat them cold from the fridge and call it a win. But the real pull is the texture: soft middle, golden crust, big flavor.

No fuss. Just panko and a skillet full of reasons I keep canned salmon in my pantry every week.

Ingredients

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Salmon is the hearty base, packed with protein, and honestly pretty budget-friendly.
Egg helps everything stick together so your patties don’t fall apart.
Breadcrumbs or panko add structure, with panko giving a crispier bite.
Mayo keeps the patties moist, not dry or sad.
Dijon mustard brings a little tang that wakes everything up.
Onion adds crunch and a mellow bite without taking over.
Parsley makes it taste fresher, like you tried a little harder.
Lemon juice cuts the richness and keeps things bright.
Salt and pepper do the basic seasoning work, but they matter.
Oil gives you those golden edges everyone fights over.
Plus, capers or hot sauce add a fun salty or spicy kick.

Ingredient Quantities

2 (14.75 ounce) cans salmon, drained and flaked, or about 1 pound cooked salmon, bones and skin removed

1 large egg

3/4 cup plain breadcrumbs or panko

2 tablespoons mayonnaise

1 teaspoon Dijon mustard

1/4 cup finely chopped yellow onion or 2 green onions, thinly sliced

2 tablespoons chopped fresh parsley

1 tablespoon fresh lemon juice

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons olive oil or vegetable oil for frying

Optional: 1 tablespoon capers, chopped, or a few dashes hot sauce

How to Make this

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1. In a large bowl combine drained flaked salmon or cooked salmon pieces, beaten egg, breadcrumbs, mayonnaise, Dijon mustard, chopped onion or sliced green onions, chopped parsley, lemon juice, salt, pepper, and optional capers or hot sauce; mix gently until evenly combined.

2. Taste the mixture and adjust seasoning with more salt, pepper, lemon juice, or hot sauce as needed.

3. Divide the mixture into 8 equal portions for small patties or 4 larger portions for main-dish patties; shape each portion into a compact patty about 3 1/2 inches across, pressing gently so they hold together.

4. If time allows, chill the formed patties on a tray in the refrigerator for 15 to 30 minutes to help them set and hold their shape while cooking.

5. Heat 2 tablespoons olive oil or vegetable oil in a large nonstick or cast iron skillet over medium heat until shimmering.

6. Carefully place the patties in the hot skillet without crowding; cook for 3 to 4 minutes on the first side until golden brown and crisp.

7. Flip the patties and cook for another 3 to 4 minutes on the second side until golden and heated through; reduce heat slightly if the patties brown too quickly before warming through.

8. Transfer cooked patties to a paper towel lined plate to drain briefly, then serve warm with lemon wedges, tartar sauce, or your favorite accompaniment.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Whisk or fork (for beating the egg)
4. Cutting board and chef knife (for onion and parsley)
5. Mixing spoon or spatula
6. Sheet or tray to chill patties and a plate for resting cooked patties
7. Large nonstick or cast iron skillet
8. Flexible spatula or turner for flipping
9. Paper towels and tongs for draining and handling patties

FAQ

Can I use fresh salmon instead of canned? Yes. Use about 1 pound cooked salmon, flaked and cooled. Adjust breadcrumbs if mixture is too wet.

How do I prevent patties from falling apart? Make sure mixture is not overmixed, chill patties for 15 minutes before frying, and use the correct ratio of breadcrumbs to salmon.

Can I bake these instead of frying? Yes. Brush or spray patties with oil and bake at 400 F for 12 to 15 minutes, flipping halfway, until golden and cooked through.

How long do leftovers keep? Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet or oven to retain crispness.

Can I make these gluten free? Yes. Use gluten free breadcrumbs or crushed gluten free crackers instead of regular breadcrumbs.

What are good sauce pairings? Tartar sauce, lemon aioli, yogurt dill sauce, or a squeeze of fresh lemon all pair well.

Easy Salmon Patties Recipe Substitutions and Variations

Salmon: use 2 cans tuna, 1 pound cooked flaked shrimp, or 1 pound cooked flaked white fish (cod, haddock)
Egg: bind with 1 tablespoon ground flax mixed with 3 tablespoons water (let sit 5 minutes) or 3 tablespoons applesauce for a milder binder
Breadcrumbs or panko: swap 3/4 cup crushed saltine crackers, crushed cornflakes, or 3/4 cup gluten free breadcrumbs
Mayonnaise: replace with 3/4 cup plain Greek yogurt, or 2 tablespoons olive oil plus 1 tablespoon Dijon mustard for added moisture

Pro Tips

1. Pat the salmon very dry with paper towels before mixing so the patties bind better and brown nicely. Excess moisture makes them soggy and more likely to fall apart.

2. Make and cook one test patty first to check seasoning and texture. If it feels too loose, add a tablespoon or two more breadcrumbs; if it tastes flat, boost lemon, salt, or a few drops of hot sauce.

3. Chill the formed patties for at least 15 minutes on a tray so they set up. Cold patties hold together in the pan and develop a better crust.

4. Use a well heated skillet and only a thin sheen of oil. Medium heat lets the outside crisp while the inside warms through. If they are browning too fast, lower the heat and cover loosely for a minute to finish heating.

5. For extra flavor and contrast, stir a small handful of finely chopped celery or a teaspoon of capers into the mix, and serve with a bright sauce like lemony yogurt or quick dill-tartar.

Easy Salmon Patties Recipe

Recipe by Nicky Smith

0.0 from 0 votes

Servings

servings

Calories

406

kcal

Equipment: 1. Large mixing bowl
2. Measuring cups and spoons
3. Whisk or fork (for beating the egg)
4. Cutting board and chef knife (for onion and parsley)
5. Mixing spoon or spatula
6. Sheet or tray to chill patties and a plate for resting cooked patties
7. Large nonstick or cast iron skillet
8. Flexible spatula or turner for flipping
9. Paper towels and tongs for draining and handling patties

Ingredients

2 (14.75 ounce) cans salmon, drained and flaked, or about 1 pound cooked salmon, bones and skin removed
1 large egg
3/4 cup plain breadcrumbs or panko
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/4 cup finely chopped yellow onion or 2 green onions, thinly sliced
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil or vegetable oil for frying
Optional: 1 tablespoon capers, chopped, or a few dashes hot sauce

Directions

In a large bowl combine drained flaked salmon or cooked salmon pieces, beaten egg, breadcrumbs, mayonnaise, Dijon mustard, chopped onion or sliced green onions, chopped parsley, lemon juice, salt, pepper, and optional capers or hot sauce; mix gently until evenly combined.
Taste the mixture and adjust seasoning with more salt, pepper, lemon juice, or hot sauce as needed.
Divide the mixture into 8 equal portions for small patties or 4 larger portions for main-dish patties; shape each portion into a compact patty about 3 1/2 inches across, pressing gently so they hold together.
If time allows, chill the formed patties on a tray in the refrigerator for 15 to 30 minutes to help them set and hold their shape while cooking.
Heat 2 tablespoons olive oil or vegetable oil in a large nonstick or cast iron skillet over medium heat until shimmering.
Carefully place the patties in the hot skillet without crowding; cook for 3 to 4 minutes on the first side until golden brown and crisp.
Flip the patties and cook for another 3 to 4 minutes on the second side until golden and heated through; reduce heat slightly if the patties brown too quickly before warming through.
Transfer cooked patties to a paper towel lined plate to drain briefly, then serve warm with lemon wedges, tartar sauce, or your favorite accompaniment.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.