Canned Salmon Patties Recipe – Easy 20-Minute Dinner You’ll Love

The sizzle of canned salmon patties hitting a hot skillet always takes me back to childhood weeknights—quick, cozy, and full of savory goodness. There’s something about their crispy golden crust and tender, flavorful middle that just feels like a hug on a plate. Honestly, this canned salmon patties recipe is my not-so-secret weapon for those evenings when time’s tight, but I still crave a satisfying, homemade dinner.

I first started making these easy salmon patties during my college years. Money was tight, and canned salmon was one of the most budget-friendly proteins around. Over time, I’ve tweaked and tested this recipe more times than I can count. Whether it was for picky eaters, hungry teens, or a high-protein dinner after a long day, these patties have always delivered. They’re packed with flavor, take less than 20 minutes from pantry to plate, and honestly—they just never get old.

What makes this recipe shine isn’t just the convenience (though, let’s face it, that’s a big part of the appeal). It’s the way these salmon patties crisp up perfectly on the outside while staying moist and tender inside. The blend of herbs and a squeeze of lemon brings out the best in canned salmon, transforming it from humble to downright irresistible. And if you’re looking to sneak in some extra nutrition or want something the whole family will actually eat, you’re in the right place. Stick around and I’ll show you why these canned salmon patties are about to become your favorite easy salmon dinner recipe.

Why You’ll Love This Canned Salmon Patties Recipe

• Quick & Easy: Ready in just 20 minutes—no marathon cooking session required. Perfect when you want a hearty meal but don’t want to spend hours in the kitchen.
• Simple Ingredients: Everything comes from pantry staples. No fancy shopping trips or hard-to-pronounce items here. I bet you already have most of it at home.
• Perfect for Any Occasion: These salmon patties work for busy weeknights, meal prep, or even as a fun brunch addition. I’ve even made mini versions for parties, and they were a hit!
• Crowd-Pleaser: Kids, adults, picky eaters—everyone loves these. I’ve served them to friends who claimed they “don’t like fish” and watched them reach for seconds.
• Unbelievably Delicious: Crispy edges, tender centers, and that zesty lemon finish—it’s comfort food with a fresh twist. You just can’t beat the flavor combo.

What truly sets this canned salmon patties recipe apart is the attention to texture and taste. I always blend the mix just enough to hold together but not so much that it turns to mush. A quick pan-fry gets them perfectly golden. Plus, I add a touch of Dijon mustard and a sprinkle of fresh herbs to brighten up the richness of the salmon. This isn’t just “another fish patty”—it’s the one you’ll come back to, again and again, because it nails that homemade, high-protein comfort food vibe without the fuss.

For me, these patties are more than just a recipe. They’re the answer when you need dinner fast, when you want to impress (but not stress), or when you crave something nostalgic with a healthy spin. I’ve made these for family gatherings, packed them for lunch, and even tossed them into salads for a protein boost. Every time, they hit the spot.

What Ingredients You Will Need

This canned salmon patties recipe is all about simple, wholesome ingredients that come together for major flavor. Nothing fancy—just the basics done right. Here’s what you’ll need:

• Canned Salmon (14 oz / 400g, drained and bones/skin removed if desired) – The star of the show. I like wild-caught for best flavor, but any type works. Don’t stress about tiny bones; they’re soft and full of calcium (totally safe and actually nutritious!).
• Bread Crumbs (1/2 cup / 60g) – Helps bind the patties. I use plain, but panko gives extra crunch. For gluten-free, try almond flour or GF breadcrumbs.
• Large Eggs (2, beaten) – Acts as a binder to hold everything together. Room temperature eggs mix in more smoothly.
• Onion (1/4 cup / 40g, finely diced) – Adds a little bite and sweetness. Yellow or white onion works. You can swap for green onions for a milder flavor.
• Fresh Parsley (2 tbsp, chopped) – Brings color and a fresh flavor boost. Dried parsley works in a pinch (use 2 tsp).
• Dijon Mustard (1 tsp) – Adds a subtle tang and depth. Regular yellow mustard is fine if that’s all you have.
• Lemon Juice (1 tbsp, freshly squeezed) – Brightens everything up. Bottled works, but fresh is best.
• Salt (1/2 tsp) and Black Pepper (1/4 tsp) – Season to taste. I usually go a bit heavier on the pepper for some kick.
• Garlic Powder (1/2 tsp) – Optional, but I like the savory note it adds.
• Cooking Oil (2-3 tbsp, for frying) – Use a neutral oil like canola, avocado, or light olive oil. Butter works for extra flavor, but watch the heat so it doesn’t burn.

Optional add-ins:

• Red bell pepper (2 tbsp, finely diced) – for color and sweetness.
• Old Bay seasoning (1/2 tsp) – classic seafood flavor, especially if you want a bit of a Southern twist.

If you’re missing something, don’t sweat it! I’ve made these with crushed crackers instead of breadcrumbs, swapped parsley for dill, and even mixed in grated carrots for extra veggie power. The beauty of this recipe is how flexible it is—just keep the base ratio of salmon, egg, and binder, and you’re good to go.

Equipment Needed

• Mixing Bowl – A medium-sized bowl is perfect for combining everything. I’ve used both glass and metal; no big difference. Just make sure it’s roomy enough to mix without spills.
• Fork or Potato Masher – For breaking up the salmon. A fork is my go-to, but a masher works if you want a smoother texture.
• Measuring Cups and Spoons – Precision helps, especially with the binder and seasoning. But a good eyeball works in a pinch (I won’t tell).
• Nonstick Skillet or Frying Pan – A well-seasoned cast iron pan or a sturdy nonstick skillet gives the best crust. If you’re using stainless steel, just use a bit more oil and make sure it’s well heated.
• Spatula – For flipping patties without breaking them. I like a thin, flexible spatula for easy lifting.
• Paper Towels – For draining excess oil after frying. Not strictly necessary, but helps keep the patties crisp.

If you don’t have a nonstick skillet, don’t worry—you can use any heavy-bottomed pan. Just preheat it well and use enough oil so the patties don’t stick. And if you’re all about easy cleanup, parchment paper on a baking sheet works for oven-baking too. I’ve even made these in an air fryer for a lighter version (more on that later).

How to Make Irresistible Canned Salmon Patties

1. Prepare the Salmon (2 minutes)
   Open your canned salmon and drain off the liquid. If you see large bones or skin, you can remove them, but honestly, the small bones are super soft and packed with calcium—they mash right in and are barely noticeable.
   Tip: Flake the salmon with a fork in your mixing bowl. You want small, even pieces so the patties hold together but don’t turn to mush.
2. Mix the Ingredients (3 minutes)
   Add the bread crumbs, beaten eggs, diced onion, chopped parsley, Dijon mustard, lemon juice, salt, pepper, and garlic powder right into the bowl with the salmon. If you’re using any optional add-ins, toss them in now.
   Stir everything together gently. The mixture should be moist but not soupy. If it’s too loose, add a tablespoon more breadcrumbs. If it feels dry, splash in a bit more lemon juice or a teaspoon of mayo.
   Sensory cue: The mix should stick together when pressed but not squish out between your fingers.
3. Shape the Patties (2 minutes)
   With clean hands, form the mixture into 6–8 patties, each about 1/2 inch (1.25 cm) thick. Try to keep them uniform for even cooking.
   Warning: Don’t pack them too tightly—light pressure helps them stay tender.
4. Heat the Skillet (2 minutes)
   Heat 2–3 tablespoons of oil in your skillet over medium heat. You want the oil hot but not smoking—test it with a small piece of the mixture; it should sizzle right away.
   Efficiency tip: Prep a plate lined with paper towels while the oil heats.
5. Pan-Fry the Patties (6–8 minutes)
   Carefully add the salmon patties in a single layer (don’t crowd the pan). Cook for 3–4 minutes on the first side. You’re looking for a deep golden crust.
   Flip gently with a spatula and cook another 2–3 minutes on the other side. If they break a little, just nudge them back together—nobody’s perfect.
   Sensory cue: They’ll smell nutty and savory, and you’ll hear a happy sizzle.
6. Drain & Serve (1 minute)
   Transfer the cooked patties to your paper towel-lined plate. Let them rest 1 minute before serving—they’ll firm up as they cool.
   Optional: Squeeze more lemon juice over the top and sprinkle with extra parsley.

Troubleshooting notes: If the patties fall apart in the pan, the mixture was probably too wet or your pan wasn’t hot enough. Just add a little more breadcrumb next time, and make sure the oil is shimmering before adding the patties.

For oven baking: Place patties on a parchment-lined baking sheet, spray with oil, and bake at 400°F (200°C) for 12–15 minutes, flipping halfway. They won’t get as crispy, but still delicious.

Cooking Tips & Techniques for Perfect Salmon Patties

• Don’t Overmix: Just stir until combined. Overworking the mixture can make the patties tough and dense. I learned this the hard way—my first batch was more like hockey pucks than dinner!
• Keep Your Hands Damp: If the mixture’s sticky, wet your hands with cool water while shaping. Makes the process so much easier and less messy.
• Oil Temperature Matters: Make sure your skillet and oil are hot before adding patties. If the oil isn’t hot enough, the patties will soak it up and turn greasy instead of crisp. You want that satisfying sizzle as soon as they hit the pan.
• Don’t Crowd the Pan: Give each patty a little space. Crowding drops the oil temp and leads to steaming, not searing. I usually cook in two batches if needed.
• Let Them Rest: After cooking, let the patties sit for a minute or two. This helps them firm up and makes them easier to lift without breaking.
• Mix Up Your Bindings: If you’re out of breadcrumbs, try crushed saltines, panko, or even oats. I’ve used leftover rice in a pinch, and it worked surprisingly well.
• Batch and Freeze: Make a double batch and freeze some uncooked patties between parchment layers. You can cook them straight from frozen—just add an extra minute or two per side.

My biggest lesson? Patience pays off. Don’t rush the sear—golden brown is your friend! And if you’re multitasking (which, let’s be honest, is always), set a timer so you don’t wander off and burn the batch. Been there, done that, and nobody likes a charred salmon patty.

Variations & Adaptations

• Gluten-Free: Swap out regular breadcrumbs for gluten-free ones or use almond flour. I’ve even tried crushed gluten-free crackers with great results.
• Dairy-Free: This canned salmon patties recipe is naturally dairy-free, but if you want extra richness, add a spoonful of dairy-free mayo or yogurt to the mix.
• Extra Veggie: Shred in 1/4 cup (30g) of carrots or zucchini (blotted dry) for a veggie boost. My kids never notice, and it’s a sneaky way to add nutrients.
• Spicy Kick: Add 1/4 tsp cayenne or a dash of hot sauce for a little fire. I love this with a squeeze of sriracha on top.
• Seasonal Herb Swap: In summer, fresh dill or basil is a tasty twist instead of parsley. In winter, try a bit of thyme or chives.

For alternative cooking methods, try air frying at 380°F (193°C) for 10–12 minutes, flipping halfway. The patties get crisp with barely any oil. And for a Southern-style spin, add a dash of Old Bay seasoning and serve with remoulade. My personal favorite? I sometimes add a tablespoon of capers and a little lemon zest for a briny, zippy kick. There are so many ways to make this canned salmon patties recipe your own!

Serving & Storage Suggestions

Salmon patties are delicious hot from the pan, but they’re also great at room temp (hello, lunchbox hero). Serve them with a squeeze of fresh lemon and a sprinkle of extra herbs for an easy, pretty presentation. I love pairing them with a simple green salad or roasted potatoes for a full meal. For a brunch vibe, tuck them into a toasted English muffin with a fried egg on top—so good!

Leftovers? Store cooled patties in an airtight container in the fridge for up to 3 days. To reheat, pop them in a hot skillet for 2–3 minutes per side, or warm them in a 350°F (175°C) oven for 8–10 minutes. Microwaving works, but the crust won’t be as crisp.

For longer storage, freeze patties between layers of parchment in a zip-top bag. They’ll keep for up to 2 months. Reheat from frozen in a skillet or oven—no thawing needed. The flavors actually deepen a bit after a day or two, making leftovers extra tasty!

Nutritional Information & Benefits

Each serving (1 patty, based on 8) of this canned salmon patties recipe packs around 130–150 calories, 12g protein, 7g fat, and 7g carbs. It’s a fantastic source of high-quality protein, omega-3 fatty acids (thanks to the salmon), and vitamin D. If you leave the tiny bones in, you get a calcium bonus too.

This recipe is naturally dairy-free and can be made gluten-free with a simple breadcrumb swap. Just a heads-up for those with allergies: standard canned salmon may contain fish bones, and the patties include eggs and gluten unless substituted.

I love that these patties offer a balanced, filling meal without weighing you down. They’re perfect for anyone watching carbs, trying to eat more fish, or looking for a tasty way to get those brain-boosting omega-3s.

Conclusion

If you’re looking for a go-to dinner that’s quick, healthy, and downright delicious, this canned salmon patties recipe is it. They’re endlessly adaptable, crowd-pleasing, and just plain fun to make. Whether you’re feeding a family, meal prepping for the week, or just wanting something cozy that doesn’t take all evening—you can’t go wrong.

Feel free to play around with the mix-ins and flavor combos to suit your tastes. I’ve made these more times than I can count, and every batch brings back good memories. They’re proof that easy food doesn’t have to be boring!

Give these a try and let me know how you served them—or what twist you put on your own version. Drop a comment below, share with a friend, or pin the recipe for later. Happy cooking, and here’s to many crispy, golden salmon dinners ahead!

Frequently Asked Questions

Can I use fresh salmon instead of canned?

Absolutely! Just cook and flake 14 oz (400g) of fresh salmon, then use it exactly as you would canned. It’s a little extra work, but so tasty if you have leftovers.

Do I need to remove the bones and skin from canned salmon?

Nope! The tiny bones are soft and full of calcium, and the skin blends right in. If the texture bothers you, you can pick them out, but it’s not necessary or unhealthy.

How do I keep the patties from falling apart?

Make sure there’s enough binder (egg and breadcrumbs) and don’t flip too early—let them get that golden crust first. If they’re really loose, add more breadcrumb next time.

What sauces go well with salmon patties?

I love a quick lemon-dill yogurt sauce, tartar sauce, or even simple sriracha mayo. They’re also great with a spoonful of salsa or tzatziki for a Mediterranean vibe.

Can I bake salmon patties instead of frying?

Yes! Just bake at 400°F (200°C) for 12–15 minutes on a parchment-lined tray, flipping halfway. They won’t get quite as crispy on the outside, but they’re still delicious and lighter on the oil.

Canned Salmon Patties Recipe – Easy 20-Minute Dinner You’ll Love

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• Author: Tailor Madison
• Total Time: 16 minutes
• Yield: 6–8 patties (3–4 servings) 1x

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Description

These canned salmon patties are crispy on the outside, tender inside, and packed with flavor. Ready in under 20 minutes, they make a quick, budget-friendly, and satisfying dinner the whole family will love.

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Ingredients

Scale 1x2x3x

• 1 can (14 oz) canned salmon, drained (bones/skin removed if desired)
• 1/2 cup bread crumbs (plain or panko; use gluten-free if needed)
• 2 large eggs, beaten
• 1/4 cup onion, finely diced
• 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried parsley)
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice, freshly squeezed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder (optional)
• 2–3 tablespoons cooking oil (canola, avocado, or light olive oil) for frying
• Optional: 2 tablespoons red bell pepper, finely diced
• Optional: 1/2 teaspoon Old Bay seasoning

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Instructions

1. Open the canned salmon and drain off the liquid. Remove large bones or skin if desired. Flake the salmon with a fork in a mixing bowl.
2. Add bread crumbs, beaten eggs, diced onion, chopped parsley, Dijon mustard, lemon juice, salt, pepper, and garlic powder to the bowl. Add any optional ingredients if using.
3. Gently stir everything together until just combined. The mixture should be moist but not soupy. Add more breadcrumbs if too loose, or a splash of lemon juice/mayo if too dry.
4. With damp hands, form the mixture into 6–8 patties, about 1/2 inch thick. Do not pack too tightly.
5. Heat 2–3 tablespoons oil in a nonstick skillet over medium heat until hot but not smoking.
6. Add patties in a single layer without crowding. Cook for 3–4 minutes on the first side until golden brown.
7. Flip gently and cook another 2–3 minutes on the other side until crisp and cooked through.
8. Transfer patties to a paper towel-lined plate to drain. Let rest 1 minute before serving.
9. Optional: Squeeze extra lemon juice and sprinkle with parsley before serving.

Notes

Don’t overmix the patty mixture for best texture. Keep hands damp when shaping to prevent sticking. For gluten-free, use GF breadcrumbs or almond flour. Patties can be baked at 400°F for 12–15 minutes or air fried at 380°F for 10–12 minutes. Freeze uncooked patties between parchment for up to 2 months. Serve with lemon wedges, salad, or on a bun.

• Prep Time: 8 minutes
• Cook Time: 8 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1 patty (based on 8 patties per batch)
• Calories: 140
• Sugar: 1
• Sodium: 350
• Fat: 7
• Saturated Fat: 1
• Carbohydrates: 7
• Fiber: 0.5
• Protein: 12

Keywords: canned salmon patties, salmon cakes, easy salmon dinner, quick fish recipe, budget-friendly, high protein, weeknight dinner, gluten-free option, dairy-free, meal prep