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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- With damp hands, form the mixture into 6–8 patties, about 1/2 inch thick. Do not pack too tightly.
- Heat 2–3 tablespoons oil in a nonstick skillet over medium heat until hot but not smoking.
- Add patties in a single layer without crowding. Cook for 3–4 minutes on the first side until golden brown.
- Flip gently and cook another 2–3 minutes on the other side until crisp and cooked through.
- Transfer patties to a paper towel-lined plate to drain. Let rest 1 minute before serving.
- 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