Canned salmon patties are a quick, budget-friendly dinner: a can of salmon mixed with bread crumbs, mayonnaise, egg, celery and green onion, shaped into four patties and pan-fried in butter until crisp and golden. They’re ready in 20 minutes and finished with fresh dill and a squeeze of lemon.
How to make them: Drain the salmon well and remove any skin and bones if you like. Stir it with the bread crumbs, green onions, celery, mayonnaise and beaten egg, then shape four patties. Fry them in melted butter over medium heat for 4 to 5 minutes per side, until golden and 160°F in the center.
Why You’ll Love Them
- Pantry dinner: one can of salmon makes four hearty patties.
- 20 minutes: mix, shape and fry.
- Crisp outside, tender inside: butter gives a golden crust.
- Budget-friendly: canned salmon costs far less than fresh fillets.
Ingredient Notes
Canned salmon: one 14.75-ounce can, drained very well. The soft bones are edible and rich in calcium; remove them and the skin if you prefer a smoother texture.
Bread crumbs: 1/3 cup to bind the patties. Panko gives a lighter texture.
Mayonnaise and egg: 1/4 cup mayonnaise and 1 beaten egg hold everything together and keep the patties moist.
Celery and green onion: 1/4 cup celery and 2 tablespoons green onion, finely chopped, for crunch and freshness.
Butter: 4 tablespoons for frying.
Lemon and dill: to garnish.
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Ingredients
- 1 can salmon (14.75 oz), drained and cleaned
- 1/3 cup bread crumbs
- 2 tablespoons green onions, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup mayonnaise
- 1 egg, beaten
- 4 tablespoons butter, for frying
- 1 lemon, for garnish
- Fresh dill, for garnish
How to Make Canned Salmon Patties
1. Drain the salmon. Drain the can of salmon thoroughly. Remove any skin and bones if a smoother texture is preferred.
2. Mix. In a large bowl, combine the salmon, bread crumbs, green onions, celery, mayonnaise, and beaten egg. Stir until well combined.
3. Shape. Divide the mixture into four equal parts and shape each into a patty. Set aside.
4. Fry. In a large sauté pan, melt the butter over medium heat. Place the patties in the pan and cook for 4-5 minutes on each side until golden brown and the center reaches 160°F.
5. Serve. Plate the patties and garnish with fresh dill and a splash of lemon juice. Enjoy as-is or with a side of potatoes or salad.
What’s the Best Binder for Salmon Patties?
Egg and bread crumbs are the classic pair. The egg sets as it cooks and glues the flakes together, and the crumbs soak up moisture so the patties hold their shape. Mayonnaise adds richness and helps them stay moist inside. Crushed crackers or panko work in place of bread crumbs, and cornmeal gives a crunchier, Southern-style crust.
Common Mistakes When Making Salmon Patties
- Not draining the salmon. Extra liquid makes soft patties that fall apart.
- Making them too thick. Thick patties brown before the middle heats through.
- Flipping too soon. Let a golden crust form so they release from the pan.
- Too-high heat. Butter burns over high heat; medium is right.
- Skipping the chill. If the mixture feels soft, refrigerate the shaped patties for a few minutes before frying.
The Secret to Flavorful Salmon Patties
Salmon patties need bright, sharp flavors to balance the rich fish: fresh herbs, a squeeze of lemon, onion and a little crunch from celery. Frying in butter adds a nutty, golden crust. A spoonful of Dijon mustard, a dash of hot sauce or a pinch of Old Bay in the mix all add more flavor without changing the recipe much.
Which Canned Salmon Is Best?
Pink salmon is mild and budget-friendly, and it’s the most common choice for patties. Red (sockeye) salmon has a deeper color and stronger flavor. Either works here. Canned salmon usually includes skin and soft bones; you can mash the bones right into the mix, or pick them out for a smoother patty. Just drain the can very well either way.
Variations
- Crispy coating: press the patties into extra bread crumbs before frying.
- Cornmeal: use cornmeal in place of bread crumbs for a Southern crunch.
- Bell pepper: add finely diced red pepper with the celery.
- Baked: bake on a greased sheet at a hot oven temperature until golden and 160°F, flipping once.
- Salmon burgers: serve the patties on buns with lettuce and tartar sauce.
Storage & Reheating
Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. Reheat in a skillet or oven to keep them crisp. Cooked patties can also be frozen; reheat from frozen in the oven.
What to Serve With Them
Serve them with tartar sauce, remoulade or a lemon-dill sauce, plus mashed potatoes, rice, coleslaw or a green salad.
More seafood dinners: Southern fried salmon patties (the cornmeal-crusted version), baked salmon with asparagus, baked honey lime garlic butter salmon, baked cod with lemon and garlic, golden fried catfish and crab and shrimp casserole.
Frequently Asked Questions
What’s the best binder for salmon patties?
Egg and bread crumbs, with a little mayonnaise for moisture.
What are common mistakes when making salmon patties?
Not draining the salmon, making the patties too thick and flipping them too soon.
What tastes good on a salmon patty?
Tartar sauce, lemon, fresh dill, remoulade or a spicy mayo.
Do I need to remove the bones?
No. Canned salmon bones are soft and edible, but remove them if you prefer.
Why do my salmon patties fall apart?
The salmon was too wet or they were flipped before a crust formed. Drain well and chill the patties before frying.
Can I make them ahead?
Yes. Shape the patties, cover and refrigerate them for a few hours, then fry just before serving.
How long do leftovers keep?
3 to 4 days in the refrigerator.
Final Notes
Drain the salmon well, keep the patties even and fry them in butter over medium heat. If you try them baked or with cornmeal, tell me in the comments how they turned out.
Canned Salmon Patties
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Ingredients
- 1 can salmon 14.75 oz can, drained and cleaned
- 1/3 cup bread crumbs
- 2 tablespoons green onions finely chopped
- 1/4 cup celery finely chopped
- 1/4 cup mayonnaise
- 1 egg beaten
- 4 tablespoons butter for frying
- 1 lemon for garnish
- fresh dill for garnish
Instructions
- Drain the can of salmon thoroughly. Remove any skin and bones if a smoother texture is preferred.
- In a large bowl, combine the salmon, bread crumbs, green onions, celery, mayonnaise, and beaten egg. Stir until well combined.
- Divide the mixture into four equal parts and shape each into a patty. Set aside.
- In a large sauté pan, melt the butter over medium heat. Place the patties in the pan and cook for 4-5 minutes on each side until golden brown and the center reaches 160°F.
- Plate the patties and garnish with fresh dill and a splash of lemon juice. Enjoy as-is or with a side of potatoes or salad.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
