Canned salmon patties always bring me back to my childhood kitchen. My grandmother kept a couple of cans in the pantry at all times, and on nights when she needed dinner on the table fast, she’d whip these up with a side of mashed potatoes and green beans. They’re comforting, crispy on the edges, and budget-friendly — a combination I still love today.
These patties are also my weeknight savior. If I’ve had a long day and don’t feel like fussing with groceries or marinating meat, I just grab a can of salmon, crack an egg, and before I know it, dinner is sizzling in the skillet. It’s the kind of recipe that makes everyone at the table happy without breaking the bank.
Simple Ingredients That Work Every Time
One of the best parts of this recipe is how few ingredients you need. Just canned salmon, an egg, some onion, and a handful of bread crumbs or crushed crackers. The beauty is in the balance — enough binder to hold them together but not so much that you lose the flavor of the fish.
Over the years, I’ve tried adding fancy extras like fresh herbs, Dijon mustard, or even grated zucchini, but I always come back to the classic version. It tastes clean, savory, and exactly like the salmon patties I grew up on.
Step-by-Step: How I Make Them
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Prep the Salmon
I drain the canned salmon and gently flake it apart, picking out the bigger bones or bits of skin. Don’t stress too much — most of the bones are soft and disappear into the mixture. -
Mix the Good Stuff
Into a big bowl goes the salmon, one beaten egg, finely diced onion, bread crumbs, salt, and pepper. I mix with a fork so it stays a little chunky. -
Shape the Patties
I usually get about 8 small patties from 2 cans. Keeping them medium-sized helps them cook evenly and crisp up nicely. -
Pan-Fry Until Golden
A cast-iron skillet is my favorite for this — hot oil, three minutes per side, and you’re rewarded with a crust that’s pure perfection. -
Drain & Serve
Onto paper towels they go. My kids love them with ketchup, but I like a squeeze of lemon juice or a splash of vinegar to brighten them up.
Extra Cooking Tips I’ve Learned
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Chill Before Frying: If I have a few extra minutes, I stick the patties in the fridge for 20 minutes. It helps them hold together better in the pan.
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Air Fryer Shortcut: When I don’t want to deal with oil splatters, I spray them with a little oil and cook at 400°F for about 9 minutes. Crispy without the mess.
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Breadcrumb Swap: Crushed saltine crackers give a classic Southern flavor, but panko makes them extra crunchy.
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Oil Choice: I usually use vegetable or canola oil, but peanut oil gives them an even deeper golden crust.
Making Them Ahead of Time
These patties are a great make-ahead meal. I often mix the salmon, egg, and onion earlier in the day, then cover the bowl and pop it in the fridge until dinner. That way, when everyone’s hungry, I just form the patties and fry.
Cooked patties also reheat well — I place them on a baking sheet and warm at 350°F for about 10 minutes. They’re not quite as crispy as fresh, but still delicious.
Serving Ideas That Always Work
At my house, salmon patties usually show up with mashed potatoes and peas — a real comfort meal. But they’re just as good with:
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A crisp side salad and lemon vinaigrette
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Tucked into a bun with lettuce and tartar sauce for a quick sandwich
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Alongside roasted vegetables for a lighter dinner
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With grits or rice for a Southern touch
Sometimes I make them small and serve as an appetizer with comeback sauce or remoulade — always a crowd-pleaser at gatherings.
Storing and Reheating
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Fridge: Leftovers keep well in an airtight container for up to 3 days.
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Freezer: Uncooked patties freeze beautifully. I line them on a tray, freeze solid, then move them to a freezer bag. They last about 2 months.
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Reheat: I reheat in the oven or air fryer instead of the microwave so they stay crispy.
Frequently Asked Questions
Can I use fresh salmon instead of canned?
Yes, if you have cooked salmon leftovers, flake them up and use the same amount as canned. I’ve done this with roasted salmon, and it worked perfectly.
Do I have to remove all the bones?
No, the bones in canned salmon are soft and actually add calcium. I usually remove the larger ones for texture, but don’t stress about the tiny ones.
Can I bake them instead of frying?
Yes, place them on a greased baking sheet and bake at 375°F for about 15 minutes, flipping halfway through. They won’t get quite as crisp, but they’re still tasty.
What kind of onion works best?
I prefer yellow onion for its sweetness, but green onion adds a nice pop of freshness if that’s what you have.
Can I make these gluten-free?
Yes, swap in gluten-free crackers or bread crumbs, and you’re set.
Canned Salmon Patties
Golden, crispy salmon patties are a comforting and budget-friendly dish that never goes out of style.
Ingredients
- Canned pink or red salmon, 2 cans (14.75 oz. each)
- Eggs, 2 large
- Finely minced onion, ½ cup
- Salt and pepper, to taste
- Bread crumbs or crushed Saltine crackers, ½ cup
- Canola oil, 3 tablespoons
Instructions
- Begin by draining the canned salmon and gently removing the larger bones and extra skin. A few soft bones left behind will melt right into the mixture, so no need to worry about perfection.
- Transfer the salmon to a large bowl and stir in the eggs, onion, bread crumbs, salt, and pepper. Mix everything together until you have a uniform mixture, then shape into small patties about three inches wide.
- Warm the canola oil in a skillet over medium-high heat. Once hot, lay in the patties and cook for about three minutes per side, or until they develop a deep golden crust.
- Remove from the pan and set the patties on a paper towel–lined plate to drain for a few minutes before serving. Enjoy them hot with your favorite salad, fresh vegetables, or a simple dipping sauce.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 537Total Fat 35gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 27gCholesterol 205mgSodium 278mgCarbohydrates 9gFiber 1gSugar 2gProtein 44g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
My Final Thought
These canned salmon patties are proof that comfort food doesn’t need to be complicated. With just a few pantry staples, you can have something golden, crispy, and satisfying on the table in half an hour. They’re the kind of recipe that works just as well for a rushed Tuesday night as they do for a relaxed Sunday lunch.
And honestly, every time I make them, I think of my grandmother — apron tied, skillet hot, and that unmistakable smell of salmon patties filling the kitchen. That’s the kind of recipe worth keeping in rotation.
