Quick and Easy Salmon Patties Recipe (original) (raw)
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Easy Salmon Patties are a delicious recipe made with canned pink salmon plus a few other simple ingredients. They're crispy on the outside and tender on the inside. Flavorful and easy to make!
If you're craving more easy fish recipes, then be sure to try making Cod en Papillote (Cod in Parchment) or some tasty and delicious Brown Sugar Dijon Glazed Salmon.
Growing up having salmon patties for breakfast was perfectly normal. Especially on the weekend paired with some fried apples, scrambled eggs, and homemade biscuits. It was definitely one of my favorites and still is. They're so filling, comforting, and delicious.
Salmon patties are also known as salmon croquettes and they're simple to make with a single can of salmon. If you're not familiar with canned salmon, then you should easily be able to find it in the same aisle/section with tuna and sardines at any grocery store.
Let's get started!
Do You Have To Take The Bones Out Of Canned Salmon?
No, this is not necessary, plus they are extremely small and this would be quite a task. Add the canned salmon into the mixing bowl first use a fork to mash the salmon and crush the bones into smaller pieces. Do this first before combining it with the other ingredients for easier mixing.
What Ingredients For This Easy Salmon Patty Recipe?
- Canned Pink Salmon - The key ingredient and base of the salmon mixture, you will need one 14 ¾ ounce can of salmon instead of fresh salmon. It has a meaty texture and is perfect to keep stocked in your pantry whenever the mood hits for you to make this recipe. Feel free to use any brand that you prefer, but just like my mom, I tend always to grab the Double Q. This can be easily located at your local grocery store on the shelf usually in the same aisle as the canned tuna.
- Onion - A white or any yellow onion will work to add to the mixture. Definitely avoid using red onion for this recipe. If you prefer to use shallots, then you may substitute with that instead.
- Parsley - Use fresh parsley to add a little herby freshness to the salmon patties. You may use either curly parsley or Italian parsley depending on your preference. You could substitute with carrot tops, celery leaves, fresh dill, or chives instead in the same unit of measure.
- Black Pepper - Adds spice to the dish, try to use freshly ground black pepper if you have it available.
- Salt - Helps to bring out the flavors of the other ingredients and prevents them from tasting flat.
- Lemon Juice - Adds a bit of acid and brightens the patties.
- Egg - One lightly beaten egg before adding to the mixture is all that is needed. This will help to add moisture to the salmon mixture and help it to bind together.
- Plain Breadcrumbs - Partnered with the egg to help absorb any excess moisture and bind the patties together to help them form before frying. Try to use plain breadcrumbs and not panko breadcrumbs. You could also use Ritz crackers or saltine crackers that have been processed in a food processor as a substitute for the breadcrumbs.
- Oil - Use any neutral oil that you prefer such as vegetable oil, canola oil, or avocado oil. Avoid olive oil as we will be pan-frying our patties and you want to use an oil that can handle high temperatures.
See the recipe card below for exact ingredient quantities and instructions.
How To Make the Best Salmon Patties
Begin the recipe by opening the can of pink salmon and drain off the salmon juice liquid. You can discard the liquid as you will not need it for later. Place the pink salmon into a large bowl and use a fork to separate and mash it into smaller pieces.
To the same mixing bowl, add the chopped onion, chopped fresh parsley, salt, ground black pepper, and lemon juice. Stir to combine.
Add the lightly beaten egg and stir to combine. The mixture will be slightly sticky at this point. Add the breadcrumbs and stir to combine. The salmon mixture should be sticking onto itself.
Now it's time to form the patties into round even sized circles similar to a hamburger patty, they should look like salmon burgers.
Place a large skillet on the stovetop over medium-high heat. Once heated add the oil and allow it to heat thoroughly. Add in the patties and be sure not to crowd the pan so they cook evenly and fry up crispy. After 2 to 3 minutes, flip each patty over to the opposite side and continue cooking for an additional 2 to 3 minutes until golden brown.
Carefully remove each patty from the skillet using a spatula and place it on a paper towel lined plate to absorb the excess oil. Continue the process with the other patties until finished.
If you need to add more oil, then do that once you remove the patties from the skillet and before adding the next batch. Once you have cooked all of the salmon patties, serve them warm, and enjoy!
How Do You Keep My Salmon Patties From Falling Apart?
Before cooking the patties if you find that the mixture is not sticking together to form the salmon patties, it's probably due to the mixture being too dry to too wet.
The binding process is similar to making meatloaf and you may need to add in some additional breadcrumbs if too wet or lemon juice if too dry. Be sure to add in a little at a time until the mixture binds together to form the patties. When preparing the recipe, try adding in half of the breadcrumbs at first and adjust from there.
Recipe Variations
- Add in some lemon zest along with the lemon juice for a more intense lemon flavor that pairs well with the salmon.
- Along with the salt and ground black pepper, add in a little old bay seasoning as well for a little something extra.
- Use ½ cup of chopped green onions, the green and white part instead of the chopped onion.
Recipe Tips & Tricks
- If the mixture is too wet add additional breadcrumbs a little at a time.
- If the mixture is too dry add a small amount of additional lemon juice.
- Press the mixture together to form the salmon patty to your desired size. Keep in mind, the thicker the patty the more time it will need to cook.
- You may need to add a small amount of additional vegetable oil to the skillet while cooking the patties, this is fine.
- Serve with a dollop of fruit preserves for a sweet and savory combination.
- Try serving with Dijon mustard, tartar sauce, or any dipping sauce that you prefer. You may also add a dash or two of your favorite hot sauce before serving as well.
Storage Tips
Storing. If you have any leftover cooked patties store them in the refrigerator in an airtight container for 2 to 3 days. Uncooked patties can be stored in the refrigerator for up to 1 day before cooking.
Freezing. Wrap the cooked patties in a double layer of plastic wrap before placing them in a freezer bag or freezer-safe container for storing in the freezer for up to 1 month. When ready to serve again allow them to thaw in the refrigerator overnight before reheating. If you prefer to cook them straight from frozen, then you may place them on a parchment paper lined baking sheet and bake them in the oven at 400 degrees F. for about 20 minutes. You may also reheat a frozen patty in the air fryer.
Reheating. Reheat the cooked patties in a lightly oiled skillet on the stovetop over medium heat until warm. They may also be heated in the microwave or in the air fryer for a quicker option.
Need a Few Recipes To Pair With These Salmon Cakes? Try These:
Have any comments, questions, or other delicious ways to use this Easy Salmon Patties Recipe? Please share them in the comments below!
Easy Salmon Patties
Easy Salmon Patties are a delicious recipe made with canned pink salmon plus a few other simple ingredients. They're crispy on the outside and tender on the inside.
Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 8
Calories 103 kcal
cast iron skillet
1 14.75 ounce can pink salmon
½ cup onion, chopped
1 tablespoon fresh parsley chopped
¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon lemon juice
1 large egg, lightly beaten
¾ cup plain bread crumbs
3 tablespoons vegetable oil
Begin the recipe by opening the 14 ¾ ounce can of pink salmon and drain off the salmon juice liquid. You can discard the liquid as you will not need it for later. Place the pink salmon into a large bowl and use a fork to separate and mash it into smaller pieces.
To the same mixing bowl, add the ½ cup chopped onion, 1 tablespoon chopped fresh parsley, ¼ teaspoon salt, ¼ teaspoon ground black pepper, and 1 tablespoon lemon juice. Stir to combine.
Add the 1 large lightly beaten egg and stir to combine. The mixture will be slightly sticky at this point. Add the ¾ cup breadcrumbs and stir to combine. The salmon mixture should be sticking onto itself.
Now it's time to form the patties into round even sized circles similar to a hamburger patty, they should look like salmon burgers.
Place a large skillet on the stovetop over medium-high heat. Once heated add the 3 tablespoons oil and allow it to heat thoroughly. Add in the patties and be sure not to crowd the pan so they cook evenly and fry up crispy. After 2 to 3 minutes, flip each patty over to the opposite side and continue cooking for an additional 2 to 3 minutes until golden brown.
Carefully remove each patty from the skillet using a spatula and place it on a paper towel lined plate to absorb the excess oil. Continue the process with the other patties until finished.
If you need to add more oil, then do that once you remove the patties from the skillet and before adding the next batch. Once you have cooked all of the salmon patties, serve them warm, and enjoy!
If the mixture is too wet add additional breadcrumbs a little at a time.
If the mixture is too dry add a small amount of additional lemon juice.
Press the mixture together to form the salmon patty to your desired size. Keep in mind, the thicker the patty the more time it will need to cook.
You may need to add a small amount of additional vegetable oil to the skillet while cooking the patties, this is fine.
Serve with a dollop of fruit preserves for a sweet and savory combination.
Try serving with Dijon mustard, tartar sauce, or any dipping sauce that you prefer. You may also add a dash or two of your favorite hot sauce before serving as well.
Calories: 103kcalCarbohydrates: 8gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 23mgSodium: 157mgPotassium: 49mgFiber: 1gSugar: 1gVitamin A: 77IUVitamin C: 2mgCalcium: 26mgIron: 1mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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Original post date 04/01/2020. Updated 10/09/2023.