Canned Salmon Patties (Best Ever)

There’s something wonderfully nostalgic about salmon patties. They take me back to those comforting family dinners where simple ingredients transformed into something truly special. I’ve spent years perfecting this recipe, and I’m thrilled to share my absolute best version with you today. These aren’t just any salmon patties—they’re crispy on the outside, tender on the inside, and packed with flavor that’ll make you forget you’re using canned salmon!

Why This Recipe Works

I’ve made countless salmon patties over the years, and this recipe stands out for several reasons:

• Perfect texture balance: The right ratio of ingredients prevents that dreaded mushiness
• Enhanced flavor: Simple seasonings that complement rather than overpower the salmon
• Budget-friendly: Canned salmon makes this an affordable protein option
• Versatile: Works as an appetizer, sandwich filling, or main dish
• Quick preparation: Ready in under 30 minutes from start to finish

I’ve found that canned salmon is one of those pantry staples that deserves more attention. It’s not just convenient—it’s packed with omega-3 fatty acids, protein, and calcium (if you use the bones). These patties transform this humble ingredient into something you’d proudly serve to guests.

Ingredients You’ll Need

For the Patties:

• 2 cans (14.75 oz each) wild-caught salmon, drained
• 1 cup panko breadcrumbs (divided)
• ⅓ cup finely diced red bell pepper
• ⅓ cup finely diced celery
• ¼ cup finely chopped green onions
• 2 large eggs, lightly beaten
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 2 teaspoons Old Bay seasoning
• ½ teaspoon garlic powder
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons fresh dill, chopped (or 2 teaspoons dried)
• ¼ cup vegetable oil for frying

For the Lemon Dill Sauce:

• ½ cup mayonnaise
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh dill, finely chopped
• 1 teaspoon lemon zest
• 1 small garlic clove, minced
• Salt and pepper to taste

Important Ingredient Notes

Canned Salmon: I prefer wild-caught Alaskan salmon for its superior flavor and nutritional profile. You can choose between boneless/skinless or regular canned salmon. If using regular, don’t discard the bones—they’re soft, edible, and packed with calcium! Just mash them with a fork.

Breadcrumbs: Panko gives the best texture, but regular breadcrumbs work too. For a gluten-free option, use gluten-free breadcrumbs or crushed pork rinds.

Vegetables: The finely diced vegetables add moisture, flavor, and texture. Don’t skip them! If you’re in a hurry, a food processor can make quick work of the chopping.

Binding agents: The combination of eggs and mayonnaise helps hold everything together while adding richness.

Seasonings: Old Bay is my secret weapon here. If you don’t have it, substitute with a mix of paprika, celery salt, and cayenne pepper.

Step-by-Step Instructions

Preparing the Salmon

1. Open the cans and drain thoroughly. If using salmon with skin and bones, place in a large bowl and flake with a fork, crushing the soft bones as you go.
2. If you prefer no skin or visible bones, carefully pick through the salmon to remove them (though I recommend keeping the bones for their nutrients).

Making the Patty Mixture

1. In your bowl with the flaked salmon, add ⅔ cup of the panko breadcrumbs, diced bell pepper, celery, and green onions.
2. In a separate small bowl, whisk together the eggs, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, black pepper, and dill.
3. Pour the wet mixture over the salmon mixture and fold gently until well combined. Be careful not to overmix or crush the salmon too much.
4. Cover the bowl and refrigerate for at least 15 minutes (or up to 4 hours). This resting period helps the mixture hold together better.

Forming and Cooking the Patties

1. Place the remaining ⅓ cup panko in a shallow dish.
2. Using a ⅓-cup measuring cup, scoop the salmon mixture and form into patties about ½-inch thick.
3. Gently coat each patty in the reserved panko breadcrumbs, patting lightly to adhere.
4. Heat vegetable oil in a large skillet over medium heat until shimmering.
5. Cook patties in batches (don’t overcrowd) for 3-4 minutes per side until golden brown and crispy.
6. Transfer to a paper towel-lined plate to drain any excess oil.

Making the Lemon Dill Sauce

1. While the patties are cooking or chilling, combine all sauce ingredients in a small bowl.
2. Whisk until smooth and refrigerate until ready to serve.

Tips for Perfect Salmon Patties Every Time

After many years of making these, I’ve discovered some crucial tips:

• Chill the mixture: Don’t skip the refrigeration step! Cold patties hold together much better during cooking.
• Proper heat: If your pan is too hot, the outside will burn before the inside cooks through. Medium heat is perfect.
• Don’t overcrowd: Leave space between patties in the pan so they crisp properly.
• Gentle handling: Use a flat spatula and flip carefully to prevent breaking.
• Thickness matters: Keep patties about ½-inch thick for the best texture and even cooking.
• Test for doneness: Patties should reach an internal temperature of 145°F (63°C).

Common Problems and Solutions

Serving Suggestions

These versatile patties can be enjoyed in multiple ways:

1. Classic presentation: Serve with the lemon-dill sauce, a side of roasted vegetables or salad, and lemon wedges.
2. Sandwich style: Place between brioche buns with lettuce, tomato, and tartar sauce.
3. Light meal: Top a bed of mixed greens with a salmon patty and drizzle with the sauce.
4. Appetizer version: Make mini patties and serve with toothpicks as a party appetizer.
5. Breakfast option: Top with a poached egg and serve with avocado slices.

Storage and Reheating Instructions

Refrigeration: Store cooked patties in an airtight container for up to 3 days.

Freezing:

• Cooked patties: Cool completely, place with parchment paper between layers in an airtight container, and freeze for up to 3 months.
• Uncooked patties: Flash freeze on a baking sheet until solid, then transfer to a freezer bag with parchment between layers. Freeze for up to 2 months.

Reheating Methods:

For frozen uncooked patties, thaw overnight in the refrigerator before cooking according to the regular instructions.

Nutritional Benefits of Canned Salmon

One aspect I love about this recipe is how nutritious it is! Canned salmon offers impressive health benefits:

*Approximate values based on standard ingredients

Recipe Variations

I love experimenting with this basic recipe. Here are some delicious variations I’ve tried:

Mediterranean Style

• Add ¼ cup crumbled feta cheese
• Include 2 tablespoons chopped kalamata olives
• Use 1 tablespoon fresh oregano instead of dill
• Serve with tzatziki sauce instead of lemon-dill sauce

Asian Fusion

• Add 1 tablespoon grated ginger
• Include 1 teaspoon sesame oil in the mixture
• Replace Old Bay with 1 tablespoon soy sauce
• Serve with sriracha mayo or sweet chili sauce

Herb Garden

• Increase fresh herbs to ¼ cup using a mixture of dill, parsley, and chives
• Add 1 teaspoon lemon zest to the mixture
• Incorporate 1 tablespoon capers, drained and chopped
• Serve with an herb-heavy yogurt sauce

Spicy Southwest

• Add ¼ cup corn kernels
• Include 1 small jalapeño, finely diced
• Replace Old Bay with 1 tablespoon taco seasoning
• Serve with avocado crema

Budget-Friendly Meal Planning

These salmon patties are an excellent way to stretch your food budget while still enjoying nutritious meals. Here’s a cost breakdown based on average prices:

*Based on 8 patties, prices may vary by location

When planning a budget-friendly meal, pair these patties with inexpensive sides like:

• Rice pilaf
• Roasted seasonal vegetables
• Simple garden salad
• Homemade coleslaw
• Baked potatoes

Why Canned Salmon Is Underrated

I used to be skeptical about canned salmon until I learned these facts:

1. Often more nutritious than fresh: Canned salmon is processed immediately after catching, locking in nutrients that might degrade during the transportation of “fresh” fish to markets.
2. Wild-caught: Most canned salmon is wild-caught in Alaska, whereas much of the fresh salmon in stores is farm-raised.
3. Sustainable choice: Alaskan salmon fisheries are among the most sustainably managed in the world.
4. Bone benefits: The softened bones in canned salmon provide calcium that you won’t get from boneless fresh fillets.
5. Convenience factor: Having canned salmon in your pantry means you’re always prepared to make a nutritious meal.

Frequently Asked Questions

Q: Can I bake these salmon patties instead of frying them? A: Absolutely! Preheat your oven to 425°F, place the patties on a parchment-lined baking sheet, spray or brush with a little oil, and bake for 15 minutes, flipping halfway through. They won’t be quite as crispy as the fried version but still delicious.

Q: Is it really okay to eat the bones in canned salmon? A: Yes! The canning process softens the bones to the point where they’re completely edible and provide excellent calcium. You won’t even notice them when they’re mixed into the patties.

Q: Can I use fresh salmon instead of canned? A: Yes, you can use about 1 pound of cooked, flaked fresh salmon. Make sure it’s cooled before mixing with other ingredients, and you may need to add a bit more mayonnaise since fresh salmon can be drier than canned.

Q: How can I make these patties gluten-free? A: Simply substitute the panko breadcrumbs with gluten-free breadcrumbs, crushed pork rinds, or almond flour. Just be aware that almond flour will create a different texture.

Q: What can I use instead of eggs to bind the patties? A: For an egg-free version, try using 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water (let sit for 5 minutes to gel) or ¼ cup mashed potato.

Q: How do I know when the patties are cooked through? A: Since the salmon is already cooked, you’re primarily heating it through and cooking the eggs. The patties should be golden brown on both sides and firm to the touch, typically taking 3-4 minutes per side.

Q: Can I add cheese to the mixture? A: Absolutely! About ⅓ cup of shredded cheddar, Parmesan, or crumbled feta works wonderfully. Just be aware it may make the patties slightly more prone to breaking apart.

Q: What’s the best oil for frying these patties? A: I prefer vegetable oil or canola oil for their neutral flavor and high smoke point. Avocado oil is another excellent option if you prefer.

Q: How many calories are in each salmon patty? A: Each patty contains approximately 165 calories, 12g protein, 9g fat, and 8g carbohydrates. The sauce adds about 60 calories per tablespoon.

Q: Can I make mini patties as an appetizer? A: Definitely! Form smaller, bite-sized patties and reduce the cooking time to about 2 minutes per side. They make excellent appetizers served with a small dollop of the lemon-dill sauce.

Final Thoughts

These canned salmon patties have become one of my signature dishes over the years. They prove that humble ingredients can create exceptional meals with the right technique and care. Whether you’re cooking on a budget, looking for healthy protein options, or simply craving something delicious, these patties deliver on all counts.

What I love most about this recipe is its adaptability. It welcomes substitutions based on what you have on hand and can be dressed up or down depending on the occasion. Make them once, and I’m confident they’ll become a regular part of your cooking repertoire, just as they have in mine.

If you try this recipe, I’d love to hear how it turned out for you and what variations you might have created. Happy cooking!