I like fried salmon patties, but for a healthier option, they can be baked! This delicious, budget-friendly, and quick entree is perfect for supper.
I make my patties with canned salmon, but you can also use tuna or mackerel. My mom used mackerel when I was growing up because it was cheaper. Salmon is a good source of protein and essential omega-3 fatty acids, which means the patties are good for you!
Salmon patties are especially good with white gravy creamed peas, a milk gravy that contains sweet peas.
Baked potatoes are a nice side, and a simple green salad adds veggies to round out the meal.
Other options include aioli, remoulade, or tartar sauce for dipping, steamed or roasted veggies, and rice pilaf or quinoa for sides.
Ingredients For Baked Or Fried Salmon Patties
- Canned salmon: No cooking, no deboning, just open the can and go! Choose wild Alaskan salmon for the healthiest, most sustainable option.
- Egg: This is what holds the patties together. I like local, free-range eggs the best (especially if they come from my backyard!).
- Onion: Some diced onion adds wonderful flavor to this recipe.
- Cracker crumbs: A small amount of cracker crumbs adds some bulk to the patties and, along with the egg, helps them hold together.
- Pepper: Just a dash of pepper seasons these delicious salmon patties.
- Olive oil: Use plenty of extra virgin olive oil to keep the patties from sticking to the skillet.
Fried Salmon Patties Recipe
This canned salmon patty recipe is not only delicious but also very easy to make.
Ingredients
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- 1 14-ounce can Alaskan Wild-Caught Salmon
- 1 large egg
- ½ medium onion (about ½ cup, chopped) (or 4 green onions, sliced, white and tender green parts only)
- ½ cup cracker crumbs (or cornflake crumbs)
- ¼ teaspoon pepper
- 3 tablespoons olive oil
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Instructions
I have instructions for fried and baked patties.
Fried Option
- Mix all of the ingredients until everything is thoroughly mixed.
- Split the mixture evenly into four parts. Shape each part into a patty (like a hamburger patty).
- Heat the oil in a skillet and fry for about 8-10 minutes per side, until browned and cooked through.
- Serve with White Milk Gravy and Peas.
Variations
Prefer a baked option? This recipe can also be made into a salmon loaf instead of patties. You’ll need a greased loaf pan instead of a skillet, and make sure to preheat the oven to 350 F while you mix the ingredients.
Baked Option
- If you would like to bake this as a Salmon Loaf, after mixing all the ingredients, oil a loaf pan and shape the mixture into a loaf rather than patties.
- Put the salmon mixture in the loaf pan and smoosh it to fill it evenly.
- Bake the loaf at 350°F for about 45 minutes, until hot throughout.
- The top and sides should also be nicely browned.
- Serve it as you would meatloaf, but top it with white milk gravy and peas.
Note: I remove all the bones from the canned salmon because I don't like them, but if you want to increase your calcium intake, leave them in the mix and eat them. The bones are relatively soft, and most people do not pick them out.
Substitutions
- In the spring, when green onions are plentiful, you can use four green onions instead of the half onion called for in the recipe.
- The cracker crumbs can be replaced with crushed cornflakes or breadcrumbs (panko, coarse, or gluten-free).
- Mackerel or tuna may be substituted for the salmon.
Storage
- To Store: Store leftover cooked patties in an airtight container in the refrigerator for up to three days.
- To Reheat: Salmon patties can be eaten cold, but if you prefer to reheat them, warm them in the microwave or a skillet over low heat.
- To Freeze: Grease or line a cookie sheet with parchment paper, then place the salmon patties on it and freeze for about one hour or until solid. Then, move the patties to an airtight container or freezer bag and return to the freezer. Thaw in the refrigerator before reheating.
Why You Will Love Salmon Patties
There are so many reasons to love salmon patties. Here are just a few.
- Simple and easy: This simple salmon patties recipe calls for just six common ingredients. Using canned salmon is as easy as opening a can of beans, so all you have to do is mix the ingredients, form the patties, and fry them!
- Healthy and filling: Salmon provides a significant amount of protein as well as essential omega-3 fatty acids, which means these patties will fill up hungry bellies and nourish healthy bodies.
- Crisp and delicious: Crispy on the outside and soft and flaky inside, these salmon patties have the perfect texture. And with only minimal seasoning, they’re absolutely delicious, too! Even kids love them.
Recipe FAQs
Can salmon patties be made ahead of time?
Yes. You can mix and shape the salmon patties up to 24 hours in advance and keep them covered in the refrigerator until you are ready to cook them. This makes dinner prep quick and easy. If the mixture seems a little soft after chilling, just add a small spoonful of breadcrumbs before cooking. Cooked salmon patties can also be stored in the refrigerator for 3 to 4 days and reheated in a skillet, oven, or air fryer.
Can I use leftover salmon for salmon cakes?
Yes, leftover cooked salmon works very well for salmon cakes. Flake the salmon into small pieces and remove any skin or bones before mixing it with the other ingredients. Because leftover salmon can be a little drier than canned salmon, you may want to add a bit of mayonnaise, lemon juice, or an extra egg if the mixture seems too dry. This is a great way to use up baked, grilled, or poached salmon.
How do I keep my salmon patties from falling apart?
To keep salmon patties from falling apart, make sure the mixture has enough binding ingredients like egg and breadcrumbs or crushed crackers. Mix just until combined, then let the patties rest in the refrigerator for 15 to 30 minutes before cooking so they can firm up. When frying, use a hot skillet with enough oil and avoid flipping them too early. Turn them gently once the first side is golden brown and set.
Can you freeze leftover salmon patties?
Yes, leftover salmon patties freeze well. Let them cool completely, then place them in a single layer on a baking sheet to freeze until firm. After that, transfer them to a freezer-safe container or zip-top bag with parchment paper between layers. They can be frozen for up to 2 months. Reheat them in the oven, air fryer, or skillet until heated through and crisp on the outside.
Salmon patties are such a simple, inexpensive, yet healthy dinner idea. Add canned salmon to your grocery list to whip up a filling meal when you need one on a busy weeknight, or even to impress guests on a budget.
Fried Salmon Patties Made With Canned Salmon
Author: Recipe Idea Shop
Ingredients
- 1 14-ounce can Alaskan Wild Caught Salmon
- 1 large egg
- ½ medium onion (about ½ cup, chopped) (or 4 green onions, sliced, white and tender green parts only)
- ½ cup cracker crumbs (or cornflake crumbs)
- ¼ teaspoon pepper
- 3 tablespoons olive oil
Instructions
Fried Option
- Mix all of the ingredients until everything is thoroughly mixed.
- Split the mixture evenly into four parts. Shape each part into a patty (like a hamburger patty).
- Heat oil in a skillet and fry for about 8-10 minutes per side until they are nice and browned and thoroughly cooked through.
- Serve with White Milk Gravy and Peas.
Baked Option
- If you would like to bake this as a Salmon Loaf, after you mix all the ingredients, oil a loaf pan and shape the mixture into a loaf instead of patties.
- Put the salmon mixture in the loaf pan and smoosh it to fill it evenly.
- Bake the loaf at 350F degrees for about 45 minutes until hot throughout.
- The top and sides should also be nicely browned.
- Serve it as you would meatloaf, but top it with white milk gravy and peas.
Nutrition (may vary depending on ingredients and amounts used)
Notes
More Salmon Recipes To Try
