The best salmon patties are made with canned salmon. This delicious, budget-friendly, and quick entree is perfect for supper.
Salmon is a great source of protein and essential omega-3 fatty acids, which means the patties are good for you!
Ingredients
- 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.
Instructions
This canned salmon patties recipe is not only delicious but also very easy to make.
- Mix all of the ingredients except the oil 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 on each side or until they are nice and browned and thoroughly cooked.
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).
Variations
Prefer a baked option? This recipe can also make a salmon loaf instead of patties. Just follow the instructions at the bottom of the recipe for the “Baked Option.” 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.
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.
Serving Suggestions
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.
Recipe FAQs
Yes! Make the patties up to one day ahead of time, but instead of frying them right away, place them in a single layer in a sealed container and put them in the refrigerator. When you’re ready to cook them, simply pull the patties out of the fridge and fry them as instructed in the recipe.
You sure can! Just replace the canned salmon in the recipe with flaked cooked salmon. One 14-ounce can contains about 1 ⅔ cups of salmon. If the mixture made with leftover salmon seems too dry, add a splash of milk.
The egg and cracker crumbs help bind the other ingredients, so if you follow the recipe, your patties shouldn’t fall apart. But if you struggle to keep them together, ensure you’re only flipping the patties once. Overhandling can cause them to crumble. Wetness can also play a role. If the mixture feels too wet, add more crumbs. If it’s too dry, add a splash of liquid from the salmon can or milk.
Salmon patties are such a simple and inexpensive yet healthy dinner idea. Add canned salmon to your grocery list to whip some up when you need a filling meal on a busy weeknight or even impress guests on a budget.
More Salmon Recipes To Try
Still looking for ideas? Try this Scrumptious Salmon Recipes Book.
Canned Salmon Patties Recipe
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
Rich L
I make something very similar to these. I leave the bones in, but smoosh them with a fork when flaking the salmon before adding other ingredients. Virtually undetectable, because, while I have reluctantly acceot3d the very soft bones. I still prefer not to know they're in there.
Also, we put tartar sauce on ours.
Kathy Owen
My family loved this!