Go Back

Canned Salmon Patties - A Quick, Flavorful Weeknight Favorite

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cans (6 to 7.5 oz each) salmon, drained (skin and bones optional)
  • 2 large eggs
  • 1/2 cup breadcrumbs or crushed saltine crackers
  • 1/4 cup finely diced onion (yellow or red)
  • 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
  • 1 tablespoon lemon juice (plus wedges for serving)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika or smoked paprika
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 2 to 3 tablespoons oil for pan-frying (olive, avocado, or neutral oil)
  • Optional: 2 tablespoons mayonnaise or Greek yogurt for extra moisture

Method
 

  1. Prep the salmon: Drain the cans well. If your salmon has skin and bones, you can remove them, but they’re edible and soft. Flake the salmon into a mixing bowl with a fork.
  2. Build the mixture: Add eggs, breadcrumbs, onion, parsley, lemon juice, Dijon, garlic powder, paprika, salt, pepper, and optional mayo or yogurt. Stir gently until just combined.
  3. Adjust texture: The mixture should be moist but hold its shape. If it’s too wet, add a little more breadcrumbs. If it’s too dry or crumbly, add a splash of lemon or a spoon of mayo/yogurt.
  4. Form patties: Divide into 6 to 8 equal portions and shape into patties about 1/2 inch thick. Press the edges so they’re compact.
  5. Heat the pan: Warm a large skillet over medium heat. Add oil and let it shimmer.
  6. Cook: Place patties in the skillet without crowding. Cook 3 to 4 minutes per side, until golden brown and heated through. Adjust heat as needed so they brown without burning.
  7. Finish and serve: Transfer to a plate. Squeeze fresh lemon over the top. Serve with a quick sauce, like tartar sauce, lemon-garlic yogurt, or a spicy mayo.