These Salmon Patties are a quick and satisfying way to enjoy canned salmon with a gourmet twist.
Golden on the outside and tender on the inside, they’re loaded with fresh herbs, sautéed veggies, and pantry staples—perfect for busy weeknights or meal prep!
Why You’ll Love This Recipe
Budget-friendly – uses canned or pouch salmon.
Quick to make – 30 minutes from start to finish.
Crispy outside, tender inside – no deep frying needed.
Kid-friendly and freezer-friendly – great for meal prep!
Customizable – add your favorite herbs or seasonings.
What You’ll Need (Ingredient Highlights)
Canned salmon – well-drained and flaked, the base of the patties.
Panko bread crumbs – create a light, crisp texture.
Onion & red bell pepper – sautéed for sweetness and flavor.
Egg & mayo – bind the patties and add richness.
Parsley – fresh and brightens up the flavor.
Worcestershire sauce & garlic salt – for depth and seasoning.
Olive oil & butter – for sautéing and creating that golden crust.
Pro Tips Before You Start
Drain the salmon well – excess moisture makes patties fall apart.
Use gloves when forming patties – it’s cleaner and faster.
Don’t skip sautéing veggies – it brings out their sweetness.
Chill patties before cooking (optional) – helps them hold shape better.
Cook over medium heat – for an even golden crust without burning.
How to Make Salmon Patties
Step 1: Sauté the Vegetables
Heat 1 Tbsp olive oil and 1 Tbsp butter in a medium skillet over medium heat.
Add the finely diced onion and red bell pepper.
Cook, stirring often, for 7–9 minutes until softened and golden.
Remove from heat and let cool slightly.
Step 2: Mix the Patty Ingredients
In a large mixing bowl, combine the drained flaked salmon, sautéed vegetables, Panko bread crumbs, beaten egg, mayonnaise.
Worcestershire sauce, garlic salt, black pepper, and chopped parsley.
Stir until evenly mixed.
Step 3: Form the Patties
Scoop a heaping tablespoon of the mixture and shape into patties about 2 inches wide and 1/3 to 1/2 inch thick.
You should get about 12–14 small patties.
Step 4: Pan Fry
In a clean non-stick skillet, heat the remaining 1 Tbsp olive oil and 1 Tbsp butter over medium heat.
Cook patties in a single layer (in batches if needed) for 3–4 minutes per side until golden brown and cooked through.
Adjust heat as needed to prevent burning.
Step 5: Serve
Transfer cooked patties to a plate lined with paper towels.
Serve hot with lemon wedges, a dipping sauce, or your favorite sides.
What to Serve It With
Mashed potatoes or rice pilaf
Fresh green salad or coleslaw
Roasted vegetables or steamed broccoli
Tartar sauce or garlic aioli
In a sandwich or slider bun with lettuce and tomato
Variations / Substitutions
Use fresh cooked salmon – for extra flavor and texture.
Swap herbs – try dill, chives, or thyme instead of parsley.
Make it spicy – add red pepper flakes or hot sauce.
Gluten-free – use GF breadcrumbs.
Dairy-free – skip the butter or use plant-based alternatives.
Storage & Leftovers
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked patties for up to 3 months.
Layer with parchment in a freezer-safe container.
Reheat: Warm in a skillet over medium heat or reheat in the oven at 350°F until hot.
FAQs
Can I use fresh salmon instead of canned?
Yes! Simply cook and flake about 1.5 cups of fresh salmon.
How do I prevent the patties from falling apart?
Make sure the salmon is well-drained and the mixture is not too wet.
Chilling before cooking can help too.
Can I bake these instead of pan-frying?
Yes! Place on a parchment-lined baking sheet and bake at 400°F for 15–18 minutes, flipping halfway.
Can I make these ahead?
Absolutely. Form the patties, cover tightly, and refrigerate up to a day in advance.
Are these good cold?
They’re delicious cold in sandwiches, wraps, or salads.
Can I use different breadcrumbs?
Yes, regular breadcrumbs or crushed crackers work too—just adjust the moisture as needed.
What dip goes best with these?
Tartar sauce, sriracha mayo, ranch, or a lemon-yogurt dip are all great choices.
Final Thoughts
Salmon Patties are a timeless comfort food that never go out of style.
Easy to make, full of flavor, and endlessly versatile, they make a great option for lunch, dinner, or even meal prep.
Whether you’re using pantry staples or leftover cooked salmon, this recipe delivers every time!
Easy Salmon Patties
Ingredients
- 14 –15 oz canned salmon well drained
- 2 Tbsp olive oil divided
- 2 Tbsp unsalted butter divided
- 1 medium yellow onion finely diced
- 1/2 red bell pepper seeded and diced
- 1/2 cup Panko breadcrumbs
- 1 large egg lightly beaten
- 2 Tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 1 tsp garlic salt
- 1/4 tsp black pepper
- 1/4 cup parsley minced
Instructions
- Sauté onion and bell pepper in 1 Tbsp oil and 1 Tbsp butter until golden; set aside.
- In a large bowl, mix salmon, sautéed vegetables, breadcrumbs, egg, mayo, Worcestershire, garlic salt, black pepper, and parsley.
- Form into 2″ patties, about 1/2″ thick.
- In a clean pan, heat remaining oil and butter.
- Fry patties 3–4 min per side until golden.
- See full steps with tips & photos → https://mischacrossing.com/easy-salmon-patties/
Notes
- Use fresh or leftover cooked salmon if preferred—just flake it finely.
- Add a touch of Dijon mustard or lemon zest for extra brightness.
- These patties freeze well—just reheat in a pan or oven to restore crispness.
