Canned Salmon Patties

Canned Salmon Patties are a simple, flavorful, and budget-friendly way to turn a pantry staple into a satisfying meal in under 30 minutes. If you like the comforting, crispy texture of classic fish cakes, you might also enjoy an old-fashioned salmon patties recipe that leans on the same pantry-friendly ingredients and homestyle flavor. This recipe is forgiving, quick to assemble, and perfect for weeknight dinners, light lunches, or weekend brunches with family.

why make this recipe

Canned salmon patties are worth making because they deliver big flavor with minimal fuss. Using canned salmon cuts prep time, avoids raw-fish handling, and keeps costs low while still offering a meal rich in protein and omega-3s. For busy cooks, this recipe checks the boxes: pantry-friendly ingredients, an easy one-bowl mix, and a quick pan-fry that produces crispy, golden exteriors with tender, flaky centers.

Beyond convenience, canned salmon patties are versatile. They pair well with vegetables, grains, and simple sides, adapt to dietary swaps (gluten-free crumbs, mayo alternatives), and scale up easily when you’re feeding a crowd. They also help reduce food waste—especially if you use leftover bread or cooked potatoes in place of breadcrumbs. Finally, they’re a family-friendly way to add more seafood to your weekly rotation without breaking the bank.

how to make Canned Salmon Patties

This method keeps things straightforward and focuses on texture and seasoning. The goal is a patty that holds together without being heavy—crispy on the outside and moist on the inside.

• Drain the can of salmon thoroughly. Remove any skin and bones if a smoother texture is preferred.
• In a large bowl, combine the salmon, bread crumbs, green onions, celery, mayonnaise, and beaten egg. Stir until well combined.
• Divide the mixture into four equal parts and shape each into a patty. Set aside.
• In a large sauté pan, melt the butter over medium heat. Place the patties in the pan and cook for 4-5 minutes on each side until golden brown and heated through.
• Plate the patties and garnish with fresh dill and a splash of lemon juice. Enjoy as-is or with a side of potatoes or salad.

Ingredients :

• 1 can salmon (14.75 oz can, drained and cleaned)
• 1/3 cup bread crumbs
• 2 tablespoons green onions (finely chopped)
• 1/4 cup celery (finely chopped)
• 1/4 cup mayonnaise
• 1 egg (beaten)
• 4 tablespoons butter (for frying)
• 1 lemon (for garnish)
• 1 dill (for garnish)

Ingredient notes and substitutions:

• Salmon: If you prefer a milder flavor or want to reduce sodium, choose low-sodium canned salmon or rinse the salmon briefly after draining. Skin and bones are edible and provide calcium and texture; remove them if you prefer a smoother patty.
• Bread crumbs: Swap for gluten-free breadcrumbs, crushed rice crackers, or panko for a lighter crunch. Cooked mashed potato or day-old bread soaked and squeezed dry also work as binder alternatives.
• Mayonnaise: For a lighter option, use plain Greek yogurt or a 50/50 blend of yogurt and mayonnaise. This keeps moisture and tang without the same fat level.
• Egg: For an egg-free version, use a “flax egg” (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes) or 2 tablespoons of mayonnaise to help bind.
• Butter: Use olive oil, avocado oil, or a neutral vegetable oil if you need a dairy-free frying fat. For a richer flavor, a mix of butter and oil gives a higher browning point and better crisping.

Directions :

1. Drain the can of salmon thoroughly. Remove any skin and bones if a smoother texture is preferred.
2. In a large bowl, combine the salmon, bread crumbs, green onions, celery, mayonnaise, and beaten egg. Stir until well combined.
3. Divide the mixture into four equal parts and shape each into a patty. Set aside.
4. In a large sauté pan, melt the butter over medium heat. Place the patties in the pan and cook for 4-5 minutes on each side until golden brown and heated through.
5. Plate the patties and garnish with fresh dill and a splash of lemon juice. Enjoy as-is or with a side of potatoes or salad.

Pro Tips for Success Canned Salmon Patties

• Drain thoroughly and gently press excess liquid from the salmon before mixing; too much moisture makes patties fall apart. Use a fine-mesh sieve or paper towel to help.
• Don’t overwork the mixture when combining ingredients—stir until just combined to keep the texture flaky and light.
• Use a hot, well-seasoned pan and a small amount of oil plus butter for better browning without burning. The butter gives flavor; oil raises the smoke point.
• Chill formed patties for 10–15 minutes before frying if you have time. This helps them set and reduces the chance they’ll break when flipped.
• Cook over medium to medium-high heat; lower heat yields less browning, higher heat risks burning the outside before the inside warms through.
• For extra crispiness, dust patties lightly with a bit more breadcrumbs or panko before frying.

Flavor Variations Canned Salmon Patties

• Mediterranean: Stir in 1–2 tablespoons chopped capers, 1 tablespoon lemon zest, and 1/4 cup crumbled feta. Serve with tzatziki or a lemon-herb yogurt sauce.
• Spicy Cajun: Add 1 teaspoon smoked paprika, 1/2 teaspoon cayenne (adjust to taste), 1/2 teaspoon garlic powder, and a splash of hot sauce. Pan-fry in a mix of butter and oil for bold flavor.
• Asian-Inspired: Mix in 1 teaspoon grated ginger, 1 teaspoon soy sauce (or tamari for gluten-free), a little sesame oil, and finely chopped scallions. Serve with a light soy-ginger dipping sauce and cucumber slaw.
• Herby Lemon: Fold in lots of fresh parsley and dill with lemon zest and a garlic clove. This version is bright and fresh—great with roasted potatoes or a green salad.
• Cheesy: Add 1/4 cup shredded cheddar or sharp white cheddar to the mix for melty richness. Try a sprinkle of Parmesan in the breadcrumb coating for a nutty crust.

Serving Suggestions Canned Salmon Patties

• Classic plate: Serve two patties with steamed or roasted potatoes, a wedge of lemon, and a crisp green salad.
• Sandwich or bun: Put a patty on a toasted bun with lettuce, tomato, sliced red onion, and a smear of tartar sauce or lemon aioli.
• Brunch-style: Top a patty with a poached egg and a drizzle of hollandaise or lemony yogurt for a seafood twist on eggs Benedict.
• Light lunch: Pair one patty with mixed greens, shredded carrots, cucumber, and a vinaigrette for a balanced meal.
• Family meal: Serve with roasted root vegetables and a grain like quinoa or farro to round out the plate.
• Party platter: Make mini patties (smaller size, cook briefly) and serve with dipping sauces—remoulade, spicy mayo, and herb yogurt—for easy entertaining.

Storage and Freezing Instructions Canned Salmon Patties

• Refrigerator: Cooked patties will keep in an airtight container for up to 3–4 days. Place a paper towel in the container to absorb excess moisture and preserve crispness.
• Freezing raw patties: Form patties and place them on a baking sheet lined with parchment. Freeze until solid (about 1–2 hours), then transfer to a freezer-safe bag or container. Raw frozen patties last up to 2 months. Cook from frozen; add a couple of extra minutes per side when frying.
• Freezing cooked patties: Cool completely, then flash-freeze on a baking sheet. Once solid, transfer to freezer bags and freeze up to 2 months. Reheat gently in a 350°F oven or in a skillet over medium-low heat to keep them from drying out.
• Reheating tips: For best texture, reheat in a skillet with a small amount of oil or butter, flipping gently to crisp both sides. Microwaving is faster but will soften the crust. If using the oven, reheat on a baking sheet at 350°F for 8–12 minutes, flipping once.
• Label: Always label containers with the date so you can use older patties first and keep food safety in check.

Nutrition Facts (Per Serving) —

These are approximate values per serving (one of four patties). Exact nutrition depends on brands and specific ingredient choices.

• Calories: 435 kcal
• Protein: 25 g
• Carbohydrates: 6 g
• Fat: 31 g
• Fiber: 1 g
• Sodium: 550 mg

Nutrition notes:

• The calorie and macronutrient estimates assume the full amount of butter is used and absorbed during frying. Using less butter or swapping to a lighter fat will lower the calories and fat.
• Canned salmon provides high-quality protein and omega-3 fatty acids; it’s also a source of vitamin D and calcium if bones are included.
• Sodium can vary widely between canned salmon brands—choose low-sodium options or rinse the salmon to reduce sodium content.

FAQ About Canned Salmon Patties

What type of canned salmon is best for patties?

Either pink or sockeye canned salmon work well. Pink salmon is milder and often less expensive; sockeye has a stronger flavor and deeper color. If you prefer less sodium, look for low-sodium cans or rinse the salmon briefly after draining. Skin and small bones are edible and add calcium and texture, but remove them if you want a smoother result.

Can I make these patties gluten-free?

Yes. Replace the regular bread crumbs with gluten-free breadcrumbs, crushed gluten-free crackers, or ground oats if you tolerate them. Panko is also available in gluten-free versions and will give a lighter, crisper crust. Be sure to check labels on other ingredients like mayonnaise if you are highly sensitive.

How do I prevent patties from falling apart?

Proper binding and the right texture are key. Press excess liquid from the salmon before mixing and don’t over- or under-add breadcrumbs—enough to hold but not dry out. Chill the shaped patties briefly before frying so they firm up. Cook them in a hot, well-prepared pan and resist the urge to flip too early; wait until the bottom has formed a golden crust.

Can I bake salmon patties instead of frying?

Yes. Baking is a lower-fat alternative and still produces a tasty patty. Brush or lightly spray patties with oil and bake on a parchment-lined baking sheet at 400°F for about 12–15 minutes, flipping halfway through, until golden and heated through. Baking won’t give quite the same pan-seared crust, but it’s convenient and hands-off.

Are canned salmon patties healthy?

They can be part of a healthy meal. Canned salmon is a good source of lean protein and omega-3 fatty acids. Using moderate amounts of healthy fats and pairing with vegetables and whole grains creates a balanced plate. Watch sodium from canned products and consider low-sodium cans if you’re monitoring salt intake.

How long can I store leftovers, and what’s the best way to reheat?

Store cooked patties in an airtight container in the refrigerator for up to 3–4 days. Reheat in a skillet with a small amount of oil to restore crispness, or use a 350°F oven for 8–12 minutes. If frozen, thaw overnight in the fridge before reheating, or reheat briefly from frozen and add a few extra minutes so the center warms through.

Final Thoughts

Canned Salmon Patties are a reliable, tasty, and economical recipe that turns pantry staples into a polished meal. Whether you’re cooking for one, feeding a family, or prepping make-ahead meals for the week, these patties are forgiving, adaptable, and full of flavor. With a few simple swaps—gluten-free crumbs, yogurt for mayo, or a splash of lemon—you can customize them to suit dietary needs and personal tastes. Give the basic recipe a test-run, then try a couple of the flavor variations to find your favorite go-to version. Enjoy the crispy edges, the tender salmon center, and the satisfaction of a homemade meal that came together quickly and affordably.

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