There’s something irresistibly comforting about a hot, crispy salmon patty. Maybe it’s the golden crust giving way to a tender, flavorful interior, or the nostalgia of a weeknight dinner that somehow feels like a weekend treat. This is one of those recipes that checks all the boxes—simple ingredients, fast prep, and a payoff that tastes like you fussed for hours. Whether you’re using canned salmon from your pantry or leftover fillets from last night’s dinner, this recipe transforms humble ingredients into something truly satisfying.
I first fell in love with salmon patties when I was trying to stretch a grocery budget without sacrificing flavor. The first bite—crispy on the outside, herby and lemony inside—sealed the deal. They’ve since become a staple in my kitchen, not just for quick dinners, but also for brunches topped with poached eggs or tucked into buns for impromptu salmon burgers. Trust me: once you try these, they’ll become a regular in your rotation too.
This version of salmon patties is a little old-school, a little elevated. We keep things classic with breadcrumbs and egg to bind, but bring it to life with fresh herbs, Dijon mustard, and a squeeze of lemon. It’s the kind of dish that’s flexible, pantry-friendly, and endlessly customizable. Whether you’re serving them with a green salad, roasted veggies, or just good old tartar sauce, these patties deliver on flavor and ease.
Why You’ll Love These Salmon Patties
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Fast and fuss-free: You can prep and cook these in under 30 minutes, making them perfect for busy weeknights.
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Pantry staples: Canned salmon, breadcrumbs, eggs—you probably have most of these ingredients already.
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Deliciously crispy: A quick pan-sear in olive oil creates a perfectly golden crust with minimal effort.
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Versatile: Enjoy them as an entrée, slider, or even for breakfast with an egg on top.
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Kid-friendly and freezer-friendly: Great for family meals or for batch cooking ahead.
Ingredient Notes
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Salmon: Canned wild salmon works perfectly here. Just drain it and remove any bones or skin (or leave them in for extra calcium—they soften during cooking). Leftover cooked salmon is also a great substitute.
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Breadcrumbs: Use regular or panko breadcrumbs for texture. Gluten-free versions work too.
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Egg: Acts as a binder. One large egg should do the job.
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Fresh herbs: Dill and parsley are my go-to choices, but chives or green onions are great alternatives.
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Mustard: Dijon adds tang and depth. You can sub with yellow or spicy brown if needed.
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Lemon zest and juice: Brightens up the whole dish and cuts through the richness of the salmon.
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Optional add-ins: Finely chopped celery or bell pepper for crunch, or a pinch of Old Bay seasoning for a Southern twist.
Step-by-Step Instructions
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Prep the ingredients: Drain the salmon well and flake it with a fork in a mixing bowl. Pick out any bones or skin if desired.
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Mix it up: Add breadcrumbs, egg, chopped herbs, mustard, lemon zest, lemon juice, salt, and pepper. Mix until just combined—don’t overwork it.
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Form patties: Use your hands to shape the mixture into 4–6 patties, about ½ inch thick. If the mix is too wet, add a little more breadcrumbs.
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Chill (optional): If you have time, refrigerate the patties for 15–20 minutes. This helps them hold together better while cooking.
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Cook: Heat oil in a skillet over medium heat. Sear patties for 3–4 minutes per side until golden and crispy. Don’t overcrowd the pan.
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Serve: Enjoy hot, with lemon wedges, a dollop of tartar sauce, or a side salad.
Storage and Make-Ahead Tips
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Fridge: Store cooked salmon patties in an airtight container for up to 3 days. Reheat in a skillet or oven for best texture.
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Freezer: Freeze cooked patties between layers of parchment paper in a sealed container. They’ll keep for up to 2 months.
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Make ahead: Mix and shape the patties ahead of time, then refrigerate uncooked for up to 24 hours before frying.
Variations to Try
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Spicy Salmon Patties: Add a teaspoon of sriracha or a pinch of cayenne pepper to the mix.
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Cheesy Upgrade: Mix in ¼ cup shredded sharp cheddar or Parmesan for extra richness.
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Low-Carb Version: Swap breadcrumbs for almond flour or crushed pork rinds.
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Salmon Cakes Benedict: Top with a poached egg and hollandaise sauce for brunch-worthy luxury.
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Herb Swaps: Try basil or cilantro for a different flavor profile, especially if pairing with avocado or a yogurt sauce.
Salmon Patties
Ingredients
- 1 14–15 oz can salmon, drained and flaked (or 1½ cups cooked, flaked salmon)
- 1/2 cup breadcrumbs plain or seasoned
- 1 large egg
- 2 tbsp mayonnaise or sour cream
- 1 tsp Dijon mustard or yellow
- 1/4 cup finely chopped onion
- 1 tbsp chopped parsley optional
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- Pinch of salt adjust to taste
- 2 tbsp oil or butter for frying
Instructions
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Mix the patties:
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In a medium bowl, combine salmon, breadcrumbs, egg, mayo, mustard, onion, parsley, garlic powder, pepper, and salt. Mix gently until just combined — don’t overwork it.
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Shape:
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Form mixture into 6 evenly sized patties. If mixture is too wet, add a bit more breadcrumbs; if too dry, add a splash of milk or an extra spoonful of mayo.
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Cook:
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Heat oil in a skillet over medium heat. Add patties and cook for 4–5 minutes per side, or until golden brown and heated through.
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Serve:
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Serve hot with lemon wedges, tartar sauce, or over a bed of greens.
