Best Salmon Patties Recipe Ready in 30 Minutes

Name: Salmon Patties
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 6-ounce cans canned salmon (drained); 2 large eggs; ½ cup bread crumbs (plain); ¼ cup green onions (finely chopped, sweet onion, or shallots work, too); 2 tablespoons dill (fresh finely chopped (or fresh parsley)); 2 tablespoons mayonnaise; 1 teaspoon Dijon mustard; 1 teaspoon lemon zest; ½ teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon black pepper; 3 tablespoons olive oil (or avocado oil, for frying)

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Salmon Patties are crispy pan-fried fish cakes made with canned salmon, eggs, breadcrumbs, and fresh dill, with a deeply golden crust on the outside and tender, flaky bites inside that taste like a much fancier dinner than they are

The eggs and breadcrumbs hold the patties together so they sear without falling apart, while a hit of Dijon and lemon zest cut through the richness of the salmon and keep the flavor sharp instead of heavy.

Top down view of homemade salmon patties on a bed of arugula with lemon wedges.

Table of Contents

I always keeps a couple of cans of salmon (and tuna) stashed in my pantry for nights when I didn’t want to think about dinner, and these canned salmon patties are always the answer.

While I usually measure with my heart my canned salmon recipe, I tested this recipe several times before landing on the right ratio of breadcrumbs to salmon. Too many and they taste like fish-flavored bread, too few and they fall apart in the pan.

Canned Salmon Patties Recipe Highlights

Made with two cans of salmon and pantry basics you probably already have
Ready in 45 minutes from cupboard to dinner table (30 minute active time + 15 minute resting time)
Crispy on the outside, tender and flaky in the middle, no fishy aftertaste
Stretches a couple of cans into a real dinner for four
Freeze the uncooked patties so you can pull them out for a fast weeknight meal

Ingredient Notes

Please check the recipe card below for a detailed, printable ingredient list.

Salmon patties ingredients including canned salmon, eggs, breadcrumbs, mayo, mustard, green onions, and parsley.

SALMON – Two 6-ounce cans give you exactly the right amount for 6 medium patties. Pink salmon is the budget pick and works beautifully for patties, with a milder flavor and softer flake. Sockeye (sometimes labeled red) costs more but has a richer salmon flavor and a firmer texture. Either one is a great choice. The soft little bones in canned salmon are completely edible and a solid source of calcium, so leave them in if they don’t bother you, or pick out the larger pieces with a fork. If you’re shopping with sustainability in mind, look for sustainably caught canned salmon from Alaska or the Pacific Northwest.

Beef Cut	Slow Cooker Result	Tenderness
Pink salmon	Mild flavor, soft flake	Patties, kids, budget cooking tender
Sockeye (red) salmon	Rich flavor, firmer flake	When you want salmon flavor up front
Boneless and skinless cans	Same flavor as the can label	Fastest prep with no bone picking

BREADCRUMBS – Plain dry breadcrumbs hold the patties together best, but panko, crushed saltines, or matzo meal all work in their place. Panko gives you a slightly lighter, crunchier patty. If your salmon cakes feel too wet when you go to shape them, add an extra spoonful of crumbs. If they feel too dry, add a teaspoon of mayo or a splash of lemon juice.

EGGS – Two large eggs bind everything together so the patties hold their shape in the pan. Pull them out of the fridge while you’re prepping the rest of the ingredients so they mix in evenly. Cold eggs straight from the carton can leave streaks of egg white in the mixture.

MAYO AND DIJON – Two tablespoons of mayonnaise keep the patties moist while they cook, so the inside stays tender instead of drying out. The Dijon adds a quick, sharp tang that balances the rich salmon. Yellow mustard works in a pinch but the flavor is more vinegar-forward.

LEMON ZEST AND DILL – These two do more for the flavor than you’d expect from such small amounts. The zest brightens everything without making the patties taste lemony, and fresh dill brings that classic salmon-and-dill flavor home cooks love. Fresh parsley is a great swap if dill isn’t your favorite.

ONION – A quarter cup of finely chopped yellow onion adds savory depth and a little texture. Cut it small, about the size of a grain of rice, so it cooks through during the short sear. Shallots are an easy swap if you have them on hand.

How To Make Salmon Patties

Please check the printable recipe card below for more detailed instructions.

Canned salmon, eggs, mayonnaise, Dijon mustard, lemon zest, salt, and pepper in a mixing bowl.

Salmon mixture topped with panko breadcrumbs, green onions, and fresh parsley before mixing.

Salmon patty mixture fully combined in a white mixing bowl with a blue rim.

Four salmon patties pan frying in a ceramic skillet with oil shimmering around the edges.

Mix salmon, eggs, mayo, Dijon, lemon zest, salt, and pepper.
Stir in breadcrumbs, onion, and dill. Let the mixture rest.
Form the patties.
Pan-fry until deeply golden.

Salmon patty drizzled with creamy herb sauce served over fresh arugula greens.

Leftovers and Storage

STORE – Keep cooked Salmon Patties in a sealed container in the fridge for up to 3 days. They lose a little crispness overnight but the flavor holds up well.

FREEZE – Freeze the uncooked patties on a parchment-lined baking sheet first, then transfer them to a freezer bag once they’re solid. They keep up to 2 months. You can cook them straight from frozen, just add 1 to 2 extra minutes per side. Cooked patties can also be frozen but the texture is softer when reheated.

REHEAT – Crispy reheating is all about dry heat. Pop leftover patties in a 350° Fahrenheit oven for about 8 minutes, or in the air fryer at 350° Fahrenheit for 4 minutes. Skip the microwave unless you’re in a real hurry, because it makes them rubbery.

MAKE AHEAD – Mix and shape the patties up to 24 hours in advance. Cover the tray with plastic wrap and chill until you’re ready to fry. Cold patties hold their shape even better than fresh-formed ones.

More Easy Salmon Recipes

Serving Suggestions

AS A BURGER – Serve a hot patty on a toasted brioche or potato bun with crisp lettuce, sliced tomato, red onion, and a swipe of tartar sauce. Easy weeknight dinner that feels like takeout.

DINER STYLE – Plate them with a scoop of Coleslaw and a side of Roasted Potatoes for a classic meat-and-three vibe. The crunchy slaw cuts the richness of the salmon.

LIGHT AND BRIGHT – Set the patties over a bowl of mixed greens with a lemon vinaigrette, or serve them next to Creamy Cucumber Salad for a fresh, summery dinner.

BRUNCH UPGRADE – Top each patty with a poached egg and a spoonful of hollandaise sauce. Quick, fancy-looking weekend brunch with almost no work.

WITH GERMAN FLAIR – Serve them with German Potato Salad for a hearty, old-fashioned dinner. The warm tangy potatoes pair beautifully with the crispy patties.

Crispy salmon patty being lifted with a white spatula above a plate of arugula.

Recipe Success Tips

KEEP THE HEAT MEDIUM – High heat browns the outside before the egg sets in the middle, so the patties fall apart when you flip them. Medium heat gives you an even golden crust and a fully cooked center. If you want a deeper dive on getting that ideal pan-fried crust, ATK’s pan-frying tips cover it well.

DON’T SKIP THE RESTING TIME – This step looks optional but it’s the difference between patties that hold together and patties that crumble in the pan. The breadcrumbs need that time to absorb the moisture from the eggs, mayo, and salmon. Once the mixture firms up, shaping and frying gets a whole lot easier.

PAT THE SALMON DRY – Drain the salmon well and give it a quick press with a paper towel before mixing. Excess liquid is the number one reason patties don’t hold their shape.

EXPERT TIP – Chill the formed patties for 10 minutes in the fridge before you fry them. Cold patties hold their shape better in the pan, and you’ll get a crisper crust because the outside browns before the inside softens.

ADJUST AS YOU GO – The mixture should hold its shape when scooped. If it feels too wet, add another spoonful of breadcrumbs. Too dry, add a splash of lemon juice or a teaspoon of mayo. Trust your hands more than the measurements.

Inside of a salmon patty showing tender flaky salmon with creamy herb sauce drizzled on top. All under 125 characters and end with a period.

Commonly Asked Questions

Can I Bake These Easy Salmon Patties Instead of Frying Them?

Yes, bake them at 400° Fahrenheit for about 18 minutes, flipping halfway through. Brush both sides lightly with oil first so they brown nicely. They won’t get quite as crispy as the pan version, but the flavor and texture inside still come out great. The air fryer is another solid option, 12 minutes at 380° Fahrenheit.

Can I Make Salmon Patties Without Breadcrumbs?

Yes, swap in crushed saltines, panko, almond flour, or crushed cornflakes for the breadcrumbs. Use the same half-cup measurement. Cooked rice or mashed potato can also work in a pinch but they make the patties softer. Breadcrumb alternatives keep the texture closest to the original recipe.

Can I Substitute Canned Tuna for the Salmon?

Yes, canned tuna works great as a substitute and gives you a tuna cake instead. Use water-packed tuna and drain it really well, then add an extra teaspoon of mayo since tuna runs drier than salmon. The flavor will be milder. For a dedicated version, try our Tuna Cakes recipe.

Why Are My Salmon Patties Falling Apart in the Pan?

Falling apart almost always comes down to too much moisture or skipping the rest period. Drain the salmon thoroughly, let the mixture sit for 15 minutes so the breadcrumbs hydrate, and don’t move the patties for the full 4 minutes per side. If they still feel loose, mix in an extra tablespoon of breadcrumbs.

Are the Soft Bones in Canned Salmon Safe to Eat?

Yes, the small soft bones in canned salmon are completely safe and a great source of calcium. They mash right into the mixture and you won’t notice them in the finished patty. If the larger spine pieces bother you, just fish them out with a fork. Otherwise, leave them in.

Can I Make These Salmon Patties Gluten-Free?

Yes, swap the breadcrumbs for almond flour, gluten-free panko, or crushed gluten-free crackers. Use the same half-cup measurement. Double check that your Dijon mustard is labeled gluten-free since some brands include wheat-based vinegar. Everything else in the recipe is naturally gluten-free.

More Pantry Dinner Recipes Worth Trying

Tuna Cakes – The closest cousin to salmon patties, with the same crispy pan-fried magic and a milder flavor.

Tuna Casserole – Classic creamy comfort dinner that turns two cans of pantry tuna into a full family meal.

Tuna Rice Casserole – Cozy casserole with tender rice, canned tuna, and a creamy sauce that pulls together fast.

Tuna Salad – Quick lunch made with pantry tuna, crunchy celery, and a creamy dressing. Perfect for sandwiches or scoops on crackers.

Seafood Pasta Salad – Cold pasta salad packed with seafood, fresh veggies, and a tangy dressing. Great for potlucks and weeknight lunches.

Maike Corbett

Maike Corbett grew up in German kitchens learning to cook and bake alongside her Omas before spending over a decade running full-service restaurants in the US. She founded Cheerful Cook in 2017 to share practical, tested comfort food recipes that actually work on busy weeknights, drawing on both her American restaurant experience and her German home-cooking roots. Her work has been featured on MSN, Yahoo, the Associated Press, and other major media outlets.