Quick & Easy Salmon Patties
Crispy on the outside, tender and flaky on the inside, these salmon patties come together in just 20 minutes. Made with canned salmon and a handful of pantry staples, they're a budget-friendly weeknight hero. Serve them with a squeeze of lemon and a simple side salad for a satisfying meal.
For 4 servings
- prep · ~2 min
Drain and prep the salmon.
Drain the canned salmon well. Transfer to a large mixing bowl and flake it apart with a fork. Remove any large bones or dark skin if you prefer a milder flavor.
- mix · ~2 min
Mix the patty ingredients.
To the bowl with the salmon, add the breadcrumbs, beaten eggs, chopped onion, parsley, dijon mustard, lemon juice, garlic powder, black pepper, and salt. Gently fold everything together until just combined. Do not overmix or the patties will be dense.
TIPIf the mixture feels too wet to hold a patty shape, add an extra tablespoon of breadcrumbs. - prep · ~2 min
Shape the salmon patties.
Divide the mixture into 4 equal portions. Using your hands, firmly shape each portion into a patty about 3 inches wide and 0.75 inches thick. Place them on a plate.
TIPWetting your hands with a little water or oil prevents the mixture from sticking. - fry · ~8 min
Pan-fry the patties until golden and crisp.
Heat the oil in a large non-stick skillet over medium heat. Once the oil shimmers, carefully place the patties in the pan. Cook for 3 to 4 minutes per side, until deeply golden brown and crispy. Resist the urge to flip them too early, or they may break.
TIPCook in batches if your skillet is crowded; overcrowding steams the patties instead of crisping them. - garnish · ~1 min
Drain and serve hot.
Transfer the cooked patties to a plate lined with a paper towel to drain any excess oil. Serve immediately with lemon wedges on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Chill the shaped patties for 15 minutes before frying to help them hold together better.
- 2Use a thin, flexible spatula to flip the patties gently and prevent them from breaking.
- 3If using high-omega-3 canned salmon, leave the soft, edible bones in for extra calcium.
- 4For extra crunch, swap half the breadcrumbs for crushed pork rinds or panko.
- 5Make a double batch and freeze uncooked patties on a tray, then store in a freezer bag for up to 3 months.
- 6Pat the drained salmon dry with paper towels to remove excess moisture for a firmer patty.
Adapt it for your goals.
Gluten-Free
Replace the breadcrumbs with an equal amount of almond flour or gluten-free panko to make these patties safe for gluten-sensitive eaters while retaining a crisp texture.
Spicy CajunSpicy Cajun
Add 1 teaspoon of Cajun seasoning and 1/4 teaspoon of cayenne to the mixture for a smoky, spicy kick that pairs beautifully with a cool yogurt dipping sauce.
Herb & DillHerb & Dill
Substitute the parsley with 2 tablespoons of fresh dill and add 1 teaspoon of dried dill weed for a Scandinavian-inspired version that brightens the salmon flavor.
Why this is on our healthy list.
Rich in Omega-3s
Salmon is one of the best dietary sources of long-chain omega-3 fatty acids (EPA and DHA), which support heart and brain health.
High-Quality Protein
Each patty delivers around 15–20 grams of complete protein from the salmon and eggs, helping build and repair muscle tissue.
Bone-Strengthening Calcium
If you keep the soft bones from canned salmon, you gain a significant calcium boost without needing dairy.
Low in Saturated Fat
Pan-fried with just 3 tablespoons of oil, these patties contain far less saturated fat than many fast-food or fried alternatives.
Frequently asked questions
The mixture was likely too wet or you tried to flip them too soon. Add an extra tablespoon of breadcrumbs if needed, and let the first side cook undisturbed for a full 3–4 minutes until the crust sets.
