Easy Canned Salmon Patties: The 20-Minute, Budget-Friendly Dinner Hero
Tired of the same weeknight dinners? These crispy salmon patties are affordable, protein-packed, and ready in just 20 minutes. They’re golden and crunchy on the outside, tender on the inside, and versatile enough to serve as a main dish, sandwich filler, or salad topper.
This isn’t just a budget meal—it’s a smart, healthy, and satisfying option your whole family will love.
Why You’ll Love This Recipe
- Fast & easy — On the table in under 20 minutes.
- Affordable protein — Canned salmon is rich in omega-3s without the cost of fresh fish.
- Pantry-friendly — Built with everyday ingredients you already have.
- Meal-prep ready — Perfect for reheating during the week.
- Family-approved — Crispy, flavorful, and never boring.
Ingredients
- 2 (6 oz) cans skinless, boneless pink salmon, drained
- 1 large egg, lightly beaten
- ¼ cup onion, finely diced
- 2 tbsp celery, finely diced (optional)
- 2 tbsp parsley or dill, chopped (or 2 tsp dried)
- ½ cup breadcrumbs (panko or gluten-free alternative)
- 2 tbsp mayonnaise or Greek yogurt
- 1 tbsp Dijon mustard or lemon juice
- 1 tsp Old Bay seasoning (or paprika + garlic powder)
- Salt & black pepper, to taste
- 2–3 tbsp olive oil or avocado oil, for frying
For Serving:
- Lemon wedges
- Tartar sauce
- Yogurt-dill sauce (½ cup Greek yogurt + 1 tbsp lemon juice + 1 tbsp dill)
Equipment Needed
- Mixing bowl
- Fork (for flaking salmon)
- Knife & cutting board
- Measuring cups & spoons
- Skillet (nonstick or cast iron recommended)
- Spatula
Step-by-Step Instructions
1. Prep the Salmon
Drain canned salmon well and flake with a fork. Remove any bones/skin if needed.
2. Mix the Patties
In a bowl, combine salmon, egg, onion, celery, herbs, breadcrumbs, mayo, Dijon, seasoning, salt, and pepper. Mix gently until just combined.
3. Shape
Form into 4 patties, about ¾-inch thick. If mixture feels too wet, add more breadcrumbs; if too dry, add a little mayo.
4. Chill (Optional)
Refrigerate patties for 15 minutes for easier handling.
5. Fry to Golden Brown
Heat oil in skillet over medium heat. Cook patties for 4–5 minutes per side until golden brown and crispy.
6. Serve Hot
Drain on paper towels. Serve immediately with lemon wedges and sauce.
Pro Tips
- Drain well — Excess liquid makes patties fall apart.
- Chill before cooking — Helps patties hold their shape.
- Don’t overcrowd — Fry in batches to keep oil hot and patties crispy.
- Bake instead — For a lighter version, bake at 400°F (200°C) for 12–15 minutes, flipping halfway.
Serving & Pairing Ideas
- On a toasted bun with lettuce and tartar sauce.
- Over a fresh salad with lemon vinaigrette.
- With mashed potatoes & steamed green beans.
- Breakfast-style with a fried egg on top.
Storage & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freeze (uncooked): Shape patties, freeze on a sheet tray, then store in a bag. Cook from frozen, adding extra minutes.
- Freeze (cooked): Cool completely, freeze in a single layer, then reheat in oven or air fryer.
- Reheat: Air fryer or skillet is best to keep them crispy.
FAQs
Q: Do I need to remove bones and skin?
If using canned salmon with bones, they’re edible and full of calcium—but most prefer to remove them for texture.
Q: Why are my patties falling apart?
The mixture may need more binder (egg/breadcrumbs) or chilling time before cooking.
Q: Can I use fresh salmon?
Yes—cook and flake 1 lb of salmon, then follow the same recipe.
Q: Can I make them gluten-free?
Use gluten-free breadcrumbs, almond flour, or crushed pork rinds.
Easy Canned Salmon Patties
Ingredients
Equipment
Method
- Drain salmon and flake with a fork.
- Mix with egg, onion, celery, herbs, breadcrumbs, mayo, mustard, and seasoning.
- Form into 4 patties. Chill 15 minutes if possible.
- Heat oil in skillet. Fry patties 4–5 minutes per side until golden.
- Drain and serve hot with lemon wedges or sauce.
Notes