Old-fashioned salmon patties recipe made with canned salmon is a quick and budget-friendly meal that’s been a staple in Southern kitchens for generations. With simple ingredients and crispy golden edges, these salmon patties come together in no time, making them perfect for busy weeknights. Our recipe has been a reader favorite for more than ten years, and we’ve got all the tips to help you get the best texture and flavor every time.
Amazing recipe, taste just like grandmas! My picky four year old fell in love, two thumbs up!
shanta
Why this recipe is awesome
If you grew up in the South, you probably ate salmon patties regularly. Or maybe fish sticks like my kids had once a week!
You can call them salmon croquettes or salmon cakes if it makes you feel better about eating salmon from a can, but the shape is that of a hamburger patty, so we always call them patties.
These days, busy weeknights mean you need an easy recipe using simple ingredients to get food on the table fast, and this canned salmon patties recipe fits the criteria perfectly. It’s just what you need to make the entire family happy.
We have tested this salmon patties recipe many times and found the best version is the simplest (and the way my Granny made it): Grab a can of salmon, add an egg, some finely minced onion, a few bread crumbs or saltine cracker crumbs, and that’s it. And I promise, you don’t need expensive fresh salmon — canned works just fine. You can have dinner on the table in about 30 minutes.
After you make this recipe, you’ll keep canned salmon as a pantry staple. But if you do have leftover fresh salmon, you can certainly use that in this recipe. My slow-roasted salmon recipe makes great leftovers.
I hope you make this recipe. I think you’ll love it!
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
How to make salmon patties
We’ll go through all the steps so you can see just how easy it is to make these canned salmon patties.
Prepare the salmon.
Drain the canned salmon and pick out the round backbones and larger pieces of skin.
**Cook’s Tip: The bones are soft and will incorporate into the fish so don’t worry if you miss some.
Mix ingredients.
Put the fish in a large bowl and add eggs, onion, bread crumbs, salt, and pepper.
Form patties.
Mix everything until well blended, then form into patties.
**Cook’s Tip: My recipe testing found that 8 or 9 uncooked patties out of 2 cans of salmon is standard. You don’t want to make them too large in diameter or thickness, or they won’t cook as quickly. You can store the patty mixture in the refrigerator to make the recipe ahead.
Fry salmon patties.
I like laying the patties on a parchment paper-lined baking sheet or a plate and placing them beside the stove. These salmon patties don’t take long to cook, so you’ll want to have them ready to go before you start cooking.
Pour oil into a large cast-iron skillet and heat on medium-high heat.
Place salmon patties in a pan and fry for about 3 minutes on each side until golden brown and crisp.
Drain and serve.
Drain the patties on paper towels for a few minutes before serving. I like to add zing with some red wine vinegar or fresh lemon juice sprinkled on top, but the rest of my family is happy with just ketchup or some homemade comeback sauce.
Air fryer salmon patties
To cook canned salmon patties in the air fryer, spray the basket with oil and each side of the patties with oil. Cook on 400 for 8-10 minutes.
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Canned Salmon Patties
Equipment
Ingredients
- 2 14.75 oz. cans pink or red salmon
- 2 eggs
- 1 onion, finely minced
- ½ cup bread crumbs or crushed Saltine cracker crumbs
- Salt and pepper to taste
- 3 tablespoons Canola oil
Instructions
- Drain salmon and pick out round backbones and larger pieces of skin.
- Put salmon in a large bowl and add eggs, onion, bread crumbs, and salt and pepper. Mix together until well blended then form into patties. I usually get 8 or 9 out of 2 cans of salmon.
- Pour oil into skillet and heat on medium-high heat. Place patties in pan and fry about 3 minutes on each side, until well browned and crisp.
- Drain on paper towel lined plate for a few minutes before serving.
Video
Notes
- Try to pick out the larger round bones and extra skin.
- The bones are soft so if you miss some don’t worry. They will blend in with the fish.
- Salmon patties should be about three inches in diameter and not too thick to ensure even cooking.
- Mix and form all patties before heating the oil or beginning the cooking process.
- Have your salad or sides ready so that you can serve the salmon patties immediately.
- Freeze before cooking.
- Spread the salmon patties out on a parchment-paper lined baking sheet.
- Place the baking sheet in the freezer for several hours until the salmon patties are frozen.
- Wrap the salmon patties in plastic wrap and then place inside a large freezer bag.
- When ready to use the frozen salmon patties, remove from freezer and allow to thaw then cook as described above.
Nutrition
Update Notes: This post was originally published on January 25, 2011, and on February 21, 2025, was updated with one or more of the following: step-by-step photos, video, updated recipe, and new tips.
Tips and reader questions
We like to keep this a simple and easy meal, so our go-to sides are Stovetop Mac and Cheese and Green Beans. You can also use these patties to make salmon burgers and serve with toasted buns. Add a little hot sauce and some green onion to your burger for variety!
If you’d like to make a dipping sauce for the salmon patties, I recommend something like Comeback Sauce, tartar sauce, or this amazing Jalapeno Mayo.
Our favorite sauce has always been Heinz Ketchup. I like malt vinegar, too, although my husband does not. My sons always add hot sauce.
It’s best to freeze your salmon cakes before cooking so you won’t lose the fried crispness in the freezer.
Spread the salmon patties out on a parchment-paper-lined baking sheet. Place the baking sheet in the freezer until the patties are frozen. Wrap the patties in plastic wrap and place them inside a large freezer bag.
When ready to use the frozen salmon patties, remove them from the freezer and allow them to thaw, then cook as described above
Any leftovers should be stored in the refrigerator in an airtight container. The salmon patties are best eaten within 1-2 days. They can be reheated in the air fryer for crispness.
your recipe sounds so good but i live alone do you have a condenced recipe for this that i can use only 1 5oz can of canned pink salmon need answer asap. thank you
I would just reduce the recipe and use a couple of tablespoons of minced onion and a couple of tablespoons of bread crumbs – everything else the same.
About twelve years ago. Bumblebee Salmon pouch had a recipe for salmon patties and sauce on the back of the pouch . I would love to find it.
I thought my recipe was good, but I tried this one and it was really good. I added about half teaspoon of garlic powder and it was very tasty,, I know my husband is gonna love them. Thank you for sharing this recipe.😉
Just the recipe that I have been looking for. I changed the number of servings to one, which will be good for two meals for me (4 patties). I have a 5oz package of Chicken of the Sea red salmon to use.
I really enjoyed your salmon cake recipe,the patties stay together, my usual fall apart great recipe !!
Thank you, June! I’m so glad you enjoyed it! That’s one of my family’s favorites 🙂
Grew up eating salmon patties! My mom used (as do I now) cornmeal and a little flour instead of bread crumbs but is the same. When we needed a quick supper on Friday night, (Catholic, you know) we would have salmon patties, fried eggs, biscuits and gravy. My favorite “breakfast” ever! Other times we had them with baked beans and cole slaw or salad. You cannot beat it!
Love it! I will have to try the cornmeal and flour for sure. Thank you!
I love them but my husband doesn’t like the small in the house . I fix them when he is asleep.I place a rug at the bedroom door to keep out the smell of them cooking.I will have my salmon patties .With mashed potatoes a tomato and onion on the side .
This is hilarious! Thank you for sharing!
I haven’t made them yet but I think I will have to add more seasoning. These sound very plain or bland. Then again it may be nice to make them quickly instead of 12 or 13 ingredients.
I hope you enjoy! Thanks
Oh yeah baby… I like mine with gravy and biscuits like we use to have back in the 70s… Mmm mmm lil onion an sop it in some gravy and it’s good good …I mean sliced onion an on a biscuit.. I like mustard,or eat em straight with gravy over em… gonna make me some now…done made me hungry…I make mine big… I’m 6;2 and 325 lbs so I can eat.. Lol… Yummy in my tummy… peace ✌️ Salute…Thank you Jesus and Mother Mary…
My family’s favorite meal was salmon patties, baked beans, mac n cheese and biscuits.
That’s a perfect meal!
@Lucy Brewer, mmm mmmm. That’s good eating…
What size cans?
14.75 ounce
What size cans?
Amazing recipe , taste just like grandmas! My picky four year old fell in love, two thumbs up !
Amazing recipe , taste just like grandmas! My picky four year old fell in love, two thumbs up !
Used ritz crackers, chives to this.. Mom always made these with creamed peas!! These parties are amazingly good? took me back to when I was a kid!
Thanks
Used ritz crackers, chives to this.. Mom always made these with creamed peas!! These parties are amazingly good? took me back to when I was a kid!
Thanks
Just made salmon croquettes on Friday!! I coat them with cornmeal before I fry them. Traditions!!
We grew-up in Detroit,Michigan and we had these once a week,us kids all loved them and I make them for my family. Think I will have to make them again soon I forgot how good they are! We called them Salmon Croquttes! Thanks
We grew-up in Detroit,Michigan and we had these once a week,us kids all loved them and I make them for my family. Think I will have to make them again soon I forgot how good they are! We called them Salmon Croquttes! Thanks