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Salmon patties are one of my favorite easy dinners, mostly because I can make them with a couple of cans from the pantry. My recipe is the simple version my Granny made, just salmon, an egg, a little onion, and some cracker crumbs. My trick is to drain the salmon well and chill the patties for a few minutes before they go in the pan, so they hold together instead of falling apart.
This 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
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.
I make these salmon patties almost every week, mostly because they’re inexpensive and so easy to make. I always keep a couple of cans of salmon in the pantry, so on a night I haven’t planned anything, dinner’s on the table in about half an hour.
They fry up fast, the kids eat them without a fight, and the leftovers crisp right back up in the air fryer. After you make this recipe, you’ll keep canned salmon in your pantry as a 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.
Testing results for salmon patties
- I’ve tested this recipe with different brands of canned salmon and haven’t found one that I prefer over the others. I usually get whatever’s on sale or least expensive. I do try to stick with safe catch varieties.
- 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.
- I’ve found that laying the patties on a parchment-paper-lined baking sheet or plate and placing the sheet or plate beside the stove helps keep things flowing smoothly. These salmon patties don’t take long to cook, so you’ll want to have them ready to go before you start cooking.
I hope you make this recipe. I think you’ll love it!
Sauce for salmon patties
My kids always wanted just ketchup with their salmon patties, but I like to serve them with my Comeback Sauce. It’s got just enough of a bite without adding too much spice. Alternatively, for a quick store-bought sauce, try Marie Callender’s Chipotle Ranch (I add a touch of sriracha, and it’s perfect in a pinch.)
Tips for salmon patties that stay together
Probably the number one question I get is “Why did my salmon patties fall apart?” As long as you’ve followed the recipe, the reason is usually due to not letting them cook long enough on the first side. You want a nice golden crust to form before flipping, that way they are set.
You also need to use a spatula large enough to fit under your patties. If you try to flip with a fork or a small spatula, they probably will crumble around it.
Excess moisture can also impact whether the patties hold together. Be sure you drain the salmon really well. And don’t skip my step for chilling the patties for a few minutes before frying. This also helps them stay together.
Ingredients
➡️➡️➡️ 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.
Canned salmon: You can use any brand or any type. I usually go for pink salmon if I’m feeding the kids.
Eggs: One egg per can works as a binder.
Cracker or bread crumbs: You can use either one. I like the flavor from saltine crackers, but if I don’t have any, then I use plain bread crumbs.
Onion: The onion cooks up mild and doesn’t leave a strong onion flavor.
Pin this now to save it for laterHow to make salmon patties
- Drain the canned salmon and pick out the round backbones and larger pieces of skin.
- Combine all the ingredients, then form into patties.
- Place salmon patties in a pan and fry for about 3 minutes on each side until golden brown and crisp.
- Drain the patties on paper towels for a few minutes before serving.
Air fryer salmon patties
I’m adding this because I’ve had some requests for it, but to be clear, my preferred method for cooking canned salmon patties is frying them in a skillet.
To cook the salmon patties in the air fryer, spray the basket with oil and each side of the patties with oil. Cook at 400 degrees F for 8-10 minutes.
How to store and reheat
Store leftover salmon patties in an airtight container in the refrigerator, and eat them within a day or two. To reheat, the air fryer does a better job than the microwave, since it crisps the edges back up in just a few minutes.
These also freeze well, and I think they freeze best before cooking. Form the patties, freeze them on a lined baking sheet until solid, then wrap and bag them. When you’re ready to cook, thaw and fry as usual.
What to serve with salmon patties
We keep this a simple, easy meal, so our go-to sides are quick and homey. A scoop of Stovetop Mac and Cheese and a bowl of Southern Green Beans turn salmon patties into a full Southern supper. If you’d rather make it a sandwich, pile a patty on a toasted bun with a little hot sauce and green onion for a salmon burger
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Salmon Patties Recipe
Ingredients
- 2 14.75 oz. cans pink or red salmon
- 2 eggs
- ½ cup finely minced onion
- ½ cup bread crumbs or crushed saltine cracker crumbs
- salt and pepper to taste
- 3 tablespoons canola or vegetable oil, plus more as needed
Instructions
- Drain 2 14.75 oz. cans pink or red salmon and pick out the round backbones and larger pieces of skin (this is optional, and it's all perfectly fine to eat.)
- Put the salmon in a large bowl and add 2 eggs, 1/2 cup finely minced onion, ½ cup bread crumbs or crushed saltine cracker crumbs, and salt and pepper. Mix together until well blended, then form into patties. I usually get 8 or 9 patties out of 2 cans of salmon.
- Optional: Place the formed patties on a baking sheet and chill in the refrigerator for at least 30 minutes before frying. (You can also do this in the morning or the day before.)
- Pour 3 tablespoons canola or vegetable oil, plus more as needed into a skillet and heat on medium-high heat. Place the patties in the pan and fry about 3 minutes on each side, until well browned and crisp. Add additional oil as needed.
- 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
Tips and reader questions
Either one works. Pink salmon is milder and cheaper, and it’s what I usually grab. Red, or sockeye, has a firmer texture and a deeper color and flavor if you want to spend a little more. The recipe takes two 14.75 ounce cans of whichever you like.
Usually, it’s flipping too soon or too much moisture. Drain the salmon well, keep the egg and crumbs in for binding, chill the formed patties if you have time, and wait until the bottom is golden and set before flipping, about 3 minutes per side.
No, you don’t. The bones are soft from canning; they break down right into the mix and add a little calcium. I pick out the bigger round bones and large pieces of skin out of habit, but if you miss some, they won’t hurt a thing. Mash them in if you’d rather not pick at all.
Yes, crushed saltines are my go-to, and plain breadcrumbs work just as well. Use about a half cup either way. The crackers add a little salt, so go easy on the salt when you season.
You can. Well-drained leftover cooked salmon flakes right into the mix in place of the canned, and my Slow-Roasted Salmon makes good leftovers for it. Canned is what I keep on hand for a quick weeknight batch, but any cooked salmon you already have works too.
Yes. Swap the breadcrumbs or saltines for gluten-free crackers or gluten-free breadcrumbs. The egg still does most of the binding, so the patties hold together the same way, and everything else in the recipe is already gluten-free.
i have made these most of my life I too use cracker but add a tbs of flour helps keep the pattys together .
Thanks, Betty. I’ve never needed to add flour to keep the patties together. As long as you use the other binding agents and let the patties cook long enough on each side, they should stay together just fine!
Yep, this is a great recipe. You don’t have to pick out the bones, though. They are soft from the pressure canning and will not hurt you- AND they are a great additional source of calcium. If you don’t like to crunch them while eating the patties – crush them as you mix up the recipe! (We always liked to crunch them, though.)
I don’t know I had never that recipe
I haven’t heard anyone mention using maple syrup as a condiment! It is great! Just think honey glazed salmon.