I perfected Salmon Patties With Bread Crumbs made from canned salmon that get crisp on the outside, stay tender inside, and are brightened with fresh dill and lemon.

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I used to think canned fish was boring, but these Canned Salmon Patties changed my mind. Crispy on the outside, tender on the inside, they get a surprising lift from canned pink salmon and a hit of fresh dill.

I wont say theyre perfect, but people keep calling them the Best Salmon Patties Ever and once someone texted me a photo saying “Salmon Cakes With Canned Salmon” and wouldnt tell me why they loved them so much. It’s a little weird how something so simple can be so addictive, and it always makes lunch feel like less of a chore.

Ingredients

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Canned pink salmon: protein and omega 3s, bones add calcium if you don’t mind.
Egg: binds patties, adds protein and moisture, simple but gotta have it.
Panko or crushed crackers: light crunch, carbs for structure, soaks up flavors.
Mayonnaise or yogurt: creamy fat for richness, yogurt gives tang and fewer calories.
Green onion: fresh bite and mild onion flavor, adds color and vitamin K.
Dill: herbaceous brightness, subtle lemony flavor and some antioxidants, works great with fish.
Lemon zest and juice: bright acidity, cuts richness, adds aroma and a clean finish.
Vegetable oil for frying: neutral flavor, helps crisp the outside but adds calories.

Ingredient Quantities

1 (14.75 oz) can pink salmon, drained and flaked, bones ok if you like

1 large egg, beaten

1/3 cup panko breadcrumbs or crushed saltine crackers

2 tablespoons mayonnaise (or plain yogurt if ya prefer)

2 tablespoons finely chopped green onion (about 1 scallion)

1 tablespoon chopped fresh dill or 1 teaspoon dried dill

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons vegetable oil or other neutral oil for frying

2 tablespoons all purpose flour for shaping, optional

How to Make this

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1. Drain the canned salmon really well and flake it with a fork, remove skin if you want but bones are ok and you can mash them up if you like for extra calcium.

2. In a bowl beat the egg then stir in the mayonnaise (or plain yogurt), chopped green onion, dill (fresh or dried), lemon zest and lemon juice, plus the kosher salt and black pepper.

3. Add the flaked salmon and the panko breadcrumbs or crushed saltines to the bowl, mix gently until everything is combined but dont overwork it or the patties will get tough.

4. If the mixture seems too wet add a little more panko/crackers a tablespoon at a time, if too loose chill it in the fridge 10 to 20 minutes to firm up.

5. Lightly flour your hands or toss the optional 2 tablespoons of all purpose flour into the mix for shaping if sticking is a problem, then form into 3 to 4 patties about 3/4 inch thick.

6. Heat 2 tablespoons vegetable oil in a nonstick or heavy skillet over medium heat until shimmering but not smoking. Dont overcrowd the pan, cook in batches if needed.

7. Fry the patties 3 to 4 minutes per side until golden brown and crispy, flip once gently with a spatula so they dont fall apart, adjust heat if they brown too fast.

8. Transfer cooked patties to a paper towel lined plate to drain and rest a minute or two, this helps them firm up and keeps them from getting soggy.

9. Taste one for seasoning and serve hot with extra lemon if you like, tartar sauce, or a simple salad.

Equipment Needed

1. Can opener or pull‑tab can
2. Large mixing bowl
3. Fork (for flaking the salmon and mixing)
4. Measuring cups and spoons
5. Small sharp knife and cutting board (for scallion and dill)
6. Whisk or extra fork (to beat the egg)
7. Nonstick or heavy skillet
8. Spatula or fish turner (to flip the patties)
9. Plate lined with paper towels for draining

FAQ

Can I leave the bones in the canned salmon? Yes, you can. The tiny bones in canned pink salmon are soft and full of calcium, just mash them into the mix with a fork. If you don't want 'em, pick them out before mixing, no big deal.

My mixture is too wet or too dry, how do I fix it? If it's too wet add more panko or crushed crackers a tablespoon at a time, or dust a little flour for shaping. If it's too dry add a splash of mayo or an extra beaten egg, or even a teaspoon of lemon juice to loosen things up. Don't overmix it'll get mushy.

Can I bake these instead of frying? Sure. Preheat oven to 425 F, brush or spray patties with oil and bake on a sheet for about 12 to 15 minutes, flipping once, until golden. They won't be quite as crisp as fried but they're easier and cleaner.

How do I get really crispy patties? Use panko, make sure the oil is hot and shimmering before you add the patties, don't crowd the pan, and let them brown undisturbed 3 to 4 minutes per side. For extra crunch finish under the broiler 1 to 2 minutes, watch it close.

Can I freeze them? Yes. For best results freeze shaped raw patties on a tray until solid, then transfer to a bag for up to 3 months. Cooked patties freeze fine for about 1 to 2 months. Reheat from frozen in the oven at 400 F for 15 to 20 minutes or pan fry until heated through.

Any good substitutions for allergens or pantry limits? Use plain yogurt instead of mayo, gluten free panko or crushed GF crackers for gluten free, and if you need an egg substitute try 1 tablespoon ground flax + 3 tablespoons water (let sit 5 min) or 3 tablespoons mashed potato as a binder. Tuna works in a pinch but it changes the flavor.

Canned Salmon Patties Recipe Substitutions and Variations

Canned pink salmon:
- Canned tuna, drained — very similar texture, might be saltier so taste as you go
- Cooked flaked white fish or leftover baked salmon — same idea, no draining needed
- Mashed canned chickpeas (about 1 can, rinsed then mashed) — vegetarian swap, add an extra binder like 1 tbsp egg or flax egg
Large egg:
- Flax “egg” (1 tbsp ground flax + 3 tbsp water, let sit 5 min) — great binder for 1 egg
- 1/4 cup plain yogurt or ricotta — moist binder, cut back on mayo a little
- 1/4 cup mashed potato or sweet potato — binds well and gives body
Panko breadcrumbs or crushed saltines:
- Regular breadcrumbs or crushed crackers — straight swap, same amount
- Rolled oats, pulsed (about 1/3 cup) — heartier texture, use GF oats if needed
- Almond flour (1/4 to 1/3 cup) — low carb option, patties may be denser and brown faster
Mayonnaise or plain yogurt:
- Greek yogurt — tangy and lower fat, swap 1 for 1
- Sour cream — same tang, same amount
- Mashed avocado — creamy and fresh, might loosen the mix so add a bit more binder like 1 tbsp flour

Pro Tips

1. Drain and dry that salmon like your life depends on it. Press it in a paper towel or cheesecloth till there’s almost no moisture left, otherwise the patties wont hold and they’ll steam not crisp. If you’re fine with the tiny bones, mash them up with the fish for texture and bonus calcium.

2. If the mix seems soft, chill it 10 to 20 minutes instead of just piling in more crumbs. Cold binds better so you can shape neat patties without overworking the mixture and making them dense.

3. Get the oil hot but not smoking, and test with a few crumbs so you dont burn the outside while the center stays raw. Cook in a single layer, give each patty room, and flip only once using a thin spatula so they dont fall apart.

4. Make extras and freeze raw on a tray then bag them. Cook from frozen adding a minute or two per side, or thaw in the fridge and pat dry first. Also always taste for salt and lemon at the end, a little brightness can save a blah batch.

Canned Salmon Patties Recipe

Recipe by Filip Tappenela

0.0 from 0 votes

I perfected Salmon Patties With Bread Crumbs made from canned salmon that get crisp on the outside, stay tender inside, and are brightened with fresh dill and lemon.

Servings

servings

Calories

282

kcal

Equipment: 1. Can opener or pull‑tab can
2. Large mixing bowl
3. Fork (for flaking the salmon and mixing)
4. Measuring cups and spoons
5. Small sharp knife and cutting board (for scallion and dill)
6. Whisk or extra fork (to beat the egg)
7. Nonstick or heavy skillet
8. Spatula or fish turner (to flip the patties)
9. Plate lined with paper towels for draining

Ingredients

1 (14.75 oz) can pink salmon, drained and flaked, bones ok if you like
1 large egg, beaten
1/3 cup panko breadcrumbs or crushed saltine crackers
2 tablespoons mayonnaise (or plain yogurt if ya prefer)
2 tablespoons finely chopped green onion (about 1 scallion)
1 tablespoon chopped fresh dill or 1 teaspoon dried dill
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil or other neutral oil for frying
2 tablespoons all purpose flour for shaping, optional

Directions

Drain the canned salmon really well and flake it with a fork, remove skin if you want but bones are ok and you can mash them up if you like for extra calcium.
In a bowl beat the egg then stir in the mayonnaise (or plain yogurt), chopped green onion, dill (fresh or dried), lemon zest and lemon juice, plus the kosher salt and black pepper.
Add the flaked salmon and the panko breadcrumbs or crushed saltines to the bowl, mix gently until everything is combined but dont overwork it or the patties will get tough.
If the mixture seems too wet add a little more panko/crackers a tablespoon at a time, if too loose chill it in the fridge 10 to 20 minutes to firm up.
Lightly flour your hands or toss the optional 2 tablespoons of all purpose flour into the mix for shaping if sticking is a problem, then form into 3 to 4 patties about 3/4 inch thick.
Heat 2 tablespoons vegetable oil in a nonstick or heavy skillet over medium heat until shimmering but not smoking. Dont overcrowd the pan, cook in batches if needed.
Fry the patties 3 to 4 minutes per side until golden brown and crispy, flip once gently with a spatula so they dont fall apart, adjust heat if they brown too fast.
Transfer cooked patties to a paper towel lined plate to drain and rest a minute or two, this helps them firm up and keeps them from getting soggy.
Taste one for seasoning and serve hot with extra lemon if you like, tartar sauce, or a simple salad.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 171g
Total number of serves: 3
Calories: 282kcal
Fat: 18g
Saturated Fat: 2.7g
Trans Fat: 0.2g
Polyunsaturated: 1.3g
Monounsaturated: 6.7g
Cholesterol: 92mg
Sodium: 425mg
Potassium: 283mg
Carbohydrates: 12.3g
Fiber: 0.5g
Sugar: 0.7g
Protein: 16.7g
Vitamin A: 110IU
Vitamin C: 2.7mg
Calcium: 78mg
Iron: 1.2mg

Canned Salmon Patties Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Canned Salmon Patties Recipe Substitutions and Variations

Pro Tips