Salmon patties are one of those meals that quietly earn a permanent spot in your kitchen. They’re simple, filling, and feel homemade in the best way. This is the kind of recipe you make once, then stop measuring after that.
Why This Recipe Sticks
Salmon patties show up when you want something comforting but not heavy. They’re crisp on the outside, tender in the middle, and endlessly flexible depending on what you have on hand.
This version is straightforward and balanced. No filler overload, no strange ingredients — just good texture, clean flavor, and patties that actually hold together.
Ingredients
(Serves 4)
For the Patties
- 2 cans (6 oz each) salmon, drained (serves 4)
- 1 large egg
- ⅓ cup breadcrumbs (plain or seasoned)
- ¼ cup finely chopped onion
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2–3 tablespoons oil (olive or neutral oil)
Prep the Salmon
Drain the salmon well and place it in a large bowl. If your salmon has skin or bones, remove them now. Some people leave the soft bones in — they’re edible — but it’s completely your choice.
Flake the salmon gently with a fork. You want texture, not mush
Mix Gently
Add the egg, breadcrumbs, onion, mayonnaise, mustard, lemon juice, parsley, garlic powder, salt, and pepper.
Mix everything together using a fork or your hands, just until combined. Stop once it holds together. Overmixing makes dense patties, and no one wants that.
The mixture should feel moist but firm enough to shape. If it’s too wet, add a tablespoon of breadcrumbs. If it feels dry, add a little more mayo.
Shape with Intention
Divide the mixture into 8 equal portions. Gently form each into a patty about ¾-inch thick.
Place them on a plate or tray and let them rest for 5–10 minutes. This short pause helps them set and makes cooking easier.
Pan Time
Heat oil in a wide skillet over medium heat. When the oil shimmers, add the patties, leaving space between them.
Cook for 3–4 minutes per side, until golden and crisp. Flip carefully and avoid pressing them down — that squeezes out moisture.
Once both sides are browned, remove and place on paper towels.
Texture Matters
A good salmon patty should be:
- Crisp on the outside
- Moist in the center
- Structured but not dry
If it falls apart, it needs more binding. If it’s tough, it was mixed or cooked too long.
Flavor Adjustments That Actually Work
Once you understand the base, you can adjust without breaking the recipe.
Try:
- Green onions instead of regular onion
- A pinch of smoked paprika
- A little Old Bay seasoning
- Dill instead of parsley
Small changes make it feel new without losing balance.
How to Serve Them
Salmon patties are flexible. They work just as well on a plate as they do in a sandwich.
Serve them:
- With a simple salad
- Alongside roasted potatoes
- On a bun with lettuce and sauce
- Over rice with lemon
They’re casual but satisfying.
Make-Ahead Friendly
You can prepare the mixture up to 24 hours in advance. Keep it covered in the fridge and shape the patties just before cooking.
Cooked patties keep well too. Store leftovers in an airtight container for up to 3 days and reheat gently in a skillet.
Common Mistakes to Avoid
- Too many breadcrumbs: leads to dry patties
- Too little egg: patties fall apart
- High heat: burns the outside before the inside warms
- Overhandling: makes them dense
This recipe is forgiving, but gentle handling goes a long way.
Can You Use Fresh Salmon Instead of Canned?
Yes, absolutely.
Cook fresh salmon first — bake, pan-sear, or poach — then flake it once cooled. You’ll need about 2½ cups cooked salmon.
Fresh salmon gives a cleaner flavor, but canned salmon keeps this recipe fast and affordable. Both work.
Are Salmon Patties Healthy?
They can be.
Salmon is rich in protein and healthy fats, and these patties don’t rely on heavy fillers. Pan-frying uses a small amount of oil, and you control the ingredients completely.
Pair them with vegetables or a fresh salad for a balanced meal.
Why These Patties Hold Together
The balance matters. Egg binds. Breadcrumbs give structure. Mayo adds moisture without making them greasy.
Skip one, and you’ll notice the difference. This ratio is tested, not guessed.
When Salmon Patties Make Sense
This is a perfect recipe for:
- Weeknight dinners
- Budget-friendly meals
- Leftover transformations
- Light lunches
It’s practical food — the kind you come back to.
Final Thought
Salmon patties don’t need hype. They just need to be done right.
Once you make them this way, they become reliable — not flashy, not complicated, just consistently good. And that’s exactly why they belong in your rotation.
