HomeEasy Canned Salmon Patties: The 20-Minute, Budget-Friendly Dinner Hero
Easy Canned Salmon Patties: The 20-Minute, Budget-Friendly Dinner Hero

 

Tired of the same old weeknight dinners? Imagine a meal that’s affordable, packed with protein, comes together in one bowl, and is on the table in under 20 minutes. Easy Canned Salmon Patties are that meal. These golden-brown, crispy-on-the-outside, tender-on-the-inside patties are a timeless classic for a reason—they are incredibly delicious, surprisingly wholesome, and a fantastic way to get a healthy seafood dinner on the table in a flash.

Forget any notion of fishy or bland patties. This recipe uses simple, bright ingredients to elevate canned salmon into a gourmet-quality meal that feels both comforting and sophisticated. They are perfect served as a main course, stuffed into a sandwich, or even sliced over a fresh salad.

This isn’t just a recipe; it’s your secret weapon for a stress-free, nutritious, and budget-conscious dinner that everyone will enjoy.

Why This Canned Salmon Patties Recipe Is a Total Game-Changer
Before we dive into the crispy details, let’s talk about why this recipe is an absolute must-save.

20 Minutes from Pantry to Plate: The active prep time is about 5 minutes. They cook in just 10-12 minutes, making this one of the fastest dinners you’ll ever make.

 

Incredibly Budget-Friendly: Canned salmon is an affordable source of high-quality protein and omega-3 fatty acids, making it a nutritional powerhouse without the high cost of fresh fish.

Pantry Staples Only: You likely have all the other ingredients in your kitchen right now. No special trip to the store required.

Naturally Gluten-Free adaptable: It’s easy to make these patties gluten-free with one simple swap (see chart below).

Meal Prep Friendly: These patties reheat beautifully, making them perfect for lunches throughout the week.

Gathering Your Ingredients: Simple, Savory, & Satisfying

This recipe builds flavor from a handful of simple, accessible ingredients.

The Core Ingredients:

2 (6 oz each) cans skinless, boneless pink salmon, well-drained

1 large egg, lightly beaten

¼ cup finely diced onion (or 2 tbsp dried minced onion)

2 tbsp finely diced celery (optional, for crunch)

2 tbsp fresh parsley or dill, chopped (or 2 tsp dried)

½ cup breadcrumbs (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)

Kosher salt and black pepper to taste

2-3 tbsp avocado oil or olive oil, for frying

For Serving:

Lemon wedges

Tartar sauce

Simple yogurt-dill sauce (mix ½ cup Greek yogurt, 1 tbsp lemon juice, 1 tbsp dill)

Ingredient Role & Substitution Guide

Ingredient Why It Matters Best Substitutions
Canned Salmon The affordable, convenient star. Provides protein and omega-3s. Canned tuna, canned chicken, or even flaked leftover cooked salmon.
Egg & Breadcrumbs Acts as the binder to hold the patties together. For gluten-free, use almond flour, crushed pork rinds, or gluten-free panko.
Mayonnaise Adds moisture and richness, preventing dry patties. Plain Greek yogurt or sour cream.
Dijon Mustard Provides a sharp, tangy flavor that cuts through the richness. Lemon juice, yellow mustard, or 1 tsp capers.
Old Bay Seasoning The classic seafood seasoning blend. A mix of paprika, garlic powder, and a pinch of cayenne.
Fresh Herbs Brightens the flavor and adds freshness. 1-2 tsp of dried dill, parsley, or tarragon.
Crafting Perfection: Your Foolproof Step-by-Step Guide

Follow these steps for perfectly crispy, non-crumbly patties every time.

Drain and Flake: Drain the liquid from the canned salmon. Add the salmon to a medium bowl and flake it well with a fork, removing any small bones or skin if your cans aren’t boneless.

Combine Ingredients: To the bowl, add the beaten egg, diced onion, celery, parsley, breadcrumbs, mayonnaise, Dijon mustard, Old Bay seasoning, salt, and pepper.

Mix Gently: Use a fork or your hands to mix everything until just combined. Do not overmix, or the patties can become tough.

Form the Patties: Divide the mixture into 4 equal portions. Form each into a ¾-inch thick patty, about the size of the palm of your hand. If the mixture is too wet to handle, add another tablespoon of breadcrumbs. If it’s too dry, add another teaspoon of mayo.

Chill (Optional but recommended): For patties that hold their shape best, place them on a plate and refrigerate for 15-20 minutes.

Pan-Fry to Golden Brown: Heat oil in a large skillet over medium heat. Once the oil shimmers, carefully add the patties (don’t overcrowd the pan). Cook for 4-5 minutes per side, until deeply golden brown and crispy.

Drain and Serve: Transfer the cooked patties to a plate lined with a paper towel to drain any excess oil. Serve immediately with lemon wedges and your favorite sauce.

Pro-Tips for the Absolute Best Results
Squeeze Out Moisture: After draining, press the salmon in a paper towel to remove excess liquid. This is the key to a crispy exterior.

The Chill Factor: Chilling the formed patties helps them firm up and prevents them from breaking apart in the pan.

Don’t Crowd the Pan: Cook in batches if necessary. Overcrowding lowers the oil temperature and causes the patties to steam instead of fry.

The Flip Test: Wait until you see a golden-brown crust forming around the edges before flipping. They should release easily from the pan when ready.

Baking Option: For a lighter version, preheat oven to 400°F (200°C). Place patties on a greased baking sheet, spray with cooking spray, and bake for 12-15 minutes, flipping halfway.

Serving, Pairing, and Storing Your Masterpiece
Serving: Serve hot and crispy. They are incredibly versatile.

What to Serve With Them:

Classic: As a sandwich on a bun or between two slices of bread with tartar sauce and lettuce.

Low-Carb: Over a big bed of greens with a lemon vinaigrette.

Comfort Food Sidekicks: With mashed potatoes and steamed green beans or roasted asparagus.

Breakfast Style: Topped with a poached or fried egg.

Storing & Reheating:

Storing: Let cool completely. Store in an airtight container in the refrigerator for up to 3 days.

Reheating: Re-crisp in a toaster oven, air fryer at 375°F for 4-5 minutes, or in a skillet over medium heat. The microwave will make them soft.

Frequently Asked Questions (FAQ)
Q: Do I need to remove the bones and skin?
A: It’s a personal preference. The bones in canned salmon are soft, edible, and a great source of calcium. However, for the best texture, most people prefer skinless and boneless. If your cans have them, you can easily remove them while flaking.

Q: My patties are falling apart in the pan. How can I fix this?
A: The mixture needs more binder. Next time, add an extra tablespoon of breadcrumbs or another egg yolk. Also, ensure you are chilling them before cooking, as this helps them firm up significantly.

Q: Can I use fresh salmon instead?
A: Absolutely! You’ll need about 1 lb of fresh salmon. Cook it (poac