You’ve been sleeping on canned salmon. And once you make these, you’ll feel a little silly about that.
These salmon patties are golden and crispy on the outside, tender and flaky on the inside, and on the table in under 30 minutes. No fancy ingredients. No complicated techniques. Just a really good dinner that tastes way more impressive than the effort you put in.
And that sauce? It’s optional in name only.
What You’ll Need
For the Salmon Patties
- 2 cans (14.75 oz each) pink or red salmon, drained well
- ½ cup panko breadcrumbs
- 2 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- ¼ cup yellow onion, finely diced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- 1 teaspoon Old Bay seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil or unsalted butter (for frying)
For the Lemon Dill Sauce
- ½ cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon fresh dill (or 1 tsp dried)
- 1 tablespoon fresh lemon juice
- ¼ teaspoon garlic powder
- Salt and pepper to taste
Tools You’ll Need
- Large mixing bowl
- Fork or potato masher
- Measuring cups and spoons
- Large skillet or frying pan
- Spatula
- Paper towels (for draining)
- Knife and cutting board
- Small bowl (for the sauce)
Pro Tips
These are the things I really wish someone had told me the first time.
- Drain the salmon like you mean it. Press the lid directly against the salmon in the can and squeeze out every last drop of liquid. Excess moisture is why patties fall apart in the pan.
- Chill before you cook. After forming the patties, pop them in the fridge for 15-20 minutes. It sounds like an unnecessary step. It is not an unnecessary step. They hold together so much better.
- Medium heat only. High heat burns the outside before the inside sets. Medium heat gives you that deep golden crust without any charred edges.
- Panko over regular breadcrumbs. The difference in crispiness is genuinely noticeable. If you only have regular breadcrumbs, the recipe still works, but panko is the move here.
- Taste before you form. Season the mixture, then taste a small amount. You can always add more salt or seasoning at this stage. You cannot fix it once they’re formed.
How to Make Salmon Patties
Step 1: Drain and prep the salmon.
Open both cans and drain them very thoroughly. Remove any large bones or pieces of dark skin if you prefer (the small soft bones are completely edible and actually high in calcium, so feel free to mash them right in).
Step 2: Mix everything together.
In a large bowl, combine the drained salmon, panko, eggs, mayonnaise, Dijon mustard, diced onion, parsley, garlic powder, Old Bay, salt, and pepper.
Mix until just combined. Don’t overwork it.
Step 3: Form the patties.
Divide the mixture into 6-8 equal portions and shape each into a patty about ¾ inch thick.
Place them on a plate, cover loosely, and refrigerate for 15-20 minutes.
Step 4: Make the sauce.
While the patties chill, stir together the sour cream, mayonnaise, dill, lemon juice, garlic powder, salt, and pepper in a small bowl. Refrigerate until you’re ready to serve.
Step 5: Cook the patties.
Heat the olive oil or butter in a large skillet over medium heat.
Cook the patties for 3-4 minutes per side until deeply golden and cooked through. Don’t press down on them while they cook.
Step 6: Drain and serve.
Transfer to a paper-towel-lined plate for a minute, then serve with the lemon dill sauce on the side.
Substitutions and Variations
No Dijon? No parsley? No problem.
| Ingredient | Easy Swap |
|---|---|
| Canned salmon | Fresh cooked + flaked salmon, or canned tuna |
| Panko breadcrumbs | Crushed crackers, regular breadcrumbs, or almond flour |
| Mayonnaise | Greek yogurt |
| Dijon mustard | Yellow mustard |
| Fresh parsley | Green onions or cilantro |
| Old Bay seasoning | Smoked paprika + a pinch of cayenne |
| Sour cream (sauce) | Plain Greek yogurt |
Diet-friendly versions:
- Gluten-free: Use gluten-free panko or crushed rice crackers
- Dairy-free: The patties are already dairy-free. Swap the sour cream in the sauce for a dairy-free yogurt
- Low carb/keto: Almond flour or crushed pork rinds work really well in place of the breadcrumbs
Make-Ahead Tips
These are genuinely one of the most meal-prep-friendly recipes you can make.
- Form up to 24 hours ahead. Cover and refrigerate the raw patties until you’re ready to cook.
- Cook ahead and reheat. A skillet over medium heat for 2-3 minutes per side brings them right back. An oven at 375°F for about 10 minutes also works well.
- Freeze uncooked patties. Layer them between pieces of parchment paper in a freezer-safe container. They keep for up to 3 months. Thaw overnight in the fridge before cooking.
Nutrition and Meal Pairings
One salmon patty (without sauce) is approximately:
| Nutrient | Per Patty |
|---|---|
| Calories | ~180 |
| Protein | ~18g |
| Fat | ~9g |
| Carbohydrates | ~7g |
| Omega-3 Fatty Acids | High |
Canned salmon is one of the most nutritious and affordable proteins you can buy. It’s packed with omega-3 fatty acids, vitamin D, and B12. Recipes that are this easy and this good for you don’t come around that often.
Pairs well with:
- A simple arugula salad with lemon vinaigrette
- Roasted asparagus or green beans
- Mashed potatoes or mashed sweet potatoes
- Creamy coleslaw
- Steamed white or brown rice
Turn it into a sandwich. A toasted brioche bun, the lemon dill sauce, a few slices of tomato, and some crispy lettuce. That’s a really good lunch.
Leftovers and Storage
- Fridge: Store cooked patties in an airtight container for up to 3 days.
- Freezer: Freeze cooked patties for up to 2 months, separated by parchment paper.
- Reheating: Skillet over medium heat or oven at 375°F for best results. The microwave works but sacrifices the crispiness.
Leftover salmon patties in a wrap with lettuce, sliced cucumber, and the lemon dill sauce is one of those lunches that feels better than it has any right to. Highly recommend.
FAQ
Can I use fresh salmon instead of canned?
Yes. Bake or pan-sear about 1 lb of salmon, let it cool, then flake it into the mixture. The flavor is slightly richer. Both versions are genuinely good.
Why are my patties falling apart?
Usually one of two things: too much moisture left in the salmon, or not enough time chilling in the fridge. Drain the salmon really well and don’t skip the 15-20 minute chill. Those two steps fix almost every falling-apart problem.
Can I bake them instead of frying?
You can. Bake at 400°F for 15-18 minutes, flipping halfway through. They won’t be as crispy as the pan-fried version, but they’re still really good, especially if you’re making a big batch.
What kind of canned salmon should I buy?
Red sockeye salmon has a richer flavor and a deeper color. Pink salmon is milder and usually cheaper. Both work perfectly in this recipe, so go with whichever fits your budget.
Do I have to remove the bones?
The soft small bones in canned salmon are completely edible, and most people mash them right into the mixture without even noticing them. If you find larger pieces of spine, feel free to remove those.
Can I make these without eggs?
The eggs are the primary binder, so leaving them out does affect the structure. A flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, rested for 5 minutes) works as a substitute if you need an egg-free version.
Wrapping Up
Salmon patties are one of those recipes that earns a permanent spot in your rotation.
Crispy, flaky, packed with protein, and ready in under 30 minutes. You can dress them up with the lemon dill sauce and a proper side, or keep it simple on a weeknight when you just need something on the table fast.
Either way, they’re good. Really good.
Give them a try and leave a comment below. I want to hear how they turned out, what swaps you made, or any questions you have about the recipe. 👇
