Canned salmon patties are a quick and budget-friendly way to enjoy salmon without needing fresh fish. They’re flavorful, easy to make, and can be pan-fried, baked, or even air-fried. Here’s a full guide:
Ingredients (makes about 4 patties)
- 1 can (14–15 oz) salmon, drained and flaked
- 1/4 cup breadcrumbs (or crushed crackers)
- 1 egg, beaten
- 2 tbsp mayonnaise or plain yogurt
- 2–3 tbsp finely chopped onion
- 1 tsp Dijon mustard (optional)
- 1 tsp lemon juice
- Salt and pepper to taste
- 1–2 tbsp oil for frying
Optional: chopped parsley, dill, or garlic powder for extra flavor
Instructions
- Prep the salmon: Remove any large bones and skin, then flake the salmon in a bowl.
- Mix ingredients: Combine salmon, egg, breadcrumbs, mayo, onion, mustard, lemon juice, and seasonings until well mixed.
- Form patties: Shape mixture into 4 patties, about 1/2–3/4 inch thick.
- Cook:
- Pan-fry: Heat oil over medium heat and cook patties 4–5 minutes per side until golden brown.
- Oven-bake: Preheat oven to 400°F (200°C), place patties on a greased baking sheet, and bake 12–15 minutes per side.
- Air-fry: 375°F (190°C) for 10–12 minutes, flipping halfway.
- Serve: With tartar sauce, lemon wedges, or on a bun for sandwiches.
Tips
- For extra crispiness, lightly coat patties in breadcrumbs or panko before frying.
- You can substitute canned salmon with canned tuna for a different flavor.
- Leftover patties freeze well—just separate with parchment paper.
If you want, I can also give a sheet-pan version where you cook multiple patties at once for minimal cleanup. It’s perfect for meal prep.
Do you want me to do that?
