Old Fashioned Salmon Patties Recipe
on Mar 18, 2011, Updated Feb 07, 2025
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This old fashioned salmon patties recipe brings back memories of my grandma’s kitchen, where she’d quickly transform simple canned salmon into crispy, golden-brown cakes that were always the highlight of dinner.
Canned salmon is a less expensive way to get that nutritious fish into your diet. As much as I would love buying salmon fillets weekly, it just isn’t in the cards. Not only is it hard to find in my little town, but the price is steep when I do find it. Plus, canned salmon actually contains all those same heart-healthy omega-3s and protein that fresh salmon does – and you get the bonus of calcium from the soft bones
The convenience factor is huge too – you can stock up when it’s on sale without worrying about freezer space. I also love that canned salmon is easy to keep on hand since it’s shelf stable. It takes less than 30 minutes to make which means it’s a favorite of mine for busy nights.
Table of Contents
Why You’ll Love This Old Fashioned Salmon Patties Recipe
- Budget Friendly: These salmon patties use canned salmon, which costs a fraction of fresh salmon but still delivers all the nutritional benefits.
- Quick Prep: From pantry to table in under 30 minutes, making them perfect for those busy weeknight dinners when you’re short on time.
- Simple Ingredients: Uses basic pantry staples you likely already have on hand – no fancy ingredients or special shopping trips required.
- Kid Approved: The crispy coating and mild flavor make these patties a hit with picky eaters who might turn their nose up at other fish dishes.
- Versatile Meal: Whether served as a sandwich, over salad, or with your favorite side, these salmon patties can be enjoyed in many different ways.
🍽️ Whenever I’m short on dinner ideas, tuna patties always come to the rescue. They’re simple, tasty, and somehow make you feel like a kitchen genius!
Recipe Ingredients
- Salmon — drained and flaked
- Eggs
- Bread crumbs
- Potato flakes
- Onion — I like using a red onion in this recipe.
- Lemon juice
- Hot sauce
- Garlic powder
- Salt and pepper
- Olive oil
- Lemon wedges — or tartar sauce for serving
See the recipe card below for full information on ingredients and quantities.
How to Make Salmon Patties
- In a medium bowl, mix together the canned salmon, eggs, bread crumbs, potato flakes, red onion, lemon juice, hot sauce, garlic powder, and salt and pepper.
- Roll a golf-ball-sized amount of the mixture in the palm of your hand and flatten until a little less than 1/2 inch thick. Repeat with remaining salmon mixture.
- Preheat a large skillet over medium heat. Place 1 tablespoon of olive oil in the skillet and then place the patties in the skillet, not crowding the pan (about half should fit).
- Cook for 5 minutes on each side.
- Repeat with remaining oil and salmon patties.
- Serve hot with fresh lemon and/or tartar sauce
Recipe FAQs
While you can, you’ll lose the convenient calcium boost from the canned salmon’s soft bones. If using fresh, make sure to cook and finely flake the salmon first, and you may need to add an extra egg to help bind since fresh salmon can be drier than canned.
No need! The skin contains healthy omega-3s, and the bones are soft and completely safe to eat – they’re actually a great source of calcium. Just mash them well with a fork, and you won’t even notice them in the finished patties.
If your patties are mushy, you likely added too many breadcrumbs or crackers. Start with less than you think you need – you can always add more, but you can’t take them out once they’re mixed in. The mixture should be just firm enough to form into patties.
The most common culprit is not draining the canned salmon well enough. Make sure to really press out the excess liquid, and let your patties rest in the fridge for 15-20 minutes before frying to help them hold together better.
Expert Tips
- Drain Well: Let your canned salmon drain in a colander for at least 5 minutes, then press gently with paper towels. Excess moisture is the enemy of crispy patties.
- Perfect Sear: Get your pan properly hot before adding the patties, and don’t flip them until you see a golden-brown crust forming around the edges (about 3-4 minutes).
- Chill the Mixture: Let the salmon mixture chill in the fridge for at least 15 minutes before forming patties. This helps them hold their shape while cooking.
- Use Parchment Paper: When shaping the patties, place them on parchment paper to prevent sticking and make them easier to transfer.
- Don’t Overcrowd the Pan: Fry the patties in batches to ensure they cook evenly and get that perfect crispy crust.
How to Store Leftovers
These salmon patties can be stored in an airtight container in the refrigerator for up to 3 days. For best results, let them cool completely before storing to prevent condensation which can make them soggy.
They also freeze beautifully – place the cooled patties in a freezer-safe container with parchment paper between layers and freeze for up to 3 months.
To reheat, thaw overnight in the refrigerator if frozen, then warm in a skillet over medium heat for about 2-3 minutes per side until heated through. You can also reheat them in the oven at 350°F for about 10 minutes, though they won’t be quite as crispy as when freshly made.
More Seafood Recipes To Consider
Seafood Recipes
Tuna Patties Recipe
From Scratch Recipes
Simple Shrimp Fajitas
Seafood Recipes
Baja Fish Tacos
Seafood Recipes
Butterfly Shrimp
Old Fashioned Salmon Patties Recipe
Ingredients
- 1 can salmon, 14.5 oz, drained and flaked
- 2 large eggs
- 1/4 cup bread crumbs
- 1/4 cup dry potato flakes
- 1/4 cup finely diced red onion
- juice of 1/2 a lemon, about 2 tablespoons
- 5 dashes hot sauce
- 1/4 teaspoon garlic powder
- salt and pepper to taste
- 2 tablespoons olive oil
- lemon wedges and/or tartar sauce for serving
Instructions
- In a medium bowl, mix together the canned salmon, eggs, bread crumbs, potato flakes, red onion, lemon juice, hot sauce, garlic powder, and salt and pepper.
- Roll a golf-ball-sized amount of the mixture in the palm of your hand and flatten until a little less than 1/2 inch thick. Repeat with remaining salmon mixture.
- Preheat a large skillet over medium heat. Place 1 tablespoon of olive oil in the skillet and then place the patties in the skillet, not crowding the pan (about half should fit).
- Cook for 5 minutes on each side.
- Repeat with remaining oil and salmon patties.
- Serve hot with fresh lemon and/or tartar sauce.
Notes
- Don’t love hot sauce? Add 1/2 teaspoon of white vinegar instead. It adds the acid taste without the heat.
- For the best quality canned salmon, I buy salmon that has been wild caught in the USA. Look for it by the canned tuna.
- Taste your mixture before forming the patties and adjust salt and pepper as needed to suit your preferences.
- Use a light hand with oil when frying to avoid greasy patties—just enough to get them golden and crispy.
Can I use frozen salmon fillets for this and if so do you have any tips?
I don’t think it would work very well with this recipe, they have pretty different textures, but I’m sure the internet will yield a recipe starting with cooked salmon for you! I’d keep looking though.