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Easy Canned Salmon Patties Recipe

A stack of three golden-brown salmon patties, with the bottom one broken open to show the flaky, pink interior of the salmon patties.
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Make simple, flavorful salmon patties using canned salmon. This recipe provides clear steps for forming and pan-frying these budget-friendly fish cakes until they are crispy outside and moist inside.

Ingredients

Scale
  • 1 (14.75 ounce) can salmon, drained and skin/bones removed
  • 1 cup saltine cracker crumbs (or panko breadcrumbs)
  • 1/4 cup milk
  • 1 large egg, lightly beaten
  • 1/4 cup finely chopped onion
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil, for frying

Instructions

  1. In a medium bowl, flake the drained salmon with a fork. Remove any remaining bones or skin pieces.
  2. Add the cracker crumbs, milk, egg, chopped onion, lemon juice, Dijon mustard, parsley, and black pepper to the salmon.
  3. Mix gently with a fork until just combined. Do not overmix; the mixture should hold together when pressed.
  4. Divide the mixture into 6 equal portions. Gently form each portion into a patty, about 3/4 inch thick.
  5. Heat the vegetable oil in a large skillet over medium heat.
  6. Carefully place the salmon patties into the hot oil, ensuring they do not touch.
  7. Cook for 4 to 5 minutes per side, until the patties are golden brown and heated through.
  8. Remove the patties from the skillet and place them on a paper towel-lined plate to drain excess oil.
  9. Serve immediately.

Notes

  • For extra moisture, you can substitute 1 tablespoon of mayonnaise for the milk.
  • If you prefer baking simple baked salmon patties, place them on a lightly oiled baking sheet and bake at 400 degrees F for 15 minutes, flipping halfway through.
  • These patties pair well with tartar sauce or a simple squeeze of fresh lemon.

Nutrition

Find it online: https://cookingbycarla.com/easy-salmon-patties-recipe-canned-salmon/