These Asian-inspired salmon patties turn a can of salmon into a crispy, savory dinner in about 25 minutes. Soy sauce, sesame oil, fresh ginger, garlic, and green onion go into the mix, so every bite tastes a little like the filling of a good dumpling. They pan-fry in a couple tablespoons of oil until the outsides are deep golden and crunchy.

Canned salmon is one of the best pantry staples to keep around. It is already cooked, it is affordable, and it keeps for months. This recipe makes 4 good-sized patties from one can, so it works as a light dinner for four with rice and a vegetable, or a heartier meal for two.

Why These Asian-Inspired Salmon Patties Work

Classic salmon patties lean on onion and Old Bay. This version swaps in a short list of bold flavors that pair well with salmon. Soy sauce adds salt and depth. Sesame oil brings a toasty smell the moment the patties hit the pan. Fresh ginger and garlic cut through the richness of the fish, and the green onion keeps it tasting fresh.

The egg and breadcrumbs hold everything together. Letting the shaped patties rest for 5 minutes gives the crumbs time to soak up moisture, which makes the patties firmer and much less likely to fall apart when you flip them. Medium-high heat and a short cook time give you a crisp crust while the inside stays tender.

Ingredients and Easy Swaps

Canned salmon: A standard 14 to 15 ounce can works best. Drain it well and flake it with a fork. The soft bones and skin are safe to eat and mash right in, but you can pick them out if you prefer. Leftover cooked salmon (about 2 cups, flaked) works too.

Breadcrumbs or panko: Panko gives a lighter, crunchier patty. Regular breadcrumbs make it a little denser. Crushed saltines or gluten-free breadcrumbs are good swaps.

Soy sauce and sesame oil: Use tamari or coconut aminos for a gluten-free version. Use toasted sesame oil if you have it. A little goes a long way, so stick to 1 teaspoon.

Ginger, garlic, and green onion: Fresh ginger is best. Grate it on a microplane so it melts into the mix. In a pinch, use 1/2 teaspoon of ground ginger. The red pepper flakes are optional. Leave them out for a milder patty.

How to Make It at a Glance

1. Drain and flake the salmon into a bowl.
2. Mix in the egg, breadcrumbs, soy sauce, sesame oil, ginger, garlic, green onion, and pepper flakes.
3. Shape into 4 patties and let them rest for 5 minutes.
4. Fry in hot vegetable oil over medium-high heat for 3 to 4 minutes per side, until crisp.
5. Drain on paper towels and serve warm.

Common Mistakes to Avoid

Not draining the salmon well. Extra liquid makes the mix wet and the patties fall apart. Press the salmon in a strainer with the back of a spoon before mixing.

Skipping the rest. Those 5 minutes really help. If the mix still feels too soft to shape, add another tablespoon or two of breadcrumbs.

Starting in a cold pan. The oil should shimmer before the patties go in. In a cold pan they soak up oil and turn greasy instead of crisp.

Flipping too soon. Leave them alone for the full 3 minutes. When the bottom is golden, they release easily. Use a thin spatula and flip once.

Variations

Sriracha mayo: Stir 1/4 cup of mayonnaise with 1 to 2 teaspoons of sriracha and a squeeze of lime for dipping.

Rice bowls: Break the patties over bowls of jasmine rice and top with cucumber, shredded carrots, and a drizzle of soy sauce.

Air fryer: Brush the patties with oil and air fry at 375°F for 10 to 12 minutes, flipping halfway.

Sliders: Make 8 small patties and serve them on slider buns with sliced cucumber and the sriracha mayo.

What to Serve With It

Steamed jasmine rice and a crunchy sesame slaw are the easiest match. Stir-fried green beans, steamed broccoli with soy sauce, or a simple cucumber salad with rice vinegar also work well. If you like having salmon patties in the rotation, try a few more from our salmon patty recipes or browse our canned salmon dinner recipes.

Make Ahead, Storage, and Reheating

Make ahead: Mix and shape the patties up to 1 day ahead. Cover them and keep them in the fridge, then fry right before dinner. Cold patties hold their shape even better.

Fridge: Store cooked patties in an airtight container for up to 3 days.

Freezer: Freeze cooked and cooled patties with parchment between them for up to 3 months.

Reheating: Reheat in a skillet over medium heat for 2 to 3 minutes per side, or in a 375°F oven or air fryer for about 8 minutes, until hot in the center (165°F). The microwave works but softens the crust.

Frequently Asked Questions

Do I need to remove the bones from canned salmon?
No. They are soft enough to mash with a fork and add calcium. Remove the larger pieces of spine if the texture bothers you.

How do I know when they are done?
The salmon is already cooked, so you are cooking the egg. The patties should be golden on both sides and hot in the middle, 160°F on a thermometer.

Why are my patties falling apart?
The mix is usually too wet. Drain the salmon well, add a little more breadcrumbs, and chill the shaped patties for 15 minutes before frying.

Can I bake them instead?
Yes. Bake on an oiled sheet pan at 400°F for 15 to 18 minutes, flipping halfway. They will be less crispy than pan-fried.