These classic salmon patties are crisp and golden on the outside and tender in the middle. Canned pink or red salmon gets mixed with breadcrumbs, an egg, mayo, Dijon, and a squeeze of lemon, then pan fried in a little olive oil.

They are cheap, quick, and made from pantry staples. The whole recipe takes about 30 minutes and makes 6 to 8 patties. They are kid friendly, and they freeze well for a busy night later.

Why These Salmon Patties Work

• Mayo keeps them moist. A couple of spoons of mayo add richness so the patties do not dry out.
• Dijon and Worcestershire add depth. They give the patties a savory flavor without being strong.
• Egg and breadcrumbs bind them. The patties hold together when you flip them.
• Canned salmon is already cooked. You only need to brown the outside and heat the center.

Ingredients and Easy Swaps

You need one can of pink or red salmon, drained and flaked, and half a cup of panko or regular breadcrumbs. The binder is 1 beaten egg, 2 tablespoons of mayonnaise, and 1 tablespoon of Dijon mustard. For flavor, add 1 tablespoon of lemon juice, 1 teaspoon of Worcestershire sauce, garlic powder, onion powder, paprika, salt, pepper, and fresh parsley if you like. Use 2 tablespoons of olive oil for frying.

• Salmon: Pink salmon is milder and cheaper. Red salmon has a deeper flavor and color.
• Breadcrumbs: Crushed saltines or Ritz crackers are a classic swap. For gluten-free, use almond flour or gluten-free crumbs.
• Mayo: Plain Greek yogurt works in the same amount.
• Herbs: Fresh dill or chives are great in place of parsley.

How to Make It at a Glance

1. Drain the salmon and flake it into a bowl. Remove large bones if you like.
2. Add the breadcrumbs, egg, mayo, Dijon, lemon juice, Worcestershire, and seasonings. Mix well.
3. Shape into 6 to 8 patties about half an inch thick.
4. Heat the olive oil in a skillet over medium heat.
5. Cook 3 to 4 minutes per side until golden and crisp. Serve warm.

The full recipe card is below. Since the patties contain raw egg, cook them until the center is hot, at least 160°F.

Should You Remove the Bones?

Canned salmon often has soft, round bones and some skin. Both are safe to eat. The bones are a great source of calcium and mash right into the mix with a fork, so most people never notice them. If you or your kids do not like the idea, pull out the larger pieces before mixing. Some stores also sell skinless, boneless canned salmon, which costs a bit more but saves time.

Tips for Shaping and Frying

Use a quarter cup measure to scoop the mix so every patty is the same size. Wet your hands with a little water before shaping, and the mix will not stick to your fingers. Press each patty flat to about half an inch thick, with smooth edges so they do not crumble. Let the oil heat until it shimmers before adding the patties. Cook them in two batches if your pan is small, and keep the first batch warm on a plate in a 200°F oven. Add a little more oil to the pan between batches if it looks dry.

Common Mistakes to Avoid

• Wet mixture. Drain the salmon well. If the mix feels too soft to shape, add another spoon of breadcrumbs.
• Skipping the chill. Chilling the shaped patties for 15 minutes helps them hold together in the pan.
• Flipping too soon. Let a crust form before you flip. Use a thin spatula and turn them gently.
• Pan too hot. High heat burns the outside before the middle warms. Medium heat is best.

Variations

• Southern style: Add finely diced onion and bell pepper, and use crushed saltines.
• Spicy: Mix in a pinch of cayenne or a spoon of hot sauce.
• Air fryer: Spray the patties with oil and air fry at 375°F for 8 to 10 minutes, flipping halfway.
• Baked: Bake on a greased sheet pan at 400°F for 15 to 18 minutes, flipping once.

What to Serve With It

Serve the patties with tartar sauce, remoulade, or lemon wedges. Classic sides include mashed potatoes, mac and cheese, green peas, coleslaw, or a simple salad. They also make great sandwiches on a soft bun with lettuce and tomato. For more ideas, see our list of canned salmon dinner recipes.

Make Ahead, Storage, and Reheating

Make ahead: Shape the patties and keep them covered in the fridge for up to 1 day before cooking.

Storage: Keep cooked patties in a covered container in the fridge for up to 3 days.

Freezing: Freeze cooked or uncooked patties on a tray, then move them to a freezer bag for up to 3 months.

Reheating: Warm in a skillet or air fryer so they crisp again, until the center reaches 165°F. Cook frozen uncooked patties straight from the freezer, adding a couple of minutes per side.

Salmon Patties FAQ

Why do my salmon patties fall apart?
The mix is usually too wet. Drain the salmon well, add a few more breadcrumbs, and chill the patties before cooking.

Can I make them without egg?
Yes. Use an extra tablespoon of mayo and a few more breadcrumbs to help bind them.

Can I use fresh salmon?
Yes. Use about 2 cups of cooked, flaked salmon. Cook fresh salmon to 145°F before flaking.