Serve up crispy, tender seafood patties in less than half an hour with this quick and easy recipe for a versatile, family-friendly dish!
There’s a reason some foods are considered pantry staples. If you need to whip up dinner in a hurry—but your fridge is nearly empty—these shelf-stable heroes will usually save the day. My fave is canned salmon. I cannot count how many times I’ve reached for a can of salmon when there was literally nothing else available in my kitchen.
This recipe for easy homemade salmon patties is a testament to that resourcefulness! If you’ve got just a few other common ingredients on hand, you can get these deliciously crunchy yet tender patties on the table in under half an hour.
You’ll love how easily this dish comes together. And if you’d rather not babysit the stovetop, you can pop these beauties into the oven and have a non-fried dinner in roughly the same amount of time.
Plus, these salmon patties deliver a mild flavor profile that even the kids will approve. They’re a little savory from the onions, a bit bright and citrusy from the dill and lemon juice, and more sweet-and-salty than fishy from the salmon. Pair them with a fun sauce or two, place them between bread for a sandwich, or lay them atop a big, green salad. This quick and versatile recipe is sure to be a go-to in your household!
Tips for the best salmon patties
- Drain the canned salmon well and pat the fish dry with paper towels before mixing to help prevent soggy patties and ensure better browning in the pan.
- Mix gently to keep some larger salmon flakes—overmixing makes patties tough and dense.
- If the mixture feels too loose, chill it in the refrigerator for 10–15 minutes before shaping to make it easier to form intact patties.
- If your mixture seems dry or crumbly, add a spoonful of mayonnaise or a splash of reserved salmon liquid to help bind and moisten.
- Make sure your patties are about half an inch thick for the best combination of crispy crust and tender middle.
- For extra crunch, lightly dredge shaped patties in additional breadcrumbs just before frying.
- Don’t want the mess and grease of frying? You can bake your patties at 375°F for 20–25 minutes on a parchment-lined baking sheet. Flip them once halfway through for even browning.
- Avoid crowding the pan when frying—leave room between patties for even cooking and a crisp exterior.
- Use a wide spatula to flip—this minimizes breakage and keeps patties neat.
How do I store leftovers?
Let the patties cool completely before storing—but never leave seafood at room temp longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 3 days. They’re an excellent cold option for a sandwich or salad. You can also freeze salmon patties for up to 3 months. Place the cooled patties in a single layer on a baking sheet lined with parchment, freeze solid, then transfer to a freezer-safe container or bag. Thaw overnight in the fridge. For crisp results, reheat in a lightly oiled skillet over medium heat for 2–3 minutes per side, in a 350°F oven for 10–15 minutes, or in an air fryer at 375°F for 5–7 minutes. Microwaving in one-minute bursts at half power works, too, but the patties will be softer.
Serving Suggestions
Serve homemade salmon patties alongside light dishes that keep the meal fresh and vibrant. Sides that give picnic vibes include Broccoli Slaw and Mashed Potato Salad. Tartar sauce is a classic pairing, but you could shake things up with the bright notes of dill and mint in this Tzatziki Sauce Recipe or get a little spicier with this Jalapeño Sauce Recipe. To make a homemade patty sandwich, simply adjust the shape of these Hot Dog Buns!
Homemade Salmon Patties
Ingredients
- Vegetable oil for frying
- 1 can salmon (14.75 ounces) drained, with any bones or skin removed
- 2 eggs
- 2 green onions chopped
- 3/4 cup breadcrumbs
- 1 teaspoon dill
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Pour vegetable oil about 1/4 inch deep into a large skillet and set it over medium heat. Allow the oil to warm until a pinch of breadcrumbs dropped in sizzles but does not smoke, about 2–3 minutes.
- In a large mixing bowl, combine the drained canned salmon, eggs, chopped green onions, breadcrumbs, dill, lemon juice, and a generous pinch of salt and pepper.
- Mix until just combined—do not overmix, so the patties stay light in texture.
- Divide the mixture into four equal portions. With damp hands, gently shape each portion into a compact patty about 1/2- to 3/4-inch thick.
- Carefully place the patties in the hot oil, being careful not to overcrowd the pan. Let them cook undisturbed for about 4–5 minutes on the first side, until deeply golden and crisp.
- Use a wide spatula to gently flip each patty. Cook for another 3–4 minutes, or until the second side is golden and the patties are heated through.
- Transfer the patties to a paper towel-lined plate to drain excess oil for 2-3 minutes.
- Serve the salmon patties hot with your favorite dipping sauce or a squeeze of fresh lemon.
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