Easy Canned Salmon Patties Recipe

We had a picnic planned one day at Oak Creek Park with another family from my daughter’s swim team. One of the other moms organized it. I woke up early and fried up salmon patties because they’re the kind of food that holds together at room temp. Wrapped them all up snugly in foil. And even packed some lemon wedges. It was about a 20-minute drive. But when we pulled into the parking lot, there were no familiar cars there. And no pavilion for that matter. Just some joggers and an empty field.

Turns out we were at the wrong park. My daughter heard Oak Creek Park, but it was actually Oak Tree Creek Park. Something got lost in translation. The picnic we were supposed to be at was happening 20 minutes in the opposite direction. By then, my kids were fully invested in the current location. So I just found a shaded bench close to said creek and popped up in the cooler. We sat there eating foil-wrapped salmon patties and tossing bread at some ducks. Best unplanned picnic I can remember. Not even close to the second best.

These salmon patties fry up so gorgeously golden and crispy on the outside. The inside a center that’s flaky and tender. Green onions and celery give you fresh crunch in every bite. A squeeze of lemon, a light sprinkle of dill. This is the kind of recipe that can make plain old canned salmon taste like something that comes from an upscale seafood restaurant.

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Why You’ll Love Canned Salmon Patties

These salmon patties are made with basic ingredients you’ve probably already got in your kitchen. Canned salmon and some breadcrumbs. An egg (or two if you’re making a double batch). Mayo. That pretty much covers it. If you’ve got some onion and celery, more the better. You can form them up in the morning so they’re ready to fry in a skillet or the air fryer that evening.

I won’t lie. These taste better than you’d expect from canned fish. Crispy on the outside, thanks to that butter sear. But the inside is soft and flaky. Chunks of salmon that are tender, not fishy in a bad way. Green onions and celery add just enough freshness that the patties by themselves don’t feel better. And you can dress them up or keep them plain. Tartar sauce. Sriracha. A squeeze of lemon. Whatever mood you’re in.

Ingredients:

Salmon
Breadcrumbs
Green onions, chopped
Chopped celery
Mayonnaise
Egg, beaten
Butter, for frying
Lemon and dill, for garnish

Ingredient Deep Dive

Canned Salmon

I keep cans of salmon in the pantry the way some people keep cans of tuna. Always there when I need a quick dinner. You want to drain it well and then pick through it for the bones and skin. The bones are soft enough that they won’t hurt you if you miss one, but nobody wants to bite into that.

I prefer pink salmon for patties because the flavor is mild enough that even picky eaters won’t push the plate away. Sockeye works too if you like a stronger salmon taste. I find it a little too forward for patties but that’s just me.

Breadcrumbs

Don’t let the breadcrumbs sit around with the chopped veggies before you’re ready to mix everything together. Celery and green onions release moisture. And if your breadcrumbs soak that up before the egg and mayo go in, your patties end up gummy instead of holding a nice shape.

Plain breadcrumbs are what I always use. Panko would make them a little lighter and crunchier on the outside if that’s your thing. Seasoned breadcrumbs can work but taste it before you add extra salt because some brands are already loaded.

Mayonnaise

I’ll admit it. The first time I saw mayo in a salmon patty recipe I thought it sounded weird. But it’s doing two jobs in here. First, the fat keeps the patties moist so they don’t dry out and crumble when you flip them.

Second, it acts like glue that binds everything together with the egg. Full-fat mayo is what I prefer. Light mayo will technically work but your patties won’t be as tender. You can also use Greek yogurt if you want something a little tangier and lighter.

Green Onions

Green onions are the right call over regular yellow onions for these. Yellow onions are too sharp and they overpower the salmon. Green onions give you a mild fresh bite that sits in the background.

You taste them but they’re not screaming at you. Chop them small. I mean small. You want them distributed through the whole patty so every bite has a little green in it. The white part and the green part both go in. I’ve seen people throw the green tops away and that’s a waste of good flavor.

Pro-Tips & Technique

The biggest mistake people make with salmon patties is mixing too much. You’re not making meatloaf. Fold everything together gently until the egg and mayo are distributed. Overwork the mixture and you’ll end up with dense pucks instead of light flaky patties. You’ll know it’s right because the mixture holds its shape when you press it but still feels a little loose.

Start the butter on low. Let it melt slowly and then bump up to medium once your patties go in. If you drop them into screaming hot butter, the outside burns before the center warms through. Low and slow on the butter. Then medium for the cook. You want to hear a gentle steady sizzle when the patties hit the pan. That’s the sweet spot.

Step-by-Step Instructions for Making Canned Salmon Patties

Step 1: Open your cans of salmon and drain the liquid.

Give the salmon a quick rinse under cool water and drain it again. Then dump it into a large bowl and start picking through it with your fingers. Pull out the bones and any pieces of skin you find. The bones are soft and thin so take your time. Once it’s clean you should have nothing but tender flaked salmon in the bowl. Some people skip the rinse but I always do it. The salmon tastes cleaner and fresher after a good wash.

Step 2: Dice your celery and green onions into small pieces.

Add the breadcrumbs to the bowl with the salmon first. Then toss in the celery and green onions. Give it a quick stir. You want to move fast here because the veggies release moisture and the breadcrumbs will absorb it if they sit too long.

Then add your mayonnaise and beaten egg on top. Fold everything together gently until the mixture is combined but not overmixed.

You should still see chunks of salmon and little flecks of green throughout.

Step 3: Shape the mixture into 4 evenly sized patties.

Press each one firmly enough that it holds together but don’t pack them like snowballs. A light touch keeps them tender once they cook. If the mixture feels too wet, add a small handful of extra breadcrumbs. If it’s too dry and crumbly, a tiny bit more mayo will fix it. Set the patties on a plate or cutting board while you get the pan ready. Oh man. Even raw, the green onion and celery smell fresh and clean in the bowl.

Step 4: Place your pan on the stove and set the heat to low.

Drop the butter in and let it melt slowly. You’ll see it start to foam and shimmer across the bottom of the pan. Once it’s fully melted and the foaming settles down, bump the heat up to medium. Carefully lay your patties in without crowding them. Give them space. You should hear that gentle sizzle the second they touch the butter. That sound means the temperature is exactly where you want it. Too quiet and the pan isn’t hot enough to give you a crust.

Step 5: Cook both sides until the color turns golden brown.

Don’t touch them for a few minutes. Let the bottom get that crispy golden crust before you even think about flipping. When you do flip, use a thin spatula and go under the whole patty in one motion so it doesn’t break apart. The second side cooks a little faster. Once both sides are golden, transfer them to a plate lined with a paper towel. That towel soaks up any extra butter. Finish with a sprinkle of dill and a squeeze of lemon if you want. I always want.