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Salmon Patty Recipe With Canned or Fresh Salmon
This salmon patty recipe makes six golden, tender patties with crisp edges and a fresh lemon-dill flavor, ready in about 25 minutes. They’re held together with an egg, panko, a little mayonnaise and Dijon, and pan-fried in just a couple of tablespoons of oil. Use a can of salmon from the pantry or leftover cooked fresh salmon; both work beautifully. Serve them with a quick lemon-dill yogurt sauce, on a bun as salmon burgers, or over a big salad.
Below you’ll find the ingredients with weights, how to use canned or fresh salmon, step-by-step instructions, oven and air fryer methods, and tips so your patties never fall apart. The printable recipe card is at the bottom of the page.
Why You’ll Love These Salmon Patties
- Pantry-friendly: one can of salmon and ingredients you probably have.
- Fast: 10 minutes to mix, 15 minutes to chill, 8 minutes in the pan.
- Bright and fresh, with lemon zest, dill, green onions and Dijon.
- Light on oil: they’re pan-fried, not deep-fried.
- Flexible: make them into burgers, bite-size salmon cakes for a party, or serve them over greens.
Salmon Patties vs Salmon Croquettes
Salmon patties are flat, round cakes bound with breadcrumbs and egg (often with mayonnaise and mustard) and pan-fried in a little oil, a lot like crab cakes. Southern salmon croquettes are usually thicker ovals made with cornmeal and fried in more oil for a crunchy crust. If you love that old-fashioned style, try our Southern salmon croquettes.
Ingredients for Salmon Patties
For the patties
- Salmon: 1 can (14.75 oz / 418 g), drained, or 12 oz (340 g) cooked fresh salmon, flaked.
- Large egg, 1.
- Panko breadcrumbs, ½ cup (30 g), or ⅓ cup crushed crackers.
- Mayonnaise, 2 tablespoons (28 g).
- Dijon mustard, 1 tablespoon.
- Green onions, 2, thinly sliced.
- Fresh dill or parsley, 2 tablespoons, chopped.
- Lemon, 1: 1 teaspoon finely grated zest and 1 tablespoon juice, plus wedges to serve.
- Black pepper, ¼ teaspoon, and salt to taste. Canned salmon is already salted, so taste first.
- Olive or avocado oil, 2 tablespoons (30 ml), for pan-frying.
For the lemon-dill yogurt sauce
Stir together ½ cup (120 g) plain Greek yogurt, 1 tablespoon mayonnaise, 1 tablespoon lemon juice, 1 tablespoon chopped dill, 1 small grated garlic clove and a pinch of salt. Chill until serving.
Canned or Fresh Salmon?
Canned salmon is the classic choice: it’s already cooked, inexpensive, and its soft bones mash right in and add calcium. Pink salmon is mild; red (sockeye) is richer. Drain it very well.
Fresh salmon gives a more delicate, flaky patty. Use leftover cooked salmon, or bake a 12 oz (340 g) skinless fillet at 400°F (200°C) for 12 to 15 minutes, until it reaches 145°F (63°C) and flakes easily. Cool it, then flake it with a fork and add ¼ teaspoon salt to the mixture. Leftover grilled, baked or poached salmon all work; just remove the skin and any pin bones before flaking.
How to Make Salmon Patties (Step by Step)
1. Flake the salmon
Drain canned salmon thoroughly in a strainer, pressing gently. Flake it into a large bowl with a fork, mashing any soft bones and removing large pieces of skin or spine if you prefer.
2. Mix
Add the egg, panko, mayonnaise, Dijon, green onions, dill, lemon zest and juice, and pepper. Mix gently with a fork until just combined. The mixture should hold together when pressed. If it feels wet, add another tablespoon or two of panko.
3. Shape and chill
Divide the mixture into 6 portions and shape them into patties about 3 inches (7.5 cm) wide and ½ inch (1.3 cm) thick. Set them on a plate and refrigerate for 15 minutes. Chilling firms them up so they hold together in the pan.
4. Pan-fry
Heat the oil in a large nonstick or cast-iron skillet over medium heat until it shimmers. Add the patties, leaving space between them, and cook for 3 to 4 minutes, until the bottoms are deep golden and release easily. Flip carefully with a thin spatula and cook 3 to 4 minutes more. Because the patties contain raw egg, cook them until the center reaches 160°F (71°C).
5. Serve
Drain the patties briefly on a paper towel and serve hot with lemon wedges and the lemon-dill sauce.
Oven and Air Fryer Methods
- Oven: heat the oven to 400°F (200°C). Brush the patties lightly with oil and bake on a parchment-lined sheet for 10 minutes, flip, and bake 5 to 7 minutes more, until golden and 160°F (71°C) inside.
- Air fryer: spray the patties and basket lightly with oil and cook at 375°F (190°C) for 10 to 12 minutes, flipping halfway, until crisp and 160°F inside.
Tips for Salmon Patties That Hold Together
- Drain the salmon well. Extra liquid is the main reason patties fall apart.
- Don’t skip the chill. Fifteen minutes in the fridge makes a big difference.
- Use medium heat, not high, so the outside browns while the egg in the center cooks.
- Flip once, only after a golden crust has formed.
- Keep them the same size so they cook evenly.
- Taste before salting by frying a teaspoon of the mixture.
Easy Variations
- Salmon burgers: make 4 larger patties and serve them on toasted buns with lettuce, tomato and tartar sauce or the lemon-dill sauce.
- Mini salmon cakes: shape 12 small cakes for an appetizer and fry 2 to 3 minutes per side.
- Spicy: add 1 to 2 teaspoons sriracha to the mixture, and stir a little into the sauce.
- Gluten free: use gluten-free panko or ⅓ cup almond flour, and check your mustard and mayonnaise labels.
- Extra veggies: add ¼ cup very finely diced red bell pepper or celery.
Have more canned salmon in the pantry? See our 12 canned salmon recipes for pasta, chowder, rice bowls and dip.
Common Salmon Patty Mistakes
- Overmixing. Mashing the mixture into a paste makes dense patties. Stir gently so you can still see flakes of salmon.
- Too much binder. A cup of breadcrumbs turns patties bready. Start with ½ cup and add more only if needed.
- A cold pan. If the oil isn’t hot, the patties soak it up and stick. Wait until it shimmers.
- Crowding the skillet. Steam builds up and the crust won’t form. Cook in two batches if needed.
- Forgetting the lemon. A little acid at the end brightens canned salmon and balances the rich, crisp crust.
Salmon Patties for Meal Prep and Lunchboxes
Salmon patties are great cold or warm, which makes them handy for packed lunches. Cook a double batch, cool the extras on a rack, and refrigerate them in a single layer. Tuck a patty into a pita with lettuce and the lemon-dill sauce, crumble one over a grain bowl, or slice it into a wrap. For kids, make 12 mini patties and serve them with ketchup or a mild yogurt dip. Pack them with an ice pack, and keep them cold until lunchtime.
What to Serve With Salmon Patties
- A green salad or a lemony quinoa salad from our easy quinoa recipes
- Roasted potatoes, oven fries or sweet potato wedges
- Steamed green beans, asparagus or coleslaw
- Rice and steamed vegetables for an easy weeknight plate
For another quick salmon dinner, try our sweet and smoky candied salmon bites.
How to Store, Freeze and Reheat
- Make ahead: shape the patties, cover and refrigerate for up to 1 day before cooking.
- Refrigerate cooked patties within 2 hours and eat them within 3 to 4 days.
- Freeze cooked, cooled patties in a single layer, then pack them in a freezer bag for up to 2 months for best quality.
- Reheat in a 375°F (190°C) oven or air fryer for 8 to 10 minutes (longer from frozen) until 165°F (74°C) in the center.
Storage times follow the FoodSafety.gov cold food storage chart; cooking temperatures follow the safe minimum internal temperature chart.
Salmon Patty FAQs
Why do my salmon patties fall apart?
Usually the salmon wasn’t drained well, the mixture needed a little more panko, or the patties weren’t chilled. Flip them only once a crust forms.
Can I make salmon patties without breadcrumbs?
Yes. Use crushed crackers, quick oats or almond flour in the same amount.
Can I make salmon patties without egg?
Yes. Replace the egg with 1 extra tablespoon of mayonnaise and add 1 to 2 tablespoons more panko. Chill them for 30 minutes so they hold their shape.
What sauce goes with salmon patties?
The lemon-dill yogurt sauce above, tartar sauce, remoulade, sriracha mayo or simply a squeeze of lemon.
Are salmon patties healthy?
They’re a good source of protein and omega-3 fats, and pan-frying in 2 tablespoons of oil keeps them lighter than deep-fried versions. Serve them with vegetables or a salad for a balanced meal.
Do I need to remove the bones from canned salmon?
No. They’re soft and edible and mash into the mixture. Remove the larger pieces if you prefer.
Salmon Patty Recipe Card
Here is the full salmon patty recipe in a printable card. Calories are an estimate per serving of 2 patties, without sauce, based on USDA FoodData Central values for canned pink salmon and the other ingredients. Find more ideas in our salmon recipes.
Lemon Dill Salmon Patties
Ingredients
Equipment
Method
- Drain the salmon well and flake it in a large bowl, mashing any soft bones.
- Add the egg, panko, mayonnaise, Dijon, green onions, dill, lemon zest and juice, and pepper; mix gently.
- Shape into 6 patties, 3 inches wide and 1/2 inch thick, and chill 15 minutes.
- Heat the oil in a skillet over medium heat. Cook the patties 3 to 4 minutes per side, until golden and 160°F (71°C) in the center.
- Stir together the sauce ingredients and serve with the patties and lemon wedges.
