This recipe takes me all the way back to my childhood. I vividly remember my mom making Salmon Patties for dinner a few times every month. This easy salmon patties recipe is not only budget-friendly but also quick and super easy to make. Serve them with potatoes, a side salad, or your favorite vegetable, and it’s an easy weeknight dinner meal!
These salmon patties are one of my favorite pantry dinners. I use canned salmon, which means no fuss and no extra cooking time—just tender flakes of salmon ready to mix. The patties come together quickly and easily thanks to the egg and breadcrumbs, stay wonderfully moist, and cook up golden and crisp on the outside. The key is to cook them in batches and be gentle when flipping (although I’ve never had one fall apart on me before!)
Fresh salmon can get pretty pricy, which is why I much prefer canned salmon for this recipe. I use skinless, boneless pink, canned salmon, but to save even more money, you can also buy a tall can of wild-caught pink salmon. Just be prepared to remove the bones and skin yourself! If you only have canned tuna on hand, I recommend you follow our tried-and-tested tuna patties recipe, which is just as easy and delicious.
See how we calculate recipe costs here.
Gather all of your ingredients: If you haven’t already, start by draining the liquid from three 5 oz. cans of skinless, boneless pink salmon. If your salmon isn’t skinless/boneless, be sure to remove all the bones and skin before continuing with the recipe.
Combine the ingredients: Place the drained salmon into a large mixing bowl with ¼ cup finely diced onion, ¼ tsp salt, ¼ tsp freshly cracked black pepper, 1 large lightly beaten egg, 5 Tbsp plain breadcrumbs, and 1 Tbsp lemon juice.
Mix well to combine everything together.
Shape the patties: Use 3-4 tablespoons of the salmon mixture to make each patty. Use your hands to form and shape the mixture into even, equally sized patties. I usually get 6-7 patties whenever I make this recipe. Place each one to the side until all the mixture has been used up.
Cook: Add ⅓ cup cooking oil to a cast iron skillet over medium heat (I prefer a cast iron skillet whenever I make these salmon patties, but you can use any skillet you like). When the oil is hot, place the formed patties into the skillet and cook them in two batches. Cook on each side for about 3 minutes until golden brown. Be gentle when flipping so they don’t fall apart!
I recommend turning the heat down a little before cooking the second batch. The skillet and oil are already super hot from cooking the first lot.
Rest and serve: Let your finished homemade salmon patties rest on a wire rack before serving. Enjoy!
Feel free to add your favorite seasonings to these salmon patties with canned salmon to make them your own. Try ½ to 1 teaspoon of Old Bay Seasoning, garlic herb seasoning, lemon pepper, Cajun seasoning, or even your favorite all-purpose seasoning salt. A little dried dill, garlic powder, or paprika wouldn’t hurt either! I’d reduce the amount of salt and pepper used if your chosen seasoning blend already contains it.
In the photos here, I served these canned salmon patties with air-fried potatoes, lemon wedges, and tartar sauce, but they’re super versatile. I also love them with mushroom rice or my broccoli cheddar orzo and a simple veggie side like green beans or sautéed zucchini. They’re also fantastic on top of a salad, think Niçoise salad-style, but with a warm (or cold) salmon patty instead of tuna.
I store my cooled salmon cakes in an airtight container in the fridge for up to 3-4 days. To reheat, I like to pop them in a skillet over medium heat for a few minutes on each side to bring back that crispy edge. You can also reheat them in the microwave or enjoy them cold! To freeze, wrap them well in plastic wrap and place them into a freezer-safe bag or container for up to 2-3 months. Let them thaw in the fridge before reheating and serving.
The post Salmon Patties appeared first on Budget Bytes.
