Canned Salmon Patties Recipe: 7 Tips for Flavorful Results

As a long-time seafood enthusiast and home cook, I’ve come to appreciate the humble canned salmon patty as one of the most underrated weeknight dinner heroes. These golden, crispy cakes transform an affordable pantry staple into a delicious meal that’s both satisfying and nutritious. After years of refining my technique, I’m excited to share my foolproof canned salmon patties recipe that delivers restaurant-quality results every time.

Whether you’re looking to incorporate more omega-3-rich seafood into your diet, need a quick dinner option that doesn’t sacrifice flavor, or simply want to recreate those nostalgic salmon patties your grandmother used to make (but better!), this recipe has you covered. I’ll walk you through the perfect balance of seasonings, share my secrets for achieving that ideal texture, and offer the tips I’ve learned that elevate these from simple fish cakes to memorable mealtime favorites.

How to Make Canned Salmon Patties

Quick Overview

Canned salmon patties offer the perfect blend of convenience and nutrition, transforming humble pantry ingredients into a satisfying meal with minimal effort. What makes these patties special is their versatility and the perfect contrast between their crisp, golden exterior and tender, flavorful interior. The seasonings in this recipe enhance the salmon’s natural richness without overwhelming it, creating a balanced flavor profile that appeals to seafood lovers and skeptics alike.

One of the best features of this recipe is how quickly it comes together – from start to finish, you’re looking at just 30 minutes total, with only about 15 minutes of hands-on preparation time. The simple ingredient list relies primarily on pantry and refrigerator staples, making this an ideal “emergency dinner” option when you haven’t had time to grocery shop. Despite their simplicity, these salmon patties deliver impressive results that belie their humble origins, proving that good food doesn’t have to be complicated or time-consuming.

The Ingredients I Use to Bring My Canned Salmon Patties to Life

For the salmon mixture:

• 2 cans (14.75 oz each) wild-caught salmon, drained (bones and skin removed if desired)
• 1 cup panko breadcrumbs, divided (¾ cup for the mixture, ¼ cup for coating)
• 2 large eggs, lightly beaten
• ¼ cup mayonnaise
• ¼ cup finely diced red bell pepper
• ¼ cup finely diced celery
• 3 tablespoons finely chopped green onions (green and white parts)
• 2 tablespoons of freshly chopped dill (or 2 teaspoons of dried dill)
• 1 tablespoon Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper (optional, adjust to taste)
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

For cooking:

• 3 tablespoons vegetable oil or clarified butter, for frying

For the optional dill-lemon sauce:

• ½ cup Greek yogurt or sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon chopped fresh dill
• 1 tablespoon fresh lemon juice
• ½ teaspoon lemon zest
• 1 small clove of garlic, minced
• ¼ teaspoon salt
• Pinch of black pepper

Step-by-Step Instructions

Step 1: Prepare the Salmon

1. Open the canned salmon and drain thoroughly using a fine-mesh strainer, pressing gently to remove excess liquid.
2. Transfer the drained salmon to a large mixing bowl. Use a fork to flake the salmon, breaking up any large chunks.
3. Decide whether to remove the bones and skin. The soft, edible bones provide excellent calcium, and the skin contains beneficial omega-3 fatty acids. If you prefer to remove them, use your fingers to carefully pick through the salmon. For a smoother texture, you may also remove the darker flesh portions.

Step 2: Mix the Ingredients

1. To the flaked salmon, add ¾ cup of the panko breadcrumbs, beaten eggs, mayonnaise, diced bell pepper, diced celery, chopped green onions, fresh dill, Dijon mustard, Worcestershire sauce, lemon zest, lemon juice, garlic powder, cayenne pepper (if using), salt, and black pepper.
2. Using clean hands or a spatula, gently fold the mixture together until everything is evenly distributed. Be careful not to overmix or compact the mixture, which can make the patties dense and tough.
3. Cover the bowl and refrigerate the mixture for at least 15 minutes (or up to 1 hour). This resting period allows the breadcrumbs to absorb some moisture, helping the patties hold together better during cooking.

Step 3: Form the Patties

1. Place the remaining ¼ cup of panko breadcrumbs in a shallow dish.
2. Remove the salmon mixture from the refrigerator. With slightly dampened hands (to prevent sticking), portion the mixture into 8 equal parts, about ⅓ cup each.
3. Gently shape each portion into a patty about ¾-inch thick, using light pressure. If the mixture seems too wet, add a few more breadcrumbs; if too dry, add a teaspoon of mayonnaise.
4. Carefully dredge each patty in the reserved panko breadcrumbs, pressing gently to adhere the crumbs to all sides. Place the breaded patties on a plate or baking sheet lined with parchment paper.

Step 4: Cook the Patties

1. In a large, heavy-bottomed skillet (cast iron works beautifully), heat 2 tablespoons of oil over medium heat until shimmering but not smoking.
2. Carefully place 4 patties in the skillet, leaving space between each one. Cook for 3-4 minutes on the first side, until golden brown and crispy.
3. Carefully flip the patties with a thin spatula, adding another tablespoon of oil if the pan looks dry. Cook for another 3-4 minutes on the second side, until golden brown and the internal temperature reaches 145°F.
4. Place the cooked patties on a paper towel-lined plate to absorb any excess oil. Repeat the process with the remaining patties, adding the last tablespoon of oil if needed.

Step 5: Make the Optional Dill-Lemon Sauce

1. While the patties are cooking or resting, combine all the sauce ingredients in a small bowl: Greek yogurt or sour cream, mayonnaise, chopped dill, lemon juice, lemon zest, minced garlic, salt, and pepper.
2. Whisk until smooth, then taste and adjust the seasoning as needed.
3. Cover and refrigerate until ready to serve, or at least 15 minutes to allow the flavors to meld.

Step 6: Serve

1. Serve the salmon patties warm, two per person, with a spoonful of dill-lemon sauce either on top or on the side.
2. Garnish with additional fresh dill, lemon wedges, or a sprinkle of paprika for color if desired.

What to Serve Canned Salmon Patties With

Canned salmon patties pair beautifully with a variety of sides and accompaniments:

Lighter sides:

• Simple green salad with a lemon vinaigrette
• Cucumber and tomato salad with dill dressing
• Steamed asparagus or green beans with lemon butter
• Roasted Brussels sprouts with a balsamic glaze
• Coleslaw (traditional or vinegar-based)

Heartier accompaniments:

• Creamy mashed potatoes or cauliflower mash
• Roasted sweet potato wedges
• Cheesy grits or polenta
• Rice pilaf with herbs and lemon
• Quinoa salad with cucumber and feta

Serving suggestions:

• On a toasted brioche bun as a salmon burger with lettuce, tomato, and the dill-lemon sauce
• Over mixed greens with avocado and cherry tomatoes for a satisfying salad
• Alongside a cup of roasted red pepper or tomato soup for a comforting meal
• With poached eggs and hollandaise sauce for an elegant brunch option

Beverage pairings:

• Crisp white wines such as Sauvignon Blanc or unoaked Chardonnay
• Light beer, such as a wheat beer or pilsner
• Sparkling water with lemon or cucumber
• Iced tea with mint and lemon

Top Tips for Perfecting Canned Salmon Patties

1. Select the right canned salmon: Look for wild-caught Alaskan salmon for the best flavor and nutritional profile. Pink salmon offers a milder taste and lower price point, while sockeye has a richer flavor and deeper color. Skinless and boneless varieties save time, but traditional versions with skin and bones provide extra nutrients and often more flavor.
2. Master the moisture balance: The perfect salmon patty holds together without being dry. If your mixture seems too wet, add breadcrumbs one tablespoon at a time. If too dry, add mayonnaise or an extra egg white. Remember that the mixture will firm up somewhat during the refrigeration period.
3. Enhance the flavor depth: For more complex flavor, try adding 1-2 tablespoons of one of these: finely chopped capers, diced pickles, minced olives, or grated Parmesan cheese. A teaspoon of Old Bay seasoning or smoked paprika can also add wonderful dimension.
4. Perfect your cooking technique: The ideal temperature for frying salmon patties is medium heat – hot enough to create a golden crust but not so hot that the exterior burns before the inside is heated through. Look for the edges to turn opaque as an indication it’s time to flip.
5. Make them gluten-free: Easily adapt this recipe by substituting regular panko with gluten-free breadcrumbs, crushed rice cereal, or even almond flour (though this will create a different texture and flavor profile).
6. Give them time to rest: Allow the cooked patties to rest for 5 minutes before serving. This brief rest allows them to set up properly and makes them less likely to fall apart when serving.
7. Mix up your herbs and aromatics: While dill is traditional with salmon, try substituting or supplementing with parsley, chives, tarragon, or cilantro for different flavor profiles. Similarly, shallots can replace green onions for a more subtle allium flavor.

Storing and Reheating Tips

Salmon patties make excellent leftovers and can be prepared in advance for meal prep:

Refrigerating options:

Cooked patties:

• Allow to cool completely, then store in an airtight container, placing parchment paper between layers.
• Keep refrigerated for up to 3 days
• The flavor often improves on the second day as the seasonings have time to meld

Uncooked mixture/patties:

• The salmon mixture can be refrigerated for up to 24 hours before cooking
• Formed, uncooked patties can be refrigerated for up to 8 hours (place on a parchment-lined plate, cover with plastic wrap)
• If storing formed patties, wait to add the outer breadcrumb coating until just before cooking

Freezing instructions:

Cooked patties:

• Cool completely, then place on a baking sheet in a single layer
• Freeze until solid (about 2 hours), then transfer to freezer-safe bags or containers
• Separate layers with parchment paper to prevent sticking
• Mark with the date and use within 2-3 months.

Uncooked patties:

• Form patties and place on a parchment-lined baking sheet
• Freeze until solid, then wrap individually in plastic wrap and store in freezer bags
• Cook directly from frozen, adding 2-3 minutes to the cooking time per side

Reheating methods:

For optimal texture:

• Oven: Preheat to 350°F, place patties on a baking sheet, and heat for 10-12 minutes, flipping halfway through
• Skillet: Warm 1 tablespoon of oil over medium-low heat, add patties and cook 2-3 minutes per side

Quick reheating:

• Microwave: Arrange patties on a microwave-safe plate, cover with a damp paper towel, and heat on 50% power for 1 minute. Continue heating in 30-second intervals until fully warmed.
• Air fryer: Heat at 350°F for 3-4 minutes for perfectly crisp results

Sauce storage:

• The dill-lemon sauce keeps well in an airtight container in the refrigerator for up to 5 days
• If separation occurs, simply whisk before serving
• Do not freeze the sauce as it will separate and develop a grainy texture when thawed

These canned salmon patties offer the perfect blend of convenience, nutrition, and delicious flavor. With their crispy exterior, tender interior, and bright, complementary sauce, they elevate a simple pantry staple into a satisfying meal worthy of any dinner table. Whether you’re cooking for a quick weeknight dinner, meal prepping for busy days ahead, or looking for a budget-friendly way to incorporate more seafood into your diet, this versatile recipe delivers exceptional results with minimal effort. Once you master these flavorful salmon patties, they’re sure to become a regular part of your cooking repertoire.

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