Easy Canned Salmon Patties: The 20-Minute, Budget-Friendly Dinner Hero

 

Why This Canned Salmon Patties Recipe Is a Total Game-Changer

Before we dive into the crispy details, let’s talk about why this recipe is an absolute must-save.

• 20 Minutes from Pantry to Plate: The active prep time is about 5 minutes. They cook in just 10-12 minutes, making this one of the fastest dinners you’ll ever make.
• Incredibly Budget-Friendly: Canned salmon is an affordable source of high-quality protein and omega-3 fatty acids, making it a nutritional powerhouse without the high cost of fresh fish.
• Pantry Staples Only: You likely have all the other ingredients in your kitchen right now. No special trip to the store required.
• Naturally Gluten-Free adaptable: It’s easy to make these patties gluten-free with one simple swap (see chart below).
• Meal Prep Friendly: These patties reheat beautifully, making them perfect for lunches throughout the week.

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Gathering Your Ingredients: Simple, Savory, & Satisfying

This recipe builds flavor from a handful of simple, accessible ingredients.

The Core Ingredients:

• 2 (6 oz each) cans skinless, boneless pink salmon, well-drained
• 1 large egg, lightly beaten
• ¼ cup finely diced onion (or 2 tbsp dried minced onion)
• 2 tbsp finely diced celery (optional, for crunch)
• 2 tbsp fresh parsley or dill, chopped (or 2 tsp dried)
• ½ cup breadcrumbs (or gluten-free alternative)
• 2 tbsp mayonnaise or Greek yogurt
• 1 tbsp Dijon mustard or lemon juice
• 1 tsp Old Bay seasoning (or paprika + garlic powder)
• Kosher salt and black pepper to taste
• 2-3 tbsp avocado oil or olive oil, for frying

For Serving:

• Lemon wedges
• Tartar sauce
• Simple yogurt-dill sauce (mix ½ cup Greek yogurt, 1 tbsp lemon juice, 1 tbsp dill)

Ingredient Role & Substitution Guide

Crafting Perfection: Your Foolproof Step-by-Step Guide

Follow these steps for perfectly crispy, non-crumbly patties every time.

1. Drain and Flake: Drain the liquid from the canned salmon. Add the salmon to a medium bowl and flake it well with a fork, removing any small bones or skin if your cans aren’t boneless.
2. Combine Ingredients: To the bowl, add the beaten egg, diced onion, celery, parsley, breadcrumbs, mayonnaise, Dijon mustard, Old Bay seasoning, salt, and pepper.
3. Mix Gently: Use a fork or your hands to mix everything until just combined. Do not overmix, or the patties can become tough.
4. Form the Patties: Divide the mixture into 4 equal portions. Form each into a ¾-inch thick patty, about the size of the palm of your hand. If the mixture is too wet to handle, add another tablespoon of breadcrumbs. If it’s too dry, add another teaspoon of mayo.
5. Chill (Optional but recommended): For patties that hold their shape best, place them on a plate and refrigerate for 15-20 minutes.
6. Pan-Fry to Golden Brown: Heat oil in a large skillet over medium heat. Once the oil shimmers, carefully add the patties (don’t overcrowd the pan). Cook for 4-5 minutes per side, until deeply golden brown and crispy.
7. Drain and Serve: Transfer the cooked patties to a plate lined with a paper towel to drain any excess oil. Serve immediately with lemon wedges and your favorite sauce.

Pro-Tips for the Absolute Best Results

• Squeeze Out Moisture: After draining, press the salmon in a paper towel to remove excess liquid. This is the key to a crispy exterior.
• The Chill Factor: Chilling the formed patties helps them firm up and prevents them from breaking apart in the pan.
• Don’t Crowd the Pan: Cook in batches if necessary. Overcrowding lowers the oil temperature and causes the patties to steam instead of fry.
• The Flip Test: Wait until you see a golden-brown crust forming around the edges before flipping. They should release easily from the pan when ready.
• Baking Option: For a lighter version, preheat oven to 400°F (200°C). Place patties on a greased baking sheet, spray with cooking spray, and bake for 12-15 minutes, flipping halfway.

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Serving, Pairing, and Storing Your Masterpiece

Serving: Serve hot and crispy. They are incredibly versatile.

What to Serve With Them:

• Classic: As a sandwich on a bun or between two slices of bread with tartar sauce and lettuce.
• Low-Carb: Over a big bed of greens with a lemon vinaigrette.
• Comfort Food Sidekicks: With mashed potatoes and steamed green beans or roasted asparagus.
• Breakfast Style: Topped with a poached or fried egg.

Storing & Reheating:

• Storing: Let cool completely. Store in an airtight container in the refrigerator for up to 3 days.
• Reheating: Re-crisp in a toaster oven, air fryer at 375°F for 4-5 minutes, or in a skillet over medium heat. The microwave will make them soft.

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Frequently Asked Questions (FAQ)

Q: Do I need to remove the bones and skin?
A: It’s a personal preference. The bones in canned salmon are soft, edible, and a great source of calcium. However, for the best texture, most people prefer skinless and boneless. If your cans have them, you can easily remove them while flaking.

Q: My patties are falling apart in the pan. How can I fix this?
A: The mixture needs more binder. Next time, add an extra tablespoon of breadcrumbs or another egg yolk. Also, ensure you are chilling them before cooking, as this helps them firm up significantly.

Q: Can I use fresh salmon instead?
A: Absolutely! You’ll need about 1 lb of fresh salmon. Cook it (poach, bake, or pan-sear) first, then let it cool and flake it before using it in the recipe.

Q: Can I freeze salmon patties?
A: Yes, you can freeze them cooked or uncooked.

• Uncooked: Form patties and place them on a parchment-lined sheet. Freeze solid, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.
• Cooked: Let them cool completely, then freeze in a single layer before bagging. Reheat in the oven or air fryer.