Best Ever Canned Salmon Patties – Quick, Crispy, and Budget-Friendly
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A Classic Recipe That Never Fails
These crispy canned salmon patties are the definition of comfort food on a budget. Whether you’re cooking up a quick weeknight dinner or meal prepping for the week, these golden-brown beauties deliver satisfying flavor in every bite. Using pantry staples and canned salmon, this dish is both affordable and incredibly easy to throw together.
It’s like a humble weeknight version of crab cakes—but every bit as delicious.
Why I Love This Recipe
- Fast & Simple – Ready in under 30 minutes.
- Budget-Friendly – Uses inexpensive pantry staples.
- Versatile – Serve them with salads, buns, or even a fried egg on top.
And when you pair them with A Light, Tangy Chicken Salad, it’s a power lunch or light dinner you’ll actually crave.
Ingredients
- 2 (14.75 oz) cans salmon, drained and flaked
- 2 eggs, beaten
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 2 tablespoons fresh parsley, chopped
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil (for frying)
Ingredient Notes & Swaps
- Breadcrumbs – Swap for crushed crackers or almond flour for a low-carb version.
- Fresh Herbs – Dill or chives work beautifully in place of parsley.
- Canned Salmon – You can leave the bones in (they’re soft and calcium-rich) or remove them for a smoother texture.
- Spice it up – Add a dash of cayenne or hot sauce if you like heat.
Best Ever Canned Salmon Patties – Quick, Crispy, and Budget-Friendly
It’s like a humble weeknight version of crab cakes—but every bit as delicious.
Prep: min | Cook: min | Total: min
Servings:
Ingredients
- 2 (14.75 oz) cans salmon, drained and flaked
- 2 eggs, beaten
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 2 tablespoons fresh parsley, chopped
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil (for frying)
Instructions
- Mix the Ingredients: In a large bowl, combine the salmon, eggs, breadcrumbs, onion, parsley, garlic, Dijon mustard, salt, and pepper. Mix until the ingredients hold together without crumbling.
- Form the Patties: Shape into 8 evenly-sized patties, about 1/2 inch thick. Keep them uniform so they cook evenly.
- Fry to Perfection: Heat olive oil in a skillet over medium heat. Carefully add the patties (in batches if needed) and cook for 4 minutes per side until golden brown and crispy.
- Serve: Serve warm with lemon wedges and your favorite dipping sauce like tartar, creamy dill, or ranch.
Nutrition
- Calories:
- Fat:
- Carbs:
- Protein:
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How to Make Salmon Patties
1. Mix the Ingredients
In a large bowl, combine the salmon, eggs, breadcrumbs, onion, parsley, garlic, Dijon mustard, salt, and pepper. Mix until the ingredients hold together without crumbling.
2. Form the Patties
Shape into 8 evenly-sized patties, about 1/2 inch thick. Keep them uniform so they cook evenly.
3. Fry to Perfection
Heat olive oil in a skillet over medium heat. Carefully add the patties (in batches if needed) and cook for 4 minutes per side until golden brown and crispy.
4. Serve
Serve warm with lemon wedges and your favorite dipping sauce like tartar, creamy dill, or ranch.
Tips for Success
- Don’t overcrowd the skillet. Fry in batches if needed for even browning.
- Chill the patties for 10–15 minutes before frying if they feel too soft.
- Make ahead: Form patties and refrigerate up to 24 hours before cooking.
What to Serve with Salmon Patties
Pair your patties with any of these sides for a full meal:
- Blueberry Lemonade for a bright, citrusy drink
- Mexican Chicken and Rice Casserole for a hearty side
- Fresh salad with lemon vinaigrette or steamed green beans
Storage & Leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Freeze: Wrap each patty in plastic and freeze for up to 2 months.
- Reheat: Best in a hot skillet or air fryer for crispness.
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Final Thoughts
These Canned Salmon Patties are proof that delicious doesn’t have to be complicated—or expensive. Quick to make, packed with protein, and full of flavor, this is one recipe to bookmark and make on repeat.
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