Here’s a dinner that’s been a family favorite for generations: Salmon Patties. Made with a can of salmon, sautéed onion and red pepper, panko, and a few pantry staples, they’re pan-fried in butter and oil until golden and crisp on the outside and tender on the inside.
They’re budget-friendly, quick, and so satisfying, and they’re a great way to get more fish on the table. Serve them with tartar sauce and a simple side, and dinner’s done.
You’ll find more easy weeknight dinners in my main course recipes.
Why You’ll Love This Recipe
- Pantry-friendly: Made with canned salmon you can keep on hand.
- Crispy and golden: Pan-fried in a little butter and oil.
- Budget-friendly: A satisfying dinner that doesn’t cost much.
- Makes a big batch: About 14 patties.
- Freezer-friendly: Leftovers freeze for up to 3 months.
Ingredients Breakdown
Here’s what goes into these salmon patties. You’ll find exact amounts in the recipe card at the bottom of the page.
- Canned salmon: About 14 to 15 ounces, drained well. Salmon in packets or leftover cooked salmon work too.
- Olive oil and butter: Divided, for sautéing the vegetables and frying the patties.
- Onion and red bell pepper: Sautéed until golden for sweetness and flavor.
- Panko bread crumbs: Help bind the patties and keep them light.
- Egg and mayonnaise: Hold everything together and keep the patties moist.
- Worcestershire sauce, garlic salt, and pepper: For savory seasoning.
- Fresh parsley: Adds freshness and color.
Step-by-Step Instructions
1. Sauté the vegetables
Heat 1 tablespoon of the olive oil and 1 tablespoon of the butter in a medium skillet over medium heat. Add the onion and bell pepper and sauté for 7 to 9 minutes, until golden and softened. Take it off the heat.
2. Mix the salmon
In a large bowl, combine the flaked salmon, sautéed vegetables, panko, egg, mayonnaise, Worcestershire sauce, garlic salt, pepper, and parsley. Stir until well combined.
3. Shape the patties
Form the mixture into patties about 2 inches wide and 1/3 to 1/2 inch thick, using about a heaping tablespoon for each one.
4. Fry the patties
Heat the remaining 1 tablespoon each of oil and butter in a clean nonstick skillet over medium heat. Add the patties in a single layer and cook for 3 to 4 minutes per side, until golden brown and cooked through. If they brown too fast, turn the heat down. Drain on a paper towel-lined plate and repeat with the rest.
5. Serve
Serve right away, with tartar sauce if you like.
Tips and Variations
- Drain the salmon well: Extra liquid makes the patties fall apart.
- Fix the texture: If the mixture is too dry to shape, add a little more mayo. If it’s too wet, add more bread crumbs.
- Don’t crowd the pan: Cook in batches so the patties brown nicely.
- Use leftover salmon: Flaked, cooked salmon works in place of canned.
- Add some zing: A squeeze of lemon or a little Dijon mustard in the mix brightens the flavor.
- Air fryer reheating: Leftovers crisp back up nicely in the air fryer.
How to Serve This Recipe
Serve the salmon patties hot with lemon wedges and a bowl of Homemade Tartar Sauce for dipping.
For sides, try Creamy Mashed Potatoes and Roasted Broccoli and Carrots, or keep it light with a Best Cucumber Salad.
Frequently Asked Questions
Can I use fresh salmon?
Yes. Leftover cooked salmon, flaked, works in place of canned.
Why are my salmon patties falling apart?
The mixture may be too wet. Drain the salmon well and add a few more bread crumbs if needed.
How long do I cook salmon patties?
Cook them for 3 to 4 minutes per side over medium heat, until golden brown and cooked through.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Eat them cold or reheat in a skillet or air fryer.
Can I freeze salmon patties?
Yes. Freeze them for up to 3 months and thaw in the fridge before reheating.
You May Also Love
- Easy Salmon Coconut Curry
- Sheet Pan Cajun Butter Shrimp
- Easy Crab Salad
- Air Fryer Chicken Tenders (No Breading)
- Easy Shrimp Stir Fry
Simple Salmon Patties
Ingredients
- 14-15 oz canned salmon (or salmon in packets), drained well
- 2 Tbsp olive oil divided
- 2 Tbsp unsalted butter divided
- 1 medium yellow onion (about 1 cup), finely diced
- 1/2 red bell pepper seeded and diced
- 1/2 cup Panko bread crumbs
- 1 large egg lightly beaten
- 2 Tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 1 tsp garlic salt (or 1/2 tsp fine sea salt and 1/4 tsp garlic powder, to taste)
- 1/4 tsp freshly ground black pepper
- 1/4 cup parsley finely chopped
Instructions
- Heat 1 tablespoon of the olive oil and 1 tablespoon of the butter in a medium skillet over medium heat. Add the onion and bell pepper and sauté for 7 to 9 minutes, until golden and softened. Take off the heat.
- In a large bowl, combine the flaked salmon, sautéed onion and pepper, panko, beaten egg, mayonnaise, Worcestershire sauce, garlic salt, black pepper and parsley. Stir until well combined.
- Shape the mixture into patties about 2 inches wide and 1/3 to 1/2 inch thick, using about a heaping tablespoon for each.
- Heat the remaining 1 tablespoon oil and 1 tablespoon butter in a clean nonstick skillet over medium heat. Add the patties in a single layer and cook for 3 to 4 minutes per side, until golden brown and cooked through. Turn the heat down if they brown too quickly. Drain on a paper towel-lined plate and repeat with the rest.
- Serve right away, with tartar sauce if you like.
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Tips:
- You can substitute canned salmon with leftover cooked salmon.
- If the mixture feels too dry to form into patties, add a little extra mayo. If it’s too wet, add more bread crumbs to achieve the right consistency.
Storing Leftovers:
- Refrigerate leftover patties in an airtight container for up to 3 days, or freeze for up to 3 months. Thaw in the fridge, and either eat cold or reheat in a skillet or air fryer.
