Prep Time: 15 minutes
Chill Time: 15–20 minutes
Cook Time: 10–12 minutes
Total Time: About 40 minutes
Servings: 4
Makes: 8 salmon patties
Ingredients
For the Salmon Patties
2 cans (5–6 oz each) salmon, about 10–12 oz total, well drained
1 large egg
½ cup panko breadcrumbs
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
¼ cup finely diced onion
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
1 garlic clove, minced
½ teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon black pepper
½ teaspoon salt, or to taste
½ teaspoon lemon zest
For the Crispy Coating
½ cup panko breadcrumbs
1–2 tablespoons grated Parmesan, optional
Pinch of paprika
For Cooking
2–3 tablespoons olive oil or avocado oil
1 tablespoon butter, optional
For Serving
Lemon wedges
Tartar sauce
Garlic yogurt sauce
Fresh parsley or dill
Simple green salad
Instructions
- Prepare the Salmon
Drain the canned salmon very well. Remove skin and any large bones if desired, then flake the salmon gently with a fork.
Tip: Excess liquid can make the patties soft and difficult to flip.
- Make the Mixture
In a large bowl, combine the salmon, egg, ½ cup panko, mayonnaise, Dijon mustard, lemon juice, onion, parsley, dill, garlic, smoked paprika, garlic powder, black pepper, salt, and lemon zest.
Mix gently until everything is combined. Don’t overmix or mash the salmon into a paste.
- Shape the Patties
Divide the mixture into 8 portions. Shape each portion into a round patty about ½–¾ inch thick.
If the mixture feels soft, add 1–2 tablespoons more panko.
- Coat for Extra Crispiness
Combine the coating panko with Parmesan and a pinch of paprika.
Lightly press each salmon patty into the crumbs, coating both sides.
- Chill
Place the patties on a plate and refrigerate for 15–20 minutes. This helps them firm up and makes them easier to cook without breaking.
- Pan-Fry
Heat olive oil in a large skillet over medium heat. Add the butter if using.
When the oil is hot, carefully place the patties in the skillet. Don’t overcrowd the pan.
Cook for 3–4 minutes per side, or until deeply golden brown and crispy.
- Finish & Serve
Transfer the patties to a paper-towel-lined plate or wire rack.
Serve immediately with fresh lemon wedges and your favorite dipping sauce.
Tips for Extra-Crispy Salmon Patties
Drain the salmon thoroughly.
Use panko breadcrumbs for a lighter, crunchier crust.
Chill the shaped patties before frying.
Make sure the oil is hot before adding the patties.
Don’t flip them repeatedly—let each side develop a golden crust.
Don’t overcrowd the skillet.
A wire rack keeps the bottoms crisp after cooking.
Serving Ideas
Serve with:
Greek salad
Roasted vegetables
Coleslaw
Cucumber-tomato salad
Rice or quinoa
Roasted potatoes
Steamed green beans
Avocado and greens
Easy Substitutions
Fresh salmon: Use about 1 lb cooked, flaked salmon instead of canned.
Gluten-free: Use certified gluten-free panko.
Dairy-free: Skip the Parmesan and use dairy-free mayonnaise.
Mayonnaise-free: Substitute plain Greek yogurt.
Herbs: Replace parsley and dill with chives, cilantro, or fresh thyme.
Spicier: Add ¼–½ teaspoon red pepper flakes or a little hot sauce.
Storage & Reheating
Store cooked patties in an airtight container in the refrigerator for up to 3 days.
For best texture, reheat them in an air fryer or oven rather than the microwave.
Air fryer: 375°F (190°C) for about 4–6 minutes.
Oven: 400°F (200°C) for about 8–10 minutes, flipping once.
Uncooked formed patties can also be refrigerated for several hours before cooking.
Nut Information
Contains nuts: No tree nuts or peanuts are required in this recipe.
Potential cross-contact: If using packaged panko, mayonnaise, mustard, or other prepared ingredients, check the manufacturer’s allergen label if cooking for someone with a severe nut allergy.
Nut-free option: The recipe is naturally nut-free when all packaged ingredients are confirmed nut-free.
Approximate Nutrition
Per 2 patties, depending on the exact salmon, breadcrumbs, mayonnaise, and cooking oil used:
Calories: ~350–400
Protein: ~25–30 g
Carbohydrates: ~15–20 g
Fat: ~20–24 g
Fiber: ~1–2 g
Sugar: ~2–3 g
Nutrition is an estimate and will vary by ingredients and portion size.
Q&A
Q: Can I use fresh salmon instead of canned?
A: Yes. Use about 1 lb of cooked salmon, flake it well, and allow it to cool before mixing.
Q: Why are my salmon patties falling apart?
A: The mixture may be too wet or the patties may not be chilled enough. Drain the salmon thoroughly, add a little extra panko, and refrigerate the shaped patties before frying.
Q: How do I make them extra crispy?
A: Use panko for the mixture and another layer of panko on the outside. Make sure the oil is hot before adding the patties.
Q: Can I bake these instead?
A: Yes. Place them on a lightly oiled parchment-lined baking sheet, brush the tops with a little oil, and bake at 425°F (220°C) for about 18–22 minutes, carefully flipping halfway through.
Q: Can I air-fry salmon patties?
A: Yes. Air fry at 375°F (190°C) for approximately 10–12 minutes, flipping halfway through. Lightly spray the patties with oil for better browning.
Q: Can I freeze salmon patties?
A: Yes. Freeze cooked or uncooked patties in a single layer, then transfer them to a freezer-safe container. Thaw refrigerated before cooking for best results.
Q: Are these gluten-free?
A: They can be. Use certified gluten-free panko or gluten-free breadcrumbs and check all packaged ingredients.
Q: Are these keto-friendly?
A: The standard recipe is not strictly keto because of the breadcrumbs. For a lower-carb version, replace the panko with crushed pork rinds or another suitable low-carb binder.
Q: What sauce goes best with salmon patties?
A: Tartar sauce, lemon-garlic yogurt sauce, dill sauce, or a spicy mayo are all excellent choices.
Q: Can I make the patties ahead of time?
A: Yes. Shape them several hours ahead and refrigerate until ready to cook.
Q: What is the best way to reheat them?
A: An air fryer or oven works best because it brings back the crispy exterior. The microwave can make them softer.
Q: What salmon should I use?
A: Pink salmon is economical and mild, while sockeye or red salmon has a richer flavor. Both work well for patties.
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