Salmon Patties
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These easy canned Salmon Patties are crispy on the outside, tender on the inside, and full of flavour. Made with simple ingredients and ready in under 30 minutes, they’re perfect for a quick weeknight dinner. Enjoy them as an appetizer, on a bun or with a salad!
Why you’ll love this recipe
Salmon patties with canned salmon are such an easy pantry meal. We usually have all the ingredients on hand, so they make a great last-minute meal. We think you’ll love this salmon cakes recipe as much as we do because they are
Ingredients
Here’s what you’ll need to make this easy salmon patties recipe. See the recipe card below for full details.
- Canned pink salmon – the most budget-friendly option has bones and skin that need to be removed, but you can also find smaller cans where this is done for you. Be sure to drain well to remove excess moisture.
- Cornmeal – the secret to achieving a crisp outside texture.
- All-purpose flour – a binding ingredient that helps absorb moisture and keeps the patties together.
- Mayonnaise – for flavour, binding, and helps to give a tender, flaky inside to each patty.
- Egg – another binding ingredient.
- Seasonings – we use a simple mix of garlic powder, onion powder, salt and pepper, but you can switch it up and add other spices to suit your taste.
- Cooking oil – for frying the patties to give them crisp, golden outsides. Higher smoke point oils like vegetable oil, canola oil or avocado oil work best.
How to make it
First, mix all ingredients except the oil in large bowl until well combined.
Then, form the mixture into eight patties.
Next, in a large non-stick skillet or well seasoned cast iron, heat the cooking oil. Once the oil is hot, add the patties, evenly spaced out. You may need to do this in batches to allow for enough space between the patties. Cook until golden brown, 3-4 minutes per side.
Transfer the cooked patties to a clean plate lined with paper towels, to absorb any excess cooking oil.
Tips for Success
Ways to serve salmon patties
Salmon patties are such a versatile dish. Some of our favourite ways to serve them are
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Salmon Patties
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Ingredients
- 14.75 ounce can pink salmon, drained, bones and skin removed
- ¼ cup all-purpose flour
- ¼ cup cornmeal
- ¼ cup mayonnaise
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup vegetable oil (or any cooking oil with high smoke point like avocado oil)
Instructions
- In a large mixing bowl, combine the salmon, cornmeal, flour, mayonnaise, egg, garlic powder, onion powder, salt and pepper.
- Form the salmon mixture into 8 patties and place on a large plate or baking sheet.
- In a large skillet, heat the cooking oil over medium heat. Once the oil is hot, evenly space the salmon patties in the skillet and cook until both sides are golden brown, about 3-4 minutes per side. You may need to do this in batches; if so, you may want to turn down the heat for the second batch as the oil will be very hot.
- Transfer the cooked patties to a clean plate lined with paper towel.
- Serve warm with lemon wedges and sriracha mayo or tartar sauce, as a burger, or on salad. Store leftover patties in an airtight container in the refrigerator and eat within 4 days.
Notes
- Canned salmon: to save time, you can also find canned varieties that come with the bones and skin removed, but they tend to be a bit more expensive.
- Cooking oil: choose a neutral oil with a high smoke point like vegetable, canola or avocado oil.
- If salmon mixture is too wet: add 1 tablespoon of cornmeal at a time until patties form nicely.
- If salmon mixture is too dry: add 1 tablespoon of mayo at a time, or another egg, until the mixture is moist but holding the patty shape.
- To freeze: cool completely and store in a single layer in a freezer bag, removing as much air as possible. You can also layer them with parchment paper in between. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight.
- To reheat: heat in the microwave for 1 minute or until fully heated through, or in the air fryer at 350°F for 4-5 minutes or until heated through.
- Sriracha mayo dip: whisk together a ½ cup of mayo, 1½ teaspoons rice vinegar and 1-2 tablespoons of sriracha. Add more sriracha, if necessary, until you achieve your desired level of heat.
Nutrition Estimate
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Hey, I’m Laura!
Creator of The Recipe Well
If you’re looking for easy meals and Instant Pot recipes, you’re in the right place! I use my nutrition degree to create simple, approachable recipes that will help you find your happy place in the kitchen.
I used a pint of home canned salmon. Turned out great! The corn meal in it made the patties extra crispy.
So glad you enjoyed the recipe, Mary. Thanks for taking the time to leave a review!