These easy salmon patties are crispy on the outside, tender in the center, and packed with fresh flavor from crunchy vegetables, lemon, and simple pantry ingredients. Made with canned salmon, they come together quickly for an inexpensive, comforting dinner that’s been loved in my family for generations.
Salmon patties have been a staple in my family for as long as I can remember. My mom made them often when I was growing up because they were affordable, filling, and easy to pull together from pantry ingredients. While my younger brothers weren’t exactly thrilled about dinners involving canned salmon, my mom and I loved them — especially topped with her signature pink fry sauce. Years later, my own family ended up loving them too, and they still regularly make their way onto our dinner table. These salmon patties are lightly crisp on the outside, tender inside, and full of fresh flavor and crunch from celery, scallions, and green pepper. If you’ve never tried salmon patties made with canned salmon before, this is the recipe that might win you over.
Why You’ll Love These Salmon Patties
- Made with simple pantry ingredients
- Crispy outside with tender texture inside
- Fresh vegetables add flavor and crunch
- Budget-friendly and high protein
- Great for leftovers and meal prep
- Easy to customize with different vegetables and sauces
Ingredients for salmon patties-
Canned salmon- I highly recommend buying wild caught red salmon, though I’ve made the salmon patties using pink salmon frequently. The flavor is a bit more mild with pink salmon. See note number one in the printable recipe regarding how much salmon to buy.
Crushed saltines- Saltines, when mixed with the mayonnaise and egg, serve as a binder to help hold the salmon patties together. You may use other crackers or breadcrumbs if desired. The texture is better with crackers than with breadcrumbs, however.
Mayonnaise and hot sauce- Mayo and a bit of hot sauce also helps to bind the ingredients in the recipe, but also serves as adding good flavor. The hot sauce adds flavor without making the patties spicy. If you don’t want to use mayonnaise, you could add an extra egg white.
Egg- Egg helps to ultimately hold everything together during cooking for good texture.
Fresh vegetables- This recipe is decades long in my family and the most popular ingredients for excellent flavor and crunch are celery and scallions, so I highly recommend at least adding those. Green pepper adds another delicious fresh crunch. You can experiment using chopped spinach, red bell pepper, and jalapeno as well.
Parmesan cheese- Parmesan may be omitted but gives a nice sharpness to the salmon patties.
Salt- Canned salmon is pretty salty, but adding an extra dash creates more brightness for a delicious bite.
Sauces and lemon slices- Long ago, my mom made homemade “fry sauce” or “pink sauce” to serve with our salmon patties and we can’t imagine them any other way. I also include a dill sauce recipe for those who may like a more traditional sauce. Fresh lemon squeezed over the top makes everything even better.
How to Make Salmon Patties
Mix the Base
Stir together the salmon, crushed crackers, mayonnaise, and hot sauce first before adding the vegetables and egg. Keeping some larger salmon pieces gives the patties better texture.
Add the Vegetables
Celery, scallions, and green pepper add fresh flavor and crunch that keeps the patties from tasting heavy.
Chill the Patties
Refrigerating the patties helps them hold together while frying and creates a crispier exterior.
Pan Fry Until Golden
Cook the patties just until golden brown on both sides for the best texture. Overcooking can dry them out.
The Best Sauces for Salmon Patties
These salmon patties are delicious on their own, but the right sauce and a squeeze of fresh lemon really take them over the top. Whether you prefer the classic pink fry sauce or something fresher like dill sauce, both pair perfectly with the crispy salmon patties.
- Pink fry sauce for classic comfort-food flavor
- Dill sauce for a fresher option
- Hot sauce for extra heat
- Fresh lemon brightens everything
What to Serve with Salmon Patties
These salmon patties pair especially well with simple vegetables, potatoes, fresh salads, or anything bright and lemony.
- Lemon Garlic Potatoes
- Roasted Carrots
- Fruit Salad with Honey Lime Dressing
- Spring Salad with Peas and Asparagus
- Cucumber Sesame Salad
How to Use Leftover Salmon Patties
Leftover salmon patties reheat surprisingly well and can easily be turned into another quick meal the next day.
- Crumble into scrambled eggs
- Make salmon patty sliders
- Add to salads
- Top with poached eggs
- Reheat in a skillet or air fryer
Whether you’re new to cooking with canned salmon or just looking for a dependable family dinner recipe, here are a few helpful tips and answers before you get started.
FAQ
Do I need to remove the bones and skin from canned salmon?
No. The bones in canned salmon are very soft and mash easily into the mixture while stirring. Once cooked, you won’t notice them in the patties, and they add extra calcium and nutrition.
Can I use pink salmon instead of red salmon?
Yes. Red salmon has a richer flavor and firmer texture, but pink salmon works very well too and has a milder flavor. Either option is delicious in this recipe.
Why are my salmon patties falling apart?
The patties need time to chill before frying so the crackers, egg, and mayonnaise can bind everything together. If they still feel loose, add another crushed cracker or two to the mixture.
Can salmon patties be made ahead of time?
Yes. You can form the patties and refrigerate them several hours ahead before frying. Leftover cooked patties also reheat very well in a skillet or air fryer.
Can I freeze salmon patties?
Yes. Freeze the cooked patties in an airtight container for up to 2 months. Reheat in a skillet, oven, or air fryer until heated through and crisp again.
Can I bake salmon patties instead of frying them?
Yes, though the texture won’t be quite as crisp. Bake at 425°F on a lightly greased baking sheet for about 10-12 minutes per side, or until golden brown.
What vegetables work best in salmon patties?
Celery and scallions add the best flavor and crunch, but chopped spinach, red bell pepper, jalapeño, or fresh herbs are all great additions too.
What sauce goes best with salmon patties?
The homemade pink fry sauce is a longtime family favorite, but the dill sauce is also delicious if you prefer something fresher and more traditional. Fresh lemon squeezed over the top brightens everything up even more.
How long do leftover salmon patties last?
Leftovers keep well in the refrigerator for up to 2 days stored in an airtight container. They’re delicious reheated or even crumbled cold over salads or scrambled eggs.
These easy salmon patties have been part of my family’s dinner table for generations, and I hope they become a favorite in your home too. Crispy on the outside, tender inside, and packed with fresh flavor, they’re proof that simple pantry ingredients can still make an incredibly comforting meal. Don’t forget the lemon wedges and plenty of pink sauce on the side — that’s the way we’ve always loved them best.
Easy Salmon Patties with Canned Salmon
Ingredients
Salmon Patties
- 1 7.5 oz can canned salmon red, wild-caught is best (see note #1)
- 6 saltine crackers crushed
- 2 tbsp mayonnaise
- 1 tbsp hot sauce like Frank's Wing sauce
- 1 large egg
- 2 tbsp celery minced
- 2 tbsp scallions minced
- 2 tbsp green pepper minced
- 1 tbsp Parmesan cheese grated, plus extra to sprinkle on patties before serving
- pinch salt
- 1 tbsp neutral oil
- 1 tbsp butter
- 1 lemon quartered, to serve alongside the patties
Pink sauce for topping
- ¼ cup ketchup
- 2 tbsp mayonnaise
- ¼ tsp pickle juice or cider vinegar
- pinch onion powder
- pinch salt
Dill sauce for topping
- ¼ cup sour cream or Greek yogurt
- 1 tbsp lemon juice or zest or both
- 1 tbsp fresh dill or 1 tsp dried dill
- pinch onion powder
- pinch salt
Instructions
Salmon Patties
- Drain the salmon and add it to a medium bowl. Stir in the crushed saltines, mayonnaise, and hot sauce. Add the egg, celery, scallions, green pepper, Parmesan, and a pinch of salt. Mix lightly until combined, leaving some larger chunks of salmon for texture.1 7.5 oz can canned salmon, 6 saltine crackers, 2 tbsp mayonnaise, 1 tbsp hot sauce, 1 large egg, 2 tbsp celery, 2 tbsp scallions, 2 tbsp green pepper, 1 tbsp Parmesan cheese, pinch salt
- Form the mixture into 4 loose patties. Place on a plate, cover, and refrigerate for at least 30 minutes and up to 2 hours. See note #2.
- Meanwhile, prepare the sauce(s).
- Heat the oil and butter in a large skillet over medium heat until the butter melts. Carefully add the patties and cook until golden brown, about 3-4 minutes per side, adjusting heat as needed.1 tbsp neutral oil, 1 tbsp butter
- Serve immediately with desired sauces and lemon wedges.1 lemon
Pink Sauce
- Mix all ingredients in a small bowl. Add hot sauce if desired for extra heat.¼ cup ketchup, 2 tbsp mayonnaise, ¼ tsp pickle juice, pinch onion powder, pinch salt
Dill Sauce
- Mix all ingredients in a small bowl and taste for seasoning.¼ cup sour cream, 1 tbsp lemon juice, 1 tbsp fresh dill, pinch onion powder, pinch salt
Equipment
Notes
- Wild-caught red salmon has the best flavor and texture, but pink salmon works very well too and has a milder flavor.
- Don’t skip chilling the patties before frying. Refrigerating helps them hold together and creates a crispier exterior.
- The soft bones and skin in canned salmon mash easily into the mixture and add extra nutrition without affecting texture.
- Avoid overmixing the salmon mixture. Keeping some larger salmon pieces gives the patties better texture and prevents them from becoming dense.
- Celery and scallions add the best crunch and flavor, but red bell pepper, chopped spinach, jalapeño, or fresh herbs are all great additions.
- For the crispiest salmon patties, cook just until golden brown. Overcooking can dry them out.
- Leftover salmon patties reheat well in a skillet or air fryer and are delicious crumbled into scrambled eggs or tossed onto salads.
- The recipe can easily be doubled using a large 14.5-ounce can of salmon.
I meant love not breading the outside of patties…in my next comment.
I changed my mind. I give this and other recipes ive made of yours a 5…thx again.
This recipe (if you read all the suggestions)) comes out beautifully..doesn’t fall apart..be sure u refrigerate in coldest part of refrigerator for minimum of one hour before handling. I put mine on saaran wrap on a plate and didn’t have to pick them up..just flipped gently off the saran wrap into heated pan..love not breaking on outside because mine always got too done on outside..this way..they are heated through..only thing is need more seasoning..kinda bland to me but great will the dill sauce…yummy …thx for this healthy salmon pattie recipe…Trader Joe’s sockeye salmon can 7.5oz is perfect..4 perfect patties. ❤
Thanks for these tips, Patty! If they’re a little bland for you, you could also increase the amount of green peppers and green onions. Also, dill and oregano work well together.
Just ran into your site and I’m so glad I did!!! ☺ Your banana bread recipe grabbed me and then so did your salmon patties!!! So thanks so much for sharing the details of what makes the recipes shine!!! ♥
Wow, thanks Nancy! I’m glad you came across my site too. I really appreciate your comment.:)
what a great alternative! Love how easy these are.
Made these for my kids to try since they don’t like tuna. They were a huge hit! Specially with the Pink sauce 🙂
Thanks, Pam! I’m so glad you liked them.
I love how easy these are! cant wait to make them!
Hi Lindsay, they’re so easy and so delicious.
These would be great party appetizer!
Absolutely, Kyla!
YUM! will definitely give these a try! Wonder how plain, Greek yogurt would be on top…
I think the plain Greek yogurt would be excellent, especially if you add some dill or chives.
These sound and look incredible! Could they be baked in the oven instead of pan fried?
Hi Jill, Absolutely! I recommend either adding a sliver of butter to the top after baking or a quick drizzle of EVOO.