Easy Salmon Patties with Canned Salmon

4.75 from 4 votes

Easy Salmon Patties with Canned Salmon

These easy salmon patties are crispy on the outside, tender inside, and packed with fresh flavor from crunchy vegetables and simple pantry ingredients. Made with canned salmon, they come together quickly for an inexpensive family dinner that’s delicious served with lemon and homemade pink sauce.

Prep Time5

Cook Time10

Refrigerate patties before frying30

Total Time45

Course: Main Dish

Keyword: canned salmon, easy salmon patties, salmon patties

Servings:

Calories: 113kcal

Equipment

12" non-stick skillet

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

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.

Nutrition