Crispy Salmon Patties with Canned Salmon
Old-fashioned salmon patties made with canned salmon and panko, pan-fried until golden and crisp. A budget-friendly pantry dinner in 30 minutes.
33% of it needs you at the counter
- Hands-on
- 10 min
- Cooking
- 10 min
- Resting
- 10 min
- Serves
- 4
- Calories
- 275
- Protein
- 22 g
- Per serving
- $1.76
Why this recipe works
Canned salmon is one of the most underrated pantry staples: affordable, high in protein and already cooked. These patties turn a can into dinner with a crisp crust and a tender center.
- Panko and an egg bind the salmon without making the patties bready.
- Chilling the shaped patties for 10 minutes helps them hold together in the pan.
- Mayonnaise and Dijon keep canned salmon moist and add a gentle tang.
Ingredients
To serve
You will need
- 12-inch nonstick skillet
Method
Tap a step number to mark it done.
Prepare the salmon
Drain the salmon well. Remove the large skin pieces if you like, and mash the soft bones into the fish with a fork; they are edible and full of calcium.
Mix and shape
Mix in the panko, egg, mayonnaise, Dijon, scallions, bell pepper, lemon juice and pepper. Shape into 8 patties about ¾ inch thick.
Chill
Chill the patties on a plate so they firm up and hold together.
Pan-fry
Heat the oil in the skillet over medium heat. Cook the patties until deep golden and crisp, about 4 minutes per side, flipping once.
Serve
Serve hot with lemon wedges and tartar sauce or lemon-dill yogurt.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guide
Cook's notes
- Drain the salmon thoroughly; extra liquid is the main reason patties fall apart.
- Flip only once, gently, with a thin spatula.
- Make them slightly smaller for sliders or larger for salmon burgers on toasted buns.
Nutrition per serving
275 calories
$1.76 estimated cost per serving
Where the calories come from
| Protein | 32% of calories | 22 g |
|---|---|---|
| Carbs | 10% of calories | 7 g |
| Fat | 58% of calories | 18 g |
| Fiber | 1 g | |
| Sodium | 450 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
How do you make canned salmon taste good?
Bright additions are the key: lemon juice, Dijon, scallions and a crisp crust. Mashing in the soft bones adds richness, and a quick sear gives the patties a fresh, toasty flavor.
Why do my salmon patties fall apart?
The mixture is too wet or the patties went into the pan too soon. Drain the salmon well, add a little more panko if needed, and chill them for 10 minutes before frying.
Can I bake salmon patties?
Yes. Brush with oil and bake at 425°F for about 15 minutes, flipping halfway. They will be less crisp than pan-fried.
