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Crispy on the outside, tender and flavorful on the inside, these easy salmon patties are the perfect quick meal. Made with pantry staples like canned salmon, breadcrumbs, and a few fresh veggies, they’re a delicious and budget-friendly option for lunch or dinner.

Ingredients

For the Patties

14–15 oz canned salmon or pouch salmon, well drained and flaked
1 medium yellow onion (about 1 cup), finely diced
1/2 red bell pepper, seeded and diced
1/2 cup Panko bread crumbs
1 large egg, lightly beaten
2 Tbsp mayonnaise
1 tsp Worcestershire sauce
1 tsp garlic salt (or substitute with 1/2 tsp sea salt + 1/4 tsp garlic powder)
1/4 tsp freshly ground black pepper
1/4 cup fresh parsley, finely minced

For Cooking

2 Tbsp olive oil, divided
2 Tbsp unsalted butter, divided

Instructions

1. Sauté the Vegetables

In a medium skillet, heat 1 Tbsp olive oil and 1 Tbsp butter over medium heat.
Add the diced onion and red bell pepper. Cook for 7–9 minutes, stirring occasionally, until golden and softened.
Remove from heat and let cool slightly.

2. Mix the Patties

In a large bowl, combine the flaked salmon, sautéed veggies, bread crumbs, beaten egg, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and parsley.
Stir well until the mixture is fully combined.

3. Shape the Patties

Scoop about a heaping tablespoon of the mixture and shape into 2-inch wide patties, about 1/3–1/2 inch thick. Repeat until all patties are formed.

4. Cook the Salmon Patties

Heat a clean non-stick skillet over medium heat with the remaining 1 Tbsp oil and 1 Tbsp butter.
Place patties in a single layer (do not overcrowd) and cook for 3–4 minutes per side, until golden brown and cooked through.
Reduce heat if browning too quickly. Transfer cooked patties to a paper-towel-lined plate.
Repeat with remaining patties, adding more oil and butter as needed.

❤️ Why You’ll Love This Recipe

Quick and easy: Ready in under 30 minutes.
Uses affordable pantry ingredients like canned salmon.
Crispy outside, tender inside—perfect texture every time.
Great for meal prep or freezer-friendly.
Kid-approved and customizable!

🧑‍🍳 Tips for Success

Drain salmon well to avoid soggy patties.
Let sautéed vegetables cool before mixing into the salmon.
Don’t press patties too thin—they stay juicier if at least 1/3″ thick.
Chill patties for 15–20 minutes before cooking for better hold, if time allows.
Use a non-stick pan and don’t overcrowd it when cooking.

🔄 Variations and Substitutions

No Panko? Use regular breadcrumbs, crushed crackers, or even cooked quinoa.
Fresh salmon option: Use pre-cooked and flaked salmon instead of canned.
Add a spicy kick with a pinch of cayenne or chopped jalapeño.
Swap parsley for dill, cilantro, or chives depending on your taste.
Make gluten-free with GF breadcrumbs or almond meal.

❓ Frequently Asked Questions (FAQs)

Can I use fresh salmon instead of canned?
Yes! Just cook and flake about 1 1/2 cups of fresh salmon.

How do I store and reheat leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in a skillet or oven to keep them crispy.

Can I freeze salmon patties?
Absolutely. Freeze uncooked or cooked patties with parchment between layers. Thaw overnight and cook or reheat as needed.

What if my patties are falling apart?
Try adding a little more bread crumbs or chill them before cooking to help them hold together.

🍽️ Serving and Suggestions

Serve with a lemon wedge, tartar sauce, or garlic aioli.
Pair with a simple green salad, roasted vegetables, or mashed potatoes.
Use in a burger bun for an easy salmon burger.
Add to lunchboxes with a dip and sliced veggies for a healthy, packable meal.