Why You'll Love It
- - Minimal ingredients, maximum flavor
- - Quick to assemble, even quicker to enjoy
- - Gentle on the wallet, big on comfort
- - Great for breakfast, lunch, or a snack
*"These salmon patties are a perfect blend of crisp and tender—my kids ask for seconds every morning!"*
Essential Ingredient Guide
- Canned salmon: Look for wild‑caught, skin‑less varieties; drain well and flake gently.
- Breadcrumbs: Use panko for extra crunch, or homemade dried bread crumbs.
- Egg: Acts as a binder; a large free‑range egg works best.
- Fresh herbs: Dill or parsley adds a bright, grassy note that lifts the richness.
- Lemon zest: A touch of citrus cuts the oiliness and awakens the palate.
- Optional a dash of hot sauce: If you like a subtle heat, a few drops are enough.
Complete Cooking Process
-
Ingredient Readiness:
Drain and flake the salmon, lightly toast breadcrumbs, and grate the zest while the kitchen warms.
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Flavor Development:
Mix the salmon with herbs, zest, and seasonings; let the mixture rest so the flavors meld.
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Texture Control:
Add the egg and breadcrumbs just before shaping to keep the interior moist yet firm.
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Finishing Touches:
Press each patty gently, coat with a thin veil of oil, and fry until golden.
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Serving Timing:
Serve hot, straight from the pan, with a lemon wedge or a dollop of yogurt.
- Pat the salmon dry with paper towels to avoid excess moisture.
- Use medium‑high heat for a quick crust without overcooking the interior.
- Flip only once for an even golden surface.
- Rest the cooked patties on a wire rack to keep them crisp.
Pro Tips
I always let the patties rest a minute after frying; that brief pause lets the crust set and the interior settle. It also gives you a moment to enjoy the lingering scent of butter and sea. If you’re serving a crowd, keep the finished patties warm in a low oven, but avoid covering them tightly—air keeps the top crisp. And remember, these patties are forgiving; a little extra herb or a pinch more lemon zest can turn a good batch into an unforgettable bite.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Pat the salmon dry to avoid soggy patties
- Do not overcrowd the pan – space matters
- Serve immediately for maximum crunch
Frequently Asked Questions
→ Can I use canned tuna instead of salmon?
Yes, tuna works well but the flavor will be less delicate; add a bit more lemon zest to brighten it.
→ What if I don’t have panko breadcrumbs?
Regular breadcrumbs are fine; for extra crunch, toast them lightly before mixing.
→ How do I keep the patties from falling apart?
Make sure the salmon is well‑drained and the egg is fully incorporated; chill the mixture for 10 minutes if needed.
→ Can I bake instead of fry?
Sure, bake at 400°F (200°C) for 12–15 minutes, flipping halfway, for a lighter version.
→ What side dishes pair best?
A simple mixed greens, boiled new potatoes, or a dollop of herbed yogurt complement the patties nicely.
→ How long can leftovers be stored?
Refrigerate in an airtight container for up to 2 days; reheat gently in a skillet to restore crispness.
Chef's Tips
Pat the salmon dry before mixing; excess moisture leads to soggy patties.,If the mixture feels too wet, add a tablespoon more breadcrumbs.,For a richer flavor, substitute half the oil with melted butter during frying.
Nutrition Facts
per serving
280
Calories
24g
Protein
12g
Carbs
14g
Fat
Taste Profile
Savory with a bright citrus note
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Adjust seasoning as smoked varieties are saltier.
Provides similar crunch with a different flavor profile.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add a teaspoon of cayenne pepper and a dash of hot sauce for a gentle kick.
Mediterranean Style
Mix in chopped kalamata olives, sun‑dried tomatoes, and a sprinkle of feta after cooking.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Over‑mixing the salmon mixture, leading to dense patties.
- Using too much oil, resulting in greasy texture.
- Cooking at too low heat, which prevents a crisp crust.
Meal Prep & Storage
Make Ahead Tips
You can drain and flake the salmon a day ahead; keep it covered in the fridge and add the egg just before mixing.
Leftover Ideas
Reheat gently in a skillet over low heat, adding a splash of oil to revive the crust.
Perfect Pairings
Serve this with...
Cooking Timeline
Prep ingredients – drain salmon, toast breadcrumbs, zest lemon.
Mix salmon with egg, herbs, zest, and breadcrumbs.
Shape mixture into patties and heat oil.
Fry patties until golden on both sides.
Rest briefly, serve with lemon wedges.
Canned Salmon Patties Recipe
A comforting, golden‑brown patty that turns humble canned salmon into a satisfying breakfast or snack, ready in minutes.
Timing
Prep Time
10 Minutes
Cook Time
12 Minutes
Total Time
22 Minutes
Recipe Details
Ingredients
Main Ingredients
- 01 2 (6‑oz) cans salmon, drained and flaked
- 02 1/2 cup panko breadcrumbs
- 03 1 large egg, lightly beaten
- 04 2 tbsp fresh dill, chopped
- 05 1 tsp lemon zest
- 06 1/4 tsp black pepper
- 07 Salt to taste
- 08 2 tbsp olive oil for frying
Optional Add‑Ins
- 01 1 tbsp capers, rinsed and chopped
- 02 A few dashes of hot sauce for gentle heat
- 03 1 tbsp finely chopped green onion
Instructions
Drain the salmon in a fine‑mesh sieve, then gently flake with a fork; Cajun creamy flavors inspired me to keep it simple.
In a bowl, combine the flaked salmon, panko, beaten egg, dill, lemon zest, pepper, and salt; mix until just combined.
Form the mixture into eight even patties, about 3 inches wide; press gently so they hold together.
Heat olive oil in a skillet over medium‑high heat; add patties and cook 4‑5 minutes per side until golden brown.
Serve hot with a wedge of lemon; you might also try a quick Salmon marinade drizzle for extra brightness.
Notes & Tips
- 1 Pat the salmon dry before mixing; excess moisture leads to soggy patties.
- 2 If the mixture feels too wet, add a tablespoon more breadcrumbs.
- 3 For a richer flavor, substitute half the oil with melted butter during frying.
Tools You'll Need
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Large mixing bowl
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Fork or hand mixer
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Skillet
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Spatula
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Measuring cups and spoons
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Plate lined with paper towels
Must-Know Tips
- Don't overcrowd the pan, Cook in batches to maintain heat.
- Let the patties rest a minute after cooking, Allows crust to set.
- Taste as you go, Adjust seasoning after mixing.
Professional Secrets
- Room temperature ingredients, Ensures even cooking
- Medium‑high heat for searing, Creates perfect crust
- Let the patties sit briefly before serving, Captures aroma
Recipe by
Oliver Brooks“Every great meal begins with the perfect bite. My passion is crafting irresistible starters that wow.” 🧀🍢
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