Name: Old Fashioned Salmon Patties Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8 patties
Cuisine: American
Ingredients: 1 can salmon (14.5 oz, drained and flaked); 2 large eggs; 1/4 cup bread crumbs; 1/4 cup dry potato flakes; 1/4 cup finely diced red onion; juice of 1/2 a lemon (about 2 tablespoons); 5 dashes hot sauce; 1/4 teaspoon garlic powder; salt and pepper to taste; 2 tablespoons olive oil; lemon wedges and/or tartar sauce for serving

Thisold fashioned salmon patties recipebrings back memories of my grandma’s kitchen, where she’d quickly transform simple canned salmon into crispy, golden-brown cakes that were always the highlight of dinner.

A white plate showcases four pan-fried salmon cakes, reminiscent of an old-fashioned salmon patties recipe, accompanied by a lemon wedge and a small glass bowl of creamy sauce. In the background, more salmon cakes are neatly arranged on the marble surface.

Canned salmon is aless expensive way to get that nutritious fish into your diet. As much as I would love buying salmon fillets weekly, it just isn’t in the cards. Not only is it hard to find in my little town, but the price is steep when I do find it. Plus, canned salmon actually contains all those sameheart-healthy omega-3s and protein that fresh salmon does– and you get the bonus of calcium from the soft bones

The convenience factor is huge too –you can stock up when it’s on salewithout worrying about freezer space. I also love that canned salmon is easy to keep on hand sinceit’s shelf stable.It takes less than 30 minutes to make which means it’s a favorite of mine for busy nights.

A stack of six golden-brown salmon patties, crafted using an old fashioned salmon patties recipe, rests on a white surface with a blurred lemon wedge in the background.

Why You’ll Love This Old Fashioned Salmon Patties Recipe

Budget Friendly:These salmon patties use canned salmon,which costs a fraction of fresh salmonbut still delivers all the nutritional benefits.
Quick Prep:From pantry to table inunder 30 minutes,making them perfect for those busy weeknight dinners when you’re short on time.
Simple Ingredients:Usesbasic pantry staplesyou likely already have on hand–no fancy ingredients or special shopping trips required.
Kid Approved:Thecrispy coating and mild flavormake these patties a hit with picky eaters who might turn their nose up at other fish dishes.
Versatile Meal:Whether served as asandwich, over salad, or with your favorite side,these salmon patties can be enjoyed in many different ways.

🍽️ Whenever I’m short on dinner ideas,tuna pattiesalways come to the rescue. They’re simple, tasty, and somehow make you feel like a kitchen genius!

Recipe Ingredients

Salmon —drained and flaked
Eggs
Bread crumbs
Potato flakes
Onion —I like using a red onion in this recipe.
Lemon juice
Hot sauce
Garlic powder
Salt and pepper
Olive oil
Lemon wedges— or tartar sauce for serving

See the recipe card below for full information on ingredients and quantities.

Top view of a cooking preparation scene featuring a glass bowl with shredded salmon at the center. Surrounding it are small bowls with chopped red onion, seasonings, breadcrumbs, grated cheese, and two whole eggs on a striped cloth.

How to Make Salmon Patties

In a medium bowl, mix together the canned salmon, eggs, bread crumbs, potato flakes, red onion, lemon juice, hot sauce, garlic powder, and salt and pepper.
Roll a golf-ball-sized amount of the mixture in the palm of your hand and flatten until a little less than 1/2 inch thick. Repeat with remaining salmon mixture.
Preheat a large skillet over medium heat. Place 1 tablespoon of olive oil in the skillet and then place the patties in the skillet, not crowding the pan (about half should fit).
Cook for 5 minutes on each side.
Repeat with remaining oil and salmon patties.
Serve hot with fresh lemon and/or tartar sauce

Recipe FAQs

Can I use fresh salmon instead of canned?

While you can, you’ll lose the convenient calcium boost from the canned salmon’s soft bones. If using fresh, make sure to cook and finely flake the salmon first, and you may need to add an extra egg to help bind since fresh salmon can be drier than canned.

Should I remove the skin and bones from the canned salmon?

No need! The skin contains healthy omega-3s, and the bones are soft and completely safe to eat – they’re actually a great source of calcium. Just mash them well with a fork, and you won’t even notice them in the finished patties.

Why did my salmon patties turn out mushy inside?

If your patties are mushy, you likely added too many breadcrumbs or crackers. Start with less than you think you need – you can always add more, but you can’t take them out once they’re mixed in. The mixture should be just firm enough to form into patties.

Why do my patties fall apart when frying?

The most common culprit is not draining the canned salmon well enough. Make sure to really press out the excess liquid, and let your patties rest in the fridge for 15-20 minutes before frying to help them hold together better.

A plate of golden-brown salmon patties stacked on top of each other. Fresh lemon halves are blurred in the background, adding a hint of vibrant color. The patties appear crispy and well-cooked.

Expert Tips

Drain Well:Let your canned salmondrain in a colander for at least 5 minutes,then press gently with paper towels. Excess moisture is the enemy of crispy patties.
Perfect Sear:Get your panproperly hot before adding the patties, and don’t flip them until you see a golden-brown crust forming around the edges (about 3-4 minutes).
Chill the Mixture:Let the salmon mixturechill in the fridge for at least 15 minutesbefore forming patties. This helps them hold their shape while cooking.
Use Parchment Paper:When shaping the patties,place them on parchment paperto prevent sticking and make them easier to transfer.
Don’t Overcrowd the Pan:Fry the pattiesin batches to ensure they cook evenlyand get that perfect crispy crust.

A white plate showcases golden brown salmon patties alongside a small glass dish of creamy sauce. A lemon wedge sits invitingly on the side. In the softly blurred background, another plate holds even more delectable salmon patties.

How to Store Leftovers

These salmon patties can be stored in an airtight container in the refrigerator forup to 3 days.For best results, let them cool completely before storing to prevent condensation which can make them soggy.

They also freeze beautifully – place the cooled patties in a freezer-safe container with parchment paper between layers and freeze forup to 3 months.

To reheat, thaw overnight in the refrigerator if frozen, thenwarm in a skillet over medium heat for about 2-3 minutesper side until heated through. You can also reheat them in the oven at350°F for about 10 minutes,though they won’t be quite as crispy as when freshly made.