Easy Canned Salmon Patties

Easy salmon patties made with canned salmon, sourdough panko, fresh parsley, and simple seasonings, pan fried until golden and served on a bun or over cabbage slaw.

These salmon patties are one of my favorite ways to turn a few simple pantry staples into a really good meal. Canned salmon, sourdough panko, eggs, fresh parsley, shallot, lime juice, and a handful of seasonings come together in one bowl. After a little time in the fridge to help them hold their shape, they’re pan-fried until golden and crisp on the outside.

I was inspired to create this recipe because I used to buy frozen salmon patties at Costco as we loved to make burgers with them for a little twist on our usual burger nights. The last time I went to grab them, I checked the ingredients and realized there were quite a few ingredients in there that I try to avoid. So, homemade it is, how hard can it be? Truly, it’s surprisingly easy.

Main Ingredients & Swaps

• Canned Salmon: I use canned salmon to keep this recipe quick and easy. Drain it well and break it apart with a fork before mixing in the other ingredients.
• Eggs: Help bind everything together so the patties hold their shape while cooking.
• Sourdough Panko Breadcrumbs: Give the patties structure and a little texture. I love the extra flavor of sourdough panko, but regular panko works just as well.
• Sazón Seasoning: Adds a delicious savory flavor and a little warmth. Feel free to experiment with other seasonings. I think a homemade mesquite seasoning would be excellent here, too!
• Garlic Powder: Adds a little extra savory flavor without overpowering the salmon.
• Fresh Parsley: Brightens everything up and adds a little freshness. Fresh dill would also be delicious.
• Shallot: Gives the patties a mild onion flavor. Finely minced red onion works as a substitute.
• Fresh Lime Juice: Adds a little acidity to balance the richness of the salmon. Lemon juice works just as well.
• Olive Oil: For pan frying the patties until beautifully golden and crisp.
• Sharp White Cheddar: Optional, but I love melting a slice over each patty during the last minute of cooking, especially when serving these as salmon burgers.

Equipment I Use

These salmon patties come together with just a few basic kitchen tools.

• Made In 12 Inch Stainless Steel Skillet: A great option for getting a beautifully golden crust on the salmon patties. Just be sure to preheat the skillet and use enough oil to prevent sticking.
• Nordic Ware Baking Sheets: Perfect for arranging the formed patties before refrigerating them to help them firm up.

How I Make Salmon Patties

Add the drained canned salmon to a large mixing bowl and break it apart with a fork until there are no large chunks. Add the eggs, sazón seasoning, garlic powder, sourdough panko breadcrumbs, chopped parsley, minced shallot, and lime juice, and mix until everything is evenly combined.

On a parchment-lined sheet pan, form the mixture into 7 patties, pressing them firmly together. Refrigerate the tray for about 20 to 30 minutes to help them firm up before cooking.

Heat 3 to 4 tbsp of olive oil in a large nonstick skillet over medium heat, so a thin layer of oil covers the bottom of the pan. Carefully add the salmon patties, working in batches if needed, and cook until golden brown and heated through, about 3 minutes per side, flipping gently to help them hold their shape.

If desired, add a slice of sharp white cheddar during the last minute of cooking and cover briefly to melt.

Tips

• Press the patties firmly. When shaping, pack the salmon mixture tightly so the patties hold together during cooking.
• Flip gently and only once. Larger salmon patties can be delicate, so let them develop a golden crust before carefully flipping.
• Cook in batches. Avoid overcrowding the skillet so the patties cook evenly and develop a crispy exterior.
• Use just enough oil. You want a thin, even layer of olive oil covering the bottom of the skillet, not a deep pool.

Serving Ideas

• Make it a salmon burger. Serve on toasted burger buns with melted cheddar, mayo, ketchup, and pickles for a delicious twist on a classic burger.
• Keep it bunless. Serve the patties over a bed of crunchy cabbage slaw with melted cheddar on top for a fresh, satisfying meal.
• Build a hearty lunch plate. Pair with a flavorful farro grain salad and a generous helping of cabbage slaw for an easy, filling lunch.

Video

More Dinner Recipes

If you enjoyed these salmon patties, here are a few more dinner recipes you might like:

• One Pot Lasagna Soup From Scratch
• Korean BBQ Beef Tacos (Slow Cooker)
• Slow Cooker Barbacoa Tacos with Homemade Tortillas
• Oven-Braised Beef Stew in a Dutch Oven

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