When you’re short on time but still want to make a flavorful, protein-packed meal, canned salmon patties are a fantastic solution. They’re easy to prepare, budget-friendly, and can be made with just a few pantry staples. Whether you’re cooking for your family or meal-prepping for the week, this dish is both satisfying and adaptable. You can serve these crispy salmon cakes with a simple salad, steamed vegetables, or even inside a sandwich bun for a quick and wholesome dinner. Best of all, this easy recipe for canned salmon patties doesn’t require any complicated ingredients or culinary expertise.
Why Choose Canned Salmon?
Canned salmon is a convenient and nutritious option that’s often overlooked. It’s rich in omega-3 fatty acids, high in protein, and typically more affordable than fresh salmon. Plus, it’s shelf-stable, making it an excellent staple for quick meals. Using canned salmon for patties saves time and ensures you get delicious results without fussing over fish prep or cooking fillets from scratch.
Benefits of Cooking with Canned Salmon
- Long shelf life, ideal for pantry storage
- Comes fully cooked just drain and mix
- Contains bones and skin that are soft and edible, providing extra calcium
- Affordable alternative to fresh or frozen seafood
Essential Ingredients for Easy Salmon Patties
Most of the ingredients for salmon patties are probably already in your kitchen. This recipe is flexible, so you can substitute or add different elements depending on your taste preferences or dietary needs.
Basic Ingredients:
- 1 can (14-15 oz) salmon, drained
- 1 egg
- 1/4 cup finely chopped onion
- 1/4 cup chopped parsley or dill (optional)
- 1/2 cup breadcrumbs or crushed crackers
- 1 tablespoon mayonnaise or sour cream
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Oil for frying (vegetable, olive, or avocado oil)
Optional Add-Ins:
- Chopped celery or bell pepper for extra crunch
- Grated lemon zest or a splash of lemon juice for brightness
- Hot sauce or red pepper flakes for heat
- Chopped green onions or garlic for added depth
How to Make Canned Salmon Patties
This easy recipe for canned salmon patties comes together quickly and doesn’t require special equipment. Just mix, shape, and fry.
Step-by-Step Instructions:
- Drain the Salmon: Open the can and drain off excess liquid. If the salmon contains bones and skin, you can remove them or mash them in they’re completely edible and rich in nutrients.
- Combine the Ingredients: In a large bowl, add the drained salmon, egg, breadcrumbs, onion, mayonnaise, mustard, herbs, salt, and pepper. Mix well until everything is fully combined.
- Form into Patties: Shape the mixture into 46 equal-sized patties, depending on your preferred size. If the mixture feels too wet, add more breadcrumbs. If too dry, add a little more mayo or a splash of milk.
- Heat the Pan: In a large skillet, heat a few tablespoons of oil over medium heat. Once hot, carefully add the patties without overcrowding the pan.
- Cook Until Golden: Fry the patties for 34 minutes per side or until they’re golden brown and crispy. Flip gently to keep them from breaking apart.
- Drain and Serve: Place the cooked patties on a paper towel-lined plate to remove excess oil. Serve hot with your favorite dipping sauce, salad, or a squeeze of lemon juice.
Serving Suggestions for Salmon Patties
These canned salmon patties are incredibly versatile. Whether you want a light meal or a more filling dinner, there are many delicious ways to enjoy them.
Great Serving Ideas:
- With a Side Salad: Pair patties with a fresh green salad or coleslaw for a balanced meal.
- As a Burger: Serve inside a toasted bun with lettuce, tomato, and tartar sauce.
- With Rice or Quinoa: Add a grain and some steamed veggies for a nourishing dinner plate.
- With Dipping Sauce: Try garlic aioli, sriracha mayo, or yogurt-dill sauce for extra flavor.
- For Brunch: Serve with poached eggs and hollandaise for a salmon cake Benedict twist.
Tips for Perfect Canned Salmon Patties
Making great salmon patties is easy, but a few simple tips can take them to the next level in terms of flavor and texture.
- Use cold ingredients to help the patties hold their shape better.
- Let the mixture rest for 10 minutes before forming patties this helps the breadcrumbs absorb moisture.
- Don’t flip the patties too soon let them form a crisp crust first to prevent breaking.
- Add a pinch of smoked paprika for a subtle smoky flavor.
- Use panko breadcrumbs for a lighter, crunchier texture.
How to Store and Reheat Leftover Patties
Salmon patties store well and are great for meal prepping. Here’s how to keep them fresh and tasty for later meals.
Storing:
- In the Fridge: Store cooked patties in an airtight container for up to 3 days.
- In the Freezer: Wrap each patty in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months.
Reheating:
- Skillet: Reheat in a nonstick pan over medium heat for a few minutes on each side until warm and crisp.
- Oven: Bake at 350°F (175°C) for about 10 minutes or until heated through.
- Microwave: Use only for a quick heat-up note that patties may lose their crispy exterior.
Healthy Variations to Try
If you’re looking for a lighter or gluten-free version of this easy canned salmon patty recipe, you can make a few simple swaps.
- Low-Carb: Replace breadcrumbs with almond flour or crushed pork rinds.
- Gluten-Free: Use certified gluten-free breadcrumbs or oats.
- Dairy-Free: Substitute mayo with avocado or a dairy-free spread.
- Egg-Free: Use a flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water) as a binder.
A Go-To Recipe for Quick, Delicious Meals
This easy recipe for canned salmon patties is the perfect solution for anyone looking for a fast, nutritious, and satisfying meal. Whether you’re cooking on a budget, trying to eat more seafood, or simply need a quick dinner idea, these salmon cakes deliver in both flavor and convenience. With a few pantry ingredients and minimal prep, you’ll have golden, crispy patties ready to enjoy in no time. Keep this recipe in your regular rotation for a reliable meal that works any day of the week.