Ever found yourself with a can of salmon, a hungry crew at home, and exactly no clue what’s for dinner? Yeah, me too. So here’s my favorite fix: a salmon patties recipe. Quick, cheap, and satisfying. When I’m pressed for time but want something more nourishing than just toast, these always save the day. If you like this, oh boy, you should also peek at the easy-honey-garlic-baked-salmon-recipe or maybe swap salmon for tuna one night with my easy-crispy-tuna-patties-recipe. Alright, let’s jump in. 
Table of Contents
How to Make Salmon Patties
This isn’t rocket science, trust me. You’ll just need canned salmon (drained), crackers or breadcrumbs, an egg, maybe some onion, and a little loving patience. Mash ‘em all up together right in a bowl. I know, the word “mash” sounds odd, but get rough with it. You want it chunky, not a paste.
Add salt, pepper, and whatever fun spices you have lurking in the back of your cabinet. Seriously, I once used Old Bay and my family thought I’d gone to a five-star restaurant and stolen their chef. (Spoiler: I didn’t.)
Heat a bit of oil in a pan. Scoop out hockey puck-sized blobs, gently flatten, and cook a few minutes each side. Golden brown is what you’re aiming for, but not too dark. There’s nothing worse than a sad, burnt salmon patty that reminds you of your darkest cooking fails.
If you want to get all wild, try baking instead of frying—really, you’ll find a solid oven method at the the-best-oven-baked-salmon-recipe.
“I followed this salmon patties recipe exactly and my picky eater husband asked for seconds. It’s officially in our weekly rotation now!”
Serving Suggestions
Let’s be brutally honest—salmon patties on their own are fine, but they can be jazzed up big time with a few sides or toppers:
- Slap ‘em on a toasted brioche bun with lettuce and tartar sauce. Instant fish burger!
- Top with a dollop of sour cream or a swish of sriracha mayo if you’re feisty.
- Salad greens on the side, or heck, turn ‘em into a legit salad—have you tried this smoked-salmon-salad-recipes-healthy-easy? Good stuff.
- Cornbread or sweet potatoes for a comfort food combo. I grew up on southern plates like this, no lies.
Go wild. Or keep it old-school. Your plate, your rules. 
Storing and Freezing Salmon Patties
Here’s something I always mess up and I want to save you from the same fate! If you end up with leftovers, toss them in an airtight container (make sure they’re cool first). They’ll keep in your fridge for about three days, and taste just as good cold as they do warm, which shocked me the first time. Reheating? Low and slow, either on a skillet or in the oven, so they stay crispy.
Wanna freeze? Wrap individual patties in foil or plastic then pop into a bag. They keep fine for about two months. Just let ‘em thaw in the fridge before reheating. Microwaves will do in a pinch but, honestly, the skillet makes all the difference. Nobody wants a soggy patty. 
Budget-Saving Tips
Look, I get it—groceries cost an arm and a leg these days. The good news is, salmon patties recipe is super flexible for tight budgets. I almost never buy the fancy canned salmon, just the regular ol’ pink stuff. Generic brands, too. It works, trust me (I haven’t been caught out yet).
Stretch them further with whatever binder you have lying around, be it saltines, Ritz, or even leftover rice once—yes, I went there and it wasn’t bad. No fresh herbs? Dried ones work. You can totally sneak in shredded zucchini to bulk them up for picky little eaters (or grown-ups who don’t love veggies).
If your wallet is feeling fat? Upgrade to fresh salmon or add a sprinkle of real parmesan. No judgment either way. Just don’t skip the spices—it’s the difference between “eh” and “mmm.”
Tips for Buying Canned Salmon
Okay, this one took me a while to understand. The canned salmon aisle is…intimidating. Here’s what I’ve learned (after a lot of trial and not-so-fun errors). There’s “pink” and “red” salmon. Pink is cheaper, milder, and totally fine for patties. Red (sometimes says sockeye) is richer, pricier, and honestly, not worth the splurge for this dish.
Watch out for tiny bones! Most canned salmon still has bones and skin—in fact, those tiny bones are totally edible and packed with calcium, but if that weirds you out, just pick them out. Boneless/skinless versions are easier but run more expensive.
Also, check sodium levels on the can. Some are saltier than a sailor after a night out, so maybe hold off on extra salt in your mix until you’ve tasted the salmon itself. And if you’re avoiding added stuff, peek at the ingredient label—a lot of them add nothing but salt, which is great.
Oh, and if you want some southern flair? Try the salmon-new-orleans-seafood-recipes for a ridiculously tasty twist.
Common Questions
Q: Can I use fresh salmon instead of canned for this salmon patties recipe?
A: Yep! Bake or poach your salmon, let it cool, then flake it just like you would canned.
Q: What’s the best dipping sauce for salmon patties?
A: Tartar is classic, but spicy mayo or even plain Greek yogurt with lemon and herbs is awesome.
Q: Are salmon patties okay to eat cold?
A: Honestly, I eat ‘em straight from the fridge on busy days. Tastes great, especially with salad.
Q: Can I make these gluten-free?
A: Absolutely. Just use gluten-free breadcrumbs or crushed rice crackers.
Q: How do I keep salmon patties from falling apart?
A: The trick is to not skimp on the binder (egg and crumbs) and don’t flip them too early—let that crust build up before turning.
Roll Up Your Sleeves and Try It Tonight
Alright, that’s the lowdown on my trusty salmon patties recipe. So easy you’ll feel like you’ve tricked the dinner gods. Remember, it’s flexible—swap stuff in and out, have fun, and don’t take it too seriously. For extra inspiration, check the Easy Salmon Patties Recipe – NatashasKitchen.com for more fresh ideas, or if you’re on a budget, peek at Salmon Patties – Budget Bytes. Still hungry? I like to borrow tricks from Salmon Patties (Salmon Cakes) Recipe now and then. Just get cooking and let me know how yours turn out, seriously!
Salmon Patties
Ingredients
Main Ingredients
- 1 can canned salmon, drained You can use pink or red salmon, but pink is recommended for budget.
- 1 cup crackers or breadcrumbs Any type will do—saltines, Ritz, or leftover rice can work.
- 1 large egg Acts as a binder for the patties.
- ¼ cup onion, chopped Optional for added flavor.
- to taste salt and pepper Adjust based on the sodium level of the salmon.
- to taste spices Use your preferred spices for added flavor.
Instructions
Preparation
- In a bowl, mash the drained salmon, crackers or breadcrumbs, egg, and chopped onion together until chunky.
- Season the mixture with salt, pepper, and spices to your liking.
Cooking
- Heat a bit of oil in a pan over medium heat.
- Scoop out hockey puck-sized portions of the mixture, gently flatten them, and place them in the pan.
- Cook for a few minutes on each side until golden brown.
