Pan fried salmon patties turn a humble can of salmon into golden, tender cakes with a crisp outside and a moist, flaky middle, and they come together from pantry basics in about twenty five minutes.
Mash the salmon with cracker crumbs, egg, and onion, shape the mixture into thick patties, and fry them in a little oil until browned on both sides. They taste great plain or tucked into a toasted bun.
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Why This Pan Fried Salmon Patties Recipe Works
Canned salmon is already cooked and full of flavor, so the patties need only enough time in the pan to brown and heat through, which keeps the dish fast and budget friendly.
Cracker crumbs and egg bind the mixture without making it heavy, and a little chopped onion adds sweetness and keeps the inside moist.
The recipe is forgiving, so you can swap breadcrumbs, add favorite spices, or even use cooked leftover rice or fresh flaked salmon in place of the can.
Ingredients for Pan Fried Salmon Patties
- For the patties: one can of drained pink salmon, cracker crumbs or breadcrumbs, one large egg, chopped onion, black pepper, and a little garlic powder.
- For the pan: a few tablespoons of neutral oil, heated over medium heat until a pinch of crumbs sizzles gently on contact.
Canned salmon. Pink or red salmon both work, and pink is usually the lower cost choice, so drain it well and remove any large bones.
Cracker crumbs. Saltine or buttery cracker crumbs soak up moisture and bind the patties, and plain breadcrumbs work just as well.
Egg. One large egg holds everything together, and it must be fully cooked in the center of each patty.
Onion. Finely chopped onion adds a mild sweetness, and you can skip it for a plainer flavor or swap in green onions.
Spices. A little garlic powder and paprika add savory depth, and you can use your own favorite blend.
How to Make Pan Fried Salmon Patties
1. Mix the base. Mash the drained salmon, cracker crumbs, egg, and onion together in a bowl until chunky but well combined.
2. Season the mixture. Season with black pepper and spices, tasting the salmon first so you know how much salt it already holds.
3. Shape the patties. Scoop the mixture into four thick portions the size of a hockey puck and flatten each gently.
4. Heat the pan. Warm a few tablespoons of oil in a large skillet over medium heat until it shimmers.
5. Fry until golden. Cook the patties for about four minutes on each side, until deep golden brown and the center reaches 160 F.
How to Serve Pan Fried Salmon Patties
Serve the patties hot on toasted buns or alongside a green salad, with tartar sauce, sour cream, or spicy mayo. They go well with creamy buttermilk coleslaw, air fryer asparagus, creamy mashed potatoes, and crunchy garlic pickles.
How to Store and Reheat Pan Fried Salmon Patties
Cool the patties within two hours and keep them in an airtight container in the refrigerator for up to three days. Wrap individual patties in foil or plastic and freeze them for up to two months, then reheat in a skillet or oven until they reach 165 F.
Tips and Variations for Pan Fried Salmon Patties
Chill the patties. Rest the shaped patties in the refrigerator for fifteen minutes so they hold together better in the pan.
Drain well. Squeeze out extra liquid from the salmon so the mixture does not turn loose or soggy.
Skip extra salt. Canned salmon and crackers are already salty, so taste before adding any more.
Flip once. Turn the patties only once, using a wide spatula, so the crust stays intact.
Flag the allergens. This dish contains fish, egg, and wheat, so label it clearly for guests with allergies.
Skip the raw taste. Do not taste the raw salmon mixture, since it contains raw egg, and cook the patties to 160 F.
Bake instead. For less oil, brush the patties with oil and bake until golden, turning once.
Check trusted guidance. Read the University of Minnesota Extension guide to storing leftovers for safe storage times.
Frequently Asked Questions About Pan Fried Salmon Patties
How do you keep pan fried salmon patties from falling apart?
Use enough egg and crumbs to bind the mixture, chill the shaped patties briefly, and flip them only once.
Can I use fresh salmon for pan fried salmon patties?
Yes. Bake or poach fresh salmon, cool it, and flake it just as you would the canned fish.
What do I serve with pan fried salmon patties?
They suit coleslaw, roasted vegetables, mashed potatoes, or a toasted bun with a creamy sauce.
Can I freeze the patties?
Yes. Wrap the cooked patties individually and freeze them for up to two months, then reheat until hot.
Do I need to remove the bones?
The soft bones in canned salmon are edible and mash easily, though you can remove any large pieces.
Pan Fried Salmon Patties
Equipment
- Large skillet
- Mixing bowl
- Wide spatula
Ingredients
Main Ingredients
- 1 can pink salmon 14.75 ounce can, drained and flaked
- 1 cup saltine cracker crumbs or plain breadcrumbs
- 1 large egg
- ¼ cup onion finely chopped
- ¼ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp paprika
- 2 tbsp neutral oil for frying
Instructions
Cooking
- Mix. Combine the salmon, crumbs, egg, and onion until chunky but well mixed.
- Season. Stir in the pepper, garlic powder, and paprika.
- Shape. Form four thick patties and flatten them gently.
- Heat. Warm the oil in a large skillet over medium heat.
- Fry. Cook 4 minutes per side until golden and the centers reach 160 F.
