Introduction

Salmon patties are a quick, flavorful way to enjoy seafood any night of the week. This recipe uses canned salmon, making it simple and convenient without sacrificing taste. Crispy on the outside and tender inside, these patties pair perfectly with tangy tartar sauce and a squeeze of fresh lime.

The image shows four golden-brown fried patties arranged closely on a white plate, each patty having a crispy, textured surface with a slightly uneven round shape. They look thick and crunchy on the outside, with a mixture of lighter and darker brown spots from frying. Fresh green spinach leaves are scattered around the patties, adding a bright contrast in color and fresh texture. In the background, a cut lemon wedge with a pale yellow color adds a touch of brightness. The plate sits on a white marbled surface which emphasizes the warm tones of the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 (5 oz.) cans boneless skinless salmon
¼ cup milk
1 cup panko bread crumbs
2 large eggs
½ teaspoon salt
½ teaspoon black pepper
A few dashes of seasoned salt
¼ teaspoon cilantro
½ teaspoon onion powder
½ teaspoon parsley
Oil for frying
1 fresh lime
Tartar sauce for dipping

Instructions

Step 1: In a large mixing bowl, combine the canned salmon, milk, eggs, panko bread crumbs, salt, black pepper, seasoned salt, cilantro, onion powder, and parsley. Mix everything thoroughly until well incorporated.
Step 2: Shape the mixture into 4 to 6 patties, pressing firmly to ensure they hold together well.
Step 3: Heat a skillet over medium heat and add enough oil to coat the bottom.
Step 4: Fry the patties in the hot oil, cooking until golden brown and cooked through on each side, about 4-5 minutes per side.
Step 5: Remove the patties from the skillet and immediately squeeze fresh lime juice over them for added brightness.
Step 6: Serve warm with tartar sauce and enjoy your delicious salmon patties!

Tips & Variations

For extra flavor, add finely chopped onion or garlic to the mixture before frying.
Swap panko bread crumbs with crushed saltine crackers if preferred.
Serve patties on a bun with lettuce and tomato for a tasty salmon burger.
Use fresh herbs like dill or chives instead of dried parsley and cilantro for a fresher taste.

Storage

Store leftover salmon patties in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet over medium heat or in the oven at 350°F until warmed through to maintain their crispiness.

How to Serve

A white plate holds six golden brown patties that look crispy on the outside with a slightly rough texture, each showing small green herb bits throughout. The patties are round and uneven in shape, stacked close together with one on top showing a small green herb garnish. The plate is set on a white marbled surface with a wooden board and woven fabric visible around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh salmon instead of canned?

Yes, you can use cooked fresh salmon, flaked into small pieces. Just ensure it’s fully cooled before mixing with the other ingredients.

What can I use if I don’t have panko bread crumbs?

Regular bread crumbs, crushed crackers, or oatmeal can be used as a substitute, though panko provides extra crunchiness.

Perfect Salmon Patties Recipe

Print Recipe

★★★★★

4.9 from 150 reviews

These Perfect Salmon Patties are crispy, flavorful, and easy to make using canned salmon. Seasoned with a blend of spices and herbs, these golden-fried patties are perfect for a quick lunch or dinner, served with a fresh squeeze of lime and tangy tartar sauce.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 to 6 patties 1x
Category: Main Dish
Method: Frying
Cuisine: American

Ingredients

Scale

Salmon Patty Mixture

3 (5 oz.) cans boneless skinless salmon
¼ cup milk
1 cup panko bread crumbs
2 large eggs
½ teaspoon salt
½ teaspoon black pepper
a few dashes of seasoned salt
¼ teaspoon cilantro
½ teaspoon onion powder
½ teaspoon parsley

For Cooking and Serving

Oil for frying (such as vegetable or canola oil)
1 fresh lime (for squeezing over patties)
Tartar sauce (for dipping)

Instructions

Mix Ingredients: In a large mixing bowl, combine the canned salmon, milk, panko bread crumbs, eggs, salt, black pepper, seasoned salt, cilantro, onion powder, and parsley. Mix thoroughly until well combined, ensuring the ingredients bind together.
Form Patties: Shape the mixture into 4 to 6 even-sized patties, packing them well so they hold their shape during frying.
Heat Oil: Heat a skillet over medium heat and add enough oil to cover the bottom for frying.
Fry Patties: Place the patties in the hot oil and fry them on each side until golden brown and cooked through, about 3-5 minutes per side depending on thickness.
Add Lime Juice: Remove the patties from the skillet and immediately squeeze fresh lime juice over each one to add brightness and a zesty finish.
Serve: Serve the salmon patties warm with tartar sauce on the side for dipping. Enjoy as a main dish or sandwich filling.

Notes

Use panko bread crumbs for a lighter, crispier texture compared to regular bread crumbs.
Make sure to pack the patties firmly to prevent them from falling apart during frying.
Adjust seasoning to taste, especially the salt and pepper.
Can be served on buns or over a salad for a nutritious meal.
To keep patties warm, place them on a baking sheet in a low oven while frying remaining patties.

Keywords: salmon patties, canned salmon recipe, easy salmon patties, fried salmon cakes, quick seafood patties