Canned Salmon Patties with Breadcrumbs
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
Canned salmon patties are a simple dinner made with salmon, breadcrumbs, egg and onion. They brown in a skillet and are just as tasty served on a bun with your favorite toppings as they are with vegetables or a salad on the side.
I like to make these with canned salmon and combine the ingredients in a food processor with a few quick pulses. You can also mash everything together with a fork if you prefer your fish burgers with a chunkier texture.
Canned Salmon Patties at a Glance
Prep: 10 minutes
Cook: About 5 minutes
Total: About 15 minutes
Yield: 4 patties, 4 servings
Main ingredients: Canned salmon, seasoned breadcrumbs, egg and onion
Best cooking method: Skillet on the stove
Storage: Refrigerate cooked patties for 3 days
Why You’ll Love It
- A simple pantry-based dinner: Canned salmon and dry breadcrumbs mean you can make these without buying fresh fish.
- No potato to cook: You just stir the mixture together and shape it straight into patties.
- Easy to customize: Feel free to add dill, garlic or a little Old Bay, or leave the mixture as it is.
Canned Salmon Patties Ingredients
The complete ingredients list and quantities are in the recipe card below.
- Canned salmon: I like to make sure to drain it well before mixing. The listed weight is the can’s net weight before draining. Canned salmon is already cooked, but the patties still need cooking because they contain raw egg.
- Seasoned dry breadcrumbs: Fine dry crumbs bind the mixture. Italian-style breadcrumbs are one option. Check the seasoning before adding anything else because breadcrumbs vary in saltiness and seasonings.
- Egg: Beat your egg before adding it, so it mixes evenly through the salmon. The egg helps hold the patties together.
- Yellow onion: Chop it finely so you don’t get big chunks in the patties.
- Olive oil: For frying the patties.
How to Make Canned Salmon Patties
The full instructions with weights and measurements are in the recipe card below.
- Mix: Drain and flake the salmon, then mix with the beaten egg, onion and breadcrumbs.
- Season: Add your preferred seasonings and adjust the mixture if it’s too wet or dry.
- Shape: Form the patties and chill if needed to firm them up.
- Cook: Pan fry in olive oil, flipping carefully, until browned and cooked through.
Tips for Pan Fried Salmon Patties
- Check the mixture before shaping: Add a little more breadcrumbs if it’s wet and won’t hold its shape. If it crumbles because it’s dry, you can mix in a little reserved salmon liquid or mayonnaise.
- Chill soft patties: I find an hour in the refrigerator helps them hold together. Cover them while they chill so they stay moist and don’t pick up fridge odors.
- Mix briefly: Mash with a fork or pulse in a food processor just until combined. There’s no need to blend the mixture into a smooth paste.
- Wait before flipping: Give the first side time to brown and firm up, then support the patty with a wide spatula.
- Check the center: Browning alone doesn’t tell you whether the egg has cooked. Insert a food thermometer through the side into the middle. Lower the heat if the outside browns too quickly.
Substitutions and Variations
- Cracker crumbs: Finely crushed crackers can replace the breadcrumbs. Add them gradually and check that the mixture holds together. Salted crackers may reduce the need for extra seasoning.
- Different canned fish: Well-drained tuna or crab can replace the salmon. Their moisture varies, so adjust the crumbs as needed.
- Herbs and garlic: Choose parsley, dill or minced garlic from the optional additions in the recipe card.
- Without breadcrumbs: My low carb fish cakes without potato or breadcrumbs have their own binder and method. I recommend that recipe if you want keto fish patties.
Sauce for Salmon Patties and Serving Ideas
Homemade tartar sauce, mayonnaise or a squeeze of lemon all go well with salmon patties. Serve them with mashed potatoes and green beans for dinner, or add a salad on the side if you’re having them as your lunch.
You can also serve these as canned salmon burgers. Put a patty in a bun with lettuce, sliced tomato and your choice of sauce. If you’re planning a burger night, my stovetop hamburger guide covers cooking beef burgers in a skillet.
Handy Equipment for Salmon Patties
- Mixing bowl: Combine the salmon mixture in this with a fork.
- Large nonstick skillet: Leave enough space between the patties to lift and flip them.
- Wide silicone spatula: Support the patties as you flip them without scratching the nonstick surface.
- Instant-read food thermometer: Check that the centers have reached 160°F (71°C).
How to Store
- Refrigerate: Store cooked patties in a shallow covered container and eat within 3 days.
- Reheat: Warm the patties in a skillet until the centers reach 165°F (74°C).
- Freeze: Wrap cooked patties individually and put them in a freezer container. Freeze promptly and thaw in the refrigerator before reheating.
- Make ahead: Cover and refrigerate the uncooked patties, then cook within 24 hours of mixing.
Canned Salmon Patties FAQs
I used both egg and dry breadcrumbs in this recipe and these work together. The egg helps bind the mixture as it cooks, and the crumbs absorb moisture.
The names can overlap in recipes, although some salmon croquettes have a separate breadcrumb coating. These patties have breadcrumbs mixed into the salmon and no outer coating.
I wouldn’t. Leaving it out without another binder can make the patties difficult to shape.
This recipe is only for canned salmon. Raw salmon needs different preparation and is not a direct replacement in these instructions.
Canned Salmon Patties with Breadcrumbs
Ingredients
- 1 can salmon, 14 ¾ oz (418g), drained well (can weight before draining)
- 1 egg, beaten
- ¼ small yellow onion, finely chopped
- ½ cup (66g) seasoned dry breadcrumbs, plus a little more only if needed
- 1 tablespoon (15 ml) olive oil
- Reserved salmon liquid or a little mayonnaise, only if needed to moisten the mixture
- ¼ teaspoon Old Bay seasoning
- A few drops of liquid smoke
- 1 tablespoon chopped fresh parsley
- ½ tablespoon chopped fresh dill
- 1 garlic clove, minced
- 1 teaspoon lemon juice
- 1 tablespoon chopped sun-dried tomatoes
Equipment
- Mixing bowl
- Sieve or strainer for draining
- Knife
- Cutting board
- Measuring Cups and Spoons
- Large nonstick skillet
- Wide silicone spatula
- Instant-read food thermometer
- Food processor (optional)
- Kitchen scale (optional, for metric measurements)
Method
- Drain the salmon well, reserving a little of the liquid in case you need it. Put the salmon in a mixing bowl and flake it with a fork.
- Add the beaten egg, finely chopped onion and breadcrumbs. Stir in any optional additions you want to include. Mix with the fork just until combined, or pulse briefly in a food processor.
- Press a little mixture together to check the texture. If it’s too dry and crumbly, add a little reserved salmon liquid or mayonnaise. If it’s too wet to hold its shape, mix in a little more breadcrumbs.
- Divide the mixture into 4 equal portions and shape into patties of even thickness.
- Heat the olive oil in a large nonstick skillet over medium heat. Add the patties and cook for about 2 minutes, or until the first side is browned and firm enough to lift cleanly, then flip carefully with a wide spatula.
- Cook the second side for about 2 minutes more, or until browned and the centers reach 160°F (71°C). Insert a food thermometer through the side into the middle. Reduce the heat if the outside browns before the center reaches temperature.
- Transfer to a paper-towel-lined plate to drain briefly, then serve hot.
Notes
- If the mixture is too wet, add more breadcrumbs. If it’s too dry, add a little reserved salmon liquid or mayonnaise.
- Chill soft patties before frying to help them hold together.
- Refrigerate leftovers for up to 3 days.
Old Fashioned Salmon Patties for Dinner
With canned salmon and breadcrumbs in the cupboard, you don’t need fresh fish to put these juicy fish patties on the dinner table! Add your favorite sauce and serve them with chips or fries, or in a burger bun.
Other Salmon Recipes to Try
- Salmon in mustard cream sauce: Broiled salmon with a sour cream and Dijon sauce.
- Lemon and lime salmon: Oven-baked filets with both citrus juices and optional zest.
- 3 ingredient Cajun griddled salmon: Salmon cooked on a hot griddle with Cajun seasoning.
- Crab and shrimp stuffed salmon: Baked salmon with a cream cheese and seafood filling.
Not sure which cooking method to try next? My guide to 7 ways to cook salmon filets covers pan frying, baking and other methods.
Some images by Cookbookman17, on Flickr, licensed under CC BY 2.0
