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Salmon patty sandwich with lettuce, tomato and white sauce on a bread roll
Victoria Haneveer

Canned Salmon Patties with Breadcrumbs

Canned salmon patties are made with seasoned breadcrumbs, egg and onion, then pan fried until browned and cooked through. Add your choice of herbs and serve with vegetables or in burger buns.
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Prep Time 10 minutes
Cook Time 5 minutes
Optional Chilling Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 Patties
Course: Main Course
Ingredients Method Notes

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
Optional Additions
  • 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
 

  1. 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.
  2. 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.
  3. 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.
  4. Divide the mixture into 4 equal portions and shape into patties of even thickness.
    5. If they’re soft, cover and refrigerate for about 1 hour to help them firm up.
  5. 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.
    6. Don't crowd the pan! Cook in batches if needed.
  6. 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.
  7. 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.