Salmon Patties – Easy & Crispy Recipe

Why You’ll Love This Recipe

Salmon patties (also called salmon cakes) are a surprisingly simple yet satisfying dish. Made from canned or leftover cooked salmon, breadcrumbs or crackers, egg, and flavorings, they turn basic pantry staples into crispy, tasty patties that work for lunch, dinner, or even appetizers. They’re great when you want something protein-rich but fast, budget-friendly, and comforting. Plus, they crisp nicely on the outside and stay tender inside. And they pair well with so many sides or sauces: tartar sauce, lemon, greens, or even on a bun.

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Ingredients Breakdown

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Here are the usual ingredients and what each brings:

• Salmon (canned or cooked fresh) – The central protein. Canned salmon is convenient and works well, especially if skinless/boneless. Fresh salmon can be used; just cook and flake it. Budget Bytes+2My Kitchen Serenity+2
• Breadcrumbs or cracker crumbs (plain or seasoned) – Helps bind the patties so they hold together, also gives texture. My Kitchen Serenity+1
• Egg(s) – Acts as a binder so the salmon mixture holds its shape while frying. Budget Bytes+1
• Onion (finely diced or grated) – Adds flavour, aroma, a bit of bite. Some recipes use yellow, white or red onion. NatashasKitchen.com+1
• Seasonings – Salt, pepper, garlic powder / granulated garlic, onion powder, or things like Old Bay, lemon-pepper, Worcestershire sauce, herbs (parsley, dill) — helps customize the taste. My Kitchen Serenity+2Budget Bytes+2
• Oil / Fat (olive oil, vegetable oil, butter or mix) – For cooking. Crispy exterior comes from frying in enough fat. NatashasKitchen.com+1
• Optional extras – Bell pepper, fresh herbs (dill, parsley, green onions), lemon juice, sauce for serving (like lemon-dill, tartar sauce). These lift and freshen the patties. NatashasKitchen.com+1

Step-by-Step Cooking Instructions

Here is how to make classic salmon patties:

1. Prepare the salmon (if needed)
   • If using canned salmon, drain well. If there’s skin or bones, remove the larger bones/skin pieces (bones are often soft though). Flake the salmon with a fork. Budget Bytes+2Southern Food and Fun+2
   • If using leftover cooked salmon, flake or chop into bite-sized pieces.
2. Combine mixture
   • In a bowl, add the flaked salmon, diced onion (or grated), breadcrumbs (or cracker crumbs), beaten egg(s), seasonings (salt, pepper, garlic or onion powder etc.), optional extras (herbs, bell pepper, a splash of lemon juice). Mix gently until everything is combined but don’t over-mix (you want some texture). My Kitchen Serenity+2Budget Bytes+2
3. Form patties
   • Shape the mixture into patties. Size can vary: maybe about 2-3 inches (5-7 cm) in diameter, and about ½ inch thick. If the mixture is too loose, chill for 15-30 minutes or add a bit more crumbs. Wet hands help. My Kitchen Serenity+1
4. Cook
   • Heat oil (and/or butter) in a skillet over medium heat. When hot, carefully place patties in the pan, leaving some space between them. NatashasKitchen.com+1
   • Cook for about 3-4 minutes per side (depending on thickness) until golden brown and heated through. Be gentle when flipping so they don’t fall apart. Budget Bytes+1
5. Drain & serve
   • Let the patties rest on a paper towel or rack to remove excess oil. Serve hot with lemon wedges or your favourite sauce. Some serve over greens or in buns. NatashasKitchen.com+1

Servings and Timing

• Servings: Typically 4-6 patties (serving 2-4 people) from a recipe using 2-3 cans of salmon or equivalent fresh salmon. Budget Bytes+1
• Prep time: ~ 10-15 minutes (draining, mixing, forming) Budget Bytes+1
• Cook time: ~ 10-15 minutes (frying both sides) Budget Bytes+1
• Total time: About 25-30 minutes depending on chilling / batch frying.

Storage / Reheating

• Storage: Once cooked and cooled, store in an airtight container in the fridge. Good for 2-3 days.
• Freezing: You can freeze uncooked patties (flash freeze on tray, then wrap) or cooked ones. Thaw in fridge before reheating.
• Reheating: Reheat in a skillet over medium heat so they get crisp again. You can use oven or air fryer too. Microwave works but may soften crust.

Variations and Customizations

Here are some ways to change or upgrade the basic recipe:

• Use fresh salmon instead of canned. Cook it, flake it, and proceed similarly. Adds fresher flavour.
• Add vegetables: diced bell pepper, celery, chopped herbs, scallions, even corn or peas for texture or sweetness.
• Flavor boost: Add spices — Old Bay, smoked paprika, lemon pepper, garlic powder, or even a dash of hot sauce or Worcestershire sauce.
• Change crumbs / binder: Use panko for lighter crisp, use crushed crackers (saltines, Ritz), gluten-free crumbs, or crumbs made from stale bread. For low-carb, maybe almond meal (works differently).
• Cooking method: Fry in skillet, bake, or even air-fry. Baking is less messy and uses less oil but may not get quite as crispy. Turn on broiler at end for crisp top.
• Serving options: With tartar sauce, lemon-dill sauce, aioli, or in a sandwich/bun. Serve with salad, potatoes, veggies, etc.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

• Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
• large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
• Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
• Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
• Cutting board – For prepping cabbage leaves and rolling them like a pro.
• 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
• knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
• Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

FAQs

Can I use canned salmon with bones and skin?

Yes — just drain well, pick out large skin pieces, and remove obvious bones. The small bones are often soft enough to eat safely. They add calcium and texture. Southern Food and Fun+1

What if the patties are falling apart?

If the mixture is loose, add more breadcrumbs or cracker crumbs to help bind. Also chilling the mixture before shaping helps it hold together better. Don’t flip too early; let one side set and get golden before turning. My Kitchen Serenity+1

Can I bake them instead of frying?

Yes — baking can work. Brush or spray with oil, place on baking sheet, bake at moderately high temperature (e.g. ~ 200°C / 400°F) until heated through and slightly crisp. Some recipes also broil for a minute or two to brown. My Kitchen Serenity

How do I get a crispy crust?

Use enough oil in the skillet, preheat well, don’t crowd the pan, fried on medium heat (not too high so it burns before cooking through). Also, a mix of butter + oil helps flavour and browning. Using crumbs like panko helps for crispness.

Is this recipe good for kids?

Often yes, especially if you make mild seasoning. Patties are soft inside and crispy outside, which many kids like. Serve with dipping sauces they enjoy (mayo, ketchup, tartar sauce).

Conclusion

Salmon patties are a reliable, tasty, and flexible dish. With simple ingredients you likely have on hand, you can put together something comforting, nutritious, and flavorful without much fuss. Whether fried in a skillet for crispiness or baked for a lighter version, they’re a great way to enjoy salmon in a different form.

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