These easy salmon patties are made with canned salmon and simple pantry ingredients that can be whipped up in 20 minutes! Perfect for midweek meals. Gluten-free adaptable.
When I rise up, let me rise up joyful like a bird. When I fall, let me fall without regret like a leaf.
Wendell Berry
Why you’ll love Salmon Patties!
This easy salmon patties recipe is a quick way to use up the canned salmon you have hiding in your pantry! A high-protein main dish made with simple pantry staples, it’s designed for busy weeknights when time is short. This recipe can be made gluten-free with gluten-free panko.
As a chef and former restaurant, I’ve worked with salmon in many forms-from fresh wild-caught fillets to pantry-friendly canned. These patties are a staple in my kitchen because they balance nutrition, versatility, and great flavor without requiring a lot of time.
Serve them up with a fennel orange salad, crunchy Asian slaw, or Korean Cucumber Salad, and dinner is ready! Or make a smaller version for an easy appetizer!
In addition to the basic salmon patty recipe, I’ve included four different flavor variations: Asian-Style Salmon Cakes, Mediterranean Salmon Cakes, Nordic-Style Salmon Cakes (with fresh dill and lemon-a reader favorite!), and Mexican-Style Salmon Cakes!
Ingredients for Salmon Cakes
- Salmon: High-quality canned wild salmon (7-8 ounce can)
- Large eggs: Eggs are the binder here, giving structure and airiness
- Onion: Use green onions
- Panko breadcrumbs: Panko will result in a lighter patty. I recommend unseasoned panko, as seasoned panko may result in an unsavory, bitter taste.
- Fresh herbs: Dill, basil, parsley, chives, tarragon, or cilantro
- Lemon juice: To add a little brightness
- Mayo: This makes for a lighter, fluffier, and more bindable texture
- Garlic powder, salt, and black pepper
See recipe card for a full list of ingredients!
How to Make Salmon Cakes
- Mix patty ingredients in a large bowl. Drain salmon well. Using a fork, mix the salmon patty ingredients in a large mixing bowl. Let sit for 5-10 minutes. If the mixture seems wet, add more panko (up to 1/3 cup).
- Form salmon patties. With your hands, form 2-3 large salmon patties, about 1-inch thick. For a crispier crust, dredge in more panko and/or sesame seeds. Refrigerate for later (place salmon patties on paper towels) or move on to the next step.
- Sear the salmon cakes. Pan-sear in a large skillet with butter or olive oil (or a mixture) until crispy, cooked on the inside, and golden brown, about 4-5 minutes each side. The puffed center tells you the egg is cooked through.
How to Make the Quick Creamy Sauce
- Ingredients: 2 tbsp mayo, 3 tbsp sour cream or yogurt, a squeeze of lemon juice, a pinch salt and pepper, and 2 tbsp fresh dill (or scallions, cilantro, or Italian parsley)
- Method: Mix everything together until smooth!
Chef’s Tips
- If patties are falling apart: Chill the mixture for 15-20 minutes before forming the patties, or add more binder (panko, breadcrumbs, or even a spoonful of mayonnaise or an extra egg for more liquid if dry).
- Make it low-carb or gluten-free: Swap the breadcrumbs with almond flour, ground sesame seeds, or gluten-free panko.
- Using fresh salmon: Cook salmon ahead, flake it, and use in place of canned. Leftover roasted salmon or poached salmon works beautifully.
- To grill the patties: Place patties on a greased grill pan to prevent sticking. Cook 3-4 minutes per side until golden and cooked through.
- Air fryer method: Preheat the air fryer to 375°F, lightly oil the patties, and cook 8-10 minutes, flipping halfway.
- How to tell when they’re done: Look for puffed centers, golden color, and crisp edges. The internal temperature should reach 145F.
- If the mixture is too wet: Stir in more panko or chill before searing.
- If patties aren’t golden: Increase skillet heat slightly (medium high heat) or add a touch more oil.
Easy Salmon Cakes Recipe Variations & Substitutions
- Nordic-Style with fresh panko, fresh dill, and capers, and a creamy dill sauce
- Asian-Style coated with sesame seeds, ginger, cilantro, and green onion
- Mediterranean-Style with dijon mustard, lemon zest, garlic, and herbs
- Mexican-Style with cilantro, lime zest, cumin, dried oregano, and chili powder, served with Chipotle Mayo, avocado, and Mexican Slaw.
- Salmon: Sub leftover cooked Salmon
- Onion: Sub Red Onion
- Panko Breadcrumbs: You can use sesame seeds, toasted breadcrumbs, or crushed saltine crackers. For gluten-free, use gluten-free panko or sesame seeds!
- Garlic Powder: Sub onion powder
How to Store Baked Salmon Cakes
Leftover salmon patties will keep up to 3-4 days in an airtight container in the refrigerator. Let the cooked patties cool before storing. Or freeze seared salmon patties (wrap tightly) for up to 3 months. Thaw leftover patties in the fridge before reheating. To reheat, gently warm in a skillet with a little oil, reheat in the oven with tented foil, or microwave.
What to Serve with Salmon Cakes
- Fresh Dill Sauce
- Tartar Sauce
- Chipotle Mayo (Mexican Secret Sauce)
- Jasmine Rice
- Easy Crunchy Asian Slaw
- Asian Cucumber Salad
- Lebanese Slaw (Salatet Malfouf)
- Mexican Slaw with Cilantro and Lime
- Kale Slaw (Vegan)
- Kohlrabi Slaw with Cilantro, Jalapeño and Lime
- Tzatziki Sauce
- Avocado Salad
Easy Salmon Cakes Recipe FAQS
Fresh wild salmon always makes for the best salmon patties, either cooked or raw, but in a pinch, good quality canned wild salmon pulled from the pantry can be a total lifesaver!
An egg and panko bread crumbs serve as the main binder here. A little mayo also helps. Feel free to experiment with gluten-free bread crumbs or even gluten-free flour. A flax egg will also work in a pinch, although I prefer the lightness the real egg gives the cakes.
Yes, they can be made ahead and be stored in the fridge, to pan-sear later. Store on a paper towel. You can even pan-sear them ahead and either refrigerate or store in the freezer.
Once you make the salmon patties, I know that you will come up with your own creative variations! Hope you enjoy this easy recipe made with simple ingredients!
More Fish Recipes You May Enjoy
how to make salmon Patties! | 60-sec video!
After you try this salmon patties recipe, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Sylvia
Recipe for Salmon Cakes with Canned Salmon
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Main, Fish, Pantry
- Method: Stove top
- Cuisine: American
- Diet: Diabetic
Description
These easy salmon patties are made with canned salmon and simple pantry ingredients that can be whipped up in 20 minutes! Perfect for midweek meals. Gluten-free adaptable.
Ingredients
Basic Salmon Patty Recipe (see variations below)
- 1 can wild salmon (7-8 ounces), drained (or feel free to use leftover cooked salmon)
- 1 egg
- 1 tablespoon mayo (this makes for a lighter, fluffier and more bindable texture)
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder (or onion powder)
- 1/4 cup panko, (or toasted bread crumbs) see notes
- 1– 2 scallions, sliced (or sub 2–3 tablespoons finely chopped red onion)
- generous pinch salt and pepper (about 1/8 teaspoon each – see notes)
- 1–2 tablespoons olive oil.
See variations below.
Instructions
- Drain salmon well.
- Mix all ingredients together in a medium bowl using a fork. Let it stand 5-10 minutes so the panko soaks up some of the moisture. If the mixture seems wet, add a little more panko (up to 1/3 cup total)
- Shape. Divide the mixture into 2 larger patties, pressing them together with your hands. If you like a crispy crust, dredge in more panko and/or sesame seeds before searing. At this point, you could refrigerate for later, laying on a paper towel.
- Sear. Heat olive oil or butter (or a mixture is nice) in a skillet over medium heat. Sear the salmon cakes for 4-5 minutes on each side until beautifully golden and slightly puffed. (The puffed center tells you the egg is cooked through.)
- Serve with the suggested sides, the Quick Creamy Sauce, or on their own with a side salad.
Notes
Salmon Patty Variations
Asian-style: add 1-2 teaspoons ginger paste (or finely chopped ginger) and 1/8-1/4 cup chopped cilantro to the cakes. Add 1-2 tablespoons sesame seeds to the panko mixture for dredging. Serve with Asian Slaw or Asian Cucumber Salad.
Mediterranean-style: add 1 minced garlic clove, 1 teaspoon lemon zest, 1 teaspoon dijon mustard, and 2 tablespoons chopped parsley. Serve with Leafy green salad.
Nordic style: add 1 tablespoon capers and 1/8-1/4 cup chopped dill. Serve with a Quick Creamy Sauce (below).
Mexican Style: add 1/4 cup chopped cilantro, 1 teaspoon lime zest, 1/2 teaspoon cumin, 1/2 teaspoon dried oregano, and 1/2 teaspoon chili powder. Serve with Chipotle Mayo, Avocado and Mexican Slaw!
Quick Creamy Sauce: Mix 2 tablespoons mayo with 3 tablespoons sour cream or yogurt, a squeeze of lemon, a pinch of salt and pepper, and two tablespoons fresh dill, chopped (or sub scallions, cilantro, or Italian parsley).
Panko: Use unseasoned panko. Gluten-free is just fine! Seasoned breadcrumbs seem to add an unsavory, bitter taste.
Salmon: Try to use the best quality canned wild salmon you can find- this does make a difference.
Nutrition
- Serving Size: 1 salmon patty
- Calories: 259
- Sugar: 0.9 g
- Sodium: 564.2 mg
- Fat: 14 g
- Saturated Fat: 2.8 g
- Carbohydrates: 4.2 g
- Fiber: 0.5 g
- Protein: 27.2 g
- Cholesterol: 162.8 mg
This is the tastiest salmon patty recipe I’ve made! I have started making them weekly! Love it!
Glad to hear this Holly!
I make these frequently and love them. They are so easy to pull together for guests. Forgot to give my last comment stars so am posting again!
Thanks Dana! Glad you are enjoying these. 🙂
These are fantastic and I make them frequently. I think the protein count under the nutrition information could be for the total recipe and not per cake? Is that possible?
Hey Dana, I double checked and the protein is for one cake. 🙂
FAH Delivers! Was feeling peckish and wanted a quick satisfying and healthy meal! Score! Thank you….yet again. This was very good and easy.
Yay, so happy these were a hit Connie! Appreciate you taking time to review.
We love these-have made the Asian and Mediterranean versions in a pan and in the air fryer with leftover salmon and all were delicious delicious! Thank you for all of your recipes – we always go to Feasting At Home when it’s time to cook. 🙂
So nice to hear this Camille! Thanks for taking time to leave a review.
Whew! Flavor PUNCH!!! Best recipe, hands down!
Don’t forget to make the dip! (My kids all called it ‘Ranch’😅)
We tore apart patties and put on a gorgeous green salad and topped with the sauce- EXCELLENT and synergistic flavor combination!
Everything on this site is delicious- I don’t even know how I found you but you have revolutionized our meals at home! We are able to enjoy SO many more vegetables! You’re a solid genius!
Amazing Leah, thanks so much for this kind review! So glad you are finding inspiration. 🙂
It was astounding! I have made this at least a dozen and a half times and it is just one of the best recipes. The creamy sauce is a must have and is amazing…
If you really want to go over the top, add 1/2 tsp of a beak of a newborn bald eagle, the pulverized whisker of a white albino llama, and the toe nail of a kangaroo. That will really do the trick.
Just kidding. No changes needed to this perfect recipe!
Omg Hara…😂. So glad you enjoyed! 🙂
Just a note, the 2x amount is wrong on the egg amount. Just a note. Amazing /unique recipe!
Thanks Rachel- fixed it!
Thus truly was an easy, after work pattie.
I didn’t have canned salmon, so used fresh salmon that was par cooked, dried and added.
I made the Mediterranean and then the Nordic versions.
My second batch added a bit more lemon juice, and the zest of the lemon, just a preference.
This is a definite staple for weeknight meals and leftovers for work lunch.
~Thank you
Glad you enjoyed this!
I made the mediteranean version and these were fantastic. And here’s how I did it without mayo:
I doubled the recipe but only used 2 large eggs and added about 2 T of olive oil. I only had half of the bread crumbs but I also added about 2 T of spelt flour to help with binding. I also used sumac instead of lemon zest. I think the tip of cooking in butter and olive oil helped them crisp up nicely. The red onions were a nice little crunch. I’ll definitely make them again!
sounds perfect Josie!
I love this recipe and make it all the time… Just got an air fryer and was wondering if you had an air fryer temp
I haven’t tried them in an air fryer, but taking a guess, I would say 390F for 7-8 minutes.
Delicious! The Nordic style cakes are on regular rotation here and often requested. Thank you again! What would my dinner table do without you?!
Awwww… thanks! Happy you like these!
I forgot to hit the rating button in my last comment – dang it – sorry about that!
Appreciate the rating!
I made these the other night, with some fresh caught & canned salmon I was given as a gift. They were fantastic. I have a salmon CSA and can’t wait to try a larger batch for quick and easy weeknight dinner with friends. As always, Feasting at Home recipe for the win!
Thanks so much Jo!
Very good, Did the Mediterranean style and the creamy sauce, using light mayo and yogurt in that with dill. I did them at 400 degrees in my air fryer for about 4 to 5 minutes on each side. Of course I a made a version of your Braised Lentils to go with it!
That sounds lovely, Frances! Thanks for the air-fryer notes!
What in the world is GF?
Hi Kim, GF stands for gluten free. 🙂
Made the Nordic style salmon cakes tonight with buttered boiled red potatoes and mustard dill green beans. Delicious and easy. Everyone in the family said it was a “do again.” Thank you, Sylvia, for never steering us wrong!
Yay, Heather! Love the boiled potatoes, very Scandinavian. 🙂
I’ve never made the Nordic ones, because I love the Asian ones so much. But your menu has inspired me. Gonna try these soon!
I agree—Sylvia has become my go-to for so many recipes. Hers are always the best!
Thanks Wini!
I forgot to rate it! 🌟🌟🌟🌟🌟
Oh! Thanks so much!🙌
The best recipe yet for salmon cakes. The sauce is amazing and the only thing I added was a little hot sauce. It is my go to sauce for fish dinners. Thanks soooo much! 🐟🐟🐟
Perfect- hot sauce is great idea here!
The Quick and Easy Salmon Cakes were quick and easy AND delicious! I served them with a side leafy green salad, green string beans seasoned with Zatar and butternut squash. Thanks for the recipe, Sylvia!
Sounds great!
I made the Asian style with sesame seeds along with the Crunchy Asian Slaw. We had a 15 ounce can of salmon, so pretty much doubled everything. We had some leftover yogurt/herb/lemon sauce which really enhanced the salmon. It was so easy and had great flavor. Another delicious recipe – thank you!
Great to hear Madeleine!
Can I sub yogurt for mayonnaise? We have someone who can’t eat any mayo.
Thanks!
Hi Emily- I’m not sure how they would hold together- seems like it should work ok, but not positive. The flavor would be fine I think? If you try it, let us know- curious!
Maybe substitute some home made Aioli, using much less garlic?
I love that this recipe offers 4 versions. Having varieties make cooking from the cabinet come alive!
Thanks so much Victoria!
I add in a splash of maple syrup. Mmmmm. Great recipe.
Perfect Cassandra!
Made these just last week and the recipe is going in regular rotation here where we bake a slab of Wild Caught Alaskan Salmon at least once a week and always have left overs. I didn’t have panko so subbed bread crumbs but looking forward to panko next time for the added crunch. Skipped the capers. I made them up in the afternoon, stored them in the fridge between sheets of waxed paper, and they were ready to sear and cook (stovetop) at dinner time. So easy. Seasons I used: Organic smoked paprika, ceylon cinnamon, brown sugar. Topped with creamy dill sauce and mixed greens (what I had on hand) and served on grilled brioche – we LOVED them. Thanks Sylvia and team for posting all these Salmon ideas! Looking forward to trying more!
So happy you enjoyed this! Love your additions.