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!
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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
Capers are not on the ingredient list but I think I see them in the photo. Or are those round green things something else?
Hi Mary! Those are the nordic style salmon cakes, and yes they are capers! See the recipe notes for how to make that version- I love that one. 🙂
delicious as expected! i did the Nordic version with a green salad. very nice —was out of bread crumbs, however saw in the black bean burger recipe (dinner tonight) that one could use oatmeal as a swap. I did! win! Thank you! do you know this is ONLY site where i never look at reviews before trying!
Good to know Connie, love the improvising- smart! Appreciate you taking time to review. 🙂