Salmon Patties Recipe: Crispy, Juicy, and Crazy Easy to Make

Alright, let’s be real for a second—salmon patties recipe don’t exactly sound like the sexiest meal on the planet. But hear me out: they’re crispy on the outside, tender inside, packed with flavor, and ridiculously easy to whip up. Whether you’re looking to clean out your pantry or impress someone with your “I can totally cook” skills, these bad boys deliver every time.

Plus, they’re the kind of comfort food that doesn’t leave you feeling like you just ate a brick. Win-win, right?

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Why You’ll Love This Salmon Patties Recipe (IMO)

Ever try a recipe and halfway through think, “What have I gotten myself into?” Yeah, not happening here.

Here’s why this one’s a keeper:

• Simple pantry ingredients – You probably already have most of this stuff.
• Takes less than 30 minutes – No, seriously. Including cleanup.
• Works with canned or fresh salmon – Because who always has fresh fish lying around?
• Freezer-friendly – Make a bunch, freeze some, thank yourself later.

And FYI, they’re also really freaking good. Like “I just ate three and I’m still thinking about a fourth” good.

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Ingredients You’ll Actually Use

Let’s skip the 30-item shopping list. Here’s what you actually need:

🐟 The Basics

• 1 can (14–15 oz) salmon, drained (or 1½ cups cooked flaked salmon)
• 1 large egg
• ⅓ cup breadcrumbs (Panko = extra crunch; regular = still delish)
• ¼ cup finely chopped onion
• 2 tablespoons mayo (Don’t skip it—it’s the glue!)
• 1 tablespoon Dijon mustard
• 1 teaspoon Old Bay seasoning (Or your fave seasoning blend)
• Salt & black pepper to taste
• 2 tablespoons chopped parsley or dill (optional but adds freshness)
• 2–3 tablespoons oil (for frying—canola, avocado, etc.)

Optional extras for flair:

• Lemon zest (adds zing)
• Hot sauce (if you like a little sass in your patties)
• Diced celery or bell pepper (for crunch)

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How to Make Salmon Patties (Without Losing Your Sanity)

You don’t need a culinary degree for this one. Just follow these steps and you’re golden—literally.

Step 1: Drain, Flake, and Pick

Drain the salmon and gently remove any skin or bones (unless you’re into that gritty texture—no judgment). Use a fork to flake it up in a mixing bowl.

Step 2: Mix Everything Together

Add in the egg, breadcrumbs, onion, mayo, mustard, seasoning, herbs, and anything else you’re feelin’. Mix it up with a fork (or your hands if you’re brave) until it all holds together.

Pro Tip: If it feels too wet, toss in a bit more breadcrumbs. If it’s too dry, a splash of lemon juice or extra mayo works wonders.

Step 3: Form Patties

Shape into 4–6 medium-sized patties. You want them thick enough to hold together, but not hockey pucks, okay?

Step 4: Pan Fry to Crispy Glory

Heat oil in a skillet over medium heat. Once it’s hot, add the patties and cook for about 3–4 minutes per side until golden brown and crispy.

Don’t mess with them too much—let them form that dreamy crust before flipping.

Step 5: Serve and Enjoy

Plate ‘em up with a squeeze of lemon, maybe some tartar sauce, or throw them on a bun for a salmon burger moment. Serve with a salad, roasted veggies, or—my personal fave—garlic mashed potatoes. 😍

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Quick Tips to Nail This Every Time

You don’t need to mess it up to learn from mistakes. I already did the trial-and-error part for you, so here’s what to keep in mind:

• Canned salmon = totally fine. Just don’t skip removing the bones if that freaks you out.
• Don’t over-mix. Treat it like a crab cake, not cookie dough.
• Chill the patties for 15–30 mins if you have time—they hold together better during frying.
• Use a nonstick or well-oiled skillet. Nobody wants salmon scrambled patties. :/

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Serving Ideas: Go Beyond the Plate

Yeah, you can just slap one on a plate and call it dinner—but where’s the fun in that?

Here are a few ideas:

🥗 Make it a Meal

• With a big ol’ salad and lemon vinaigrette
• Topped on a rice bowl with avocado, cucumber, and spicy mayo
• Slid into a burger bun with lettuce, tomato, and dill sauce

🌯 Wrap It Up

Chop it up and toss in a wrap with tzatziki, slaw, and red onion. You’ll thank me later.

🍳 Breakfast, Anyone?

Leftover salmon patties + fried egg = brunch magic. You’re welcome.

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Salmon Patties FAQ (Because Yes, You’ll Have Questions)

Can I use fresh salmon?

Absolutely. Just cook and flake it first. IMO, canned is faster and tastes just as good once it’s seasoned and crisped up.

How do I keep them from falling apart?

A sticky binder (egg + mayo) and just enough breadcrumbs are key. And yes, chilling helps. Think of it like prepping them for battle.

Are these freezer-friendly?

Yep. Just let them cool, wrap individually in plastic or foil, and toss in a freezer bag. Reheat in a pan or air fryer for best results.

Can I make these gluten-free?

Totally. Use gluten-free breadcrumbs and double-check your seasoning labels. Still crispy, still tasty.

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Variations to Keep Things Interesting

Let’s say you’ve mastered the classic and now you’re feeling fancy. Here are some remix ideas:

🔥 Spicy Cajun Version

Add Cajun seasoning, diced jalapeños, and a dab of hot sauce. Serve with remoulade. Boom.

🧄 Garlic-Lovers’ Dream

Double up on the garlic and add a pinch of smoked paprika. Not date-night approved, but worth it.

🧀 Cheesy Bites

Mix in shredded cheddar or Parmesan. Cheese + salmon = unexpectedly amazing.

🌿 Herby Mediterranean

Think dill, oregano, lemon zest, and maybe a dollop of Greek yogurt sauce on top.

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Final Thoughts: Salmon Patties Deserve a Comeback

So, here’s the deal: salmon patties are underrated. They’re the kind of dish you forget about until you make them once—and then they’re on repeat.

They check all the boxes: budget-friendly, easy, fast, and straight-up delicious. Plus, they work for any meal of the day and freeze like a champ.

Whether you’re a salmon rookie or a pantry-pro who always has a can on hand “just in case,” this recipe’s got you covered.

Ready to impress someone (or just yourself)? Give these salmon patties a go, and let me know if you stop at just one. 😉