Salmon Patties (Canned OR Fresh Salmon)
Salmon Patties are such a versatile dish. They work great for a protein filled snack, or a main entree. We’ll show you how to make salmon patties with both canned and fresh salmon. We use crunchy fresh vegetables for a super clean, fresh tasting salmon patty!
Canned Salmon Patties
Canned Salmon Patties are budget friendly, and super simple to make. Don’t let canned salmon fool you, it’s protein packed, sustainable, and nutritious. Super rich in omega 3’s, canned salmon is a great item to keep in your pantry. It’s great for nights you aren’t just sure what to cook, but you know you need something fresh and easy.
There’s a few varieties of canned salmon. You’ll notice that some canned salmon comes with the bones intact. This is okay! You can see little bones in the version I made above. The bones are not hard to chew, nor do they. need to be picked out. The bones are in the can during the canning process, which gives them a softy and crumbly texture. They’re super high in calcium, and actually add to the nutrient dense property of the already healthy salmon.
Fresh Salmon Patties
You can use fresh salmon for salmon patties. I recommend using leftover salmon for salmon patties that has already been cooked, and cooled. Flake fresh salmon with a fork to make perfectly shaped fresh salmon patties. The beauty of using cooled salmon is that the natural oils in the salmon will have cooled, creating a sticky texture which will help bind the patties.
Salmon Patty Ingredients
You only need a few ingredients to make the best salmon patties. I will say, fresh vegetables make all of the difference. The crisp crunch of a fresh bell pepper combined with the richness of salmon is restaurant quality!
- Salmon: Canned or fresh.
- Panko Crumbs: I recommend using panko crumbs instead of breadcrumbs. Breadcrumbs can get mealy in a patty.
- Egg: This helps bind the patty.
- Red Bell Pepper: For fresh crunch. If you want some spice, you can sub a poblano or jalapeño even.
- Parsley: Fresh is best for flavor and texture.
- Lemon: The zest and juice of 1 lemon really brightens up the flavor.
- Fresh Dill: Fresh is best. Are you sensing a theme here? : )
- Granulated Garlic: I like granulated because the flavor disperses better in patty form.
- Salt: Keep in mind if you’re using preseasoned or leftover salmon you’ll want to use a light hand with the salt.
- Pepper: Fresh cracked.
Once the ingredients are combined in a bowl, toss them with clean hands until everything is fully incorporated.
How to Make Salmon Patties
For consistency, I like to use a 1/4 cup measuring cup to measure each patty. This will help ensure they’re cooked consistency and evenly, and make sure they’re all the same size. If you want bigger patties, you can go with 1/3 or even 1/2 cup.
Once the patties have been measured and formed, place them on a plate, and in the freezer for about 10-15 minutes. This will help them retain their shape.
How to Tell When Salmon Pattie are Cooked
Because you’re using precooked canned, or leftover salmon, the salmon is already safe to eat, however the egg is raw and needs to be fully cooked.
The best way to tell if a salmon patty is fully cooked is to cook it until the exterior is golden brown, and the patty is warm throughout. While optional, an electronic meat thermometer works great so you don’t have to cut the patty before serving. Place an electronic meat thermometer in the center of the patty, and it’s fully cooked at 145 degrees fahrenheit.
Serving Salmon Patties
You can serve these on a salad, as a burger, on an English muffin for breakfast on their own. The possibilities are endless! I like to serve mine with a little bit of lemon dill sauce on top. This would be great with some pesto aioli, too.
More Salmon Recipes
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Cheers to easy, healthy meals! – Rachel
Salmon Patties (Fresh or Canned Salmon)
Equipment
- 1 large mixing bowl
- 1 large plate
- 1 skillet
Ingredients
- 14 oz canned salmon (or roughly 2 cups of leftover salmon)
- 3/4 cup red bell pepper (chopped)
- 1/4 cup fresh parsley (chopped)
- 1/2 cup panko crumbs
- 1 egg
- 2 tsp lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh dill (chopped)
- 1 tsp granulated garlic
- 1/4 tsp salt
- 1/4 tsp cracked black pepper
- 2 tbsp olive oil (for frying)
Instructions
- If using canned salmon, open can, and drain. Set aside. Prepare a plate with parchment paper and set aside.
- In a mixing bowl, combine all ingredients (besides olive oil). Using clean hands, combine ingredients and form into patties. Place patties on parchment lined plate and place patties in freezer for 10 minutes. *Use 1/4 cup per patty to make 6 patties, or 1/2 cup to make 4 patties.
- Heat olive oil in a large skillet on medium heat. Fry patties for 4-6 minutes per side. Patties are fully cooked once a meat thermometer reaches 145 degrees at the center most internal part of the patty.
- Allow patty to slightly cool before serving. Serve & enjoy!
Nutrition
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