Easy Salmon Patties with Fresh or Canned Salmon
Learn how to make salmon patties (salmon cakes) with either canned or fresh salmon! Crispy, well-seasoned and delicious.
Each year, I pick something to focus on in the kitchen. It can be an ingredient. For example, one year I focused on testing out the best roasted and mashed potatoes techniques. Another year, I worked on beef and steak. This year, I’m working on resourcefulness! For me, that means finding creative ways to use the ingredients I already have in the fridge or pantry to make something new.
This salmon cakes recipe was born out of my resourcefulness project! I had several tins of canned salmon, which I’m not too familiar with as an ingredient. I also had a bulk bag of breadcrumbs (don’t ask) from another project. I often make crab cakes, but salmon patties were new to me!
But, I had enough of the main ingredients to do several rounds of experimenting and eventually landed on the recipe you see below. My primary goal was for the cakes to have a rich, buttery flavor, and to be nice and crispy. They had to be golden brown!
I also love that this salmon recipe can be make-ahead, as well! You can form the patties ahead of time and refrigerate them for up to 24 hours before cooking. This can actually help them firm up and get a better bind!
But, I do recommend taking letting them rest on the counter for a few minutes to take chill off before you sear them in the skillet.
Fresh or Canned Salmon
This salmon patties recipe is versatile and can use canned or fresh salmon. Here’s some more information to help you make your decision.
- Canned Salmon: This recipe is designed for canned salmon, which is already cooked. You can use pink salmon, which is more affordable, or red salmon, which has a richer flavor. If you use canned salmon, make sure to drain it very well, in addition to pressing out as much liquid as possible with paper towels. This will help to make sure your salmon cakes can get nice and crispy.
- Fresh Salmon: Yes, you can use leftover cooked salmon. You will need about 1.5 cups of flaked, cooked salmon. It does need to be fully cooled, with skin and bones removed. You may need to add extra salt, since canned salmon often has added salt. Personally, I prefer the texture of fresh over canned.
To add a ton of flavor, consider using leftover smoked salmon!
Recipe Substitutions and Additions
When making these salmon croquettes, you have plenty of options to mix it up! Here are a few options for you:
- If you don’t have green onions, substitute shallots or chopped onion (yellow or white), but I would recommend giving it a quick sauté in the skillet before adding it to the salmon mixture. This will help mellow out the flavor!
- For breadcrumbs, I like panko best! However, you can absolutely use regular or gluten-free breadcrumbs. If you don’t have breadcrumbs, you can make your own by crushing up saltine crackers or even Ritz crackers.
- If you don’t have Cajun seasoning on hand, you can make your own Cajun seasoning pretty easily! I do recommend a low-sodium blend.
- Add more seasonings to taste! Old Bay seasoning, dill, smoked paprika or lemon pepper would all be welcome additions.
- Omit the salt if you are sensitive to it or would like to reduce the sodium. Both the canned salmon and the pre-made Cajun seasoning usually contain salt.
- For pan frying, I typically use avocado oil, which is a neutral oil with a high smoke point. But you could use canola oil or vegetable oil if needed.
- Add lemon zest for extra lemon flavor.
- Add a teaspoon of Dijon mustard to the mixture to add flavor and help bind!
Serving Suggestions
My favorite way to eat these salmon patties is as a main dish. They are wonderful with a simple salad, crack green beans or as a sandwich!
You can eat them burger style with lettuce and sriracha aioli or garlic aioli and fresh dill or chives, or as a club sandwich with crispy bacon, sliced tomatoes, lettuce and sliced red onions.
For a sweet treat, try making Lemon Bread or my Lemon Poppyseed Cheesecake.
Storing Leftover Salmon Patties
Salmon patties can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Uncooked Patties: Form the patties, place them on a parchment-lined baking sheet, and freeze until solid. Then, transfer them to a freezer bag or container for up to 2-3 months. Thaw in the refrigerator before cooking.
- Cooked Patties: Cooked salmon patties can also be frozen. Let them cool completely, then wrap them individually in plastic wrap and freeze for up to 2-3 months. Reheat in the oven, air fryer, or microwave.
Leftover salmon patties are delicious cold or reheated. I recommend reheating in the skillet or the air fryer to help them crisp up.
Easy Salmon Patties with Fresh or Canned Salmon
Ingredients
- 15 ounces salmon meat, flaked (if canned, please drain first)
- 1 egg, large
- 3 tablespoons mayonnaise
- ½ cup panko breadcrumbs
- 1 tablespoon lemon juice, fresh
- 2 green onions, thinly sliced, roots, discarded
- 1 ½ teaspoons cajun seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley
- 2-3 tablespoons avocado oil, for frying
For serving (optional):
- Lemon wedges, fresh herbs, tartar sauce or aioli
Equipment
- Wild Plant Canned Salmon I like this brand if you're using tinned salmon
Instructions
- Drain salmon well and pat the meat dry with paper towels. Add to a large bowl.
- Add remaining ingredients except for the oil to the bowl and mix until well combined.
- Divide the mixture and form six even patties about ½” thick.
- Heat oil over medium high heat in a large skillet. Working in batches, place the salmon patties into the pan and cook for 4 minutes per side, or until golden brown.
- Serve with lemon wedges and tartar sauce, enjoy!
