Using mostly pantry and refrigerator staple ingredients, these easy Salmon Patties are a delicious dinner in under 20 minutes. Flaky and tender on the inside and crispy around the edges, these flavorful patties are pan-fried to perfection!
This tried and trusted recipe is a perfect dinner choice for busy back-to-school weeknights. These salmon patties (aka salmon cakes) are hearty, satisfying, and budget-friendly.
I like to serve these with a leafy green salad or coleslaw (and don’t forget the tartar sauce!). This recipe is also delicious when prepared in your air fryer (be sure to check out my air fryer salmon patties!).
Your Simple Ingredients
- Vegetable oil
- Canned salmon
- Old Bay Seasoning
- Lemon juice
- Green bell pepper
- Yellow onion
- Saltine crackers – Bread crumbs or panko can be substituted
- Salt and black pepper
How to Make Salmon Patties
Making these patties is basically effortless and takes very little time!
- Drain the canned salmon. Place the salmon in a large bowl and pick out any bones and discard (see notes below regarding bones).
- Mix the ingredients. Flake the salmon with a fork and add crushed saltine crackers, egg, garlic, lemon juice, onion, green bell pepper, Old Bay Seasoning, salt, and pepper.
- Form the patties. Combine the mixture and form into 5 patties.
- Fry the patties in vegetable oil approximately 3 minutes on each side. Place on a plate lined with paper towels to absorb any excess oil.
I choose to pick out the bones, but this is based on personal preference. The bones in canned salmon are edible and are a rich source of calcium. Be sure to mash the bones with a fork in the mixture if you decide to leave the bones.
Absolutely! Wrap each uncooked patty in plastic wrap, place in a resealable plastic freezer bag, and freeze for up to 3 months. Defrost in the refrigerator overnight.
Once cooled, store the salmon patties in an airtight container in the fridge for up to 3 days.
Salmon patties are best when reheated on the stovetop. Spray a skillet with cooking spray and reheat over medium heat (on both sides) until heated through.
Number of Servings
I use ½ cup of salmon patty mixture for each patty, which yields 5 (3-inch) patties.
- Use a nonstick skillet to fry your patties. The patties are fragile – using a nonstick skillet helps to keep your patties from breaking when flipping.
- Don’t over-mix the salmon mixture. Mix until just combined to ensure that your patties are tender.
- Drain excess oil by placing your patties on a plate lined with paper towels after frying.
- Use high quality wild-caught canned salmon for the best flavor.
5 Star Review“Made these for dinner today. DELICIOUS does not describe these! Will definitely make again. Thank you for all of your wonderful recipes.” ~ Rose
- 1 (14.75 ounce) can salmon drained
- 20 saltine crackers crushed (about ¾ cup)
- 1 large egg beaten
- 1 teaspoon minced fresh garlic
- 1 tablespoon lemon juice
- ¼ cup diced yellow onion
- ¼ cup diced green bell pepper
- ¼ teaspoon Old Bay Seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 ½ tablespoons vegetable oil
- Place drained salmon in a large bowl and pick out any bones and discard*. Flake salmon with a fork.
- Add crushed crackers, egg, garlic, lemon juice, onion, green pepper, Old Bay Seasoning, salt and pepper. Mix ingredients with your hands or a large spoon. Form into 5 patties (½ cup of salmon mixture for each patty).
- Heat oil in a large nonstick skillet over medium high heat. Add patties and cook until browned and cooked through, about 3 minutes on each side. Place on a plate lined with a paper towel to absorb any excess oil.
- *If you choose to include the bones, mash them with a fork into the mixture.
- Once cooled, store in an airtight container in the refrigerator for up to 3 days.
- To reheat, spray a skillet with cooking spray and reheat on the stovetop over medium heat (on both sides) until heated through.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.