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 lifesaver when it comes to getting a home cooked dinner on the table in a hurry. These salmon patties (aka salmon cakes) are hearty, satisfying and budget-friendly, too!
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 pepper
How to Make Salmon Patties
Making these patties is basically effortless and takes very little time!
- You’ll start by draining the juices from the canned salmon. Place the salmon in a large bowl and pick out any bones and discard (see notes below regarding bones).
- Flake salmon with a fork and add crushed saltine crackers, egg, garlic, lemon juice, onion, green bell pepper, Old Bay Seasoning, salt and pepper. Combine and form into 5 patties.
- Fry in vegetable oil approximately 3 minutes on each side in a nonstick skillet (the patties are fragile – using a nonstick skillet helps to keep your patties from breaking when flipping). Place on a plate lined with paper towels to absorb any excess oil.
Do You Pick Out the Bones in Canned Salmon?
I personally choose to pick out the bones (I don’t care for their texture), but it’s totally 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.
How to Reheat
Salmon patties are best when reheated on the stove top. Spray a skillet with cooking spray and reheat over medium heat (on both sides) until heated through.
How Many Patties Does This Recipe Make?
I use 1/2 cup of salmon patty mixture for each patty, which yields 5 (3-inch) patties.
Hooray for quick, delicious and budget-friendly dinners!Print
Originally published March 2016. Updated and republished January 2020 with new photographs and helpful tips.