Mom's Best Recipes
Recipe

Salmon Patties

Crispy-edged, lemony salmon patties made with accessible pantry ingredients. Fast enough for weeknights, sturdy enough for sandwiches, and flexible with whatever you have.

Author By Matt Campbell
4.8
A plate of golden-brown salmon patties with lemon wedges and a small bowl of creamy sauce on a simple dinner table setting
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Salmon patties are one of those comfort-food miracles: a few humble ingredients, a hot skillet, and suddenly dinner feels like you tried harder than you did. These are crisp on the outside, tender in the middle, and brightened up with lemon and a little Dijon so every bite tastes awake.

I am keeping this version practical and pantry-friendly, with a couple small tricks that make them stay together and brown like they mean it. If you can stir, chill for a minute, and resist poking the pan too much, you are in great shape.

Canned salmon, breadcrumbs, eggs, lemon, mayonnaise, Dijon mustard, parsley, and seasonings arranged on a clean kitchen counter

Why It Works

  • Crisp edges, tender center: A hot skillet and the right moisture balance give you that satisfying crunch without drying them out.
  • They hold together: Eggs plus breadcrumbs make a reliable binder, and a short chill firms the mixture so flipping is low drama.
  • Big flavor from simple stuff: Lemon zest, Dijon, and a little paprika make canned salmon taste fresh and lively.
  • Flexible: Make them smaller for kid plates, bigger for sandwiches, or swap herbs and spices based on what is in the fridge.

Pairs Well With

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Storage Tips

How to Store Leftovers

  • Refrigerate: Cool completely, then store in an airtight container for up to 3 days.
  • Reheat for crispiness: Warm in a skillet over medium heat with a tiny slick of oil, about 2 to 3 minutes per side, or just until heated through (aim for 165°F). You can also bake at 375°F for 8 to 10 minutes, or until hot throughout.
  • Microwave option: Works in a pinch, but the crust softens. If you microwave, give them a quick skillet crisp after.
  • Freeze: Freeze cooked patties on a sheet pan until firm, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 375°F oven until hot throughout (165°F), about 15 to 18 minutes.
Cooked salmon patties stacked in an airtight glass container on a kitchen counter with a lemon half nearby

Common Questions

Common Questions

Do I have to use canned salmon?

No. Cooked leftover salmon works great. Flake it well and follow the recipe as written. If your cooked salmon is very dry, add an extra spoonful of mayo.

Why are my salmon patties falling apart?

Usually it is one of three things: the mixture is too wet, the pan is not hot enough, or you flipped too soon. Fix it by adding more breadcrumbs a tablespoon at a time, chilling the mixture for 10 minutes, and letting the first side brown fully before you flip. The mixture should hold its shape when pressed, like a moist tuna-salad-meets-meatball situation.

Do I need to remove the salmon skin and bones?

If you are using canned salmon that includes skin and bones, you can remove them for a smoother texture. The small soft bones are edible, but I usually pick out the larger pieces for a more kid-friendly bite.

Can I bake these instead of frying?

Yes. Brush or spray the tops with oil and bake at 425°F for 12 to 15 minutes, flipping once halfway. They will be a little less crisp than pan-fried but still tasty.

What sauce goes with salmon patties?

Try tartar sauce, a quick lemony mayo, or plain Greek yogurt mixed with lemon juice, dill, and a pinch of salt. Even hot sauce plus mayo is a solid move.

Salmon patties are one of my favorite “use what you’ve got” dinners. I started making them when I was trying to lean harder into practical kitchen skills, the kind that actually help you on a random Tuesday. The first time I got the edges properly crisp, I stood there at the stove like I’d just unlocked a new level. Now I make them whenever the pantry is doing the heavy lifting, and I want something cozy that still tastes bright.