Oh, the weeknight supper dilemma it’s a struggle we’re all fighting, aren’t we? After a long day, the last thing you feel like doing is waiting in the kitchen all night, but takeout is giving up. We’ve all been there, needing the convenience of app delivery but craving something that’s from scratch, something homemade, genuine, and satisfying. What if I told you there is a game-changer just waiting in your own kitchen to turn your dinner hour into an act of sheer bliss? Say hello to my easy salmon patties a recipe so easy, tasty, and kid-friendly that it will become your new go-to dish.
Not only is this salmon patty easy, it’s a hug in a flavor that invites everyone to the table with open arms. With humble canned salmon, they provide gourmet flavor with no fuss or expense and are perfect for busy nights or even parties. Crispy on the outside, they’re tender and juicy inside, filled with radiant flavor that makes every bite a delight. Whether you’re a seasoned cook or a kitchen newbie, this recipe is your ticket to a dinner that’s as easy to prepare as it is to love.
What’s so special about this recipe, though, is the chorus of rave reviews from home cooks who’ve remade it to their own. One of numerous effusive fans, sunshine44, commented, “This recipe is a lifesaver! It’s quick, frugal, healthy, and completely delicious. We top it with homemade dill sauce, and my kids can’t get enough!” Such fervor is contagious, and that’s evidence these patties are not just dinner, they’re an experience, a meal that transforms a regular Tuesday night into one to share.
The Canned Salmon Miracle: Pantry Superhero
Now let’s shine the light where it should be on the star of the show: canned salmon. It’s the unassuming superhero of affordable, delicious dinners, and it should get its moment in the spotlight. With a meaty flavor and firm texture, canned salmon doesn’t need much to be a winner, which is just the reason it’s such an ideal foundation for these patties.
Whether you’re pulling it from your pantry or stocking up during a grocery run, this ingredient is a lifesaver that delivers restaurant-quality results without breaking the bank.
You don’t have to break the bank on expensive sockeye for this recipe plain pink salmon will work just as well. It’s inexpensive, easy to find, and provides all the flavor and texture you want in patties that will be unforgettable. And it’s already cooked and you’re ready to go, so you’re half way to supper before you start. This factor of ease of use is the savior for busy families who want healthy suppers without all the fuss.
But it’s not just convenient that canned salmon is a nutritional star. With omega-3 fatty acids, protein, and vitamin-packed vitamins, it’s a guilt-free meal that’s rich-flavored. Canned salmon is worth stocking in your pantry here’s why:
- Budget Indulgence: Pink salmon is cheaper than fresh fillets but packs the taste.
- Convenient Shelf Life: It’s always available, no last-minute supermarket sprint necessary.
- Nutrient-Dense: Heart healthy and feel-full.
Salmon Cakes
Equipment
- 1 Sheet Pan
- 1 Large Saute Pan
- 1 Food Processor
- 1 Large Mixing Bowl
- 1 Spatula or Tongs For frying and handling
Ingredients
Main
- 1/2 pound fresh salmon
- Good olive oil
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 3/4 cup small-diced red onion 1 small onion
- 1 1/2 cups small-diced celery 4 stalks
- 1/2 cup small-diced red bell pepper 1 small pepper
- 1/2 cup small-diced yellow bell pepper 1 small pepper
- 1/4 cup minced fresh flat-leaf parsley
- 1 tablespoon capers drained
- 1/4 teaspoon hot sauce recommended: Tabasco
- 1/2 teaspoon Worcestershire sauce
- 1 1/2 teaspoons crab boil seasoning recommended: Old Bay
- 3 slices stale bread crusts removed
- 1/2 cup good mayonnaise
- 2 teaspoons Dijon mustard
- 2 extra-large eggs lightly beaten
Instructions
- Preheat the oven to 350 degrees F.
- Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
- Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
- Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
- Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
- Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.
Notes
The Flavours Dream Team: Ingredients That Shine
The secret to these mythic salmon patties is packaged in a masterfully selected team of ingredients that remain in harmony as well as a dream team would. The selections are important, and when each of them is brought together, they create a harmony of flavour, texture, and moisture that makes the patties utterly irresistible. From your go-to pantry staples to new ingredients, they’re easily found and a breeze to combine together, so preparing this recipe is no feat any weeknight.
Scallions bring a crisp, zesty freshness that elevates the salmon without overpowering it. Unlike chives, which are too mild, or shallots, which can be too intense, scallions hit the perfect note. They add a subtle bite that complements the fish, making every bite feel vibrant and alive. Chop them finely for even distribution, and you’ll see why they’re non-negotiable in this recipe.
Dill is the hero herb that ties everything together. That burst of bright, not-sweet taste is the perfect pair with salmon, soaring richness with a dash of freshness. Whether you are using dried or fresh dill doesn’t matter; it takes these patties to something you are ordering at a beachfront restaurant. That is what makes these ingredients stand out:
- Scallions: Add a crunchy, oniony flavor without dominating the dish.
- Dill: Adds a zesty, herbaceous burst complementing the natural flavor of the salmon.
- Lemon Juice: Slices fat with a zesty, refreshing blast.
Fresh Salmon Burgers in the Air Fryer
Equipment
- 1 Chef’s knife
- 1 Cutting Board
- 1 Food Processor Small to medium size
- 1 Large Mixing Bowl
- 1 Air Fryer
Ingredients
Main
- 1 pound fresh salmon
- 2 tablespoons Dijon mustard
- 1 tablespoon mayonnaise
- 1 tablespoon lemon juice
- ¾ cup panko bread crumbs
- 2 tablespoons chopped scallions
- ¼ teaspoon crushed red chili flakes
- salt and freshly ground black pepper to taste
- nonstick cooking spray
Instructions
- Remove any skin and pin bones from salmon, then chop into 1/4-inch pieces. Transfer 1/4 of the salmon pieces to a food processor. Place remaining salmon in a large bowl.
- Add mustard, mayonnaise, and lemon juice to the food processor. Pulse until a thick paste forms. Transfer mixture to the bowl with the remaining salmon. Mix in bread crumbs, scallions, and chili flakes until evenly combined.
- Form salmon mixture into 4 patties. Place on a baking sheet and season with salt and pepper. Place in the freezer for 1 hour.
- Preheat an air fryer to 400 degrees F (200 degrees C). Spray the air fryer basket with nonstick spray.
- Place burgers in the prepared basket and spray tops with nonstick spray. Cook for 8 minutes. Spray tops again and cook for 5 minutes more.
Notes
Texture is Everything: The Role of Bindings
Ideal texture for the salmon patty is a masterpiece, and the whole thing depends on the binders that hold everything together. The coup de grâce is panko breadcrumbs, which provide the light, airy texture that results in crispy edges and tender centers. Even coarse crumbs would smother the patties in too much weight, but panko will share second billing, keeping the salmon flavor front-and-center while imparting that inevitable crunch.
Mayonnaise is the other big contender, bringing the patties rich creaminess that will make the patties moist and not dry out and tasteless. It’s not just a binder, it’s velveting and smoothing them so each bite just melts in your mouth. When used with a beaten egg, which adds extra toughness to the patty structure, all these ingredients put together will make your patties stiff but not dry or crumbly.
Mustard, if it’s Dijon, adds a subtle kick that enhances the flavor depth and holds patties together. It’s a diminutive but potent ingredient that provides some heat and richness. These binders do their job in these ways:
- Panko Breadcrumbs: They are light, crunchy, and create a perfectly golden crust.
- Mayonnaise: Prevents dryness and adds a rich, creamy feel.
- Egg: The final binder that causes patties to stick together when they’re cooking.
Salmon Baked in Foil
Equipment
- 1 Aluminum Foil Heavy-duty is recommended for secure packets.
- 1 Baking Sheet A heavy-gauge sheet ensures even baking.
- 1 Medium Mixing Bowl For combining the aromatic tomato topping.
- 1 Large Metal Spatula Essential for safely transferring hot foil packets.
Ingredients
Main
- 4 5 ounces each salmon fillets
- 2 teaspoons olive oil plus 2 tablespoons
- Salt and freshly ground black pepper
- 3 tomatoes chopped, or 1 (14-ounce) can chopped tomatoes, drained
- 2 chopped shallots
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Instructions
- Preheat the oven to 400 degrees F.
- Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
- Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.
Notes
Preparing Your Patties: A Simple, Gorgeous Process
With our ingredients in place, let’s get to the best part making the patties! It’s really such a simple process, it feels like a little kitchen adventure. Start by pouring all your ingredients into a large bowl: the canned salmon, scallions, dill, panko, mayonnaise, egg, lemon juice, and Dijon mustard. It’s like making a party of flavors where everybody gets invited.
Sprinkle a good sprinkle of salt and pepper on top of the mixture to wake up the flavors, and just really gently fold it all together with a rubber spatula. Don’t overdo it here because we’re not mixing them enough. The notion is to just mix until they are combined and as soon as we get there, we’ll stop. If we mix too much, we’ll end up with dense, heavy patties and they should be light and airy. It’s a waltz, mixing the ingredients together gently not bruising their joie de vivre. Then, using your fingers, form into five irregular-sized patties, shape loosely trying to preserve that light texture.
To give it that final touch of perfection, refrigerate the shaped patties for 30 minutes. It’s a brief chill that makes them stiff, fry more efficiently, and enables flavors to blend in pleasant harmony. It’s an apparently simple secret that yields enormous dividends, keeping your patties together and even better. Here’s how this trick becomes foolproof:
- Easy Mixing: No fiddly technique just fold and mix.
- Easy Shaping: Avoid pushing down so patties are light and crispy.
- Chilling Advantage: Flavor enhances and patty stays intact.
Homemade Peppermint Patties
Equipment
- 1 Baking Sheet
- 1 Large Mixing Bowl
- 1 Spatula or wooden spoon For mixing dough
- 1 Medium Saucepan For melting chocolate
- 1 Dinner Fork For dipping patties
Ingredients
Main
- ¾ cup sweetened condensed milk
- 1 ½ teaspoons peppermint extract
- 4 cups confectioners’ sugar
- 3 cups semisweet chocolate chips
- 2 teaspoons shortening
Instructions
- Line a baking sheet with waxed paper.
- Combine condensed milk and peppermint extract in a large mixing bowl; beat in enough confectioners’ sugar, a little at a time, to form a stiff dough that is no longer sticky.
- Form peppermint mixture into 1-inch balls and place on waxed paper; flatten with fingers to form patties. Let patties dry at room temperature for two hours, turning once.
- Stir chocolate and shortening in a medium saucepan over low heat until melted; remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the chocolate mixture; tap the fork on the edge of the pan to shake off excess. Slide the patties back onto the waxed paper and chill in the refrigerator until set.
Notes
Golden Brown Cooking
And lastly, the coup de grâce: browning your salmon patties to golden, crunchy brown goodness! I like to use a large skillet cast iron is my favorite personal choice for even cooking and heat it up on medium heat with a healthy slug of olive oil. You want plenty of oil to coat the pan so you can have that heavenly crust that makes these patties so tasty. The moment the oil starts cracking, place your patties in the pan with some space to crackle.
Cook patties 3 to 4 minutes a side, flipping once when they begin to turn golden brown on the outside. Handle them carefully as they become crispy golden pieces of heaven whose scent will have each member of the family asking, “What’s for dinner?” The objective is a beautiful blend of crunch on the outside and soft meaty interior which just melts on your tongue.
After cooking, put the patties on a paper-lined plate to drain oil. This will have them crispy and light and not greasy. Serve and be ready to be the talk of the town. Below is the way one can excel at cooking:
- Optimal Heat: Medium heat to fry the patties just right without burning.
- Liberal Oil: Gives them that golden brown crust.
- Soft Flipping: Softly flip patties with a spatula to achieve a balanced brown.
Best Salmon Patties
Equipment
- 1 Medium Mixing Bowl
- 1 Large Skillet Preferably non-stick
- 1 Spatula A fish spatula works best for flipping
- 1 Can Opener
- 1 Plate Lined with Paper Towels For draining excess oil
Ingredients
Main
- 1 14.75 ounce can canned salmon
- ½ cup seasoned dry bread crumbs
- ¼ cup finely chopped onion
- 1 large egg
- 1 tablespoon olive oil
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Drain and reserve liquid from canned salmon; place salmon in a medium bowl. Add bread crumbs, onion, and egg; mix well to combine. Dotdash Meredith Food Studios
- Shape mixture into patties, adding reserved liquid from salmon if the mixture is too dry. Dotdash Meredith Food Studios
- Heat oil in a large skillet over medium heat; add patties and cook until golden brown, about 3 to 4 minutes per side. Dotdash Meredith Food Studios
- Drain on paper towels. Serve and enjoy! Dotdash Meredith Food Studios
Notes
Elevate Your Patties: Gourmet Twists and Pairings
These patties are a clean slate, and the world is your oyster! Pink canned salmon is the star, but by all means, use leftover cooked or hot smoked salmon for a smoky one. 1-3/4 cups cooked, flaked, boneless, skinless salmon can be used as a 14-3/4-ounce can substitute between. Recycling leftovers into something new and tasty is an excellent way to go.
If you are missing panko, no problem crushed saltines or regular breadcrumbs can be used as substitutes. For the low-carb version, simply eliminate the breadcrumbs and use a second egg, or almond meal or crushed pork rinds for a different texture. Feel free to get fancy with flavor enhancers such as garlic powder, Old Bay seasoning, or even minced jalapeños for added heat. Endless possibilities make this recipe infinitely adaptable.
The best is to serve them. Garnish with fresh spinach and lemon juice for a speedy lunch. To serve more, serve them over rich mashed potatoes or a fresh coleslaw. Indulge your craving? Serve them as salmon burgers on a bun, topped with lettuce and tomato and served with a dollop of tartar sauce. Here’s how to roll them:
- Addictive Zing: Spice it with garlic powder, lemon pepper, or red pepper flakes.
- Anytime Sides: Serve as a side to salads, roasted vegetables, or pilaf.
- Burgertime Style: Top on a bun for a tasty, casual twist.
Oatmeal Salmon Patties
Equipment
- 1 Mixing Bowl Large enough to combine all ingredients
- 1 Large Skillet For pan-frying the patties
- 1 Spatula For flipping the patties
- 1 Measuring Cups and Spoons
- 1 Knife and Cutting Board For chopping onion and dill
Ingredients
Main
- 2 7 ounce cans boneless skinless pink salmon
- 3/4 cup quaker old fashioned oats uncooked
- 1/3 cup skim milk or 1/3 cup low-fat milk
- 1 egg whites or 1 egg
- 2 tablespoons finely chopped onions
- 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
- 1 tablespoon margarine
Instructions
- Thoroughly drain the canned salmon and flake it into a large mixing bowl, ensuring no excess liquid remains.
- Add the uncooked old-fashioned oats, skim or low-fat milk, egg (or egg white), finely chopped onions, and snipped fresh dill (or dill weed) to the bowl with the flaked salmon.
- Gently mix all ingredients together until just combined. Be careful not to overmix, as this can result in tough patties.
- Divide the mixture into 6 equal portions and form them into patties, about 1-inch thick. For best results, chill the formed patties in the refrigerator for 15-20 minutes.
- Heat the margarine in a large skillet over medium heat until it is melted and shimmering.
- Carefully place the salmon patties into the hot skillet, making sure not to overcrowd the pan. Cook in batches if necessary to maintain even heat.
- Cook the patties for 4-5 minutes per side, or until they are golden brown and crispy on the outside and heated through.
- Once cooked, remove the patties from the skillet and place them on a wire rack lined with paper towels to drain any excess fat.
- Serve the oatmeal salmon patties hot, optionally garnished with a lemon wedge or a side of dill sauce.
Notes
Storage and Reheating: Keeping the Magic
Keeping these salmon patties in storage is easy, making them perfect for prep or leftovers. Pattied-up patties that are refrigerated can be stored for up to 4 days in an airtight container, just ready to be reheated into a quick lunch or dinner. The best of all is to heat them in a medium-low pan of oil with a small amount of olive oil for 6 to 8 minutes, turning them half-way through, to achieve that crunchy outside.
You can even prepare the patties ahead. Form them, cover, and refrigerate overnight, then cook directly from the refrigerator for a quick meal. Freezing is also an option freeze raw patties on a baking sheet lined with parchment until hard, then place in an airtight container for up to 6 months. Thaw in the refrigerator overnight and cook as instructed.
For frozen cooked patties, thaw at 350° oven or 375° air fryer for 8 to 10 minutes until heated through. These storage suggestions make it easy to enjoy salmon patties at will when the urge hits. Store fresh in the following way:
- Fridge Storage: Store in airtight container for 4 days.
- Freezer Friendly: Freeze uncooked patties for 6 months.
- Reheating Tips: Optimum crispiness is derived from the use of an air fryer or skillet.
Why These Patties Will Be a Family Favorite
These salmon patties aren’t just a recipe they’re a solution to the weeknight dinner dilemma, a way to bring your family together over a meal that’s as delicious as it is easy. Their versatility means they fit into any lifestyle, from low-carb to kid-friendly, and their affordability makes them a budget-friendly star. Plus, the ability to prep ahead or freeze them ensures you’re always ready for a quick, satisfying meal.
The magic lies really in the dinner table, where this patty is a source of happiness and joy. Just plain with a sprinkle of lemon or decked out to the nines as some gourmet burger, it is a source of flavor and fun with each swallow. Home cooks such as IceIce sing their praises for their richness that explodes with taste, and for proving this recipe is a party hit that never fails.
So go ahead, pick up a can of salmon, get your ingredients in order and prepare to make dinner memories. These patties are dinner and so much more they’re a new family tradition in the making. Prepare yourself for the requests to begin pouring in, and savor the comfort of serving a meal that’s as well-liked as it is easy to make.
