These Old Fashioned Salmon Patties are the kind of Southern favorite many of us grew up eating. Made with canned salmon and simple pantry ingredients, they're fried until crispy on the outside and tender and moist inside. With this easy recipe, dinner is ready in just 20 minutes.
Quick Look: Old Fashioned Salmon Patties
- ⏲️Ready in: 20 minutes
- 👪Serves: Makes 5 patties
- 🥘Key Ingredients: Canned salmon, breadcrumbs, grated onion, egg, lemon pepper seasoning, olive oil for frying
- 🍳Method: Stovetop
- ⭐Difficulty: Easy
- 👩🍳Texture/Flavor: Crispy outside, tender and savory inside.
- ☀️Best For: Quick dinner or bite-sized appetizer.
- ✅Why You'll Love It: Budget friendly comfort food that's ready in 20 minutes.
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Salmon patties are the same thing as salmon croquettes or salmon cakes. The main ingredients are canned salmon, bread crumbs, egg, lemon pepper seasoning, and a little grated sweet onion. Perfect to serve with my Lemon Dill Sauce.
Jump to:
- Quick Look: Old Fashioned Salmon Patties
- Why You'll Love Them
- Ingredients and Notes
- Ingredient Substitutions
- How to Make Old Fashioned Salmon Patties
- Alternate Baking Method
- What to Serve with Salmon Patties
- Recipe Tips
- Salmon Patty Appetizers
- How to Store Them
- Old Fashioned Salmon Patties FAQs
- More Seafood Entrees
- Recipe
- Comments
Why You'll Love Them
Quick & easy. Dinner is ready in just 20 minutes.
Budget-friendly. Canned salmon and simple pantry staples make an affordable seafood dinner.
Great texture. A hot skillet gives the patties a crispy, golden outside while the centers stay tender and moist.
Versatile. Serve them as an entrée, on a bun, or make them bite-size for appetizers.
Ingredients and Notes
Salmon - canned "wild" salmon (with or without the bones) is a great option because it's already cooked, usually cheaper than fresh salmon, and it tastes pretty good. I prefer wild-caught Alaskan but really, any canned salmon in water will work.
Bread crumbs - helps hold everything together and makes the patties soft on the inside and crispy on the outside. I like to use bread crumbs because of their neutral flavor allowing me to use my favorite seasonings.
Onion - I like to grate the onion. Why This Works: Grating the onion gives you tiny pieces throughout the salmon mixture, so you get onion flavor in every bite without large chunks that can make the patties harder to shape.
Seasoning - lemon pepper seasoning pairs well with salmon! Goes great with chicken, too. Try it with my Lemon Pepper Chicken Breasts.
Egg - gives moisture to the patties and helps bind everything together.
Olive oil - used for frying the patties and creating that golden, crispty exterior.
Ingredient Substitutions
You can substitute the canned salmon with canned tuna. The flavor and texture of tuna aren't exactly the same as salmon but it's still a very good swap. If you use tuna packed in water, you may need to add some moisture to the mixture, such as a little more mayonnaise.
Some people use crushed saltine crackers, Ritz crackers, oats, or corn meal instead of bread crumbs. If I don't have bread crumbs, then I reach for corn meal because of its neutral flavor, and it makes the patties extra crispy on the outside.
The seasonings are up to you but I love how well lemon pepper seasoning and salmon go together. You can substitute with Old Bay Seasoning for a different kind of flavor boost. Cajun or Creole Seasoning will give these salmon patties an extra boost!
If you love celery, I suggest grating one celery stalk and toss it into the mixture with the onion. Grating the celery gets it into nice small pieces and it elimiates those pesky strings!
If you find some great fresh salmon fillets at the market, please try my Lemon Dill Salmon, Cajun Baked Salmon, Baked Pineapple Salmon, or Grilled Salmon with BBQ Sauce!
How to Make Old Fashioned Salmon Patties
Photo 1. Mix drained salmon, bread crumbs, lemon pepper seasoning, onion, and egg in a large bowl.
Photo 2. Shape into 5 patties.
Photo 3. Fry the patties in olive oil in a cast iron skillet. Why This Works: Pan-frying the patties in a hot cast iron skillet creates a crisp, golden crust while keeping the salmon mixture tender and moist inside.
Photo 4. Serve with your favorite condiment and side dishes.
Alternate Baking Method
- Preheat the oven to 425F. Line a baking sheet with parchment paper or use non-stick spray.
- Lightly brush or spray the patties with a little olive oil or cooking spray to help them brown.
- Bake for about 15-20 minutes, flipping halfway through. This ensures both sides get golden brown and crisp.
- For extra crispiness, you can broil the patties for the last 1-2 minutes, keeping a close eye to prevent burning.
What to Serve with Salmon Patties
Turn these easy salmon patties into a complete meal with one of these simple menu ideas.
Meal Plan 1: Sour Cream Mashed Potatoes, Broccoli Slaw, and Southern Pecan Oatmeal Cookies.
Meal Plan 2: Macaroni and Tomatoes, Creamy Corn Salad, and Mixed Berry Greek Yogurt Parfaits.
Meal Plan 3: Baked Sweet Potato Halves, Smothered Cabbage, and Fudgy Brownies.
Meal Plan 4: Serve salmon patties on a hamburger bun with Easy Mac and Cheese and Orange Fluff Salad.
Recipe Tips
Don't overmix. Gently combine the ingredients just until everything holds together. Overmixing can break down the salmon and make the patties too dense.
Chill the mixture if it's soft. If the mixture feels difficult to shape, refrigerate it for 15-30 minutes. Chilling firms it up and makes forming the patties easier.
Wet your hands. If the salmon mixture sticks to your fingers, lightly wet your hands before shaping the patties.
Salmon Patty Appetizers
As mentioned earlier, you can easily turn these dinner size patties into 20-25 smaller appetizer-size patties. They'll cook quicker in the skillet so pay close attention to them. Stick a toothpick in each cooked patty and serve on a platter with a bowl of lemon dill sauce for dipping.
How to Store Them
Cooked salmon patties: Let leftovers cool briefly, then refrigerate them in an airtight container for 3-4 days. For the best texture, I'd reheat them in a skillet or oven rather than the microwave, which won't restore that crispy exterior.
Uncooked salmon patties: Shape the patties and place them in a single layer on a parchment-lined baking sheet. Freeze until firm, then transfer them to a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before frying as directed.
Old Fashioned Salmon Patties FAQs
Both work, but canned salmon is softer, more convenient, and often includes the skin and bones (which are nutritious and soften when cooked). Fresh salmon has a firmer texture and a cleaner taste.
Salmon patties might fall apart if there's not enough binder (like breadcrumbs or eggs). Chilling the mixture before frying can help them hold together better. Also, avoid flipping them too soon, as they need time to form a crust.
Adding any kind of lemon flavor can help balance the "fishy" taste. Lemon pepper seasoning is a great option that helps mask the fishy taste. You can also add a small amount of lemon juice to the patties while they're cooking.
Yes! The flavor and texture of tuna aren't exactly the same as salmon but it's still a very good swap. If you use tuna packed in water, you'll need to add some moisture to the mixture, such as an extra egg or 1 tablespoon of mayonnaise.
More Seafood Entrees
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Recipe
Old Fashioned Salmon Patties
Equipment
- Large cast iron skillet a non-stick skillet / pan won't work; cast iron produces the color and crispness needed
- cheese grater
- large mixing bowl
- small mixing bowl
Ingredients
Salmon Patties
- 14.75 oz canned salmon, thoroughly drained I make this recipe with Double "Q" or Chicken of the Sea Wild Caught Alaskan Pink Salmon Traditional Style
- ½ cup plain bread crumbs
- 1 large egg, lightly beaten
- ¼ cup grated sweet yellow onion
- 2 teaspoon lemon pepper seasoning I make this recipe with Lawry's Lemon Pepper
- 2-3 tablespoon olive oil
Instructions
- Place the salmon in a large bowl and break it up with a fork. Then add the bread crumbs, egg, onion, and lemon pepper seasoning. Toss gently to blend well.14.75 oz canned salmon, thoroughly drained, ½ cup plain bread crumbs, 1 large egg, lightly beaten, ¼ cup grated sweet yellow onion, 2 tsp lemon pepper seasoning
- Coat the bottom of a cast iron skillet with the olive oil.2-3 tbsp olive oil
- Shape the salmon patty mixture into 5 equal patties.
- Place the patties in the skillet and cook about 3-4 minutes per side (add an extra tablespoon of olive oil after you've flipped them, if needed). The patties should be nicely browned and a little crispy but not overcooked or they'll be dry.
- Remove the skillet from the heat. Serve the patties with my Lemon Dill Sauce or your favorite condiments.
Notes
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
Theresa says
These patties were so flavorful! Very tender on the inside and crispy on the outside. Delicious plain without any sauce!