Pantry & Instant Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Salmon Patties
Flaky canned salmon bound with breadcrumbs and herbs, pan-fried until deeply golden and crisp — a budget-friendly classic the whole family loves.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Crispy
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: crispy recipes30-minute meals
Instructions
6 steps- 1
Drain the canned salmon thoroughly. Flake it into a mixing bowl using a fork, removing any large bones or skin if you prefer.
- 2
Add the breadcrumbs, egg, fresh lemon juice, and black pepper to the bowl. Mix everything thoroughly until well incorporated.
- 3
Form the mixture into 4 small, compact patties, pressing firmly so they hold their shape.
- 4
Heat the vegetable oil in a large skillet over medium-high heat until hot.
- 5
Gently place the patties into the skillet and fry for 3-4 minutes on each side until they develop a crisp, golden-brown crust.
- 6
Transfer to a paper towel-lined plate to drain excess oil before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
63/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving220
Calories
12 g
Protein
10 g
Carbs
14 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Salmon patties, also called salmon croquettes, are a Depression-era and Southern American supper built from an affordable can of salmon stretched with crackers or breadcrumbs and egg. They became a weeknight institution because canned salmon was shelf-stable, cheap, and arrived already cooked. The dish persists as nostalgic comfort food that turns one can into dinner for the table.
Listahan note
This version keeps the patties moist and tender inside with a crisp pan-fried crust, seasoning the salmon brightly so it tastes fresh rather than canned. It is built to be a fast, satisfying skillet supper from the pantry.
Technique cues
- Drain the salmon well and remove any large bones and skin, though the soft bones can be mashed in for calcium if you prefer.
- Bind with just enough crumbs and egg to hold; too much filler makes the patties dense and dry.
- Fry in a hot pan and flip only once, so a crust forms and the patty does not break apart.
Kitchen flow
- Parallel prep
- Drain and flake the salmon while you dice the onion and beat the egg, then mix and shape in one bowl.
- Make-ahead
- Form the patties and chill up to a day so they firm up, or freeze raw with parchment between them.
- Leftover move
- Flake a cold leftover patty over a green salad or tuck it into a sandwich with tartar sauce.
- Cleanup rhythm
- One bowl and one skillet; soak the bowl right away and wipe the pan while it is still warm so oil does not set.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
canned salmon
main protein
Purpose: Canned salmon is fully cooked, rich, and flaky, making it the ready-to-go heart of the patty.
Handling: Drain, then flake and pick through for skin and large bones.
Adaptation: Canned tuna makes a milder patty in the same role.
egg
binder
Purpose: The egg sets in the heat and holds the loose salmon and crumbs together.
Handling: Beat and fold in until the mixture just coheres.
Adaptation: A flax egg works for an egg-free version, though the patties are more delicate.
breadcrumbs
structure and crunch
Purpose: Crumbs absorb moisture and give the patties body and a crisp exterior.
Handling: Add gradually until the mix holds a shape without being dry.
Adaptation: Crushed saltine crackers or gluten-free crumbs work the same way.
onion
aromatic
Purpose: Finely diced onion adds savory sweetness and moisture from within.
Handling: Dice very small or grate so it softens fully as the patty cooks.
Adaptation: Green onion or a pinch of onion powder substitutes.
lemon
brightener
Purpose: Lemon cuts the richness of the salmon and keeps the patties tasting fresh.
Handling: Stir a little juice into the mix and serve wedges alongside.
Adaptation: A dash of vinegar or a spoonful of Dijon adds similar lift.
Technique notes
- Chilling the shaped patties for fifteen minutes before frying firms them so they hold together when flipped.
- A spoonful of mayonnaise in the mix keeps the interior moist and tender even after the crust crisps.
- Frying in a thin layer of hot oil rather than a deep pool gives an even golden crust without a greasy result.
Ingredient swaps
- Gluten-free direction
- Use gluten-free breadcrumbs or crushed gluten-free crackers as the binder.
- Dairy-free option
- Skip any added butter and fry in oil; use a dairy-free mayo if adding it for moisture.
- Lower-sodium direction
- Choose no-salt-added salmon and low-sodium crackers, and season with lemon, dill, and pepper.
Serve alongside
- Buttered peas and carrots
- Mashed potatoes
- Coleslaw
- Lemony green salad
- Iced unsweetened tea
- A crisp dry white wine
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate cooked patties for up to three days and reheat in a skillet or oven to re-crisp the crust.
- Raw or cooked patties freeze for up to two months; thaw raw ones before frying and reheat cooked ones from frozen in the oven.
Equipment
- Mixing bowl
- Fork for flaking
- Nonstick or cast-iron skillet
- Fish spatula for flipping
Make this household-aware
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