Seafood 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. Classic Salmon Patties
Pan-fried patties made from canned salmon, breadcrumbs, and egg, crisped in a skillet for a quick budget-friendly dinner.
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
In a bowl, combine flaked salmon, breadcrumbs, egg, onion, mayonnaise, Dijon mustard, and dill.
- 2
Season with salt and pepper and mix gently until just combined.
- 3
Form the mixture into 8 patties.
- 4
Heat oil in a large skillet over medium heat.
- 5
Fry patties 3-4 minutes per side until golden brown and heated through.
- 6
Serve hot with lemon wedges.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
59/100
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 serving330
Calories
22 g
Protein
14 g
Carbs
20 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, sometimes called salmon cakes, grew out of the practical American tradition of stretching canned salmon into a filling, affordable meal, especially popular from the early 20th century onward when canned fish became a pantry staple across the country.
Listahan note
This version keeps the breadcrumb-to-salmon ratio light so the fish stays the star, and pan-fries the patties instead of deep frying for an easier weeknight version.
Technique cues
- Pick through the drained canned salmon for any remaining small bones and skin before mixing; a quick pass keeps the texture pleasant.
- Chill the formed patties for at least 15 minutes before frying; this helps them hold together instead of falling apart in the pan.
- Resist pressing down on the patties while they cook; pressing squeezes out moisture and makes them drier.
Kitchen flow
- Parallel prep
- Mix and form the patties while a skillet warms over medium heat so they go straight in once shaped.
- Make-ahead
- Form the patties up to a day ahead and keep them chilled on a tray, covered, until ready to fry.
- Leftover move
- Crumble leftover patties over a green salad or into a sandwich with extra dill mayonnaise.
- Cleanup rhythm
- One skillet handles all the patties in batches; wipe it between batches only if breadcrumbs start to burn.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Canned salmon
Main protein
Purpose: It gives the patties their flavor and structure while keeping the recipe quick and pantry-friendly.
Handling: Drain thoroughly and pick through for any bones or skin you would rather not have in the finished patty.
Adaptation: Fresh cooked and flaked salmon works too, though canned gives a more traditional texture.
Breadcrumbs and egg
Binder
Purpose: Together they hold the patties together through frying without needing much else.
Handling: Mix gently; overworking the mixture makes the patties dense.
Adaptation: Crushed crackers can replace the breadcrumbs in a similar amount.
Onion
Aromatic
Purpose: It adds a mild savory sharpness that balances the richness of the fish.
Handling: Dice it very finely so it cooks through during the short frying time.
Adaptation: Finely diced shallot gives a slightly milder, sweeter flavor.
Dijon mustard and mayonnaise
Flavor and moisture
Purpose: They season the patties from the inside and keep them moist without adding a heavy binder.
Handling: Mix them into the salmon mixture before adding the breadcrumbs so they distribute evenly.
Adaptation: Whole grain mustard adds a bit more texture and tang.
Fresh dill
Herb accent
Purpose: Its bright, slightly grassy flavor is a classic pairing with salmon.
Handling: Chop it fine and fold it in at the end so it stays fresh-tasting.
Adaptation: Fresh parsley or chives both work if dill is not available.
Technique notes
- Use a wide, sturdy spatula to flip the patties in one confident motion; a hesitant flip is more likely to break them apart.
- Medium heat is key: too hot and the outside burns before the inside sets, too low and the patties turn greasy.
- The patties are done when golden brown on both sides and heated through, about 3 to 4 minutes per side.
Ingredient swaps
- Gluten-free direction
- Use gluten-free breadcrumbs or crushed gluten-free crackers in the same amount.
- Dairy-free direction
- This recipe is naturally dairy-free as written; just double check the mayonnaise brand.
- Baked direction
- Bake the patties at 400 F on a lined sheet for about 15 minutes, flipping once, for a less hands-on version.
Serve alongside
- Lemon-dressed green salad
- Roasted asparagus
- Coleslaw
- Rice pilaf
- Crisp white wine
- Sparkling water with lemon
- Light lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate cooked patties in an airtight container for up to 3 days.
- Reheat gently in a skillet over medium-low heat to keep the outside from drying out.
- Freeze cooked, cooled patties between layers of parchment for up to 2 months.
Equipment
- Large nonstick or well-seasoned skillet
- Wide spatula for flipping
- Mixing bowl for forming the patties
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