Old Fashioned Salmon Patties
Pan-fried salmon patties made with canned salmon, egg, and breadcrumbs. Crispy outside, tender inside. Ready in 20 minutes.
About this salmon patties recipe
This old fashioned salmon patties recipe uses canned salmon, one egg, and dry breadcrumbs. No complicated prep, no pre-cooking the fish, no specialty ingredients. The patties go from bowl to plate in 20 minutes, including the 15-minute chill in the refrigerator.
The method is straightforward: drain the can, mix with binders and seasoning, shape, chill, pan-fry at medium heat. The result is a crispy golden crust on the outside and a tender, flaky center. I tested this recipe four times to get the binding ratio right — 1 egg and 1/3 cup breadcrumbs per 14.75 oz can holds the patties together through flipping without turning them dense.
Canned salmon vs. fresh
Canned salmon is the right choice for this recipe. It is already cooked, flakes naturally, and costs $3-$5 per can. Fresh salmon works, but you need to cook and flake it first, which adds 15-20 minutes with no improvement to the final patty. Pink salmon or red sockeye both produce good results.
For recipes where the salmon is the solo ingredient, fresh fillets matter. For this recipe, the fish gets mixed with binders and seasonings and pan-fried — canned salmon is the practical option.
What to serve with salmon patties
The classic pairing is tartar sauce, a lemon wedge, and steamed white rice. Salmon patties also work on toasted buns as sandwiches, or over a simple green salad where the warm patty wilts the greens underneath.
If you want a different approach to salmon with rice, our salmon and rice recipe uses fresh fillets in a one-pan method. For quick-cooking salmon pieces, the salmon bites recipe uses a hotter pan and smaller cuts for a different texture. And for a completely different salmon preparation, the smoked salmon recipe covers the full smoking process from brine to finish.
Gear that helps
- 12-inch nonstick skillet — $25-$35. Nonstick prevents the delicate patty crust from sticking to the pan during flipping.
- Thin fish spatula — $10-$15. The flexible angled blade slides under patties cleanly without breaking the crust.
For the full technique breakdown — why canned works, the binding ratio, and common mistakes — read the companion old fashioned salmon patties guide.
Old Fashioned Salmon Patties
Ingredients
- 1 can (14.75 oz) salmon, drained and flaked
- 1 large egg, lightly beaten
- 1/3 cup plain dry breadcrumbs
- 2 tablespoons finely diced yellow onion
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons neutral oil (vegetable or canola)
Instructions
- Drain the canned salmon and place it in a medium bowl. Use a fork to flake the fish and remove any large bones or skin pieces.
- Add the beaten egg, breadcrumbs, diced onion, lemon juice, salt, and pepper. Mix with a fork until just combined. Do not overwork the mixture.
- Divide the mixture into 8 equal portions. Shape each into a patty roughly 3 inches wide and 1/2 inch thick. Press firmly enough to hold shape without compacting.
- Place the formed patties on a parchment-lined sheet pan and refrigerate for 15 minutes. This firms the patties so they hold together in the pan.
- Heat 2 tablespoons of neutral oil in a 12-inch skillet over medium heat. Wait 2 minutes for the oil to shimmer.
- Place the chilled patties in the pan with at least 1 inch of space between them. Cook in two batches if necessary.
- Cook undisturbed for exactly 4 minutes until the bottom is deep golden-brown. Flip carefully with a thin spatula and cook the second side for 3-4 minutes.
- Transfer finished patties to a paper towel-lined plate. Serve with lemon wedges and tartar sauce.
Tips
- Use medium heat, not high. High heat burns the breadcrumb coating before the center warms through. Medium heat gives you a deep golden crust in 4 minutes per side.
- Chill the patties for 15 minutes before frying. This is the step that prevents them from falling apart. Do not skip it.
- Use plain dry breadcrumbs, not panko. Panko is too coarse to bind properly and the patties will crumble.
- Pat the salmon dry after draining. Excess liquid in the mixture makes patties fall apart during cooking.
Frequently Asked Questions
What kind of canned salmon should I use?
Pink salmon or red sockeye both work. Use a standard 14.75 oz can. Drain the liquid completely and remove any large bones or skin before mixing.
Can I make salmon patties ahead of time?
Yes. Form the patties and refrigerate on a parchment-lined sheet pan for up to 24 hours before frying. The longer chill makes them even easier to handle in the pan.
How do I reheat leftover salmon patties?
Reheat in a skillet over medium heat for 2 minutes per side. This restores the crispy crust. The microwave works but softens the exterior.
Can I freeze uncooked salmon patties?
Yes. Place formed patties on a parchment-lined sheet pan, freeze until solid (about 2 hours), then transfer to a freezer bag. Cook from frozen, adding 1-2 extra minutes per side.
