Flaked salmon mixed with egg, breadcrumbs, and seasoning, formed into patties and cooked until golden and crisp on the outside. A fast dinner that works with canned salmon on a busy night or fresh salmon when you have a little more time.

These healthy salmon patties are crispy on the outside, tender inside, and ready in about 25 minutes. Made with canned or fresh salmon and simple pantry ingredients.

Canned salmon doesn’t get enough credit. It’s cheap, it keeps in the pantry for ages, and once you flake it up and mix it with a few basics, it turns into something that tastes a lot more put together than a can of fish has any right to. I keep a couple cans around specifically for nights when I want dinner fast and don’t want to defrost anything.

These patties come together with pantry staples, egg to bind everything, breadcrumbs for texture, a little mustard and lemon for brightness, and enough seasoning that the salmon flavor doesn’t taste flat. Pan sear them in a bit of oil until the outside turns golden and slightly crisp, and that’s really the whole process.

Fresh salmon works here too if that’s what you have, just cook and flake it first. Either way, this has become one of my go-to dinners on nights when I want something that feels like more effort than it actually is.

➡️ You should try this recipe next: Ground Turkey Skillet Recipe (One Pan, 25 Minutes)

Why You’ll Love This Recipe

Ready in about 25 minutes with pantry staples
Works with canned or fresh salmon
High in protein and easy to make low carb
Crispy outside, tender inside
Budget friendly, especially with canned salmon
Great for meal prep and reheats well

What You Need

Canned salmon. Look for boneless, skinless canned salmon to save yourself some prep time, though bone-in works too, just remove any bones you come across while flaking it. Pink or red salmon both work, with red salmon generally having a richer flavor and color.

Egg. Acts as the binder that holds everything together. Without it, the patties tend to fall apart when you try to flip them.

Breadcrumbs. Adds structure and helps soak up excess moisture so the patties hold their shape. Panko gives a slightly lighter texture than regular breadcrumbs, but either works.

Dijon mustard. A small amount adds tang and depth that keeps the patties from tasting one-note. This isn’t a strong mustard flavor, just enough to round things out.

Lemon juice and zest. Brightens up the salmon and cuts through any richness. Don’t skip the zest if you can help it, since it carries a lot of the lemon flavor without adding extra liquid.

Green onion or fresh dill. Adds a fresh, savory note that pairs well with salmon. Use one or both depending on what you have.

Garlic powder and onion powder. Round out the seasoning without adding extra moisture the way fresh garlic and onion would, which helps the patties hold their shape.

Salt and black pepper. Season generously, since canned salmon can taste a little flat without enough seasoning to back it up.

Oil for cooking. A neutral oil with a high smoke point, since you want the pan hot enough to get a good crisp on the outside of the patties.

For serving. Good on their own with a squeeze of lemon, in a bun like a salmon burger, or over a salad.

How to Make Healthy Salmon Patties

Mix the Patties

Drain the canned salmon well and flake it into a large bowl, removing any bones or skin if present.

Add the egg, breadcrumbs, mustard, lemon juice, lemon zest, green onion or dill, garlic powder, onion powder, salt, and pepper. Mix gently until just combined, being careful not to overmix, which can make the patties dense.

Salmon patty mixture with breadcrumbs egg and herbs in bowl before shaping

Shape and Cook

Divide the mixture into 6 to 8 portions and shape each into a patty about half an inch thick. If the mixture feels too wet to hold together, add a little more breadcrumbs.

Heat oil in a skillet over medium heat. Cook the patties for 3 to 4 minutes per side, until golden brown and crisp on the outside.

Transfer to a paper towel lined plate briefly to soak up excess oil, then serve warm with lemon wedges.

These are a good match for the cucumber tomato onion salad if you want something light and fresh on the side, or serve them alongside the ground turkey skillet earlier in the week for two very different but equally fast dinners.

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Tips

Drain the salmon well. Too much liquid left in the salmon makes for a wetter mixture that’s harder to shape and more likely to fall apart in the pan. Press it gently with a paper towel if it seems especially wet.

Don’t overmix. Combine the ingredients just until everything is evenly distributed. Overmixing can compact the mixture too much and lead to denser, tougher patties.

Chill the patties briefly if they feel too soft. If the mixture seems loose after shaping, 10 to 15 minutes in the fridge firms them up and makes them easier to flip without falling apart.

Use a hot enough pan. Medium heat with enough oil to lightly coat the bottom of the pan gets you a good golden crust without burning the outside before the inside is warmed through.

Don’t flip too early. Give the patties a few minutes on the first side before attempting to flip. Trying to flip too soon is the most common reason patties break apart in the pan.

Variations

Bake instead of pan fry. Place the patties on a parchment-lined baking sheet and bake at 400°F for 15 to 18 minutes, flipping halfway, for a slightly lower-effort, lower-oil version.

Make it spicy. Add a diced jalapeño or a pinch of cayenne to the mixture for some heat.

Add cheese. A small amount of shredded parmesan or cheddar mixed into the patties adds richness and helps with binding.

Turn it into a burger. Serve on a bun with lettuce, tomato, and a simple sauce like tartar sauce or a lemon aioli for a salmon burger night.

Use fresh salmon. Cook and flake fresh salmon fillets in place of canned for a slightly different texture and flavor, using the same seasoning and method.

Substitutions

Canned salmon can be replaced with cooked and flaked fresh salmon, or canned tuna for a similar but different flavor.

Breadcrumbs can be replaced with crushed crackers, almond flour for a lower-carb option, or gluten-free breadcrumbs for a gluten-free version.

Dijon mustard can be left out entirely or replaced with a small amount of mayonnaise for added moisture and tang.

Fresh dill can be replaced with fresh parsley or dried dill, using about a third of the amount if using dried.

Egg can be replaced with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for an egg-free version, though the patties may be slightly more delicate to flip.

Storage

Store cooked patties in an airtight container in the fridge for up to 3 days. They reheat well, making them a solid option for meal prep or quick lunches during the week.

Reheat in a skillet over medium heat for a couple minutes per side to help maintain some crispness, or in the microwave for a quicker but softer result.

These freeze well for up to 2 months. Freeze cooked patties in a single layer until solid, then transfer to a freezer bag. Reheat from frozen in a skillet or oven, adding a few extra minutes to heat through.

Frequently Asked Questions

Why do my salmon patties fall apart?

This usually comes down to too much moisture in the mixture, not enough binder, or flipping too early in the pan. Drain the salmon well, don’t skip the egg and breadcrumbs, and let the patties develop a crust on the first side before attempting to flip.

Can I use fresh salmon instead of canned?

Yes, cook and flake fresh salmon fillets first, then follow the same method. Fresh salmon gives a slightly different texture, often a bit more tender, compared to canned.

Can I bake these instead of pan frying?

Yes, bake at 400°F for 15 to 18 minutes, flipping halfway through, until golden. Baking uses less oil, though the crust won’t be quite as crisp as the pan fried version.

Are salmon patties good for meal prep?

Yes, they hold up well in the fridge for a few days and also freeze well, which makes them a convenient option to have on hand for quick lunches or dinners throughout the week.

What’s a good sauce to serve with these?

A simple lemon aioli, tartar sauce, or even plain Greek yogurt mixed with lemon juice and dill all work well alongside salmon patties.

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