Name: Canned Salmon Patties Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 can salmon (14.75 oz can, drained and cleaned); 1/3 cup bread crumbs; 2 tablespoons green onions (finely chopped); 1/4 cup celery (finely chopped); 1/4 cup mayonnaise; 1 egg (beaten); 4 tablespoons butter (for frying); 1 lemon (for garnish); 1 sprig dill (for garnish)

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Introduction

Canned salmon patties are a simple and satisfying dish that comes together quickly with pantry staples. Crispy on the outside and tender inside, these patties make a perfect weeknight dinner or light lunch. Serve them with a squeeze of fresh lemon for a bright finish.

The image shows several round salmon patties stacked close together on a white plate with a slightly crispy, golden-brown to dark brown crust and visible green herbs mixed throughout. The patties are thick and textured, with some orange pieces of cooked salmon visible in each patty. In the top left corner, part of a white bowl containing a creamy, white sauce garnished with green herbs is visible. The background has a clean white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can salmon (14.75 oz, drained and cleaned)
1/3 cup bread crumbs
2 tablespoons green onions (finely chopped)
1/4 cup celery (finely chopped)
1/4 cup mayonnaise
1 egg (beaten)
4 tablespoons butter (for frying)
1 lemon (for garnish)
1 dill sprig (for garnish)

Instructions

Step 1: Drain the can of salmon thoroughly. Remove any skin and bones if you prefer a smoother texture.
Step 2: In a large bowl, combine the salmon, bread crumbs, green onions, celery, mayonnaise, and beaten egg. Stir until well mixed.
Step 3: Divide the mixture into four equal portions and shape each into a patty. Set them aside on a plate.
Step 4: Melt the butter in a large sauté pan over medium heat. Add the patties and cook for 4–5 minutes on each side, until golden brown and cooked through.
Step 5: Plate the patties and garnish with fresh dill and a squeeze of lemon juice. Serve immediately with your favorite side dish.

Tips & Variations

For added flavor, mix in a teaspoon of Dijon mustard or a dash of hot sauce.
Substitute mayonnaise with Greek yogurt for a lighter version.
Try baking the patties at 375°F (190°C) for 15–20 minutes instead of frying, for a healthier option.
Use panko bread crumbs for extra crispiness.

Storage

Store leftover salmon patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the oven until warmed through to keep them crispy. Avoid microwaving if possible, as it can make the patties soggy.

How to Serve

The image shows several thick, round salmon patties stacked closely together on a white plate, with a golden-brown crispy outer layer featuring some darker charred spots. The patties have a slightly rough texture with small bits of green herbs and orange salmon pieces visible throughout. Around and on top of the patties are scattered bright green chopped parsley for garnish. In the upper left corner of the image, a small white bowl filled with creamy white sauce, speckled with green herbs, is partially visible. The dish is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh salmon instead of canned?

Yes, you can substitute cooked fresh salmon for canned. Make sure the salmon is fully cooked and flaked before mixing with the other ingredients.

How can I prevent the patties from falling apart?

Be sure to drain the salmon well and use the egg and bread crumbs as binders. Chill the patties in the refrigerator for 15–20 minutes before cooking to help them hold together better.