These Easy Salmon Patties are crispy on the outside, tender on the inside, and packed with nostalgic Southern flavor. Made with canned pink salmon, pantry staples, and a few simple seasonings, this budget-friendly recipe comes together in under 30 minutes, perfect for busy weeknights or a comforting weekend breakfast.
If you're craving more easy fish recipes, try Cod en Papillote or Brown Sugar Dijon Glazed Salmon. Want a throwback Southern breakfast spread? Pair these patties with Homemade Fried Apples, Southern Cheese Grits, and Cheddar Herb Biscuits.
Before You Make, Read This!
💬 The Vibe: These patties are pure Southern comfort. Think: weekend breakfasts growing up, with biscuits, fried apples, and somebody’s grandma making sure you’re full before noon.
🔑 What You Gotta Know: You don’t need to remove the tiny salmon bones, they’re soft and edible, and mashing them right into the mixture adds calcium and texture. The key to patties that hold together is just the right ratio of breadcrumbs to moisture. Start slow and adjust as needed. Avoid overcooking. Two to three minutes per side in hot oil gives you that perfect golden crust without drying them out.
🍴 Best Bite Alert: That first crispy bite, especially when paired with a dab of hot sauce or a dollop of tartar sauce? Straight magic. These patties are salty, savory, and bright with a hint of lemon.
Growing up having salmon patties for breakfast was perfectly normal. Especially on the weekend paired with some fried apples, scrambled eggs, and homemade biscuits. It was definitely one of my favorites and still is. They're so filling, comforting, and delicious.
Salmon patties are also known as salmon croquettes and they're simple to make with a single can of salmon. If you're not familiar with canned salmon, then you should easily be able to find it in the same aisle/section with tuna and sardines at any grocery store.
Let's get started!
Do You Have To Take The Bones Out Of Canned Salmon?
No, this is not necessary, plus they are extremely small and this would be quite a task. Add the canned salmon into the mixing bowl first use a fork to mash the salmon and crush the bones into smaller pieces. Do this first before combining it with the other ingredients for easier mixing.
Ingredients You'll Need
- Canned Pink Salmon - The key ingredient and base of the salmon mixture, you will need one 14.75-ounce can of salmon instead of fresh salmon. It has a meaty texture and is perfect to keep stocked in your pantry whenever the mood hits for you to make this recipe. Feel free to use any brand that you prefer, but just like my mom, I tend to always grab the Double Q. This can be easily located at your local grocery store on the shelf, usually in the same aisle as the canned tuna.
- Onion - Yellow or white, finely chopped. Avoid using red onion for this recipe. Shallots can be substituted instead.
- Parsley - Use fresh parsley to add a little herby freshness to the salmon patties. You may use either curly parsley or Italian parsley, depending on your preference. Substitute with chives, carrot tops, or celery leaves.
- Salt & Ground Black Pepper - Simple seasoning to enhance flavor.
- Lemon Juice - Brightens and cuts through richness.
- Egg - Helps bind the patties together.
- Plain Breadcrumbs - Partnered with the egg to help absorb any excess moisture and bind the patties together to form them before frying.
- Oil - Neutral oil for pan-frying, like vegetable or avocado oil.
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make Easy Salmon Patties
Prep the Salmon Mixture: Drain the canned salmon and add it to a large bowl. Use a fork to mash the salmon and crush any small bones into the mixture.
Add chopped onion, parsley, salt, pepper, and lemon juice. Stir to combine.
Lightly beat the egg and mix it in, followed by breadcrumbs. The mixture should be moist but hold together easily.
Shape the Patties: Using your hands, form the mixture into small patties about the size of a hamburger, flatten slightly so they cook evenly.
Fry Until Crispy: Heat a skillet over medium-high heat and add enough oil to lightly coat the bottom. Once hot, add the patties (don’t overcrowd the pan).
Fry for 2–3 minutes per side, until golden and crispy. Transfer to a paper towel–lined plate. Repeat as needed. Enjoy!
Recipe Variations
- Add in some lemon zest along with the lemon juice for a more intense lemon flavor that pairs well with the salmon.
- Along with the salt and ground black pepper, add in a little Old Bay seasoning as well for a little something extra.
- Use ½ cup of chopped green onions, the green and white parts, instead of the chopped onion.
Want To Save This Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get comforting new recipes from us every week!
Recipe Tips & Tricks
- Press the mixture together to form the salmon patty to your desired size. Keep in mind, the thicker the patty, the more time it will need to cook.
- You may need to add a small amount of additional vegetable oil to the skillet while cooking the patties.
- Serve with a dollop of fruit preserves for a sweet and savory combination.
- Try serving with Dijon mustard, tartar sauce, or any dipping sauce that you prefer. You may also add a dash or two of your favorite hot sauce before serving as well.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze cooked patties tightly wrapped for up to 1 month.
- Reheat in a skillet, microwave, or air fryer until warmed through.
Frequently Asked Questions
Too dry = add a bit more lemon juice or a splash of water.
Too wet = stir in more breadcrumbs, a tablespoon at a time.
Yes! Crushed saltines or Ritz crackers work well.
Sure! Bake at 400°F for 15–18 minutes, flipping once halfway. Air fry at 375°F for 10–12 minutes.
What to Serve With Salmon Patties
These Southern salmon cakes pair well with:
- Southern Cheese Grits Recipe
- Cheddar Herb Biscuits
- Homemade Fried Apples
- Easy Roasted Potatoes
- Quick Pickled Red Onions
- Fried Rice Recipe
Did you grow up eating salmon patties too? Let me know your family twist in the comments! If you make this recipe, tag @SimplyLaKita on Instagram or pin it to save for later.
📖 Recipe
Easy Salmon Patties
Video
Equipment
- 1 cast iron skillet
Ingredients
- 1 14.75 ounce can pink salmon
- ½ cup onion, chopped
- 1 tablespoon fresh parsley chopped
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon lemon juice
- 1 large egg, lightly beaten
- ¾ cup plain bread crumbs
- 3 tablespoons vegetable oil
Instructions
- Begin the recipe by opening the 14.75 ounce can of pink salmon and drain off the liquid. You can discard the liquid as you will not need it for later. Place the pink salmon into a large bowl and use a fork to separate and mash it into smaller pieces.
- To the same mixing bowl, add the ½ cup chopped onion, 1 tablespoon chopped fresh parsley, ¼ teaspoon salt, ¼ teaspoon ground black pepper, and 1 tablespoon lemon juice. Stir to combine.
- Add the 1 large lightly beaten egg and stir to combine. The mixture will be slightly sticky at this point. Add the ¾ cup breadcrumbs and stir to combine. The salmon mixture should be sticking onto itself.
- Now it's time to form the patties into round even sized circles similar to a hamburger patty, they should look like salmon burgers.
- Place a large skillet on the stovetop over medium-high heat. Once heated add the 3 tablespoons oil and allow it to heat thoroughly. Add in the patties and be sure not to crowd the pan so they cook evenly and fry up crispy. After 2 to 3 minutes, flip each patty over to the opposite side and continue cooking for an additional 2 to 3 minutes until golden brown.
- Carefully remove each patty from the skillet using a spatula and place it on a paper towel lined plate to absorb the excess oil. Continue the process with the other patties until finished.
- If you need to add more oil, then do that once you remove the patties from the skillet and before adding the next batch. Once you have cooked all of the salmon patties, serve them warm, and enjoy!
Notes
- If the mixture is too wet add additional breadcrumbs a little at a time.
- If the mixture is too dry add a small amount of additional lemon juice.
- Press the mixture together to form the salmon patty to your desired size. Keep in mind, the thicker the patty the more time it will need to cook.
- You may need to add a small amount of additional vegetable oil to the skillet while cooking the patties, this is fine.
- Serve with a dollop of fruit preserves for a sweet and savory combination.
- Try serving with Dijon mustard, tartar sauce, or any dipping sauce that you prefer. You may also add a dash or two of your favorite hot sauce before serving as well.
Original post date 04/01/2020. Updated 10/09/2023 & 06/13/2025.
tiptontribe says
Literally the BEST salmon patties ever. Had to share this recipe with 5 other people!
LaKita says
Thank you so much!!! Happy to hear the salmon patties were a hit 🙂