This Old Fashioned Salmon Patties recipe is 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.
Updated June 2025: This post was refreshed with improved tips, streamlined layout, and to better serve salmon patties made with canned salmon and breadcrumbs, just like my mom used to make. It was originally posted in April 2020.
Here's what a reader has to say about this recipe:
Reader Tipton, commented: "Literally the BEST salmon patties ever. Had to share this recipe with 5 other people! ★★★★★"
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Before You Make This Recipe
💬 The Vibe
These patties are all about comfort and tradition. Think weekend breakfast at grandma's house, cast iron skillet on the stove, and the smell of something savory sizzling away.
🔑 What You Gotta Know
- No need to remove the bones. The tiny bones in canned salmon are soft, edible, and full of calcium. Just mash them right in.
- Texture is key. The mixture should hold together without being too wet or too dry. Adjust with breadcrumbs or a splash of liquid as needed.
- Quick fry. Just 2 to 3 minutes per side in hot oil gives you that golden crust without drying out the patties.
🍴Best Bite Alert
That first crisp, golden bite with a dab of hot sauce or a spoonful of tartar sauce? Pure magic. The edges are crunchy, the center is tender, and the flavor is salty, savory, and bright.
Whether you're revisiting a nostalgic favorite or discovering it for the first time, this recipe delivers soul-satisfying flavor with very little fuss.
I grew up eating salmon patties on Saturday mornings alongside fried apples and biscuits. It was one of my favorite Southern comfort meals, and this version is exactly how my mom made them. Simple, budget-friendly, and packed with flavor.
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 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.
📖 Recipe
Old Fashioned Salmon Patties Recipe
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.
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LaKita's Best 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.
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.
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
They’re likely too wet or too dry. Add more breadcrumbs if too wet or a splash of lemon juice if too dry.
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.
You can, but this recipe is designed for canned salmon. It’s affordable, shelf-stable, and faster to prepare.
What to Serve With Salmon Patties
These crispy salmon cakes go great 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.
💌 From my kitchen to yours, happy eating!
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 🙂