This quick and easy Salmon Patties recipe is a delicious dinner that's ready in just 20 minutes! Perfect for those busy evenings when you need a healthy meal at the last minute!
Whether you use canned salmon or fresh salmon, bake them or fry them, these are truly the best salmon patties -- and they couldn't be any easier!
How do you make the best salmon patties?
You only need a handful of pantry staples to pull together these easy salmon patties with crackers and mayonnaise any night of the week!
First, start by whisking together mayonnaise, an egg, and dry mustard in a large bowl.
Next, use a fork to stir in about 1 pound of flaked, boned salmon. I usually make canned salmon patties for convenience, but you can also make fresh salmon patties if you have some leftover fish from a previous meal.
Add 5 finely-crushed Saltine crackers and a little bit of fresh parsley to mix (if you have it).
That's it! Your salmon mixture is ready to shape into patties.
Divide the mixture into 4 large patties. I like to make a round ball, and then gently press down to desired thickness. You want the patties to be pretty thick -- about ¾ inch.
At this point, if you have time, it's best to refrigerate the patties for at least 1 hour (or up to 24 hours). This is a great meal prep tip! You can assemble the patties in advance, and then just fry them in a pan in about 10 minutes when you walk in the door at night!
Chilling the patties helps them stay together when they cook; although the recipe works fine if you're in a hurry and you don't have that extra time for the refrigerator.
How long do salmon patties take to cook?
This is one of the best parts of the meal! You only need about 10 minutes to fry the salmon patties in a skillet. About 5 minutes per side yields a beautiful, golden brown crusty exterior!
Can you bake salmon patties?
Yes, you can. Frying the salmon patties in a skillet will always be the preferred method, though. Frying gives the patties a crusty, browned exterior that's hard to replicate in the oven. Plus, it's quick!
If you would like to bake your salmon patties in the oven, preheat the oven to 375 degrees F. Place the patties on a baking sheet that has been sprayed with cooking spray. Bake the patties for a total of about 20 minutes (flipping halfway through). The patties will not get a crusty brown exterior like they do in a skillet, but you'll know they're done when they're heated through and slightly crisp on the outside.
Can salmon patties be frozen?
Yes! To freeze before frying or baking, form the salmon mixture into patties and place on a lined baking sheet. Freeze for 1 hour. Remove the patties from the freezer, wrap individually in plastic wrap, and store in an airtight container for up to 3 months.
I recommend thawing the patties in the refrigerator overnight before frying.
To bake frozen salmon patties directly from the freezer: remove the salmon patties from the freezer wrapping and place on a lined baking sheet. Bake for 30 minutes at 375 degrees F, flipping halfway through.
What to serve with salmon patties:
- Coleslaw
- Tartar sauce, ketchup, or cocktail sauce for dipping
- Crispy Seasoned Oven Roasted Potatoes
- Aunt Bee's 3-Ingredient Buttermilk Biscuits
COOK'S TIPS AND RECIPE VARIATIONS:
- Make canned salmon patties or fresh salmon patties! Either way, you need about 1 lb. of fish total, so choose whichever option you prefer.
- Substitute with other seafood instead of the salmon. For instance, you can use the same recipe to make crab cakes (substitute with 1 lb. of lump crab meat), or to make fish cakes (substitute with another type of cooked white fish, such as cod or with canned tuna fish).
- Put these on a grill during the summer months and call them salmon burgers!
- Prep ahead! It's best to refrigerate the patties for at least 1 hour (or up to 24 hours) before frying or baking them. You can assemble the patties in advance, and then just fry them in a pan in about 10 minutes when you walk in the door at night! The chilling time isn't required, but it does help the patties stay together better during the cooking process.
- Bake them in an oven instead of frying (375 degrees F for about 20 minutes, flipping halfway through).
Other easy salmon recipes that you might enjoy:
- Maple Glazed Sheet Pan Salmon Dinner with Broccoli and Sweet Potatoes
- Parmesan Herb Baked Salmon Fillet
- Perfect 15-Minute Grilled Salmon
- Garlic & Herb Poached Salmon
- 4-Ingredient Baked Salmon Recipe
Easy Salmon Patties Recipe
Ingredients
- 1 lb. salmon, flaked and boned (I typically use canned salmon for convenience, but fresh cooked salmon also works)
- 1 egg
- 2 tablespoons mayonnaise (I used light mayonnaise)
- ½ teaspoon dry mustard
- ½ teaspoon salt
- Pepper to taste
- 1 tablespoon chopped fresh parsley optional
- 5 Saltine crackers finely crushed
- 3-4 tablespoons butter
- 3-4 tablespoons canola oil
- For serving: seafood sauce, tartar sauce, or ketchup
Instructions
- In a large bowl, whisk together egg, mayonnaise, mustard, salt and pepper. Use a fork to gently stir in salmon, cracker crumbs and parsley.
- Form the salmon mixture into 4 large patties – about ½ -inch to ¾ -inch thick. If you have the extra time, wrap the patties in waxed paper and refrigerate for at least 1 hour (or up to 24 hours). This helps the patties stay together better, although it's fine if you choose to cook them right away.
- Heat butter and oil in a large skillet over medium-high heat (use enough butter and oil to generously cover the bottom of the skillet).
- Fry the patties until golden brown and crispy on both sides (about 5 minutes per side). Drain on paper towels.
- Serve with seafood sauce, tartar sauce, or ketchup.
Notes
- Make canned salmon patties or fresh salmon patties! Either way, you need about 1 lb. of fish total, so choose whichever option you prefer.
- Substitute with other seafood instead of the salmon. For instance, you can use the same recipe to make crab cakes (substitute with 1 lb. of lump crab meat), or to make fish cakes (substitute with another type of cooked white fish, such as cod or with canned tuna fish).
- Put these salmon patties on a grill during the summer months and call them salmon burgers!
- Prep ahead! It's best to refrigerate the patties for at least 1 hour (or up to 24 hours) before frying or baking them. You can assemble the patties in advance, and then just fry them in a pan in about 10 minutes when you walk in the door at night! The chilling time isn't required, but it does help the patties stay together better during the cooking process.
- Bake the salmon patties in an oven instead of frying (375 degrees F for about 20 minutes, flipping halfway through).
Karly
My husband love salmon patties! Thanks for sharing this easy recipe!
Blair
Thanks, Karly!
Bill Claussen
Since my wife's stroke I've been doing all the cooking. She loathes seafood of any kind and I was wondering if this could be made with canned chicken chunks??
Thanks
Bill
Blair
Hi, Bill! That's wonderful that you're now cooking for your wife. Yes, you can definitely use canned chicken in lieu of the salmon! Hope that you both enjoy the meal! 🙂
aga
Hi Bill - for vegetarians, I have been very successful subbing canned salmon/fish with canned hearts of palm. Cut them in 2 inch logs, and then rip them apart with a fork so they resemble crab shreds. they are a little tangy, so you can cut a bit on acid if you're using any. they taste fantastic. Cheers,
Blair
Great tip! Thanks, Aga!
Patty Stone
Is that wild planet brand tasty? I found s9me at a discount store for 60 cents a can.
Blair
Hey, Patty! Yes -- I like it! I don't know that it's drastically better than other brands, but it's what's available at my store, and I like that I don't have to pick out skin and bones (like you do from other cans/brands). 🙂
Caitlin
Your bake- from- frozen instructions are perfect! I baked mine and then fried them really briefly (about 1 min per side) to get the breading really nice and crispy and it worked wonderfully! Thanks for a great recipe.
Blair
Awesome! So glad that you found them helpful, Caitlin! Thanks for taking the time to come back here and let me know. 🙂