There’s something magical about a dish that’s both simple and satisfying, and these salmon patties check all the boxes. They’re crispy on the outside, tender and flavorful on the inside, and packed with bright citrusy notes from lemon zest and juice. Plus, they come together quickly with pantry-friendly ingredients, making them the ultimate weeknight dinner or lunch option. Whether you shallow fry them for a golden crust or bake them for a healthier twist, these patties are sure to become a go-to in your recipe collection.

A childhood memory in every bite

I remember the first time I made salmon patties—well, to be honest, I was helping my grandmother in her small kitchen. She’d pull out a can of pink salmon, and I’d be in charge of “deboning” (as she called it). The kitchen would fill with the aroma of fresh parsley as she finely chopped it, and I could barely wait for the patties to finish frying. She served them with a simple squeeze of lemon and a pile of mashed potatoes, and to this day, I can’t make these without being transported back to her cozy kitchen. They taste like home—comforting, familiar, and full of love.

A little history: the evolution of salmon patties

Salmon patties have been a beloved recipe in many households for generations. Originating as a budget-friendly way to turn canned salmon into a filling meal, they became popular in the mid-20th century when convenience foods were a staple. Over time, recipes have been refined, adding fresh herbs, spices, and citrus to brighten the flavor. Today, salmon patties aren’t just about thrift—they’re about simplicity and balance, bridging hearty flavors with a light and fresh finish.

Let’s talk ingredients: tips, swaps, and why they shine

Every ingredient in these salmon patties plays a role in creating layers of flavor and texture. Here’s why they matter and how to make them work for you:

Canned pink salmon: The star of the dish! It’s affordable, packed with protein and omega-3 fatty acids, and has a mild flavor that blends well with other ingredients. If you prefer, you can use fresh cooked salmon for an even flakier texture.
Mustard powder: Adds a subtle tang and depth to the patties. If you’re out of mustard powder, a small squirt of Dijon mustard will work just as well.
Lemon zest and juice: These brighten the flavor and cut through the richness of the salmon. Fresh lemon is best, but in a pinch, bottled lemon juice can work.
Fresh parsley and green onions: Add a fresh, herby flavor and a hint of sharpness. If you don’t have parsley, dill or cilantro are great substitutes.
Egg: This acts as the glue, holding your patties together. If you need an egg-free option, a flaxseed “egg” or a little mashed potato can work.
Salt and pepper: Keep it simple, but don’t skip these—they’re essential for bringing out the flavor of the other ingredients.

Kitchen gear: what you need (and what you can skip)

You don’t need a ton of fancy tools to make these salmon patties, which is part of their charm! Here’s what I recommend:

Mixing bowl: A good-sized bowl is essential for combining everything without making a mess.
Fork: Perfect for mashing the salmon and mixing the ingredients—no need for a food processor here.
Non-stick skillet: If you’re shallow frying, a cast iron skillet works wonders for an even golden crust. A stainless steel pan can work too, but you’ll need a little extra oil to prevent sticking.
Parchment paper and baking sheet: If you’re opting to bake the patties, parchment paper will prevent sticking and make cleanup a breeze.
Zester or grater: To get those fine, fragrant lemon zest shavings. A microplane is ideal, but the fine side of a box grater works too.

Step-by-step: my foolproof method for perfect patties

Making salmon patties is as easy as mixing, shaping, and cooking. Let’s do this together:

Drain and prep the salmon: Open your can of pink salmon, drain it well, and remove any visible bones (though they’re soft and totally edible if you leave them in). Use a fork to mash the salmon in a large bowl—it should break up easily.
Mix in the good stuff: Add your beaten egg, mustard powder, lemon zest, lemon juice, parsley, green onions, salt, and pepper to the bowl. Gently mix everything together. The mixture should hold together but not feel overly wet.
Shape the patties: Divide the mixture into four equal portions and shape them into patties. If the mixture is too sticky, dampen your hands with a bit of water to make shaping easier.
Cook to golden perfection:
- To fry: Heat the olive oil in a non-stick skillet over medium-low heat. Once hot, add the patties and cook for 3-4 minutes on each side until golden brown and heated through.
- To bake: Preheat your oven to 375°F. Place the patties on a parchment-lined baking sheet and bake for 10-15 minutes, flipping them halfway through for even cooking.

Delicious ways to tweak and adapt this recipe

I’ve experimented with these salmon patties in so many ways! Here are a few ideas to customize them:

Low-carb: Skip any added binders like breadcrumbs altogether and increase the egg slightly for binding.
Dairy-free: No modifications needed here—this recipe is naturally dairy-free!
Seasonal twists: In summer, swap parsley for basil and add a little diced red bell pepper for sweetness. In winter, try adding a pinch of smoked paprika or chili flakes for warmth.
International flair: Add a touch of curry powder and cilantro for an Indian-inspired take or soy sauce and ginger for an Asian twist.

Serving and presentation ideas

When it comes to serving salmon patties, less is more. A simple squeeze of fresh lemon juice over the top adds brightness, and lemon wedges on the side make for a pretty presentation. Serve these alongside a crisp green salad, roasted vegetables, or even a light coleslaw for a perfectly balanced meal. For a heartier option, pair them with rice pilaf or creamy mashed potatoes.

Drink pairings

If you’re looking for the perfect drink to serve with these salmon patties, here are a few of my favorites:

Sparkling water with lemon: Simple, refreshing, and a natural complement to the lemony flavors in the patties.
Iced herbal tea: Try something light like chamomile or mint—it’s soothing and pairs well with the delicate salmon flavor.
Cucumber-lime spritzer: Mix cucumber slices, lime juice, and a splash of soda water for a crisp, cooling beverage.

How to store and reheat leftovers

Got leftovers? Lucky you! Let the patties cool completely before transferring them to an airtight container. Store them in the fridge for up to 3 days. To reheat, you can:

Pan-fry: Heat a non-stick skillet over medium heat and cook for 2-3 minutes per side.
Oven: Preheat to 350°F and bake the patties for 8-10 minutes until heated through.
Microwave: This works in a pinch, but the patties might lose their crispy crust—try 30-second intervals to avoid overcooking.

For longer storage, freeze the patties in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 3 months.

Adjusting for different serving sizes

This recipe makes four salmon patties, but it’s super easy to scale up or down. For a larger batch, simply double or triple the ingredients and fry or bake in batches. Just keep in mind that the patties might need a bit more space in the pan or oven to cook evenly. If you’re making fewer patties, the cook time stays the same, so no need to adjust there.

Don’t worry, I’ve got you covered!

Why are my patties falling apart? Make sure the mixture isn’t too wet. You can add a little breadcrumb or mashed potato to help bind it.
Can I use fresh salmon? Absolutely! Just cook and flake it before mixing with the other ingredients.
What’s the best way to keep them crispy? Frying is your best bet, but if baking, brush the patties with a little olive oil before popping them in the oven.
Can I prep these ahead of time? Yes! Shape the patties and store them in the fridge for up to 24 hours before cooking.
Are the bones in canned salmon safe to eat? Yes, they’re soft and packed with calcium, but you can remove them if you prefer.

Go make these salmon patties your own

These salmon patties are the kind of recipe that feels like a little victory every time you make them. They’re quick, versatile, and oh-so-delicious, whether you fry them up golden or bake them to perfection. Try them with your favorite herbs, serve them with a squeeze of lemon, or get creative with a fun side dish. However you make them, I promise they’ll be a hit.

Salmon Patties Recipe