Salmon Patties Recipe (Crispy Outside, Moist Inside)

Name: Crispy Salmon Patties Recipe
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Ingredients: 7 ounces canned salmon, Note 1 ((~200 grams)); 2 tablespoons vegetable oil (for frying); ¼ cup Panko breadcrumbs, Note 2; 1 large egg; ¼ cup finely chopped green onions ((~ 2 thin or 1 large)); 1 tablespoon mayonnaise ((optional, but good for flavor/moisture)); 1 tablespoon lemon juice; 2 tablespoons finely chopped fresh parsley or dill ((optional)); ¼ teaspoon each: salt and black pepper; optional extra seasoning: ½ tsp Old Bay or Cajun seasoning and/or 1 tsp Dijon or Worcestershire.; 1 tablespoon flour mixed with ¼ tsp salt; 1 egg, beaten; ⅓ cup Panko bread crumbs; 2 teaspoons lemon zest from a medium lemon ((Use more zest for garnish))

JUMP TO RECIPE

Transform canned salmon into a great dinner or appetizer with a crackling Panko crust outside and a moist center inside. The trick is a proper breading step most salmon patty recipes skip. It takes a few extra minutes, but worth the added crunch.

Ready fast, with a few shortcuts if you’re short on time, and several dipping sauce ideas to add some punch.

Three salmon patties and salad on a plate.

What to expect

These salmon patties – also called salmon cakes or salmon croquettes – are similar to the old fashioned classic recipe with a few tweaks:

We add a crispy exterior with a Panko crust.
We use half as much breadcrumbs in the filling as most other recipes
We add flavor boosts such as lemon and green onion
We replace the saltine crackers with Panko – airier in the filling and crunchy outside

The salmon patty recipe makes 6 small patties and comes together in about 20 minutes or a bit longer if you double or triple it. It’s a great prep-ahead or freeze recipe. Bonus – canned salmon is much less expensive than fresh.

Ingredients – tailored to your taste

Can of salmon, beaten eggs, Panko, lemon, olive oil, chopped green onions, parsley, flour, salt & pepper.

Canned salmon:
- You will need 7 ounces (200 grams) – slightly more or less won’t matter (don’t stray too far or the patty proportions will be off).
- Cans come in several sizes, generally 7 1/2 or 14 3/4 ounces or a little smaller if the salmon is skinless and boneless.
- Salmon is packed in its own juices, with or without salt. It is not packed in water or oil as it used to be.
- Pink salmon or red salmon are both fine. I prefer wild-caught (instead of farmed). Wild Planet always shows up as a favorite brand, but use what you like best.
Filling: Panko breadcrumbs, egg, green onion, lemon juice, salt & pepper (and optional fresh dill or parsley). I also add 1 tbsp mayo for extra moisture and flavor – but it’s optional.
Bread coating: flour, egg, and panko mixed with lemon zest.

Substitutions

Salmon: Try canned tuna instead or canned crab for crab cakes. You can also use cooked leftover or fresh salmon, about 7 ounces (200 grams), if you prefer.
Panko: Instead, use crushed saltines or Ritz crackers, or plain bread crumbs. You can also experiment with different flavors of seasoned Panko.

Variations

Seasoning: Add a pinch of Old Bay seasoning, Cajun seasoning, or a little Dijon mustard or Worcestershire sauce.
Add veggies: You can add red peppers and onion, but make sure they are chopped very finely (or use the food processor) so they cook enough. Alternatively, sauté them first.
Gluten-free version: Use gluten-free panko crumbs and a 1:1 gluten-free flour or almond flour. You can also skip the flour and egg for the exterior and just use Panko.
Skip the breading before pan frying.
Make salmon burgers – 2 burgers instead of 6 salmon patties
Make salmon sliders – tuck the patties into slider buns.

Step-by-step instructions

Chunks of salmon in a white bowl with their natural juices. — Pick out skin and bones (if needed) and drain juices. You can leave in a splash for moisture.

Cleaned salmon chunks in bowls with all filling ingredients. — Add all filling ingredients.

Salmon mixture in a white bowl. — Gently mix. Don’t mash if you want a few small chunks in your salmon patties.

6 salmon balls created from salmon mixture. — Lightly form salmon mixture into 6 balls.

Two salmon balls dusted in flour, bowl of beaten egg, plate with salmon ball coated in panko, plate with 3 breaded salmon balls. — Bread salmon balls in flour, then egg, then Panko. Flatten balls slightly into patties.

6 salmon patties frying in skillet, first side. — Heat oil in skillet and fry patties for 3 minutes on medium heat on first side.

6 salmon patties frying in skillet, second golden brown side up. — Flip over and fry on second side 3-4 minutes.

Garnish with lemon zest, wedges and parsley.

Half of salmon patty held between two fingers in the air.

Tip

Choose the texture you prefer:
- If you like a few pieces/chunks in the patties, stir the mixture very gently.
- If you like the patties uniform in texture, mash the mixture well.
- If you like a bit of crunch inside the patty, you can leave in the soft bones (crushed up) – they are a good source of calcium.
For kids who might be picky about green bits, leave out the green onion (or parsley if using) and use grated or minced onion in the mixture for extra moisture and flavor.

Shortcuts

Buy skinless, boneless canned salmon – so you can skip picking out the bits yourself.
Skip the full dredge for the outer coating and just press on Panko crumbs before frying. Keep in mind some crumbs may fall off while frying.

What to serve with salmon patties

Salads

Creamy KFC coleslaw (copycat recipe, no buttermilk)
Pastina salad (caprese-inspired, 6 ingredients)

Other sides

Mashed potatoes (old-fashioned comfort, no peeling)
Crispy roasted potatoes
Microwave green beans

Dipping sauces

Perfect for salmon patty appetizers too

Tartar sauce or ranch dip
Greek yogurt mixed with lemon or dill – or Tzatziki sauce
Herb sauce (5 min)
Pesto
Sriracha aioli (2 min) or lemon aioli
Peach chutney or other chutney
Red pepper sauce (5 min)

Recipe FAQs

What are some common mistakes when making salmon patties?

Not using the right proportions of salmon and binders (egg + panko), adding uncooked chopped vegetables that are too large (they won’t soften enough in the cooking time), cooking the patties at too high a temperature (they’ll burn), and overcrowding the pan (they’ll steam and won’t get crispy).

How do you drain the juice from a can of salmon?

Open the can and pour out most of the juice. No need to pat the salmon dry. In fact, a little juice left in the can will add moisture to the salmon patties.

Can you leave in the skin and bones from canned salmon?

Yes, the skin and bones are totally edible. It’s a matter of preference. Crush the bones in your fingers for a more even texture in the salmon patties.

Can I make the salmon patties ahead of time?

Yes. Make the salmon mixture up to 2 days ahead (without breading), or make the patties and bread them up to 1 day ahead before frying.

Can I freeze the salmon patties?

Yes. Flash-freeze breaded uncooked patties for 1-2 hours, then transfer to a freezer bag for up to 3 months. Fry from frozen, adding 1-2 minutes per side. Cooked patties can also be frozen.

Will leftovers stay crispy?

These salmon patties are crispiest straight out of the skillet – or within the first hour. Leftover salmon patties from the fridge can be recrisped: in the air fryer (375F/190C for 6 minutes), in a toaster oven (375F/190C for 8-10 minutes) or on the stovetop (medium low heat with a little oil for a few minutes on each side).