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Classic Crispy Old-Fashioned Salmon Patties

These delightful, crispy salmon patties bring back comforting flavors, made simply with canned salmon, fresh herbs, and a golden pan-fry. Perfect for a quick weeknight dinner or light lunch.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon Patties
  • 14.75 oz canned salmon drained, bones and skin removed if not already boneless/skinless
  • 1 large egg
  • 1/2 cup breadcrumbs Panko or regular
  • 1/4 cup yellow onion finely diced
  • 2 tbsp fresh parsley chopped
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp Dijon mustard optional, for extra flavor
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For Frying
  • 1/4 cup all-purpose flour for dredging
  • 3-4 tbsp vegetable oil or other neutral frying oil

Equipment

  • Large Mixing Bowl
  • Fork
  • Measuring Spoons
  • Measuring Cups
  • Large non-stick skillet
  • Spatula
  • Plate lined with paper towels

Method
 

Prepare the Salmon Mixture
  1. Open the can of salmon and drain thoroughly. Transfer the salmon to a large mixing bowl. Using a fork, flake the salmon, checking for and removing any large bones or pieces of skin if your salmon is not boneless and skinless.
  2. To the flaked salmon, add the large egg, 1/2 cup breadcrumbs, finely diced yellow onion, chopped fresh parsley, lemon juice, Dijon mustard (if using), salt, and black pepper. Mix everything thoroughly with the fork until well combined. The mixture should be moist enough to hold its shape.
Form the Patties
  1. Place the 1/4 cup all-purpose flour in a shallow dish or plate. Divide the salmon mixture into 8 equal portions. Form each portion into a patty, about 2.5-3 inches in diameter and 1/2 inch thick. Gently dredge each patty in the flour, coating both sides evenly, then lightly shake off any excess flour.
Cook the Patties
  1. Heat 3-4 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Once the oil is hot (a small pinch of flour should sizzle instantly), carefully place the salmon patties into the skillet, ensuring not to overcrowd the pan. You may need to cook them in two batches.
  2. Cook for 4-6 minutes per side, or until the patties are deeply golden brown and crispy. If they are browning too quickly, reduce the heat slightly.
  3. Once cooked, transfer the salmon patties to a plate lined with paper towels to drain any excess oil.
Serve
  1. Serve hot with lemon wedges, tartar sauce, or your favorite dipping sauce. Enjoy!

Notes

For extra crispiness, use Panko breadcrumbs. If the mixture feels too wet, add another tablespoon or two of breadcrumbs. These patties are excellent served with a simple green salad or roasted vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days and reheated gently in a skillet or oven.