5-Ingredient Crispy Canned Salmon Patties (Ready in 20 Minutes)
Canned salmon + 4 pantry staples = a real dinner tonight.
When you're staring into the pantry at 6 p.m. with zero energy, canned salmon patties are the answer nobody talks about enough. They're crispy on the outside, tender inside, and genuinely satisfying — not a consolation-prize meal. You need one can of salmon and four things you almost certainly already have. The whole thing takes about 20 minutes, most of which is hands-off while the patties sizzle. Expect a slightly rustic look — these aren't restaurant-polished — but the flavor is honest and good. Make them once and they'll become a tired-weeknight regular.
Ingredients
- 14.75 oz canned salmon — one large can or two 7.5 oz cans; drained well, skin and large bones removed
- 1 unit large egg — acts as the binder
- 0.25 cup plain breadcrumbs — panko or regular both work
- 2 tbsp mayonnaise — keeps the patties moist
- 1 tbsp neutral oil — vegetable or canola oil for frying
Method
- 1 Drain the canned salmon thoroughly and transfer it to a medium bowl. Remove any visible skin and large bones, then flake the fish apart with a fork.
- 2 Add the egg, breadcrumbs, and mayonnaise to the bowl. Mix everything together until combined — the mixture should hold together when pressed. If it feels too wet, add a small pinch more breadcrumbs.
- 3 Divide the mixture into 4 equal portions and press each into a patty about 3/4-inch thick.
- 4 Heat the oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 5 Add the patties to the skillet without crowding. Cook undisturbed for 4–5 minutes until the bottoms are deep golden brown.
- 6 Flip carefully with a spatula and cook the second side for 3–4 minutes until equally golden and the patties are cooked through.
- 7 Transfer to a plate and serve immediately with your choice of sides or sauce.
Variations
- Vegetarian swap — Use a 15 oz can of drained, mashed chickpeas in place of the salmon. Add a pinch of smoked paprika and a teaspoon of Dijon mustard to boost flavor.
- Faster swap — Skip forming individual patties and just scramble the mixture in the skillet like a hash — same flavors, zero fussing with flipping.
- Add-in if you have it — Stir in 2 tablespoons of finely chopped green onion or a teaspoon of Old Bay seasoning to the mixture before forming patties for extra flavor with minimal effort.
Notes
Canned salmon varies in saltiness — taste the mixture before forming patties and adjust if needed. Don't move the patties while they cook or they may fall apart; let the crust set first. A squeeze of lemon or a spoonful of hot sauce on top goes a long way. Leftovers reheat decently in a skillet over medium heat for 2–3 minutes per side — microwaving makes them soggy.
Equipment that helps
- Large nonstick or cast-iron skillet — A wide, heavy skillet gives the patties maximum contact with the heat so they develop a proper crust without sticking.
- Wide spatula — A wide, thin spatula lets you get under the full surface of the patty for a clean flip without breaking it.
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