Old-Fashioned Salmon Patties turn a can of salmon into a budget-friendly meal that's ready in just 20 minutes. Mayo keeps the flaky fish moist and tender, while the outside cooks up with a perfectly crispy crust. It's a simple recipe that's big on flavor without taking much time or effort.
Old-Fashioned Salmon Patties Recipe Essentials
- 🍽️ Course: Main Course
- ⏱️ Cooking Time: 6 minutes
- 🍴 Servings: 6 patties
- 🧄 Flavor Profile: Savory, crispy, flaky, and lightly tangy with garlic, onion, Dijon mustard, and lemon.
- 🍚 Best Served With: Tartar sauce or mayo, lemon wedges, coleslaw, roasted vegetables, mashed potatoes, or a simple salad.
- 🧊 Make Ahead?: Yes, prepare and shape the patties up to 1 day ahead and refrigerate.
Summarize and Save This Content On
These salmon patties have been a favorite of mine since childhood, and this recipe is my take on the ones my grandma used to make.
I use a little mayo along with the egg to keep the patties moist and creamy, and I love how versatile they are-they're just as good for dinner as they are served as an appetizer or on a sandwich.
If you're looking for more salmon recipes similar to this one, I recommend these smoked salmon cakes and my salmon with herb crust.
Why You'll Love This Recipe
- It's ready in under 30 minutes: You can prepare and cook the salmon patties in less than 30 minutes, making it the perfect start of a quick dinner or a tasty last-minute appetizer.
- It relies on pantry staples: This recipe consists mostly of pantry staples, utilizing everyday ingredients and creating something delicious and impressive.
- The unique double breadcrumb technique: There are breadcrumbs in the patties to bind them together and a thick coating on the outside to ensure they get golden brown and crispy.
Ingredients
Below are the main ingredients of this old-fashioned salmon patties recipe to ensure that they come together perfectly.
- Canned salmon: Any variety works. Pink salmon has a milder fish flavor and is more affordable than red or sockeye, which tend to be richer. They're all delicious!
- Mayonnaise: This acts as the binder while providing moisture. Full-fat is best, as light mayo will make the patties drier.
- Italian breadcrumbs: I love using these as a shortcut because they are pre-seasoned. If you want to season them yourself, you may use plain. Add an extra ¼-½ teaspoon of salt and a teaspoon of Italian seasoning if you do.
- Dijon mustard/lemon: These pair well to brighten the flavor of the salmon patties and cut through the richness, so each bite isn't too heavy or overwhelming. I use this combination in my smoked crab cakes for the same reason.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Use Ritz crackers: Make this truly traditional by swapping the breadcrumbs with crushed Ritz crackers or Saltines.
- Try it with tuna: These patties are great with canned tuna instead of salmon, too. This easy tuna casserole with cheese is one of my favorite tuna recipes ever!
- Baked version: Bake your salmon patties for 20 minutes at 400°F, flipping them halfway through.
How to Make Old-Fashioned Salmon Patties
These are the steps you'll need for Grandma's old-fashioned salmon patties recipe with mayo. Before you get started, make sure you drain your cans of salmon.
Step 1: Combine the ingredients. Add the ingredients to a mixing bowl (minus 1 cup of breadcrumbs) and stir gently until well incorporated.
Step 2: Form the patties. Divide the mixture into 6 equal portions and form into 1-inch thick discs.
Step 3: Coat in breadcrumbs. Carefully coat each cake in breadcrumbs.
Step 4: Place on parchment paper. Place them on a parchment-lined pan while you heat a skillet with oil.
Step 5: Cook the patties. Once the oil is hot and shimmery, cook 2-3 at a time (depending on the size of the pan). Check the crust after 2 minutes to ensure they don't burn, cooking for up to 3 minutes. Flip one time and cook an additional 2-3 minutes.
Step 6: Transfer to a cooling rack and serve. After cooking, place them onto a cooling rack over a paper towel-lined pan to drain excess oil. Sprinkle parsley on top and dip them into this Kraft tartar sauce copycat recipe and savor every bite.
Expert Tips
- Drain the salmon well: Ensure that you drain your canned salmon as well as possible. Excess liquid ruins the texture and the structure of the patties.
- Don't overwork the mixture: Gently fold the salmon patty mixture to ensure all ingredients are combined. Overmixing or overworking it causes the fish to lose its flakiness.
- Keep the patties even: When forming the patties, make them as even as possible so they cook evenly, too.
- Avoid crowding the skillet: Only put as many salmon patties in the skillet to cook at a time that can fit well. They must stay flat with a little space between them. It's not a big deal if they need to be cooked in batches.
- Storage directions: Place any extra into an airtight container and refrigerate them for 3-4 days. Freeze them cooked or uncooked for up to 3 months. Reheat the leftover patties in a 350-400°F oven or air fryer because the microwave will make them soggy.
These Red Lobster crab cakes are another homemade seafood patty that is worth making.
Serving Suggestions
- Dipping sauces: Having a delicious sauce on the side enhances the flavor of these old-fashioned salmon patties. I highly recommend homemade tzatziki sauce, sweet chili sauce, cocktail sauce, and spicy mayo sauce, but you can go with almost anything.
- More seafood appetizers: They work perfectly as an appetizer, and if you're looking for more seafood starter ideas, cream cheese crab dip and shrimp cocktail are always crowd pleasers.
- Side dish ideas: Keep it simple with a lightly dressed bed of greens or prepare this flavorful lemon garlic asparagus.
Old-Fashioned Salmon Patties Recipe FAQs
This happens if the patties are too wet or too dry. If the mixture is too wet, add 1 tablespoon of breadcrumbs at a time, and if it's too dry, add 1 tablespoon of mayo at a time.
No, it's not necessary, as any of the varieties of canned salmon that contain bones or skin are completely edible. If you want to avoid it because of the texture, purchase salmon that says on the can that it's boneless and skinless.
They only take about 3 minutes per side. They're ready when the outside is golden browned and the inside is heated through.
Of course! Cook them for 8-10 minutes at 375°F, flipping halfway through.
After pan frying the patties, place them on a wire rack over a pan lined with paper towels. This allows any excess oil to drip down, keeping the bottoms crispy.
More Delicious Salmon Recipes
Do you like salmon recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Old-Fashioned Salmon Patties
Equipment
Ingredients
- 2 cans (14.75 oz) salmon drained and cleaned
- ½ cup mayonnaise
- ⅓ cup Italian style breadcrumbs divided
- 2 green onions finely sliced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Dijon mustard
- ½ tablespoon lemon juice
- ¾ teaspoon salt
- ½ teaspoon pepper
- 1 large egg
Breading and Frying
- 1 cup Italian style breadcrumbs
- 2 cups vegetable oil or enough to fill skillet halfway
- 1 tablespoon fresh parsley finely chopped
Serving
- Copycat Kraft Tartar Sauce or your favorite dipping sauce
Instructions
Mix the Salmon Patty MIxture
- Open your 2 cans, drain them and dump into a good sized mixing bowl. Flake your salmon with a fork. Remove any skin and bones if you want.
- Add mayo, crumbs, green onions, onions, onion powder, garlic powder, Dijon mustard, lemon juice, egg, salt and pepper. Gently combine and set aside.
Shape the Salmon Patties
- Place a cup of the crumbs in a shallow bowl or plate. Set aside.
- Make 6 patties, discs or hockey pucks, approximately 1 inch thick and 3 to 4 inches wide. Carefully coat each cake in crumbs, on top, bottom and sides, and place on parchment paper.
Fry
- In a large skillet, over medium high heat, heat your oil until shimmering or a drop of water flicked in it dances.
- Place salmon cakes, one a time, into your skillet. I usually cook 3 at a time.
- Cook the salmon cakes without moving, until a nice golden brown, usually about 3 minutes per side. I usually nudge them a little to make sure they aren't sticking. Also, I lift the edge to check them just after at least 2 minutes, just to make sure I don't burn them. You only want to flip these once.
- Place cooked cakes on cooling racks with paper towel or parchment underneath and garnish with parsley. Cooling rack allows excess oil to drip off and prevents bottom of salmon patties from getting soggy.
- Serve immediately with mayo, tartar sauce, lemon or anything else you desire. Enjoy!
Notes
- Gently mix the salmon patty mixture just until combined. Overmixing can break up the salmon and make the patties less flaky.
- If the patties won't hold together, adjust the mixture a little at a time. Add breadcrumbs if it's too wet or mayo if it's too dry until the patties hold their shape.
- Cook the salmon patties for about 3 minutes per side, until they're golden brown and crispy on the outside and heated through in the center.
Linda says
Wow what an easy yet tasty way to make salmon. My kids usually hate fish but they loved these. I put them in a hamburger bun with some of our garlic aioli and some lettuce they loved them so much. My son actually asked for another one. Thank you so much for this! These are a keeper.
Karin and Ken says
Im so glad your kids liked these. We loved them as kids too. My grandma made these all the time. Every time I make them I think of her. All the best. Karin
Kelly says
Hands down the best salmon patties I've ever made. Had my family over for dinner and they all loved them. My niece said omg those are good crabby patties. Definitely a recipe to keep!
Karin and Ken says
I am so glad yo hear it. You just made my day. All the best. Karin
Nana Carol says
Thank you for the recipe. My daughter loves salmon patties like Grandma made and I believe this is the recipe she used. Can’t wait to try it out on my daughter! ♥️
Karin and Ken says
Thank you for your kind words. I try my best. I hope you enjoy them as much as we do. Please let me know. All the best. Karin
Dennis says
Good simple recipe. I also tweaked mine a little, I used smoked paprika. Yumm!
Karin and Ken says
So happy to hear you enjoyed this recipe! We make them regularly and have for years. Hopefully you find some other recipes on this site that you enjoy just as much. All the best. Karin
JEANNINE LOMBARDO says
Noticed in the ingredient list you say 2 cans of salmon, yet in the instructions you say 3 cans.....does it make a difference. Looking forward to making this recipe.
Karin and Ken says
It’s two cans! I’m actually fixing it right now! Please let me know what you think! Enjoy every bite. Karin
Annie says
Best salmon burgers we have ever had.Made them smaller so we had twelve and they were so good I know to make a double batch next time. No leftovers or complaints Thank you for sharing
Karin and Ken says
Thank you for taking the time to let me know. You made my day. We love them too! All the best. Karin
Anne says
Delicious and easy served with chipotle powder mixed with mayo. So good will definitely make again
Karin and Ken says
I’m so happy you will make these again and enjoyed your chipotle mayo! Thank you for taking the time to let me know. I am truly grateful! Take care and all the best. Karin
Betty says
These were terrific will make bigger next time and serve on bun THANK YOU!!!!!!!!
Karin and Ken says
Great as a snack or appetizer but I love them on a bun too! Absolutely delicious! Hope you enjoy them as much as we do on a bun! Take care and enjoy your day! Karin
Wanda says
I just wish i could print this recipe sounds so delicious.
Karin and Ken says
This recipe makes the best salmon cakes I have ever tried. I hope you will try the recipe even though you aren’t able to print it! Take care and all the best. Karin
Abby says
Can’t go wrong with these Amazing and enjoyed by everyone Love your tartar sauce too Thanks
Karin and Ken says
I can’t thank you enough for mentioning our tartar sauce! I’m glad we are not the only ones who love it! I am also glad you think these salmon cakes are amazing! Take care and all the best. Karin
Maxine says
So tasty and disappeared so fast next time I will make a double batch thx
Karin and Ken says
I have the exact same problem. Too funny. They are delicious though aren’t they! Take care and be well. Karin
Randa says
Best salmon burgers ever thank you
Karin and Ken says
You are most welcome! Great minds think alike! We think so too! ? All the best. Karin
Sam says
Delicious and easy. You can’t go wrong with this recipe.
Karin and Ken says
I can’t thank you enough for saying that! I feel the exact same way! Glad you agree! I am always worried I am the only one who likes these recipes! Take care and enjoy the rest of your day! Karin
Sandy says
What a great recipe. Made them small. Took more time but was well worth it. Everyone loved them. I will be making these again. Thank you
Karin and Ken says
I am so glad you had success with this recipe! I love them small too. Perfect to pop in your mouth! I can eat so much more than I care to admit! Hopefully you find some other recipes on this site that you enjoy just as much! All the best. Karin
Kelsey says
These are the BEST salmon burgers I have ever had. You are right everyone asked for the recipe. I will be making these again. Thank you
Karin and Ken says
So happy to hear you enjoyed them as much as we do! They are so good! Too funny that everyone wanted the recipe after you made them too! Now that I have the recipe online it’s easier to give people the recipe. I used to have to write the recipe out on paper! Hopefully you find some other recipes on this site that you enjoy just as much! All the best. Karin
Shelly says
These are so good. Thank you for sharing this recipe. Love your site.
Karin and Ken says
Thank you for the compliment. I am grateful to have you with me on my food journey! Let me know if you find some other recipes on this site that you enjoy just as much! I can’t wait to hear! All the best. Karin