This Old-fashioned Salmon Patties Recipe makes the crispy, budget-friendly classic using canned salmon, breadcrumbs, and mayo. Then they're pan-fried till golden and crisp with a tender, flaky middle. An easy dinner in about 20 minutes, using pantry staples you probably have on hand!
Love salmon cakes and patties? Try this smoked salmon cake recipe next!
Recipe Essentials
- 🍴 What They Are: Old-fashioned salmon patties made with canned salmon, egg, and simple seasonings - pan-fried until golden brown.
- 🕒 Time: 10-15 min prep · 6-8 min fry per batch (about 20 min total)
- 🍔 Yield: 6 patties (~½ cup each, 3-4 in. wide, ¾-1 in. thick)
- 🔥 Cooking Methods:
- Pan-Fry: Medium-high, ~350-365°F, 3-4 min per side
- Bake: 400°F, 20 min, flip at 10
- Air Fryer: 390°F, 8-10 min, flip at 5
- ✅ Tips: Chill patties 15 min before cooking so they hold together, and don't flip too soon for best crispiness.
From Our Kitchen to Yours
I've tried more salmon cakes than I can count - both fresh and canned - and none have hit the mark quite like this recipe. It's simple, dependable, and one I come back to again and again. I especially love serving these patties with my lemon garlic aioli, which takes them over the top.
What I love most is how versatile they are: serve them as a main dish with your favorite sides, tuck them into a bun for a hearty sandwich, or make them bite-sized with dipping sauce for an easy appetizer.
Ingredients
- Salmon: Canned salmon is the classic choice for this recipe. It's budget-friendly, shelf-stable, and makes weeknight cooking super easy. Fresh salmon works too if you have it on hand.
- Breadcrumbs: I love using panko for that extra-crispy bite, but plain breadcrumbs get the job done too. Crushed saltine or Ritz crackers make a great old-school swap. Try our Ritz cracker chicken recipe too!
- Seasonings: A simple mix of green onion, dried minced onion, Dijon mustard, and a splash of lemon juice brings fresh flavor without overcomplicating things.
- Mayonnaise: Acts as a binder to hold the patties together while adding creaminess. Any mayo brand works so use your favorite.
- Oil for Frying: A neutral oil with a high smoke point, like canola or vegetable oil, is best for frying salmon patties. Avoid using olive oil, which doesn't work well for pan frying.
See the recipe card below for the exact quantities of each ingredient.
If you love this salmon cakes recipe, you definitely need to try my Salmon Pizza!!
Variations
- More Old-fashioned Flavor: Replace the breadcrumbs with finely crushed saltine crackers or buttery Ritz crackers.
- Gluten-Free: Use gluten-free breadcrumbs, almond flour, or crushed gluten-free crackers for the binder and coating.
- Cheesy Twist: Add a ¼ cup of Parmesan to the salmon patty or breading mixture.
- Spicy Kick: Stir in ½-1 teaspoon cayenne pepper, hot sauce, or diced jalapeños.
- Veggie Boost: Mix in finely grated carrot, zucchini, or bell pepper for extra texture.
- Make Them Mini: Make the salmon patties the size of flat golf balls and serve on crackers or a baguette slice with a dollop of tartar sauce. These work great when serving as a party appetizer.
For other types of seafood, try our Red Lobster Crab Cakes instead!
How to Make Old-Fashioned Salmon Patties
Step 1: Make the salmon mixture. Drain the canned salmon and add it to a mixing bowl. Flake the salmon with a fork, and remove any skin and bones. Mix in the mayo, panko, green onions, onions, mustard, lemon juice, parsley, salt, and pepper.
Step 2: Shape the salmon patties. Shape the salmon mixture into 6 even-sized patties, approximately 1-inch thick and 3 to 4 inches wide.
Step 3: Coat the patties. Place a cup of the breadcrumbs in a shallow bowl or plate. Carefully coat each patty in the crumbs, making sure to cover the top, bottom, and sides. Place each on parchment paper, and finish breading.
Step 4: Cook. Heat the oil in a large skillet until hot. Place the salmon cakes, one at a time, into your skillet. Cook the salmon cakes without moving them until golden brown, usually about 3 minutes.
Step 5: Flip. Flip them over after cooking on one side, and cook 2-3 minutes longer. Note, you only want to flip these once.
Step 6: Drain. Transfer the cooked salmon patties to a paper towel-lined plate or platter to drain the oil. Serve immediately with our copycat Kraft tartar sauce and fresh lemon wedges, paired with your favorite salmon patty side dishes. Enjoy!
Recipe Tips
- Flip Once: Avoid flipping patties multiple times. Let them cook until golden brown on one side before carefully turning them over.
- Adjust the Mixture: If the mixture feels too moist to hold its shape, add more breadcrumbs. If it's too dry, stir in a little extra mayonnaise.
- Remove Bones: Salmon bones are soft and edible, but removing them creates a smoother texture in your patties.
- Shape Evenly: Form patties that are roughly the same size so they cook evenly in the pan.
- Heat the Pan Properly: Preheat the oil until it shimmers or a drop of water flicked into the pan dances across the surface.
- Storing Leftovers: Allow the patties to cool completely and place them in an airtight container inside your fridge for up to 3 days or freeze them for up to 3 months. Defrost overnight in the refrigerator before reheating.
Serving Suggestions
These patties work great as an appetizer or as a main dish for dinner. Here are some ideas!
- Make a Sandwich: Make a salmon burger sandwich on your favorite bun and sandwich toppings.
- On a Salad: Serve these cakes, broken up, on top of a salad or bed of your favorite greens with a light vinaigrette like this mustard vinaigrette dressing.
- Change Up the Sauce: If tartar sauce doesn't interest you, serve with garlic mayo, honey mustard, or onion-flavored ketchup.
- Vegetables: Everything from fresh broccoli, frozen mixed vegetables, or corn on the cob. Really, it all works.
Old-fashioned Salmon Patties Recipe FAQs
The classic version uses canned, but you can if you want! You will need about 1 ⅓ pounds of fresh raw salmon with skin or 1 ¼ pounds without. Start with cooking the salmon (I love the ease of air-frying salmon). Then allow it to cool and flake it up into pieces.
Yes, of course! Preheat your oven to 400°F (205°C). Prepare your patties in the same way as directed in the recipe. Line a baking sheet with parchment paper or lightly grease it with butter or oil to prevent the patties from sticking.
Place your salmon patties on the prepared baking sheet and bake them for 20 minutes, or until they're a golden brown and crispy. Flip them over halfway through the cooking to ensure they cook evenly on both sides.
It's not necessary. I find it improves the texture of the patties so I prefer to remove them before cooking The bones won't hurt you if you do eat them.
You don't have the right texture. If the mixture is too moist to hold its burger shape, add some more crumbs, a little at a time, until they hold their shape. If the mixture is too dry add a little extra mayo, one tablespoon at a time until they hold their shape. Also, when cooking try to avoid moving them too much and allow them to fully cook on one side before flipping over.
I like to reheat them in the oven because it's the least messy and yields good results. Preheat the oven to 350°F and prepare a rimmed baking sheet covered in tinfoil. Cook until the outside is crisp and they are hot enough to serve, between 10 and 15 minutes.
You can also heat a small amount of vegetable oil in a skillet over medium heat to re-fry the patties on each side until golden brown and heated through over medium heat.
Simple Salmon Cakes Video
Old-Fashioned Salmon Patties Recipe
Equipment
Ingredients
- 2 cans (14.75 oz) salmon drained and cleaned
- ¼ cup panko crumbs divided, or breadcrumbs
- 1 green onion
- 3 tablespoons dried minced onion
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoons lemon juice
- 2 tablespoons fresh parsley chopped
- ¾ teaspoon salt
- ½ teaspoon pepper
Breading and Frying
- 1 cup panko crumbs or breadcrumbs
- 1 cup vegetable oil
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, mustard, lemon juice, parsley, 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.
- If patties will not hold their shape you have two options. If they are dry and won't hold together add one tablespoon of mayo until they will. If the burgers are too moist add crumbs, one tablespoon at a time until the hold their shape.
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. I just can't help myself. 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 to a paper towel lined plate or platter.
- Serve immediately with mayo, tartar sauce, lemon or anything else you desire. Enjoy!
Baked Salmon Patties
- Preheat your oven to 400°F (205°C). Prepare your patties in the same way as the frying method. Line a baking sheet with parchment paper or lightly grease it with oil to prevent the patties from sticking. Place your salmon patties on the prepared baking sheet and bake for 20 minutes, or until they're a golden brown and crispy. After 10 minutes, flip the patties carefully to ensure they cook evenly on both sides.
Video
Notes
- Flip Once: Let patties cook to golden brown before flipping; avoid turning them multiple times.
- Adjust Mixture: Too wet? Add more breadcrumbs. Too dry? Mix in a little mayo.
- Remove Bones: Pick out salmon bones for a smoother texture, even though they're edible.
- Shape Evenly: Make patties the same size for even cooking.
- Heat Pan Well: Oil should shimmer or sizzle when a drop of water hits the pan.
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