Salmon Patties

These easy Salmon Patties are made with canned salmon and simple pantry staples for a budget-friendly dinner that’s crispy on the outside and flaky inside. The post Salmon Patties appeared first on Budget Bytes.

May 8, 2025 - 14:56

This recipe takes me all the way back to my childhood. I vividly remember my mom making Salmon Patties for dinner a few times every month. This easy salmon patties recipe is not only budget-friendly but also quick and super easy to make. Serve them with potatoes, a side salad, or your favorite vegetable, and it’s an easy weeknight dinner meal!

Overhead view of salmon patties on a plate with tartar sauce and lemon wedges.

Easy Recipe for Salmon Patties

These salmon patties are one of my favorite pantry dinners. I use canned salmon, which means no fuss and no extra cooking time—just tender flakes of salmon ready to mix. The patties come together quickly and easily thanks to the egg and breadcrumbs, stay wonderfully moist, and cook up golden and crisp on the outside. The key is to cook them in batches and be gentle when flipping (although I’ve never had one fall apart on me before!)

Fresh salmon can get pretty pricy, which is why I much prefer canned salmon for this recipe. I use skinless, boneless pink, canned salmon, but to save even more money, you can also buy a tall can of wild-caught pink salmon. Just be prepared to remove the bones and skin yourself! If you only have canned tuna on hand, I recommend you follow our tried-and-tested tuna patties recipe, which is just as easy and delicious.

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Salmon Patties

These easy Salmon Patties are made with canned salmon and simple pantry staples for a budget-friendly dinner that’s crispy on the outside and flaky inside.

Course Main Course

Cuisine American

Total Cost $8.16 recipe / $1.36 serving

Prep Time 10

Cook Time 15

Total Time 25

Servings patties

Calories 256kcal

Author Marsha McDougal

Equipment

Large Mixing Bowl
Cast Iron Skillet
Wire Rack

Ingredients

3 x 5 oz. cans skinless, boneless pink salmon* (wild caught) $6.42
¼ cup finely diced onion $0.21
¼ tsp salt $0.02
¼ tsp freshly cracked black pepper $0.02
1 large egg, lightly beaten $0.37
5 Tbsp plain breadcrumbs $0.30
1 Tbsp lemon juice $0.58
⅓ cup cooking oil $0.24

Instructions

Drain the liquid from the canned salmon and place the salmon in a large bowl. (If you don’t have skinless/boneless salmon, make sure to remove all the bones and the skin from the salmon). Break up the salmon in the bowl with a fork.
Add the finely diced onion, salt, pepper, egg, breadcrumbs, and lemon juice to the bowl. Mix all of the ingredients together until well combined.
Now begin to shape the salmon mixture into large patties. Take 3-4 tablespoons of the mixture and shape the patties with your hands. You should end up with 6-7 patties. Set the patties to the side.
Heat the cooking oil in a cast iron skillet over medium heat.** Once the oil is hot, add the patties to the skillet and cook in 2 batches. Cook the patties for about 3 minutes on each side until they are golden brown.*** Gently flip the patties over when cooking on the second side to keep them from breaking apart.
Rest the cooked patties on a wire rack. Serve hot with extra lemon wedges (optional) and your favorite sides.

See how we calculate recipe costs here.

Notes

*I prefer to spend a little bit extra money to purchase the skinless, boneless, canned salmon. But if you want to save some money, you can purchase one tall 14 oz. can of wild-caught pink salmon and remove the bones and skin yourself.

**I make salmon patties often, and they seem to cook the best in cast iron skillets. However, you can certainly use a different skillet if you want.

***When cooking the second batch of patties, I like to turn the heat down just a tiny bit because now the skillet and oil are really hot!

Nutrition

how to make Salmon Patties step-by-step photos

Gather all of your ingredients: If you haven’t already, start by draining the liquid from three 5 oz. cans of skinless, boneless pink salmon. If your salmon isn’t skinless/boneless, be sure to remove all the bones and skin before continuing with the recipe.

Combine the ingredients: Place the drained salmon into a large mixing bowl with ¼ cup finely diced onion, ¼ tsp salt, ¼ tsp freshly cracked black pepper, 1 large lightly beaten egg, 5 Tbsp plain breadcrumbs, and 1 Tbsp lemon juice.

Mix well to combine everything together.

Shape the patties: Use 3-4 tablespoons of the salmon mixture to make each patty. Use your hands to form and shape the mixture into even, equally sized patties. I usually get 6-7 patties whenever I make this recipe. Place each one to the side until all the mixture has been used up.

Cook: Add ⅓ cup cooking oil to a cast iron skillet over medium heat (I prefer a cast iron skillet whenever I make these salmon patties, but you can use any skillet you like). When the oil is hot, place the formed patties into the skillet and cook them in two batches. Cook on each side for about 3 minutes until golden brown. Be gentle when flipping so they don’t fall apart!

I recommend turning the heat down a little before cooking the second batch. The skillet and oil are already super hot from cooking the first lot.

Rest and serve: Let your finished homemade salmon patties rest on a wire rack before serving. Enjoy!

Two salmon patties on a plate, with one sliced in half by a fork, with a side of air fried potatoes.

Seasoning Ideas

Feel free to add your favorite seasonings to these salmon patties with canned salmon to make them your own. Try ½ to 1 teaspoon of Old Bay Seasoning, garlic herb seasoning, lemon pepper, Cajun seasoning, or even your favorite all-purpose seasoning salt. A little dried dill, garlic powder, or paprika wouldn’t hurt either! I’d reduce the amount of salt and pepper used if your chosen seasoning blend already contains it.

In the photos here, I served these canned salmon patties with air-fried potatoes, lemon wedges, and tartar sauce, but they’re super versatile. I also love them with mushroom rice or my broccoli cheddar orzo and a simple veggie side like green beans or sautéed zucchini. They’re also fantastic on top of a salad, think Niçoise salad-style, but with a warm (or cold) salmon patty instead of tuna.

Storage & Reheating

I store my cooled salmon cakes in an airtight container in the fridge for up to 3-4 days. To reheat, I like to pop them in a skillet over medium heat for a few minutes on each side to bring back that crispy edge. You can also reheat them in the microwave or enjoy them cold! To freeze, wrap them well in plastic wrap and place them into a freezer-safe bag or container for up to 2-3 months. Let them thaw in the fridge before reheating and serving.

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