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I don’t always have fresh or frozen salmon on hand, but I do keep canned salmon in my pantry at all times. It’s cheaper, easier to cook with, and exactly what these Salmon Patties call for. Packed with flavor thanks to green onion, dill, and a bit of mustard and cooked in a skillet until they’re crispy on the outside, I could eat these pan-seared salmon patties multiple times a week.
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I love how easy these salmon patties are to make. Because the canned salmon is already cooked, it just requires a quick drain before it’s mixed with the rest of the ingredients, formed into patties, sprinkled with extra breadcrumbs, and cooked in a bit of oil on the stovetop. I also think this salmon patty sauce is delicious. It’s basically Greek yogurt mixed with salty capers, punchy lemon juice, and Worcestershire sauce!
Recipe At a Glance
Cuisine Inspiration: American
Primary Cooking Method: Stovetop
Dietary Info: Low-carb
Key Flavor: Salmon
Skill Level: Easy
Why This Is So Good
- Ready in 20 minutes: This recipe comes together very quickly and just needs one bowl, a plate, and a skillet.
- A great appetizer or main dish: These salmon patties with canned salmon are pretty light, so they can be easily a starter or served with something like lemony orzo or a green goddess salad for dinner.
- Pan-seared, not fried: Because these salmon patties are cooked on the stovetop in just a little oil, they still get crispy but are healthier than anything deep-fried.
Ingredients to Make Salmon Patties
- Canned salmon: This is already cooked! If the brand of salmon you’re using isn’t skinless and boneless, make sure to remove these first.
- Green onions: Also called scallions, these are like very mild onions!
- Dill: Salmon and dill taste so delicious together!
- Egg: This helps hold the patties together.
- Lemon: You’ll use the zest in the patties and the juice in the sauce.
- Mustard: I like to use Dijon mustard for its bright, assertive flavor.
- Breadcrumbs: Adding breadcrumbs to the salmon patties acts as a binder, so they don’t fall apart. I also like to coat the patties with some breadcrumbs, which makes them crispier!
- Olive oil: I usually have olive oil on hand, so that’s what I always cook the salmon patties in. However, you could use avocado, canola, vegetable, or coconut oil instead.
- Greek yogurt: Thicker and tangier than regular yogurt, I usually prefer Greek yogurt.
- Capers: You’ll want to drain the capers so that their salty liquid doesn’t end up in the sauce.
- Worcestershire sauce: This is savory and tangy! If you don’t have it, you could use a little soy sauce.
Popular Substitutions & Additions
- Use leftover cooked salmon. If you have leftover baked or grilled salmon, you can absolutely substitute that.
- Add in other herbs. Chopped fresh cilantro, parsley, or basil would all be great in these salmon patties.
- Try different spices. I think za’atar or Old Bay seasoning would be particularly delicious.
- Make a different sauce. Instead of the recipe’s sauce, you could serve these salmon patties with cucumber yogurt sauce or tahini sauce.
How to Make Salmon Patties
These patties really are easy and delicious—and I love that they’re a creative way to use a pantry protein.
Make the Yogurt Sauce
Prepare and Cook Salmon Patties
Tips for Making the Best Salmon Patty Recipe
- Mix up the the herbs! I love the classic pairing of salmon and dill, but you can use whatever fresh herb you have on hand. Same goes for the green onions! Feel free to swap these for whatever allium you have on hand. Shallot, onion, and red onion would all work well. You want about ¼ cup of chopped onion.
- Form the patties with force. You really need to press this mixture together with force so the patties stay together nicely when cooked.
- Chill if need be. You can also pop the patties in the fridge for about 15 minutes before cooking if they seem like they’re too soft or like they might fall apart.
- Use a nonstick skillet. These salmon patties are delicate, and because you’re not using a ton of oil, you’ll want to cook them in a skillet that releases them easily and that the patties won’t stick to.
What to Serve With Pan Seared Salmon Patties
Frequently Asked Questions
Kept in the fridge in an airtight container, these salmon patties will last for up to three days. You can reheat them in a skillet with a little olive oil over low heat, in the microwave, or even in the air fryer.
If the patties are falling apart and you just formed them, add the mixture back to a bowl and mix in some more breadcrumbs. Then, reform the patties and really compact them with you hands and pop them in the fridge for at least 15 minutes before cooking. This should help them stay together.
Use regular, fine breadcrumbs! These will easily mix into the patties and stick onto the patties’ exteriors. Panko breadcrumbs are coarser and will be too toothsome for these delicate patties.
Whether dipped or dunked or served with sauce on the side, I think these Salmon Patties are so bright and delicious thanks to the fresh lemon, herbs, and tangy Greek yogurt. Also, it’s hard to call a fritter adorable, but I do think these kind of fit the bill: They’re basically two-bite salmon patties!
More Fritter Recipes:
- Quinoa Cakes
- Potato Tuna Patties
- Fresh Salmon Cakes
- Crispy Lebanese Falafel
- Easy Lentil Cakes
- Mashed Chickpea Fritters
- Healthy Zucchini Fritters
- Cheesy Broccoli Fritters
- Cauliflower Fritters
If you try this feel good Salmon Patties recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
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Salmon Patties
Ingredients
For the Salmon Patties:
- 2 (6-ounce) canned salmon , drained
- 3 green onions thinly sliced
- ¼ cup chopped fresh dill
- 1 egg
- Zest of 1 lemon
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup, plus 2 tablespoons breadcrumbs divided
- 2 tablespoons olive oil
Instructions
- In a large bowl, add salmon and flake the fish into small chunks. Add green onions, dill, egg, mustard, lemon zest, salt and pepper, and mix with a fork until well-combined. Add ¼ cup breadcrumbs and mix to combine. Set the remaining 2 tablespoons of breadcrumbs on a small plate
- In a medium bowl, mix all of the yogurt sauce ingredients together. Set aside in the fridge while you cook the salmon patties.
- Form the salmon mixture into ¼ cup sized patties and set aside on a plate. You should have 8 patties. Coat each patty in remaining breadcrumbs, pressing to adhere the breadcrumbs.
- In a large nonstick skillet, heat oil over medium heat. Add patties and cook until golden brown, about 4 minutes on each side.
- Serve the cooked patties with chilled yogurt sauce.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
