Salmon Patties Recipe With 5-Ingredients
Salmon patties have crispy edges and a flaky, flavorful center – HUNDREDS of reviewers gave it five stars! The 5-ingredient recipe is made up of canned salmon, breadcrumbs, onion, eggs, and lemon juice for a nostalgic meal.
| Prep Time | Cook Time | Servings | Prep Level |
|---|---|---|---|
| 10 minutes | 10 minutes (for 4) | 5-8 | Beginner + |
Featured Comment
“Thank you so much for this excellent recipe! My mom used to make salmon patties for me when I was a kid in Eastern Kentucky, and I knew the ingredients, but didn’t have a recipe. Yours is perfect!” – Jennifer
Can I Use Fresh Salmon?
Yes, you can use fresh salmon in this recipe. You will need about one pound of fresh salmon. Cook it in the oven at 450 degrees for about 10-12 minutes. You will want to grease a cookie sheet and place the salmon skin side down. Bake it, let it cool, and flake it with a fork after it cools. Then, you will add the salmon to the recipe.
Why Do They Fall Apart Sometimes?
Salmon patties need bread crumbs to hold them together. If your patties are too wet, they will fall apart. If they seem like they are too wet, add some more breadcrumbs and mix them in, and you should be in good shape.
Other Cooking Options, Time, and Temperature
Baked: Baked salmon patties are a great recipe when you want to skip frying. Place the salmon patties on a greased baking sheet and bake at 425 degrees for about 15 minutes. Flip them over and cook another five to ten minutes or until golden brown.
Air Fryer: The air fryer is another great way to get the same flavor but with less grease. Place the patties in the freezer for about 10 minutes to help them hold together while cooking. Then, add them to the air fryer basket and cook at 400 degrees for 8 to 10 minutes or until they are golden brown. Be sure to flip them halfway through the cooking period.
Freezing
You can freeze salmon patties either before or after cooking—just store them in an airtight container for up to three months. Cook straight from frozen or thaw overnight, then reheat by baking, air frying, or microwaving.
Storage and Reheating Instructions
Store any leftover patties in an airtight container or cover with plastic wrap and refrigerate. To reheat, bake at 375°F for 15-20 minutes, air fry at 350°F for 5-7 minutes, or microwave in short intervals.
Salmon Patties Recipe With 5-Ingredients
Ingredients
- 14.75 ounce can pink salmon
- 1/2 onion chopped
- 2 eggs
- 3/4 cup breadcrumbs
- 1 teaspoon lemon juice
- 1/2 teaspoon salt optional
- 1/2 teaspoon ground pepper optional
- vegetable oil for frying
Instructions
- Add vegetable oil to a skillet and preheat medium to medium-high. Add enough oil to cover half of the salmon patty.
- Drain the juice off the can of salmon. (Save the juice in case it is needed later). Add the salmon to a mixing bowl, check for bones, and remove them.
- Next, add the chopped onions, eggs, breadcrumbs, lemon juice, and salt and pepper to the bowl, mix together, and shape into patties.
- Fry the patties in vegetable oil for approximately five minutes on each side, or until each side is browned.
- Place on a paper towel to soak up the grease.
Video
Notes
- You can use Panko or regular breadcrumbs. Some people love to use Saltine or Ritz cracker crumbs. If the patties are too dry, add a little bit of the reserved juice. If they are too wet, add some more breadcrumbs.
- Have some lemon wedges nearby to squeeze a little on top.
- You can use canned or fresh salmon (cooked). If you have leftover cooked salmon from another recipe, that would make great patties.
- Pickle juice (Optional) – Try adding a splash of pickle juice to your salmon patty mix—it boosts the flavor and helps tone down any fishy taste.
Nutrition
Step-By-Step Instructions
Drain the juice from the salmon can. Then, add the can of pink salmon to a large bowl. Next, add the chopped onions, eggs, breadcrumbs, lemon juice, salt, and pepper. Mix everything together well and shape the mixture into patties.
Heat up some vegetable oil in a large skillet over medium heat. I filled the skillet up with enough oil that it would cover half of the patties. I made them kind of thick. It yielded about six large patties. But you can certainly make them smaller.
Fry the patties until they are brown. Flip them over and fry the other side until they are brown. When you take them out of the skillet, place them on some paper towels to soak up the grease and sprinkle a little lemon zest or fresh dill right on top.
