Crispy Salmon Patties Recipe – Easy, Classic, Delicious

Is there anything better than biting into a perfectly crispy, golden salmon patty that tastes just like grandma used to make? This salmon patties recipe is my go-to when I’m craving something nostalgic yet simple enough for a busy weeknight.

I love how these come together with pantry staples like canned pink salmon, panko breadcrumbs, and a few fresh veggies for flavor and crunch. Whether you’re making these for a cozy family dinner or a laid-back fish fry, you’ll get patties that hold their shape, fry up beautifully, and pair perfectly with a homemade tartar sauce.

Stick with me—I’ll walk you through everything: the ingredients you’ll need, smart swaps, step-by-step instructions, pro tips to keep your salmon patties from falling apart, plus tasty variations and serving ideas. Let’s fry up some crispy comfort food together!

Why You’ll Love This Recipe

• Quick & Easy: Ready in about 20 minutes with simple, real ingredients.
• Perfectly Crispy: Panko breadcrumbs give these patties the best golden crunch.
• Family-Friendly: Even picky eaters love these!
• Adaptable: Use fresh or canned salmon, switch up seasonings, or make them gluten-free.
• Pantry-Friendly: Uses staples you probably already have on hand.

Ingredients You’ll Need

Here’s what you’ll need for the best easy salmon patties recipe:

• 1 (14.75 oz) can pink salmon, drained and flaked (or 1 lb cooked fresh salmon)
• 1/2 cup panko breadcrumbs (plus extra for coating if you like them extra crispy)
• 1/4 cup finely diced onion
• 1/4 cup finely diced bell pepper (red or green)
• 2 large eggs, lightly beaten
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon Old Bay seasoning (or your favorite seafood seasoning)
• 2 tablespoons fresh parsley, chopped (optional)
• Salt & black pepper, to taste
• Oil for frying (I love using peanut oil for the best crispiness)

📌 Tip: Drain canned salmon well and remove any large bones if you like a smoother texture.

Ingredient Substitutions

Need to tweak it? No worries! Here are some easy swaps:

• Fresh salmon: Swap canned for cooked fresh salmon for a slightly firmer, fresher taste.
• Breadcrumbs: Use crushed saltines or regular breadcrumbs if you don’t have panko.
• Dairy-free: Skip the mayo and add an extra egg yolk for binding.
• Gluten-free: Use gluten-free panko or almond flour to keep it crispy and GF-friendly.
• No Old Bay? Use Cajun seasoning or a mix of paprika, garlic powder, and a pinch of cayenne.

How to Make Salmon Patties

Here’s exactly how I make this salmon patties recipe, step-by-step:

1. Prep the salmon:
   Drain the canned salmon well and flake it into a large bowl. Remove any skin or big bones if you prefer. (2 minutes)
2. Mix the ingredients:
   Add the diced onion, bell pepper, breadcrumbs, eggs, mayo, mustard, lemon juice, Old Bay seasoning, and fresh parsley. Season with salt and pepper. Mix gently with a fork until just combined. Don’t overmix! (3–5 minutes)
3. Form the patties:
   Use your hands to shape the mixture into about 6–8 equal-sized patties, pressing firmly so they hold their shape. If the mixture feels too wet, add a bit more panko. (5 minutes)
4. Heat the oil:
   Pour about 1/4 inch of oil into a large skillet over medium heat. Let it heat until shimmering—test with a breadcrumb; it should sizzle. (2–3 minutes)
5. Fry the patties:
   Carefully place the patties in the skillet in batches. Fry for 3–4 minutes per side, or until golden brown and crisp. Don’t overcrowd the pan. Use a spatula to flip gently. (8–10 minutes)
6. Drain and serve:
   Transfer cooked patties to a platter lined with paper towels to drain any excess oil. Serve hot with lemon wedges or a side of homemade tartar sauce. (1 minute)

⏰ Total Cooking Time: About 20 minutes.

Expert Tips for Success

• Keep it cold: If your mixture feels too loose, chill it in the fridge for 15 minutes before forming patties.
• Firm press: Press the patties firmly so they don’t fall apart in the skillet.
• Hot oil: Make sure your oil is hot enough—too cool, and they’ll absorb oil and get soggy.
• Don’t overcrowd: Fry in batches to keep that beautiful golden brown crust.
• Drain well: Use paper towels to catch extra oil for crispier patties.

Variations & Add-Ons

• Low-carb: Use almond flour instead of breadcrumbs for a keto twist.
• Spicy: Add diced jalapeños or a pinch of cayenne to the mix for a kick.
• Cheesy: Mix in a handful of shredded cheddar for extra flavor.
• Herby: Try fresh dill or chives for a bright, fresh taste.
• Sauces: Serve with homemade tartar sauce, lemon aioli, or even spicy sriracha mayo.

Serving Suggestions

These classic salmon patties are perfect with:

• Coleslaw or potato salad for a Southern-style plate.
• Fresh green salad and lemon wedges for something lighter.
• Dipping sauces: Tartar sauce, remoulade, or a tangy yogurt dip.
• Sides: Crispy hush puppies, corn on the cob, or garlic mashed potatoes.

I love serving them on a platter lined with paper towels—it just feels so nostalgic and homey.

Storage & Reheating

Fridge:
Store leftover patties in an airtight container in the refrigerator for up to 3 days.

Freezer:
Freeze patties in a single layer, then transfer to a freezer bag. They’ll keep for up to 2 months.

Reheating:
Reheat in a skillet over medium heat until warmed through and crisp. An air fryer works great too!

Nutrition Information

Approximate per patty (makes 6–8):

• Calories: 210 kcal
• Protein: 18 g
• Carbohydrates: 8 g
• Fat: 12 g
• Sodium: ~320 mg
• Fiber: 0.5 g
• Sugar: 1 g

Values may vary depending on exact ingredients and size.

Prep, Cook & Total Time

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Conclusion

There you have it—my tried-and-true salmon patties recipe that never disappoints! They’re crispy on the outside, tender inside, and packed with comforting flavor. I hope you’ll whip up a batch soon and taste just how simple and delicious homemade salmon patties can be.

If you give this recipe a try, let me know how it goes—drop a comment below, rate it, or share your own tasty twist. Happy frying!

Salmon Patties Recipe

These crispy salmon patties are quick, easy, and made with pantry staples like canned pink salmon, panko breadcrumbs, and simple seasonings. Perfect for weeknight dinners, fish fries, or a nostalgic Southern-style meal, they’re golden on the outside, tender inside, and crowd-pleasing every time.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine American, Southern

Servings 8 patties

Calories 210 kcal

Ingredients

  

• 1 14.75 oz can pink salmon, drained and flaked (or 1 lb cooked fresh salmon)
• 1/2 cup panko breadcrumbs plus extra for coating if you like them extra crispy
• 1/4 cup finely diced onion
• 1/4 cup finely diced bell pepper red or green
• 2 large eggs lightly beaten
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon Old Bay seasoning or your favorite seafood seasoning
• 2 tablespoons fresh parsley chopped (optional)
• Salt & black pepper to taste
• Oil for frying I love using peanut oil for the best crispiness

Instructions

 

• Prep the salmon:
• Drain the canned salmon well and flake it into a large bowl. Remove any skin or big bones if you prefer. (2 minutes)
• Mix the ingredients:
• Add the diced onion, bell pepper, breadcrumbs, eggs, mayo, mustard, lemon juice, Old Bay seasoning, and fresh parsley. Season with salt and pepper. Mix gently with a fork until just combined. Don’t overmix! (3–5 minutes)
• Form the patties:
• Use your hands to shape the mixture into about 6–8 equal-sized patties, pressing firmly so they hold their shape. If the mixture feels too wet, add a bit more panko. (5 minutes)
• Heat the oil:
• Pour about 1/4 inch of oil into a large skillet over medium heat. Let it heat until shimmering—test with a breadcrumb; it should sizzle. (2–3 minutes)
• Fry the patties:
• Carefully place the patties in the skillet in batches. Fry for 3–4 minutes per side, or until golden brown and crisp. Don’t overcrowd the pan. Use a spatula to flip gently. (8–10 minutes)
• Drain and serve:
• Transfer cooked patties to a platter lined with paper towels to drain any excess oil. Serve hot with lemon wedges or a side of homemade tartar sauce. (1 minute)

Notes

• Tip: Drain canned salmon well and remove any large bones if you like a smoother texture.
• Keep it cold: If your mixture feels too loose, chill it in the fridge for 15 minutes before forming patties.
• Firm press: Press the patties firmly so they don’t fall apart in the skillet.
• Hot oil: Make sure your oil is hot enough—too cool, and they’ll absorb oil and get soggy.
• Don’t overcrowd: Fry in batches to keep that beautiful golden brown crust.
• Drain well: Use paper towels to catch extra oil for crispier patties.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezer-Friendly: Freeze patties in a single layer, then transfer to a freezer bag. Reheat in a skillet or air fryer.

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