With everyday pantry ingredients, these easy salmon patties come together quickly and make a great make-ahead meal for kids or a simple summer dinner for the whole family.
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Why you should make these now!
These salmon patties rely on pantry staples, so dinner becomes an easy, low-stress task. The ingredients are likely already in your kitchen; if not, they’re worth adding to your staples list. Serve the patties with a simple salad for summer or a comforting soup in cooler months to round out the meal.
Canned salmon is the key to a fast weeknight dinner. It’s a lean protein and saves time compared with fresh fish. I often buy the deboned variety from bulk retailers for convenience, but any canned salmon will work—just drain it well before mixing.
Ingredients
A few notes on ingredients:
- Canned salmon: Look for pre-deboned canned salmon if you want the fastest prep. Drain well before using.
- Crispy fried onions: These add texture and flavor—use the classic crispy fried onions you find at most stores or a similar store-brand version.
How to make the salmon patties
Drain the salmon and combine it with the remaining ingredients in a medium bowl. Mix until everything is evenly incorporated.
Scoop the mixture with a cookie scoop or spoon, form patties by flattening in your hand, then place them in a skillet.
Fry in olive oil over medium heat until golden brown, about 4 minutes per side, flipping only once. Drain briefly on paper towels and serve.
Frequently Asked Questions
I often serve salmon patties with buttered pasta—kids enjoy adding marinara, Parmesan, or even a sprinkle of cinnamon and sugar. Classic canned peas make a nostalgic side, while roasted broccoli or fresh summer corn are delicious, lighter options.
Yes. Cool the patties completely, then store them in an airtight container or zip-top bag for up to three months. Reheat a few at a time in a toaster oven, or warm a sheet pan of patties at 350°F for about 10 minutes.
Yes. The recipe is naturally dairy- and nut-free. For gluten-free, swap in gluten-free breadcrumbs and gluten-free crispy fried onions, both commonly available in stores or online.
One more simple tip
You can prepare the mixture ahead of time. Combine all ingredients in a glass bowl, cover tightly, and refrigerate overnight or until ready to fry. When it’s time to cook, just form and pan-fry the patties while your sides cook.
If you want complementary recipes, try pairing these patties with soups, pasta primavera, or a simple corn and basil soup for a balanced meal.
- Sweet corn and basil soup
- One-pan pasta primavera
- Pink sauce pasta
When you try this recipe and love it, please leave a comment or rating to let me know!
📖 Recipe
Salmon Patties – a family classic
Ingredients
- 24 oz canned salmon(I use 6 oz cans; four total)
- 3 eggs
- ¾ cup crispy fried onions
- ¼ cup seasoned breadcrumbs
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- Black pepper to taste(~¼ tsp, optional)
- Olive oilfor frying
Instructions
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Open and drain the cans of salmon well.
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Combine drained salmon and all other ingredients in a medium bowl.
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Mix until evenly combined.
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Heat a medium skillet over medium heat and add enough olive oil to coat the bottom (about 2–3 tablespoons).
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Use a cookie scoop or spoon to portion the mixture, form patties in your hand about the size of your palm, and place them in the pan.
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Fry about 4 minutes per side, or until golden brown. Flip only once.
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Transfer patties to a plate or sheet pan lined with paper towel to drain.
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Enjoy!
Notes
- Use a large cookie scoop for uniform patties.
- Optionally, slice ½ an onion and sauté it in the oil before frying; the crisp onion bits add extra flavor and texture.
- Watch the pan temperature so the oil and patties brown without burning—aim for a golden exterior and cooked-through interior.
Nutrition
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