Classic Salmon Patties Recipe with Canned Salmon (2024)

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These Classic Salmon Patties are kid-approved and an easy weeknight entrée for busy families who need to get dinner on the table quickly. Mixing eggs, cracker crumbs and milk with canned salmon before pan frying creates a delicious patty.

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Classic Salmon Patties Recipe

While we were growing up, our mom served salmon patties on a regular basis, especially on Fridays during Lent.Barbara still serves salmon burgers to her family on a regular basis, and we have been known to invite ourselves to dinner when our mom fixes them.

They are definitely one of thosemeals that bring back some good memories for us, and we hope they will do the same with our kids. We remember our mom working to make sure all of the bones were removed from the canned salmon, and then she would mix the eggs, seasonings and cracker crumbs into the salmon with her hands.

Classic Salmon Patties Recipe with Canned Salmon (3)

Salmon Burgers with Canned Salmon

Often, our mom omitted the cracker crumbs from the patties and relied on the eggs to act as the binder. Who knew that she was ahead of the trends and serving us “low-carb” salmon patties! Check out our low-carb version of these salmon burgers with canned salmon.

Barbara’s daughters fully approve of these Classic Salmon Patties adapted from a recipe in thePot O’Gold Cookbook published by the St. Patrick Altar Society in Imogene, Iowa.

How Do You Make Old Fashioned Salmon Patties with Crackers

Step By Step Instructions

  1. Drain salmon and remove bones.
  2. Shred with two forks.
  3. In a small bowl, combine beaten eggs and milk.
  4. Add milk mixture to salmon mixture, and gently stir.
  5. Crush crackers to a fine crumb.
  6. Add crackers, salt and pepper, and stir to combine.
  7. Heat butter in a large skillet over medium heat.
  8. Form patties; add to skillet.
  9. Heat until a golden brown crust forms; flip and do the same on the other side.
  10. Serve on a bun or with a side of ketchup.

Storage Instructions

Let leftovers cool completely. Store in an airtight container in the refrigerator for 3 to 5 days. Reheat in the microwave or air fryer.

For the full instructions and ingredient list for easy salmon patties recipe, scroll to the bottom of this post.

Classic Salmon Patties Recipe with Canned Salmon (6)

How do I keep my salmon patties from falling apart?

To keep your salmon cakes intact, it’s best to add some type of binding ingredient such as a beaten egg, cracker crumbs or bread crumbs. This pan-fried salmon patties recipe uses both eggs and cracker crumbs. Any type of cracker crumb will work, and we often make salmon patties with Ritz crackers.

Another helpful tip to keep canned salmon patties from falling apart is to only flip once when frying in butter, and try to resist messing and moving them around during the browning process.

What goes good with salmon cakes?

We love serving canned salmon cakes with a variety of cold and hot vintage side dishes including Creamed Peas, Leftover Mashed Potato Cakes, Grandma’s Deviled Eggs, Sweet and Simple Coleslaw, Crispy Fried Potatoes, Fried Cabbage with Bacon or Buttermilk Mac and Cheese.

What are some canned salmon recipes?

We love using canned salmon for more than just salmon patties. Try these easySalmon Casserole, Salmon Quiche or these Low Carb Salmon Patties.

Recipe FAQs

  • You can use whatever type of cracker you have on hand. They act as a binder to help form the salmon patties. Often times, we make salmon patties with Ritz crackers.
  • This recipe makes six good-sized salmon patties.
  • If the old fashioned salmon patties mixture feels too wet, add a bit more cracker crumbs. If it feels too dry, add a tad more milk or salmon juice (that was drained off).
  • Barbara substituted the shortening in the original recipe with olive oil or butter, and she uses a combination of both to fry her salmon patties.
  • Serve them on a bun with lettuce and tomato or as is with a side of ketchup. Barbara’s daughters prefer the latter.
  • Canned salmon is a great pantry staple. We typically a can or two in the pantry.

Recipe Variations

  • Stir in fresh dill or dried dill to the salmon mixture. Any other fresh herbs work too.
  • Use any type of crushed cracker such as Club, Ritz or Saltine crackers, or use breadcrumbs or panko breadcrumbs instead.
  • Give a squeeze of fresh lemon juice for a pop of flavor.
  • Fry up in vegetable oil, if desired.
  • Serve with mustard or Dijon mustard, tartar sauce or ketchup.
  • Eat as a salmon burger on a hamburger bun.
Classic Salmon Patties Recipe with Canned Salmon (9)

​Do you have to rinse canned salmon?

No, canned salmon does not need to be rinsed, and furthermore, I do not recommend rinsing it because it will rinse away all the flavors of the salmon. I like to keep the juices from the can to help flavor my salmon burgers.

Easy Fish Recipes

We try and serve seafood at least once a week in our house, but we live in the Midwest so we rely heavily on frozen and canned options. Sharing some of our go-to fish recipes below.

Low-Carb Salmon Patties recipe

Tuna Barbecue

Tuna Salad Coneys

Easy Baked Tilapia

Mom’s Tuna Casserole

Our Best Fish Recipes (Recipe Roundup)

How do I keep my fish patties from falling apart?

Add a beaten egg to the fish patty mixture to act as a binder. This will keep the patties from falling apart during the cooking step.

Classic Salmon Patties Recipe with Canned Salmon (11)

Print Recipe

4.67 from 12 votes

Classic Salmon Patties

These Classic Salmon Patties are kid-approved and an easy weeknight entree for busy families who need to get dinner on the table quickly.

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Course: Entree

Cuisine: American

Keyword: canned salmon cakes, canned salmon patties, classic salmon patties, easy fish recipes, how do i keep my salmon patties from falling apart, old fashioned salmon patties, pan fried salmon patties, salmon cakes, salmon cakes canned salmon, salmon patties, salmon patties with cracker crumbs, salmon patties with crackers, salmon patties with ritz crackers, salmon patty, what goes good with salmon cakes

Servings: 6

Calories: 272kcal

Author: Barbara

Ingredients

  • 14.75 oz. salmon, canned
  • 2 eggs beaten
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup cracker crumbs, fine
  • 6 Tablespoons olive oil or butter

Instructions

  • Drain salmon and remove bones and skin.

  • Flake salmon with fork.

    Classic Salmon Patties Recipe with Canned Salmon (12)

  • Mix eggs and milk, and then add salmon.

    Classic Salmon Patties Recipe with Canned Salmon (13)

  • Add salt, pepper and cracker crumbs.

  • Form into large patties.

  • Melt olive oil or butter in skillet over medium heat.

  • Brown patties on first side.

    Classic Salmon Patties Recipe with Canned Salmon (14)

  • Flip, and brown on the second side.

    Classic Salmon Patties Recipe with Canned Salmon (15)

  • Serve on a bun or eat with a fork (with ketchup).

    Classic Salmon Patties Recipe with Canned Salmon (16)

Video

Notes

  • You can use whatever type of cracker you have on hand. They act as a binder to help form the salmon patties.
  • You can use a combination of olive oil and butter.
  • This recipe makes six good-sized salmon patties.
  • If the old fashioned salmon patties mixture feels too wet, add a bit more cracker crumbs. If it feels too dry, add a tad more milk or salmon juice (that was drained off).
  • Barbara substituted the shortening in the original recipe with olive oil or butter, and she uses a combination of both to fry her salmon patties.
  • Serve them on a bun with lettuce and tomato or as is with a side of ketchup. Barbara’s daughters prefer the latter.
  • Try our low carb version: Low-Carb Salmon Patties recipe.
  • Canned salmon is a great pantry staple.

These would pair great with creamed peas

Nutrition

Calories: 272kcal | Carbohydrates: 4g | Protein: 19g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 113mg | Sodium: 432mg | Potassium: 272mg | Fiber: 1g | Sugar: 1g | Vitamin A: 141IU | Calcium: 225mg | Iron: 1mg

Linking up to Meal Plan Monday.

Linking up to Weekend Potluck.

Classic Salmon Patties Recipe with Canned Salmon (2024)

FAQs

Should you rinse canned salmon? ›

While canned salmon is lauded for its rich texture and subtle sweetness, the liquid in the package may have a fish-forward scent that not everyone enjoys. Fortunately, draining and rinsing the fish reduces this scent, allowing you to focus on the sheer deliciousness of the salmon.

What to use to keep salmon patties from falling apart? ›

Refrigerate the mix, use a sheet pan

The cooler temperature of the mix will help everything stick together better when the patties are pan-fried, crisping them up nicely. If you have a lot of salmon patties to make, you can even forgo the pan altogether and bake them on a sheet tray in the oven.

Can you use canned salmon in place of fresh? ›

It also makes for a delicious, convenient substitute for fresh in countless recipes, from pastas to casseroles to salmon burger patties. This is especially true for our skinless and boneless pink salmon, which is easily incorporated into many recipes without the added fuss of picking out skin and bones.

What's the ingredients in salmon patties? ›

In a large bowl, gently mix together the salmon (including 2 tablespoons of the can liquid), bread, green onion, garlic, dill, bell pepper, flour, egg, paprika, lemon zest, lemon juice, salt and pepper. Form the patties: Form 8 patties, about 1/2 inch thick.

What happens if you don't rinse salmon before cooking? ›

Cooking foods thoroughly will kill harmful bacteria.” FUN FACT: You actually don't need to wash any meat or fish. The only thing washing raw animal flesh will do is cover your kitchen in bacteria. And the only way to REMOVE that bacteria is through exposure to HEAT.

Why are my salmon patties mushy? ›

A perfectly cooked salmon patty should be moist and tender inside with a slightly crispy exterior. If your salmon patty has a grey or mushy texture on the inside, the color may come from the skin side of the flesh, but if it's mushy, it may be undercooked.

Why are my salmon patties so dry? ›

Overcooked Salmon Is Dry

Salmon goes from moist and silky to tough and dry when it's overcooked, even by just a minute or two.

Why do my salmon patties fall apart when frying? ›

If you add too much egg, for instance, or the canned fish isn't properly drained, the mixture will be too wet and the cakes will fall apart. Too many breadcrumbs, on the other hand, will make your cakes dry and crumbly.

What is the black stuff in canned salmon? ›

The small black specks could be anything from really tiny flakes of scale to tiny singed parts from when the meat was cooked to microplastics eaten by the fish - who knows. In any of those cases, not harmful to you.

Is canned salmon healthier than tuna? ›

While they're both highly nutritious, salmon comes out ahead due to its healthy omega-3 fats and vitamin D. Meanwhile, tuna is the winner if you're instead looking for more protein and fewer calories per serving.

Is a salmon burger the same as a salmon patty? ›

What Is the Difference Between Salmon Patties and Salmon Burgers? The main difference between my Salmon Patties and this salmon burger is the quantity of ingredients in the filling and the use of binder ingredients. My salmon patties use canned salmon, egg, breadcrumbs, Greek yogurt, vinegar, and Dijon mustard.

Should you rinse canned fish? ›

Canned foods in particular usually contain high levels of sodium. One way to reduce your salt intake with canned food, like tuna for example, is washing. Studies show that rinsing reduces the amount of sodium in canned tuna by 80%.

Can I eat canned salmon straight out the can? ›

Preparing: Canned fish is ready to be eaten right out of the container! See below for ideas on how to use canned fish, along with recipes. Canned fish is often packed in oil or water, which can be drained depending on recipe directions or preferences. Uses: Canned fish has a variety of uses.

What is the liquid in canned salmon? ›

Since it is sealed prior to being cooked the water extracted by the cooking process has nowhere to go. So if you put 100 grams of raw salmon in a can it would lose about 20 grams of water giving you 80 grams of fish and 20 grams (or 20 ml) of cooking juice. Usually just water, salmon juices and salt.

How do you get the fishy taste out of canned salmon? ›

Also, you can marinate the fish in a mixture of lemon juice, vinegar, and water for 30 minutes. This will help to neutralize the fishy taste. Cooking the fish using a cooking method that will not allow the fishy flavor to become pronounced, such as grilling, baking, or steaming can help as well.

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