These easy 6-ingredient salmon patties are a great light meal that both kids and adults will love!
Salmon patties are a dish we had a lot growing up. They’re cheap to make and great for a large family like mine, especially since we all loved salmon so much.
I’m not sure what recipe my mother used, if she used one at all, but I think it was probably similar to this basic recipe that I now make for my own family. I use canned salmon, panko bread crumbs, onion, eggs, lemon zest and fresh herbs like dill and basil. These salmon patties are simple, and very easy to make, but they’re also quite delicious! I like to serve them with a sour cream herb dipping sauce, lemon wedges, and a side of rice.
What kind of salmon should I use for salmon patties?
You’ve got three options, and all will make great salmon patties. It just depends on your preference.
- Traditionally salmon patties are made with bulk or “traditional style” canned salmon, which usually comes in 14-oz cans. This is what my mother used. The canned salmon contains edible skins and bones and may seem a little unpleasant when you first open the can, but it makes great salmon patties. Plus, the skins and bones provide additional omega 3 fatty acids and calcium.
- If you’d rather not use traditional-style canned salmon, you can find boneless/skinless canned salmon. It usually comes in 5-oz cans and looks a lot like canned tuna.
- Leftover salmon also works well! If ever I have leftovers of my roasted lemon-herb salmon, I flake it with a fork and store in the fridge or freezer until I’m ready to make patties.
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- 1 tablespoon olive oil, plus more for frying
- 1/2 cup finely chopped onion
- 14-15 oz canned or leftover salmon (see Notes)
- 2 tablespoons fresh herbs such as dill, parsley, basil, chives or combination
- 1 teaspoon salt
- Zest of 1 lemon
- 2 large eggs
- 1 cup bread crumbs (I prefer panko)
Sour cream herb sauce, for serving (optional):
- 1/2 cup sour cream
- 1 tablespoon fresh herbs
- 1 tablespoon fresh lemon juice
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened and translucent, about 3 minutes.
- Combine onion, salmon, herbs, salt, lemon zest, eggs, and bread crumbs in a large bowl.
- Divide into approximately 1/4 cup portions and shape into a flat patty about 1/2 inch thick.
- Add enough olive oil to the skillet to generously coat the bottom and place over medium high heat.
- Fry patties in batches until golden on both sides, about 3-5 minutes per side.
- Serve patties immediately, with the sour cream herb sauce if desired.
- To make the sauce, whisk all ingredients together in a bowl. Store leftovers in the fridge.
- You can use either one 14-oz can of traditional salmon (be sure to pick out any large bone pieces) or three 5-oz cans of skinless/boneless canned salmon. You can also use leftover salmon, flaked with a fork.
- Dill is my favorite herb to use with salmon. But chives, basil, and parsley are also great options and often I'll use a combination. If using dried herbs, reduce to 2 teaspoons.
- Salmon patties can be stored in the fridge for up to 1 week and in the freezer for 1 month or more. To reheat, warm in a greased skillet over medium heat until warmed through.