Canned Salmon Patties

These canned salmon patties are crisp and golden on the outside, tender on the inside, and made with simple pantry ingredients. Whether you’re looking for canned salmon patties or canned salmon cakes, this easy recipe uses canned, cooked pink salmon, sautéed onion, celery, egg, and almond flour for a healthier, low-carb twist that still delivers on flavor and texture.

Why You’ll Love Canned Salmon Patties

• Pantry-friendly: Made with canned salmon, eggs, and simple mix-ins you likely already have.
• Quick and easy: Sauté the onion and celery to soften, assemble the patties, and pan-fry. These canned salmon patties are ready in about 15 minutes from start to finish.
• Crispy edges, tender center: Pan-searing in oil creates that golden crust most baked versions miss.
• Healthy and protein-rich: These have plenty of lean protein and essential Omega-3 fatty acids from the salmon, with each patty containing 23 grams of protein, 360 calories, and only 3 net carbs.
• Low-carb and gluten-free option: Almond flour keeps them keto-friendly while adding fiber and healthy fats.
• Budget-friendly protein: Canned salmon is one of the most affordable high-protein pantry staples.
• Versatile serving options: Serve over salad, in lettuce wraps, or on a bun like a burger.

Canned Salmon Cakes vs Patties

There’s no real difference. Some people prefer to call them salmon patties, others call them salmon cakes. Both refer to a mixture of canned salmon, binding ingredients, and seasonings formed into patties and pan-fried until golden brown.

Canned Salmon Patties Ingredients 

These canned salmon patties use simple pantry ingredients, with each playing an important role in flavor and texture.

• Pink salmon: Wild-caught pink salmon in water works best. Drain thoroughly so the patties hold their shape.
• Onion: Adds savory depth. Sautéing first softens the sharp bite and enhances flavor.
• Celery: Adds subtle crunch and fresh texture that balances the richness of the salmon.
• Cooking oil: Used for sautéing and pan-searing to create crispy, golden edges. I like to use avocado oil or olive oil. You could also mix in a little melted butter when pan-frying to enhance the flavors. 
• Almond flour: Acts as the binder. Almond flour keeps the recipe gluten-free and low-carb while helping create crisp edges.
• Eggs: Essential for binding and help hold the patties together.
• Mayonnaise: Keeps the patties moist and adds richness. This is the secret ingredient many recipes skip.
• Fresh parsley: Adds freshness and color to the patties. You can also use it as a garnish.
• Worcestershire sauce: A secret ingredient to making the best canned salmon patties that adds savory depth and umami flavor.
• Salt and pepper: Enhances the flavors. Adjust carefully since canned salmon already contains salt.

Best Salmon for Salmon Patties

Pink wild-caught salmon works best for canned salmon patties. It has a mild flavor, firm texture, and is usually the most affordable option. It comes in various packaging, and here’s a breakdown of each.

• Canned salmon in water: Most common, but messier, and requires draining before mixing. 
• Pouch-packed salmon: Same flavor as canned, but usually has less or no excess liquid in the pouch. This is my preferred ingredient for making canned salmon patties.
• Skin and bones included: Safe to eat and adds calcium, but you can remove them if preferred.
• Smoked salmon: Try this for a richer, smokier flavor. It’s the most expensive option for cooked salmon, but it will elevate your canned salmon cakes into an extra-special meal 

Pro Tip: Whatever type of salmon you use, be sure to drain as much liquid as possible so the patties hold their shape.

Here’s your dietary section, clean and in your usual rhythm.

Dietary Substitutions and Notes

• Gluten-free: Use almond flour as written, or substitute certified gluten-free breadcrumbs if preferred. Always check Worcestershire sauce labels, as some brands contain gluten.
• Keto / Low-Carb: Stick with almond flour instead of breadcrumbs to keep carbs low. Serve over a green salad, in lettuce wraps, on keto hamburger buns, or with roasted low-carb vegetables like zucchini or cauliflower.
• Dairy-free: This recipe is naturally dairy-free if pan-fried in oil instead of butter. Just be sure to use dairy-free mayonnaise.
• Traditional bread crumb option: If you’re not on a low-carb diet, traditional breadcrumbs work perfectly and create a slightly softer texture. Almond flour keeps these salmon patties gluten-free and keto-friendly while still creating crisp edges when pan-seared.

How to Make Canned Salmon Patties

1. Sauté the vegetables: Heat 1 tablespoon of cooking oil in a skillet over medium heat. Add ¼ cup finely chopped onion and 2 tablespoons chopped celery. Cook 3 to 4 minutes until softened. Remove from heat and let cool slightly.
2. Mix the salmon base: In a large mixing bowl, combine two well-drained 5-ounce cans of flaked salmon, the cooled onion and celery mixture, ½ cup almond flour (or breadcrumbs), 2 large eggs (lightly beaten), 2 tablespoons mayonnaise, 1 tablespoon Worcestershire sauce, 1 tablespoon minced fresh parsley, salt, and pepper. Stir until fully combined.
3. Form the patties: Divide the mixture and form into 4 patties, about 3 inches wide and ½-inch thick. Press firmly so they hold together.
4. Heat the pan: In a large non-stick pan, heat 1 tablespoon of cooking oil over medium-high heat.
5. Sear the patties: Place patties in a single layer. Cook 3 to 4 minutes per side until golden brown and cooked through. If they brown too quickly, reduce the heat slightly. Add the remaining oil as needed when flipping to keep the pan lightly greased.
6. Serve: Transfer to a paper towel-lined plate. Sprinkle with the remaining tablespoon of fresh parsley and serve immediately. You can serve the patties topped with veggies, salsa, in a salad, or on hamburger buns.

Alternate Cooking Methods

Pan-searing will produce the crispiest edges, but the following methods are more hands-off.

Air Fryer Salmon Patties

Preheat air fryer to 375°F. Lightly spray patties with oil and cook for 8–10 minutes, flipping halfway through, until golden and heated through.

Baked Salmon Patties

Preheat oven to 400°F. Place patties on a parchment-lined baking sheet, brush lightly with oil, and bake 12–15 minutes, flipping once.

Tips for the Best Canned Salmon Patties

• Cook the onion and celery first: These take longer to cook than the salmon patty mixture, so it’s best to cook the veggies separately first. Sautéing softens the vegetables and enhances their flavor. Let them cool slightly before mixing so they don’t cook the eggs while mixing the patties.
• Drain the salmon well: Excess moisture is the main reason salmon patties fall apart. Press out as much liquid as possible before mixing. Salmon in pouches usually has less or no extra liquid, which allows you to skip this messy step.
• Don’t skip the mayonnaise: It keeps the patties moist and adds richness. Most recipes leave it out, but it makes a noticeable difference.
• Use almond flour for crispier edges: The natural fats help the patties sear and brown beautifully while keeping them gluten-free and low-carb.
• Customize the flavor: Try adding chopped green onion, pickles, bell pepper, shredded zucchini, paprika, garlic powder, or fresh dill to the patty mixture before assembling.
• Form firmly and evenly: Press the mixture tightly when shaping so the patties hold together during flipping.
• Start with medium-high heat: This creates a golden crust. If the edges brown too quickly, reduce the heat slightly.
• Keep the pan greased: Add a little oil before and during flipping to prevent sticking and lightly fry the edges.
• Let them rest briefly: A minute or two after cooking helps them firm up and hold together better.
• Pan-searing gives the best texture: Air frying or baking works, but pan-cooking in oil produces the crispiest, most flavorful result.

How to Cook Salmon Patties in a Pan (Quick Guide)

How long do you cook salmon patties in a pan?

Heat a lightly oiled skillet over medium-high heat. Cook the salmon patties for 3 to 4 minutes per side, until golden brown and heated through. Reduce the heat slightly if they brown too quickly.

What heat should I use?

Start at medium-high to develop a crisp crust, then lower slightly if needed. Too low and they won’t brown. Too high and the outside burns before the center warms through.

How do I keep them from sticking?

Use a non-stick pan and keep it lightly greased. Add a little more oil before flipping so the patties release easily and crisp up evenly.

Frequently Asked Questions

How do you make salmon patties with canned salmon?

Combine drained canned salmon with eggs, almond flour or breadcrumbs, sautéed onion and celery, mayonnaise, and seasonings. Form into patties and pan-fry until golden brown on both sides.

Why are my canned salmon patties falling apart?

They usually need more binder or better drainage. Be sure to mix in eggs, and that the salmon is well drained, and allow the mixture to rest for a few minutes before forming patties.

Do you cook salmon patties on medium or high heat?

Start at medium-high to develop a crust, then reduce slightly if they brown too quickly.

Can I make salmon cakes without breadcrumbs?

Yes. Almond flour works well to make keto canned salmon cakes, and keeps this recipe gluten-free and low-carb.

Can you freeze canned salmon patties?

Canned salmon patties are great for leftovers and store well in the freezer. To freeze, wrap each patty individually in plastic wrap or parchment paper, then place in a freezer-safe bag. Freeze for up to 2 months to prevent freezer burn. 

How to Serve Canned Salmon Patties

These canned salmon patties are versatile and work for everything from light lunches to hearty dinners. 

• With salsa or fresh pico de gallo: Adds brightness and balances out the rich salmon flavor.
• With lemon and fresh parsley: Simple and classic garnishes that add beautiful color and flavors that pair well with salmon.
• Topped with tartar or cocktail sauce: Alassic seafood pairing.
• Over a chopped salad: Keeps it light and keto-friendly.
• In lettuce wraps: A low-carb option with added crunch.
• As salmon patty burgers: Serve on a regular or keto bun with lettuce, tomato, and tartar sauce or mayonnaise.
• In a pita wrap: Add shredded cabbage and a yogurt-based sauce.
• With roasted vegetables: Try serving with vegetables such as Brussels sprouts, asparagus, or green beans on the side.

Storage, Freezing, and Reheating Suggestions

Salmon patties are good for meal prep, and leftovers reheat well for quick lunches throughout the week.

• Refrigerate: Store leftover salmon patties in an airtight container in the fridge for up to 3 days. Let them cool completely before sealing to prevent condensation.
• Freeze: These freeze well. Wrap each patty individually in plastic wrap or parchment paper, then place in a freezer-safe bag. Freeze for up to 2 months to prevent freezer burn. Defrost them in the refrigerator 1 to 2 days before serving.
• Serve cold: If serving over a salad, no need to reheat the salmon cakes. 
• Reheat on the stove: For best texture, warm in a lightly greased skillet over medium heat for 2 to 3 minutes per side until heated through and crisp again.
• Reheat in the oven: Place on a baking sheet at 350°F for about 10 minutes, or until warmed through.
• Reheat in the air fryer: Cook at 350°F for 4 to 6 minutes to restore crisp edges.
• Microwave option: Heat in short 30-second bursts if needed, but the exterior will be softer.

For meal prep salmon patties, freeze cooked patties and reheat straight from frozen in the oven or air fryer, adding a few extra minutes to the cook time.

More Salmon Recipes You Might Like

• Sesame Salmon Burger
• Grilled Salmon Kabobs
• Maple Glazed Sheet Pan Salmon
• Easy Salmon Pesto Pasta

More Seafood Recipes You Might Like

• Tuna Salad Nori Wraps
• Whole Baked Trout
• Baked Rainbow Trout
• Shrimp Tom Yum Soup
• Shrimp Pad Thai
• Beer Battered Baja Fish Tacos
• Baked Fish Tacos
• Mexican Shrimp Cocktail
• Soy Sauce Glazed Steamed Fish

Canned Salmon Patties Recipe

Written by Matt | Plating Pixels

These easy canned salmon patties are quick and budget-friendly. Made with canned salmon, almond flour, eggs, mayo, and seasonings. Lightly pan-fried for golden, crisp edges.

Recipe Cost: $7.40 | Cost Per Serving: ~$1.85

5 from 6 votes

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Prep Time 5 minutes mins

10 minutes mins

Total Time 15 minutes mins

Course Burger, Dinner, Lunch

Cuisine American

Servings 4 salmon patties

Calories 362 kcal

Equipment

• Large bowl
• Non-Stick Pan

Ingredients

  

1x2x3x

• ¼ cup onion finely chopped
• 2 tablespoons celery chopped
• 3 tablespoons cooking oil divided
• 2 (5-ounce) cans or packets pink salmon well drained
• ½ cup almond flour or bread crumbs
• 2 large eggs lightly beaten
• 2 tablespoons mayonnaise
• 2 tablespoons fresh parsley minced, divided
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste

Instructions

 

• Heat 1 tablespoon of cooking oil in a skillet over medium heat. Add the chopped onion and celery. Sauté for 3 to 4 minutes, until softened. Remove from heat and let cool slightly.
• In a large bowl, combine the canned salmon, the cooled onion and celery mixture, almond flour or breadcrumbs, eggs, mayonnaise, Worcestershire sauce, 1-tablespoon of the parsley, salt, and pepper. Stir well until fully combined.
• Divide the mixture and form into 4 patties, about 3 inches wide and ½-inch thick. Press firmly so they hold together.
• In a large non-stick pan, heat the remaining oil over medium-high heat. Place the patties in a single layer. Cook for 3 to 4 minutes until the bottoms are golden brown. Note: If they brown too quickly, reduce the heat slightly.
• Rotate the patties and cook 3 to 4 minutes longer, or until browned and the center is heated through.
• Transfer the patties to a paper towel-lined plate. Sprinkle with the remaining tablespoon of fresh parsley and serve immediately. You can serve the patties topped with veggies or salsa, in a salad, or on hamburger buns.

Notes

• Be sure to cook the onion and celery first, as they take longer to cook than the salmon patty mixture
• Let the sauted veggies cool slightly before mixing so they don’t cook the eggs while mixing the patties.
• Drain the salmon well: Excess moisture is the main reason salmon patties fall apart. Press out as much liquid as possible before mixing.
• Salmon in pouches usually has less or no extra liquid, which allows you to skip this messy step.
• Don’t skip the mayonnaise: It keeps the patties moist and adds richness.
• Customize the flavor: Try adding chopped green onion, pickles, bell pepper, shredded zucchini, paprika, garlic powder, or fresh dill to the patty mixture before assembling.
• Form the patties firmly and evenly: Press the mixture tightly when shaping so the patties hold together during flipping.
• Start with medium-high heat: This creates a golden crust. If the edges brown too quickly, reduce the heat slightly.
• Keep the pan greased: Add a little oil before and during flipping to prevent sticking and lightly fry the edges.
• Let them rest briefly: A minute or two after cooking helps them firm up and hold together better.

Nutrition Facts

Canned Salmon Patties Recipe

Serving Size

 

1 salmon patty

Amount per Serving

Calories

362

% Daily Value*

Fat

 

29

g

45

%

Saturated Fat

 

4

g

25

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

8

g

Monounsaturated Fat

 

10

g

Cholesterol

 

155

mg

52

%

Sodium

 

410

mg

18

%

Potassium

 

342

mg

10

%

Carbohydrates

 

5

g

2

%

Fiber

 

2

g

8

%

Sugar

 

2

g

2

%

Protein

 

23

g

46

%

Vitamin A

 

376

IU

8

%

Vitamin C

 

4

mg

5

%

Calcium

 

256

mg

26

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

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