Canned salmon does a quiet little pantry miracle here.
One can, one egg, onion, seasoned breadcrumbs, and olive oil turn into crisp salmon patties with browned edges and a soft center.
They feel old-school in the best way, like the kind of dinner that does not need a big production to be good.
These are nice for weeknight dinners, lunch plates, Lent-friendly meals, or any time you want something warm and filling without starting from scratch.
For more fish dinner ideas, tuck this near Spiced Salmon With Mango Salsa, Salmon Asparagus Salad With Orange Dijon Sauce, Baked Salmon in Foil with Asparagus and Lemon Garlic, and Creamy Tuscan Salmon Recipe.
Tiny Pantry Lineup
How To Make Salmon Patties
1. Add the egg
Pour the egg into a mixing bowl.
2. Add chopped onion
Add the chopped onion right into the bowl with the egg.
3. Add breadcrumbs
Pour in the seasoned dry breadcrumbs.
4. Add canned salmon
Add the canned salmon over the onion and breadcrumb mixture.
5. Break it up with a fork
Use a fork to break the salmon into smaller pieces and mix it with the egg, onion, and crumbs.
6. Add salmon liquid as needed
Pour in a little reserved salmon liquid if the mixture needs help coming together.
7. Mix until it holds
Keep mixing until the salmon mixture looks moist enough to shape.
8. Shape the patties
Press the mixture into round patties with your hands.
9. Fry the first side
Place the patties in hot olive oil and let the first side brown.
10. Flip and brown the second side
Turn the patties over and brown the other side until they look crisp in spots.
11. Serve warm
Move the patties to a plate and serve them while the edges are still crisp.
How To Know They Are Ready
The patties should be browned on both sides and firm enough to lift with a spatula.
If one feels soft in the middle, give it a little more time before moving it off the pan.
What To Serve With Them
Lemon slices make sense here because the patties are rich and savory.
They also work with a green salad, roasted vegetables, rice, or a little sauce on the side if your plate feels too quiet.
Storage And Reheat Notes
Store leftover patties covered in the fridge once they cool.
Reheat them in a skillet if you want the edges to come back instead of turning soft.
Small Fixes
If the mixture feels too dry, add a little salmon liquid.
If it feels too wet, shape gently and let the crumbs absorb moisture for a minute before frying.
Questions People Usually Ask
Do I drain the canned salmon?
Yes, but save some of the liquid because a little gets added back if the mixture needs it.
Do salmon patties need sauce?
They do not need sauce, but lemon on the side keeps the plate bright.
Can these be made ahead?
Yes, you can shape the patties ahead and fry them when you are ready to eat.
Salmon Patties with Canned Salmon
These salmon patties use canned salmon, egg, onion, seasoned breadcrumbs, and olive oil for a crisp skillet finish. They are simple, golden, and built from pantry basics.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 patties
- Category: Main Course
- Method: Frying, Stovetop
- Cuisine: American
- Diet: dairy free, Nut Free
Ingredients
- 1 (14.75 ounce) can canned salmon
- 1 egg
- 1/4 cup chopped onion
- 1/2 cup seasoned dry bread crumbs
- 1 tablespoon olive oil
- Reserved salmon liquid, as needed
Instructions
1. Add the egg to a mixing bowl.
2. Add the chopped onion.
3. Add the seasoned dry bread crumbs.
4. Add the canned salmon.
5. Mix with a fork until the salmon breaks down and the mixture comes together.
6. Add a little reserved salmon liquid as needed to moisten the mixture.
7. Shape the mixture into patties.
8. Heat olive oil in a skillet.
9. Fry the patties until browned on the first side.
10. Flip the patties and brown the second side.
11. Serve warm.
Notes
- Add the salmon liquid slowly so the mixture does not get too wet.
- Shape the patties firmly so they hold together in the pan.
- Brown both sides before serving.
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