Name: Old Fashioned Salmon Patties Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 can salmon; 1 tablespoon lemon juice; 1 egg; ½ teaspoon salt; ½ cup breadcrumbs; 1 tablespoon chopped parsley; ¼ cup chopped onion; 2 tablespoons oil for frying; ¼ teaspoon black pepper.

When I think of old-fashioned salmon patties, it takes me straight back to my grandmother’s cozy kitchen. There was something magical about the way she could take a can of salmon and turn it into crispy, golden perfection in just a matter of minutes. These patties have that homey charm—simple, satisfying, and packed with flavor. Whether you’re looking for an easy weeknight dinner or a nostalgic bite of comfort food, this recipe has got you covered.

I remember standing on my tiptoes next to my grandma, eagerly watching as she flipped the patties in her old cast-iron skillet. The sizzle of oil, the irresistible aroma of seared onions and salmon, and her warm smile made these patties feel extra special. She’d always remind me to sprinkle a little extra parsley on top “for luck,” and it became our little tradition. Even now, I can’t make these without thinking of her and those sweet moments in her kitchen.

Salmon patties like these have been a staple in home kitchens for generations, especially in households where canned salmon was an affordable and convenient way to bring seafood to the table. This recipe blends simple pantry ingredients with fresh touches like parsley and lemon juice to create a dish that feels timeless yet fresh. Whether you grew up eating them or are trying them for the first time, salmon patties are the kind of recipe that warms both your belly and your heart.

Let’s talk ingredients: what makes these patties shine?

Salmon

The star of the show! Canned salmon is convenient, affordable, and packed with omega-3 fatty acids. I like to use pink or sockeye salmon for their robust flavor, but any canned salmon will do. If you’re not a fan of the skin and bones, you can remove them (though they’re perfectly edible and packed with calcium). If you don’t have canned salmon, cooked fresh salmon works beautifully, too—just flake it into the mixture.

Breadcrumbs

Breadcrumbs act as the glue, holding the patties together while adding a little crunch. Panko breadcrumbs are a great option if you want a lighter texture, while regular breadcrumbs work just as well. Out of breadcrumbs? Crushed crackers or even oatmeal can step in as a substitute.

Egg

The egg binds everything together, ensuring your patties don’t fall apart in the skillet. For an egg-free version, a flaxseed “egg” (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) can be a good substitute.

Lemon juice

Lemon juice brightens up the flavors and cuts through the richness of the salmon. Freshly squeezed is best, but bottled works in a pinch. If you don’t have lemon juice, a splash of vinegar can do the trick.

Parsley and onion

Chopped parsley adds freshness and a pop of color, while onion brings a hint of sweetness and texture. If raw onion feels too sharp for your taste, you can sauté it briefly before mixing it in. Chives or green onions are great alternatives if you’re feeling adventurous.

Black pepper and salt

Simple seasoning is all you need to enhance the natural flavors of the salmon. Want more kick? Add a pinch of cayenne or smoked paprika.

Kitchen gear: keep it simple

One of the best things about this recipe is that it doesn’t require any fancy tools. Here’s what you’ll need:

Mixing bowl: A generous-sized one to combine all your ingredients without making a mess.
Skillet: A non-stick or cast-iron skillet works best for frying. I swear by cast iron for that perfect golden crust.
Spatula: A sturdy spatula is key for flipping the patties without breaking them apart. I’ve learned (the hard way) that a flimsy spatula can lead to disaster!
Measuring spoons/cup: Helpful for getting the seasoning and breadcrumbs just right.

That’s it! No food processor, no fancy gadgets—just good old-fashioned tools.

Step-by-step: how to make these salmon patties

1. Prepare the salmon

Start by draining the can of salmon. Remove the skin and bones if you prefer, but I personally leave them in for added nutrients—they break down easily during mixing and cooking. Place the salmon in a large mixing bowl and flake it with a fork.

2. Mix it up

Add the egg, chopped onion, breadcrumbs, lemon juice, parsley, salt, and pepper to the bowl. Stir everything together until it’s well combined. The mixture should hold together when pressed. If it’s too wet, add a little more breadcrumbs; if it’s too dry, a splash of water or an extra squeeze of lemon juice works wonders.

3. Shape the patties

Using your hands, form the mixture into patties about 3–4 inches in diameter. You should get about 6-8 patties, depending on the size. Pro tip: lightly oil your hands to prevent sticking!

4. Heat the skillet

Heat the oil in a large skillet over medium heat. You’ll need just enough to coat the bottom of the pan—about 2 tablespoons. You’ll know the oil is ready when it shimmers slightly (but isn’t smoking).

5. Fry to golden perfection

Place the patties in the skillet, being careful not to overcrowd them. Cook for 2-3 minutes on each side, or until they’re golden brown and crisp. Flip them gently—this is where that sturdy spatula comes in handy! Once done, transfer the patties to a plate lined with paper towels to soak up any excess oil.

Fun variations to try

Gluten-free: Swap the breadcrumbs for gluten-free breadcrumbs or almond flour. I’ve even used crushed rice crackers with great results.
Spicy twist: Add a teaspoon of sriracha or a pinch of cayenne pepper to the mix for a little heat.
Herb-forward: Swap parsley for dill or cilantro for a different flavor profile.
Cheesy surprise: Mix in a handful of shredded cheddar or parmesan for a rich, cheesy variation.
Seasonal spin: Add grated zucchini or carrots for a veggie-packed version. Just be sure to squeeze out the excess moisture first.

How to serve and enjoy

When it comes to serving these salmon patties, the possibilities are endless! For a casual dinner, pair them with a simple side salad or roasted veggies. If you’re feeling indulgent, go for creamy mashed potatoes or buttery rice pilaf. For a light lunch, serve them over mixed greens with a drizzle of lemon vinaigrette.

To elevate the presentation, garnish with a sprig of fresh parsley and a lemon wedge on the side. If you’re hosting, try stacking them on a platter with a dollop of tartar sauce or aioli on top of each patty—instant wow factor!

What to drink with salmon patties?

For a classic pairing, you can’t go wrong with a crisp white wine like Sauvignon Blanc or Pinot Grigio. If you’re a beer lover, a light lager or pilsner complements the rich salmon beautifully. And for a non-alcoholic option, sparkling water with a slice of lemon or cucumber keeps things fresh and zesty.

Storage and reheating tips

If you have leftovers (a big “if” in my house), store the patties in an airtight container in the fridge for up to 3 days. To reheat, pop them in a skillet over medium heat for a couple of minutes on each side to restore their crispiness. You can also reheat them in the oven at 350°F for about 10 minutes.

These patties freeze well, too! Lay them flat on a baking sheet to freeze, then transfer to a freezer-safe bag. When you’re ready to eat, thaw them in the fridge overnight and reheat as usual.

Scaling the recipe

Need to feed a crowd? This recipe is easy to double or even triple. Just keep in mind that frying in batches might take a little longer. For smaller servings, you can halve the ingredients, though you might still end up wanting more!