Salmon Patties are very easy to make, quick to prepare, and use canned salmon for convenience.
They are perfect for lunch, dinner with a salad, or a take-to-work lunch, it really is the ultimate make ahead healthy convenience food!
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Salmon patties are easier than you think to make and the good news is that you don’t need to worry about finding fresh fish or expensive cuts of salmon as this recipe was made for canned salmon!
I love to serve it with my Keto Broccoli Salad for lunch when I’m at home by myself but if I’m making these fish cakes for my family and my kids are eating with us then I’ll serve it with my Air Fryer Sweet Potato Fries which they much prefer over a salad!
Quick Way to Make Salmon Patties
In a large bowl mash up the drained salmon with a fork, you can remove any large bones that you see but don’t worry about it too much as they are usually soft and already cooked.
Add the remaining ingredients (except the oil) to the bowl with the salmon and mix it all together really and then divide it into four and form the salmon fish cakes.
You can either bake them in the oven or you can shallow fry them in a skillet. I’ve got detailed directions below that tell you how to cook them both ways.
Salmon Patties FAQ’s
Can I use fresh salmon instead of canned? Of course! Just make sure it’s cooked first and then remove any bones and skin before flaking it to use in the recipe in the same way as the canned fish.
Can I use canned Tuna instead? Sure! I think that would work really well, just make sure it’s fully drained.
Can I freeze my salmon cakes? I have not tried freezing them once they are fully cooked so I’m not sure what the texture would be like.
More Fish Recipes
Salmon Patties
Salmon Patties are very easy to make, quick to prepare and use canned salmon for convenience
Ingredients
- 4 tbsp Olive oil
- 14.75 oz Canned Pink salmon, drained , 418g
- 1 tsp Mustard powder
- 1 tsp Lemon Zest
- 1 tbsp Lemon Juice
- 2 tbsp Fresh Parsley , finely chopped
- 2 Green Onions , finely chopped
- 1 large Egg
- 1/2 tsp Salt
- 1/4 tsp Ground black pepper
To serve
- 4 lemon wedges
Instructions
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Drain the canned salmon of all liquid and place into a large bowl. Remove any large or visible bones and then mash it with a fork.
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Mix the beaten egg, salmon, mustard powder, lemon zest, lemon juice, fresh parsley, chopped chives, seasoning, and gently mix together well.
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Make four even sized salmon patties.
How to Shallow Fry
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Heat the oil in a large non stick pan such as a cast iron skillet.
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Fry the salmon cakes over a medium-low heat for about 3-4 mins each side until deep golden and heated through.
How to Oven Bake
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Preheat your oven to 375°F
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Place the salmon patties on a parchment lined sheet pan and bake for 10-15 minutes or until they are warmed in the middle, turning them over halfway through.
Recipe Notes
Salmon – I used canned salmon for convenience but you could use fresh salmon if you have it. I would steam or poach it first and then simply flake it up, remove any skin and bones, and then use it in place of the canned salmon.
Nutrition and Servings – assumes it will make four even salmon sized patties. Nutrition label listed below is approximate only
Adapted from BBC Food
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