20-Minute Salmon Patties with Canned Salmon

Delightful aromas waft through the kitchen as you flip golden-brown salmon patties, perfectly crisp on the outside and tender within. These 20-Minute Salmon Patties with Canned Salmon come together quickly, making this a reliable go-to recipe for busy weeknights or when unexpected guests arrive. The combination of fresh herbs and zesty lemon juice ensures each bite bursts with flavor.

This recipe is perfect for anyone looking for a fast, nutritious meal that doesn’t skimp on taste. Ideal for a weeknight dinner, these salmon patties can also be made ahead of time and stored for quick reheating later.

Why You’ll Love This Recipe

• They cook in just 20 minutes, perfect for a quick meal.
• The patties are crispy on the outside and flaky on the inside.
• The flavor comes from fresh herbs and zesty lemon juice.
• They’re versatile; serve them with salad or a dip.

What You’ll Need

Gather these ingredients to create your salmon patties.

For the Patties

• 1 (14.75 ounce) can wild salmon, drained
• 1 egg, beaten
• 2 tablespoons grated shallot
• 1 tablespoon fresh lemon juice
• 1 tablespoon mayonnaise
• 1 tablespoon minced fresh chives, or 2 teaspoons dried
• 1 tablespoon minced fresh dill, or 2 teaspoons dried
• 1 tablespoon minced parsley, or 2 teaspoons dried
• 1 heaping teaspoon Dijon mustard
• ¼ teaspoon kosher salt
• ¼ teaspoon cracked pepper
• Pinch cayenne pepper

For Cooking

• 2 tablespoons olive oil

Use Greek yogurt in place of mayonnaise for a lighter option.

Substitutions & Swaps

• Canned tuna can replace salmon.
• Red onion works well in place of shallot.
• Use dried herbs if fresh aren’t available.
• Mayonnaise can be swapped for mustard.

How to Make It

Follow these simple steps to prepare your salmon patties.

1. Drain salmon

Drain the canned salmon and remove any bones or cartilage. Transfer it to a medium bowl, and flake it into small chunks using a fork.

2. Mix ingredients

Add the beaten egg, grated shallot, lemon juice, mayonnaise, chives, dill, parsley, Dijon mustard, salt, pepper, and cayenne to the salmon. Mix until thoroughly combined.

3. Form patties

Using a ¼ cup measure, scoop a leveled amount of the salmon mixture and form it into a patty, about 2½ inches in diameter and ½ inch thick. Transfer to a plate and repeat with the remaining mixture.

4. Heat skillet

Heat a 12-inch nonstick skillet over medium-high. Add 1 tablespoon of olive oil and heat until shimmering.

5. Cook patties

Place half of the salmon patties in the skillet and cook them, without moving, until they’re golden brown, about 2–2½ minutes. Carefully flip the patties and cook until the second side is golden brown, another 2–2½ minutes. Transfer the cooked patties to a wire rack.

6. Repeat cooking

Wipe out the skillet with a paper towel and repeat the cooking process with the remaining tablespoon of oil and salmon patties.

7. Serve

Serve the salmon patties warm, topped with tartar sauce or your preferred condiment.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, freeze for up to 3 months.
Reheat: Microwave on medium for about 2 minutes.

Tips for Best Results

• Ensure the skillet is hot enough before adding patties for a good sear.
• Don’t overcrowd the skillet while cooking; work in batches.
• Allow the patties to rest on a wire rack to stay crispy.
• Experiment with different herbs to match your taste preferences.

Serving Suggestions

• Serve with a fresh garden salad for a complete meal.
• Pair with tartar sauce or a yogurt dip for extra flavor.
• Enjoy them as appetizers during a gathering or casual party.