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Canned Salmon Patties Recipe – Easy 20-Minute Dinner Idea

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These crispy, golden canned salmon patties are a quick, budget-friendly dinner packed with protein and flavor. Ready in just 20 minutes, they’re perfect for busy weeknights and can be easily adapted to suit your taste or dietary needs.

Ingredients

Scale
  • 1 can (14-15 oz) skinless, boneless salmon, drained
  • 2 large eggs
  • 1/2 cup bread crumbs (regular, panko, or gluten-free)
  • 1/4 cup finely chopped onion
  • 2 tablespoons chopped fresh parsley or dill
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2–3 tablespoons olive oil or neutral oil (for frying)
  • Optional: 2 tablespoons finely chopped celery
  • Optional: 1 clove minced garlic
  • Optional: A few dashes hot sauce

Instructions

  1. Open the can of salmon and drain thoroughly. Remove any large bones or skin if present. Place salmon in a mixing bowl and break up with a fork or masher until flaky.
  2. Add eggs, breadcrumbs, onion, parsley or dill, Dijon mustard, lemon juice, salt, and pepper to the bowl. Mix with a fork until just combined. If the mixture is too wet, add more breadcrumbs.
  3. With clean hands, scoop about 1/4 cup of the mixture and form into 6-8 patties, about 1/2-inch thick. Shape gently for tender patties.
  4. Heat 2-3 tablespoons oil in a nonstick or cast iron skillet over medium-high heat until a breadcrumb sizzles on contact.
  5. Add patties to the hot oil without overcrowding. Cook for 3-4 minutes per side, or until deeply golden and crispy. Flip gently and brown the other side.
  6. Transfer cooked patties to a plate lined with paper towels to drain excess oil. Sprinkle with extra salt or lemon juice if desired.
  7. Serve hot, with a squeeze of lemon and chopped herbs if you like.

Notes

For gluten-free, use gluten-free breadcrumbs or almond flour. Don’t overmix the mixture to keep patties tender. Let the mixture rest for 5 minutes before shaping for best results. Keep hands slightly wet when shaping to prevent sticking. Patties can be baked or air fried for a lighter option. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

Nutrition

Keywords: canned salmon, salmon patties, easy dinner, quick recipe, fish cakes, weeknight meal, gluten-free option, protein, budget-friendly, skillet

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