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Last Thursday at 7:58 p.m., Dad nearly set the smoke alarm off while “testing” a skillet for oil heat. We were laughing so hard we forgot the hockey game was even on. That’s the thing with Canned Salmon Patties — simple, humble, but the kind of food that brings everyone into the kitchen. Quick, cheap, wicked filling, and honestly, you can throw ‘em together faster than you can line up at Tim Hortons.

Ingredients for Canned Salmon Patties

 

Here’s what you’ll need to get those patties sizzling:

• 2 cans salmon, drained (14 oz each / 400 g)

• 1 cup breadcrumbs (115 g) — plain or seasoned

• 2 eggs, beaten

• ½ cup onion, finely diced (75 g)

• ¼ cup fresh parsley, chopped (15 g)

• 1 tsp Dijon mustard

• ½ tsp salt

• ¼ tsp black pepper

• 2 tbsp lemon juice

• ½ tsp paprika (optional)

• 3 tbsp oil for frying

The smell when the salmon hits the pan? Briny and rich. The texture inside stays tender while the outside crisps golden.

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Step-by-Step Instructions for Canned Salmon Patties

1. Drain salmon and pick out skin and bones if you’d like. Some folks leave them in — extra calcium.

2. Mix salmon, breadcrumbs, onion, parsley, mustard, lemon juice, spices in a bowl.

3. Whisk eggs and fold into the salmon mixture until combined.

4. Shape into patties about the size of a hockey puck (3-inch wide, ¾-inch thick).

5. Heat oil in skillet over medium. You’ll hear that first sizzle — music.

6. Place patties in pan, 3–4 at a time, avoid crowding.

7. Cook 3–4 minutes per side until golden brown and crispy.

8. Set on paper towel to drain.

9. Serve hot with lemon wedges or a dollop of tartar sauce.

Boom! Dinner in under 30 minutes.

Pro Tips & Variations for Canned Salmon Patties

 

1. Cheddar-Chive Twist

One rainy Monday at 6:43 a.m., I grated in sharp cheddar and tossed in fresh chives. The patties melted in your mouth — breakfast perfection.

2. Cajun Heat

Sprinkle in ½ tsp Cajun spice blend. The smell of smoky paprika fills the kitchen. Works wonders when you’re craving a little kick.

3. Air Fryer Shortcut

Y’all’re tired? Try air-frying at 400°F for 8 minutes. Crispy edges without flipping.

Storage & Food Safety

 

• Fridge: Store patties in an airtight container up to 4 days.

• Reheat: Bring to 165 °F in oven or skillet.

• Freezer: Wrap individually, freeze for 2 months. Reheat straight from frozen at 350 °F until hot through.

Don’t leave cooked patties out for more than 2 hours — food safety matters, even if you’re mid-NHL playoff chatter.

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Nutrition & Serving Ideas

 

Per Patty (1 of 8)

 

Serve With

 

• Poached egg on top, yolk running into the crispy edges.

• Side salad with dill pickles.

• Breakfast plate with fried potatoes and a mug of black coffee.

• Or just tuck into a sandwich bun with mayo.

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FAQs about Canned Salmon Patties

 

Q: Do I need to remove all the bones?
Not really. They soften during cooking, and most folks never notice.

Q: Can I bake instead of fry?
Yep. 400 °F for 15 minutes on a parchment-lined tray. Flip halfway for even browning.

Q: Can I swap breadcrumbs?
Use crushed crackers, oats, or even leftover rice. Texture changes, but still tasty.

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👩‍🍳 Written from my cozy ladysuniverse kitchen, where salmon patties sizzle loud enough to drown out the kettle whistle.

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