12 Amazing Canned Salmon Recipes You Can Make in 20 Minutes
These classic salmon patties transform affordable canned salmon into golden, crispy cakes that are perfect for quick weeknight dinners, meal prep, or budget-friendly entertaining. With a crispy exterior, tender flaky interior, and bright lemon-herb flavor, they’re nutritious comfort food at its finest. Ready in just 20 minutes from pantry to plate, these versatile patties can be served as burgers, over salads, or alongside your favorite sides. The recipe includes a creamy lemon dill sauce that takes them from simple to sublime.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (includes optional resting time)
- Yield: 6-8 patties (4 servings)
- Category: Main Course, Seafood, Budget Meal
- Method: Pan-Frying, Sautéing
- Cuisine: American, Southern-inspired
- Diet: Halal
Ingredients
Salmon Patties:
- 2 cans (14.75 oz each) salmon, drained
- 2 large eggs, beaten
- ¾ cup panko breadcrumbs, plus extra for coating
- ¼ cup finely diced onion
- 2 tablespoons finely diced celery
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 3-4 tablespoons vegetable oil for frying
Lemon Dill Sauce:
- ½ cup Greek yogurt or sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, chopped
- 1 small garlic clove, minced
- Salt and pepper to taste
Instructions
- Drain canned salmon thoroughly and place in a large bowl. Use a fork to break into smaller pieces, removing any large bones or skin if desired.
- Add eggs, breadcrumbs, onion, celery, mayonnaise, mustard, lemon juice and zest, herbs, garlic powder, paprika, cayenne, salt, and pepper. Mix gently until just combined. Let rest 5-10 minutes.
- Place additional breadcrumbs on a plate. Form mixture into 6-8 patties about 3 inches wide and ½ inch thick. Coat lightly with breadcrumbs on both sides. Refrigerate 15-30 minutes if time allows.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add patties without overcrowding and cook 4-5 minutes per side until golden brown and crispy.
- Transfer to paper towel-lined plate. Repeat with remaining patties, adding more oil as needed.
- Make sauce by whisking together all sauce ingredients until smooth.
- Serve patties hot with lemon dill sauce.
Notes
- Drain salmon well to prevent soggy patties
- Don’t overmix the mixture—gentle handling keeps them tender
- Refrigerating formed patties helps them hold together during cooking
- Mixture should hold together when squeezed; adjust breadcrumbs if too wet or dry
- Pink or red/sockeye salmon both work; sockeye has richer flavor
- Bones in canned salmon are soft, edible, and nutritious—no need to remove
- Can be baked at 400°F for 12-15 minutes per side instead of pan-frying
- Formed uncooked patties freeze well for up to 3 months
- Cooked patties keep refrigerated for 4 days
- For gluten-free, use GF breadcrumbs