These old-fashioned salmon patties using canned salmon are prepared quickly and are super delicious! With dill, lemon and garlic, they’re flavourful and can be enjoyed as is or with a simple side salad.

Salmon patties in a cast-iron skillet next to lemon wedges.

Hi friends!

It’s no surprise that I love fish cakes!

After all, I am a Newfoundlander and salt cod fish cakes are pretty much a staple around here.

Today, though, instead of cod, we’re using canned salmon to make incredibly easy and delicious old-fashioned salmon patties (also known as “salmon cakes” or “salmon croquettes.”

They can be whipped up in no time at all and cook quickly.

They’re a great way to take a pantry staple and make it extra special.

And they don’t have a bunch of unnecessary filler. These are loaded with salmon goodness.

Once you give them a try, you’ll love them too!

And if you want to really treat yourself (because why not?), enjoy these salmon cakes for brunch with a poached egg and hollandaise (and plenty of tea or coffee, of course).

How To Make Salmon Patties

Full details on how to make salmon patties (or salmon cakes) are in the recipe card below, but here are the basics:

In a bowl, combine salmon, flour, egg, mayonnaise, green onion, lemon juice, dill, garlic powder, black pepper, cayenne pepper and salt. Mix to incorporate everything.
Use a round ice cream scoop to form the salmon mixture into balls.
Gently press each ball down to form into patties. Place on a plate or sheet pan while you are using up all of the mixture.
Gently coat each patty in cornmeal, brushing off excess (place on a plate or sheet pan while you are coating all of them).
Heat some vegetable oil or avocado oil in a skillet and fry the patties.
Once golden brown on one side, gently flip to cook the other side.

Collage of steps to make old-fashioned salmon patties.

How To Keep Salmon Patties From Falling Apart

Egg, mayonnaise and flour are great binders here in these salmon cakes. I always like to start with a small amount of flour and add a little more if needed.

You can form into patties and refrigerate for about 30 minutes before frying too. If you’re pinched for time, just form and fry (which is what I did here and usually do anyway).

Though they should be handled gently when formed into patties (because they’re filled mostly with salmon versus filler) once fried, they hold their shape beautifully.

All thriller, very little filler. That’s how I roll!

Close-up of a salmon patty frying in a cast-iron pan.

Do I Have To Use Cornmeal?

Not at all!

Cornmeal adds a little texture to these patties, but you don’t have to use it if you don’t want to.

Alternatively, you can dust them with a little flour or coat with some panko instead.

Close-up of a salmon patty on a black plate with a fork taking a piece out of it.

Tips and Variations

Make sure your canned salmon is well-drained before mixing everything up. Otherwise, you’ll have a difficult time binding everything together.
Cans of salmon vary in size. If your cans of salmon are smaller (or larger) than the ones used here, just use less (or more) canned salmon (as well as other ingredients required to make these).
Dried dill weed was used, but if you can sub with a little fresh dill if you have on hand. You’ll just need to use more, as dried is more potent than fresh (typically three times the amount of fresh to dried).
Don’t have green onion? Used minced chives or finely minced yellow onion instead. Keep in mind that yellow onion will leave more of a pronounced onion flavour than green onion or chives, so you may want to use a little less.

Stack of four salmon cakes garnished with green onion.

Sides To Serve With Fish Cakes

Enjoy these salmon cakes as is or with any of these delicious side dishes:

If you make these old-fashioned salmon patties, be sure to leave a comment below!