Old Fashioned Salmon Patties (using canned fish)

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.

Hey 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 ’em a go, 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 are in the recipe card below, but here are the basics –

1. In a bowl combine, salmon, flour, egg, mayo, green onion, lemon juice, dill, garlic powder, black pepper, cayenne and salt.
2. Give a little mix to combine everything.
3. Use a round ice-cream scoop to form into a ball.
4. Form into patties. Place on a plate or sheet pan while you are using up all of the mixture.
5. Gently coat each patty into cornmeal, brushing off excess.
6. Place on a plate or sheet pan while you are coating all of them.
7. Heat some oil in a skillet and fry patties.
8. Once golden brown on one side, gently flip to cook other side.
9. Enjoy!

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How To Keep Salmon Patties From Falling Apart

Egg, mayo 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 😉

Do I Have to Use Cornmeal?

Not at all!

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

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

More Tips + Variations

Make sure your canned salmon is well drained before mixing everything up. Otherwise, you’ll have a difficult time binding everything together.

Speaking of salmon, cans vary in size. Look for ‘pink salmon’ and varieties that are ‘boneless & skinless’. 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 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.

Make It A Meal!

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

• Roasted Garlic Mashed Potatoes – Plenty of roasted garlic with creamy dreamy mash. So good!
• Crispy Potato Wedges – Homemade wedges with spices and parmesan and incredibly tasty. So much better than store-bought too.
• Mixed Green Salad – Light, fresh and with a homemade vinaigrette. Perfect pairing with salmon cakes.
• Garlicky Green Beans – A simple veggie side with garlic and fresh chili.
• Celeriac Puree – A low carb alternative to mashed potatoes. Such a yummy root veggie.
• Chickpea Wedge Salad (from How Sweet Eats). With seasoned crispy chickpeas and an avocado ranch sauce, this flavourful salad is so satisfying.

Hope you love this old fashioned salmon patties recipe as much as we do!

Until next time, take care and chit chat again soon,

Dawn

Make these canned salmon patties? That’s awesome! Love it if you left a comment and rating below. Many thanks!

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5 from 9 votes

Old Fashioned Salmon Patties (using canned fish)

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.

Course Appetizer, Lunch, Main Course

Cuisine American, Canadian

Keyword canned fish recipe, easy salmon cakes

Prep Time 10 minutes

Cook Time 6 minutes

Total Time 16 minutes

Servings 5 salmon patties

Calories 247kcal

Author Dawn – Girl Heart Food

Ingredients

• 8 ounces canned pink salmon (boneless/skinless) , drained (about 253 grams (roughly 1/2 pound after draining). I used three 142 gram cans (that's the weight before draining).
• 4 to 5 tablespoons all purpose flour (about 1/4 to 1/3 cup)
• 1 large egg , whisked
• 2 tablespoons mayo
• 3 tablespoons green onion
• 1 tablespoon lemon juice
• 1/2 teaspoon dried dill
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne powder
• 1/4 teaspoon salt
• 1/4 cup cornmeal (approximately)
• 3 tablespoons vegetable or avocado oil (to fry)

Instructions

• Combine drained salmon with flour, egg, mayo, green onion, lemon juice, dried dill, garlic powder, black pepper, cayenne powder and salt. Mix until well combined. Form into patties. Be gentle as they're delicate before frying.

  Note: Start with 1/4 cup (4 tablespoons) of flour first and see how everything sticks together before adding more.
• Spread cornmeal onto a plate and coat salmon patties, genty brusing off excess.
• Heat oil in a 12 inch skillet on medium low heat.
• Once shimmering, cook patties. Cook patties for 3 minutes per side until golden brown and warmed through.
• Serve with lemon, tartar sauce, a dollop of Dijon mustard or hot sauce. Enjoy!

Notes

 

• Make sure your canned salmon is well drained before mixing everything up. Otherwise, you’ll have a difficult time binding everything together.
• Speaking of salmon, cans vary in size. Look for ‘pink salmon’ and varieties that are ‘boneless & skinless’. 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 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.

 

 

 

Tried this recipe? That’s awesome!Mention @dawn.girlheartfood or tag #girlheartfood

Nutrition (estimate only)

Calories: 247kcal | Carbohydrates: 11g | Protein: 14g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 342mg | Potassium: 202mg | Fiber: 1g | Sugar: 1g | Vitamin A: 164IU | Vitamin C: 2mg | Calcium: 137mg | Iron: 1mg

Nutrition Facts

Old Fashioned Salmon Patties (using canned fish)

Amount Per Serving

Calories 247 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 2g13%

Cholesterol 82mg27%

Sodium 342mg15%

Potassium 202mg6%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 1g1%

Protein 14g28%

Vitamin A 164IU3%

Vitamin C 2mg2%

Calcium 137mg14%

Iron 1mg6%

* Nutrition estimate only. Percent Daily Values are based on a 2000 calorie diet.