These salmon patties are made with canned or cooked salmon, breadcrumbs, egg, mayo, Dijon, green onion, and fresh dill, shaped into cakes and cooked until golden and crisp outside.

They stay moist inside and you can make them three ways: air fryer, oven baked, or pan fried.

They’re an easy weeknight dinner, a good high-protein lunch, and a smart way to use a can of salmon from the pantry. I serve them with a squeeze of lemon and something from these 10-minute high protein meals on the side.

If you’re into quick salmon dinners and high-protein meals, these are worth bookmarking too:

Salmon Patties (Air Fryer, Oven Baked, or Pan Fried)

Ingredients You’ll Need

Canned pink or red salmon both work, and the soft bones are edible (they add calcium), so mash them right in. Panko gives a lighter texture than regular breadcrumbs.

Ingredients

2 cans (14.75 oz each) salmon, drained, skin and large bones removed (or 3 cups flaked cooked salmon)
2 large eggs
3/4 cup panko breadcrumbs, plus 1/2 cup for coating
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice, plus lemon wedges for serving
3 green onions, finely sliced
2 tablespoons chopped fresh dill (or 2 teaspoons dried)
1/4 cup finely diced red bell pepper
1 clove garlic, minced
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
2 to 3 tablespoons olive oil or avocado oil, for cooking

Directions

Drain the salmon really well, then tip it into a large bowl and pick out the skin and any large, hard bones.
The small soft bones can stay, so just mash them with a fork.
Press out extra liquid with the back of the fork, because wet salmon makes patties that fall apart.
Add the eggs, 3/4 cup panko, mayonnaise, Dijon, lemon juice, green onions, dill, red pepper, garlic, smoked paprika, salt, and pepper.
Mix gently with a fork until everything is evenly combined.
Don’t mash it into a paste (a few visible flakes of salmon give a much better texture).
Divide the mixture into 8 portions and shape each into a patty about 3/4 inch thick.
Wet your hands slightly so the mixture doesn’t stick.
Press the remaining 1/2 cup panko onto both sides of each patty for a crisp coating.
Chill the shaped patties for 20 to 30 minutes on a plate or tray.
This firms them up so they hold together, whatever cooking method you choose.
It’s an extra step, I know, but it’s the difference between neat patties and a skillet full of crumbs.
To pan fry, heat 2 tablespoons of oil in a large nonstick or cast iron skillet over medium heat until it shimmers.
Cook the patties in batches for 3 to 4 minutes per side until deep golden brown and crisp.
Flip only once, with a thin spatula, and add a little more oil between batches if the pan looks dry.
To air fry, preheat the air fryer to 390°F (200°C) and spray the basket and both sides of the patties with oil.
Arrange them in a single layer without touching and air fry for 10 to 12 minutes, flipping halfway.
They’re done when the outside is golden and crisp and the center reaches 160°F.
To bake in the oven, preheat to 425°F (220°C) and line a baking sheet with parchment, then brush it with oil.
Lay the patties on the sheet, brush the tops with oil, and bake for 15 to 18 minutes, flipping carefully at the 10-minute mark.
Oven-baked patties are a little less crisp than fried, but they’re the easiest way to cook a full batch at once.
Let the patties rest for 2 minutes on a rack or paper towel so the outside stays crisp.
Squeeze fresh lemon over them right before serving.
Serve warm with lemon wedges and tartar sauce and enjoy!

Important Recipe Notes

Drain the salmon thoroughly. Extra liquid is the main reason salmon patties fall apart. Press it out with a fork or squeeze it lightly in a clean towel.
Don’t skip the chill. Twenty minutes in the fridge lets the panko absorb moisture and binds the patties. It matters most for pan frying, where they’re flipped in hot oil.
Pick your method. Pan frying gives the crispiest crust, the air fryer is close behind with less oil, and the oven is best for big batches with no standing at the stove.
Fresh salmon works too. Bake or poach 1 1/4 lb of salmon fillet, let it cool, then flake it. Leftover grilled salmon is great here.
Keep the heat at medium for frying. High heat browns the outside before the egg in the center sets. Medium heat gives you a crisp crust and a cooked-through middle.
Storage. Keep cooked patties in an airtight container in the fridge for up to 3 days. Freeze cooked or uncooked patties on a tray, then bag them for up to 3 months.
Reheating. The air fryer at 375°F for 5 to 6 minutes brings back the crunch best. The oven at 375°F for 10 minutes works too, and the microwave makes them soft.

How to Serve, Store & Customize This Recipe

Serving:

Serve the salmon patties warm with lemon wedges and tartar sauce, a quick garlic yogurt sauce, or sriracha mayo.

For dinner, pair them with a green salad, roasted potatoes, or rice and peas. They also make a great sandwich on a toasted bun with lettuce and tomato.

Storage:

Store leftovers in a sealed container lined with paper towel in the fridge for up to 3 days.

To freeze, lay the patties flat on a lined tray until solid, then move them to a freezer bag. Cook uncooked frozen patties straight from frozen, adding a few minutes to the time.

Customization:

Swap the panko for crushed crackers or almond flour for a gluten-free version.

Add a pinch of cayenne or Old Bay for more seasoning, or fold in a little corn for sweetness.

Canned tuna works with the same method if that’s what you have.