Canned Salmon Patties

Homemade Canned Salmon Patties: A Flavorful and Frugal Delight

  Canned Salmon Patties are a classic budget-friendly dish that transforms humble canned salmon into a delicious and satisfying meal. These patties are packed with flavor, featuring a crispy exterior and a tender, flaky interior. If you’re looking for a tasty way to make the most of your pantry staples, join us as we explore the recipe for Homemade Canned Salmon Patties, a dish that proves that affordability and taste can go hand in hand.


For the Salmon Patties:

  • 2 (14.75-ounce) cans of canned salmon, drained and bones removed
  • 1/2 cup breadcrumbs (plain or seasoned)
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped red bell pepper
  • 2 cloves garlic, minced
  • 1/4 cup mayonnaise
  • 2 large eggs
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1/2 teaspoon dried dill weed (optional)
  • Salt and black pepper to taste
  • Cooking oil for frying

For the Remoulade Sauce (Optional):

  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon capers, finely chopped
  • 1 tablespoon sweet pickle relish
  • 1 teaspoon lemon juice
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste


Prepare the Salmon Patties:

  1. In a large mixing bowl, flake the drained canned salmon using a fork. Ensure that any bones and skin are removed.
  2. Add the breadcrumbs, finely chopped onion, finely chopped red bell pepper, minced garlic, mayonnaise, eggs, Dijon mustard, lemon juice, dried dill weed (if using), salt, and black pepper to the flaked salmon.
  3. Mix the ingredients thoroughly until well combined. The mixture should hold together when pressed but not be overly dense.
  4. Divide the mixture into equal portions and shape them into patties, typically around 3-4 inches in diameter and 1/2 inch thick. You should get approximately 6-8 patties, depending on your preferred size.

Cook the Salmon Patties: 5. Heat a skillet or frying pan over medium-high heat and add enough cooking oil to cover the bottom.

  1. Once the oil is hot, carefully place the salmon patties in the skillet. Be cautious not to overcrowd the pan; you may need to cook them in batches.
  2. Cook the patties for approximately 3-4 minutes per side, or until they are golden brown and crispy on the outside, and heated through on the inside.
  3. Transfer the cooked salmon patties to a plate lined with paper towels to drain any excess oil.

Prepare the Remoulade Sauce (Optional): 9. In a small bowl, combine the mayonnaise, Dijon mustard, chopped capers, sweet pickle relish, lemon juice, paprika, salt, and black pepper. Mix well to create the remoulade sauce.

Serve and Enjoy: 10. Serve the Homemade Canned Salmon Patties hot, garnished with a dollop of remoulade sauce (if desired) and your choice of side dishes.

Cook’s Notes:

  • Feel free to adjust the seasonings and spices to your taste. You can add a pinch of cayenne pepper for some heat or more lemon juice for extra zing.
  • The remoulade sauce is optional but adds a delightful tangy and slightly spicy element to the dish. You can also serve the patties with tartar sauce, aioli, or a squeeze of fresh lemon juice.
  • If you want to make the patties ahead of time, you can refrigerate the uncooked mixture for a few hours or overnight. Just shape and cook them when ready to serve.
  • Leftover salmon patties can be refrigerated and reheated in the oven or microwave. They are also delicious cold and can be used in sandwiches or salads.

  Homemade Canned Salmon Patties are a flavorful and budget-friendly meal option that showcases the versatility of canned salmon. With their crispy exterior and tender interior, these patties are perfect for a quick and satisfying dinner. So, follow this recipe, whip up your Homemade Canned Salmon Patties, and enjoy the frugal delight that’s sure to please your palate.

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