Salmon Patties

Salmon Patties

Salmon Patties

There’s always canned salmon in my pantry for a quick and healthy meal. Salmon protects your heart and promotes beautiful skin and hair. The bones in canned salmon are soft and mash-able so leave them in to add calcium but I remove most of the skin. Any toxins in fish are stored in the skin. - Jenny Jones

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Makes: 4

Salmon Patties


  • one 7.5 ounce can red salmon, drained
  • 1/4 cup finely diced onion
  • 1/4 cup finely diced red pepper
  • 1 Tablespoon chopped fresh parsley
  • 1 egg
  • 1/2 cup fresh whole wheat bread crumbs (not dried)
  • 1 teaspoon olive oil


  1. Place drained salmon in a bowl and mash with a fork.
  2. Mix with onion, red pepper, parsley, egg, and crumbs.
  3. Shape into four patties.
  4. Heat oil in a pan over medium heat and cook patties for about 5 minutes until browned and cooked through, turning once.

Note: Make fresh bread crumbs by processing a slice of whole wheat bread, crust removed, in a food processor.

Click here for serving suggestions.

Salmon Patties: How-To Video

102 Comments on "Salmon Patties"

  1. Kathy

    Dear Jenny,
    Thank you for the delicious recipe! I would like to make a larger quantity & freeze to serve for a cold lunch. Can I leave overnight in the fridge & in the morning leave out till lunch, to eat cold? Or do you have reheat after freezing please?

    • Jenny

      Once they are cooked, I see no reason why you can’t eat them cold.

  2. Rena

    Miss Jenny ,
    I just wanted to take a moment to say…how pleasant it was seeing you again. So glad I came across you on Pinterest . Thank you for the recipe.

  3. Julia Lindsay

    Dear Jenny, These salmon patties are outstandingly delicious. I just made them for lunch for my husband, George, and me and, of course, for our four kids: pekingnese, poodle, schnauzer and yorkie. Bookmarked your recipe. G & I came to your show in Chicago and loved you. So glad to find your website. Yay!

    • Monika

      Please no onion for your four legged family members.

  4. BestMomEver

    These are so delicious!!!

  5. Beth

    These are so good Jenny! I made a light cream sauce and added a few frozen peas AND I grew up with mother putting a slice of toast (I used your homemade bread, has to be toasted)on each plate; with the salmon patty, and cream sauce/peas on top. Do I dare say; mashed potato also..ha! Thanks again for the lighter side. I can still enjoy the good stuff.

    • Patti

      That’s a great way to serve the salmon patties. My kind of dish.

  6. Jo Stenger

    Love this recipe. So easy, so flavorful! Love your website.

  7. Sandy

    I never drain the juice off the canned salmon. It gives it much more flavor to keep it in

  8. Nols Cooper

    Jenny you are awesome! I loved the vid on salmon patties! I laughed till I cried. Every time from now on I will tell the the joke of Sam and Pattie, love it! Thanks for being you!

    • Brian B (UK)

      I agree Jenny YOU are fantastic, always a bit of naughty fun. I have not stopped cooking for weeks (I am retired) and my wife leaves it to me and likes the things you make me do. Love the videos you make it so easy for us, we love you Jenny. XXXX

  9. Sue Ames

    This recipe reads like what my mother used to make us as a child. I love Salmon Patties and need to make it for myself. I am on WW and this one looks good.

  10. Nancy

    I love shrimp! Could I substitute cooked, chopped shrimp? What changes would you suggest, if any, to compliment the flavor difference?

    • Jenny

      I’m sorry I can’t say – I have never used shrimp.

    • Kel

      To substitute shrimp I recommend a garlic and olive oil flavor perhaps with a touch of basil or my favorite is to barely process the shrimp with dried tomatoes (in oil), horseradish and lemon with egg and bread crumbs. We’ve also just mixed shrimp, capers, salt and pepper, egg and whole wheat cracker crumbs. Delish!

  11. araucano

    I love your website,your salmon patties seem easy and tasty many
    thanks.I’ll be back………keep up the good work,araucano.

  12. Iryna Wilson

    Perfect recipe….I love these cold right from the fridge. Even better the next day but for leftovers I have to use 3 cans of salmon.

    I even made them tiny for appetizers with a dollop of horseradish sauce on top and a sprig of dill. Thank you.

    • Barbara

      What a perfect appetizer a tinier version makes.

  13. Carolyn

    Looks good, I might try it

  14. France V.

    I love your videos Jenny but for your salmon patties, my opinion would be that i prefer the onion and bell pepper to be cooked before adding them raw in the salmon.
    That way, you’re not biting into something hard or not cooked, you know what i mean ???
    I will try it but with my version, wich is cooked onion and red bell pepper.

  15. Farida Rohoman

    Love your recipes, these salmon cakes are the best I am Guyanese and we make these with dhal and rice or as a sandwich. We like food a bit spicy so we add hot peppers. We also use cooked mashed potatoes in stead of bread crumbs.
    Thanks for the simple recipes.

  16. Kathy Kelley

    Your cooking is so easy and good. I’m 65 and totally disabled. Even your bread is so easy. No running here and there. I have all my stuff under my bar so I’m always ready. Oh, and I started collecting all those colorful spatulas also.

  17. Bk

    What kind of red peppers in the salmon cakes?

  18. L.A. Lisa

    Loved this recipe! Reminds me of my grandmother’s. Fresh bread crumbs are the tasty secret weapon to perfect patties. My husband can’t get enough of them.

  19. Gwyn

    Very good, I didn’t have wheat bread so used Panko bread crumbs!!

  20. Eve

    I love this recipe. I reduced the bread crumbs and added milled faxed seed and grinder dome almonds in my spice mill. Incredible again. Thanks so much.

  21. Garnet Barkley

    I grew up eating salmon patties (I’m 73) and my mother always used saltines, so I Always did too. I’m going to try the breadcrumbs and the Panko crumbs, maybe in combination, the next time I make them. Guess I will leave out the pepper though as my husband dislikes peppers. May chop up a few pimentos though…..he never sees it as pepper. Lol

  22. Stu

    This was the first recipe I saw you make on youtube and the bread trick REALLY makes a difference. These were delicious! And you are too funny! Love the color and the zing!

  23. Karine

    Oh wow! Just perfect. The whole family loved it! And with young kids, it is not always the case! Thank you!!

  24. Amanda (food Tech student)

    hey I’m wondering if you would know what your ingredients are in Mills/Grams because I live in Australia and I can’t use USA measurements

  25. betty boop

    Thanks for this web site !

  26. Pam

    These are as tasty as they are beautiful. The only extra things I added were some seasonings — a dash or two of hot sauce, some Bays seasoning, garlic powder, and salt and pepper. Didn’t have bread, so used some panko and crushed oyster crackers I had. Delicious. Thank you!

  27. BeccaS

    Hi Jenny,

    I just love this recipe! So simple and so delicious. I made one small change. I added some Old Bay Seasoning to the mix before cooking it.

    I’m new to your site and so glad I found it. Can’t wait to try some other recipes, especially the granola bars. Thanks so much.

  28. Renee

    I made these for the first time ever just a couple minutes ago. Easy to follow recipe, mine did not come out as pretty but tasted delicious! Maybe my second try will produce picture worthy patties lol.

  29. Debbie Richard


    I made the salmon patties today and they were delicious! They turned out pretty like yours with the red and green flecks of color throughout.

    I made a couple small adjustments based on what I had on hand: I crushed some Ritz Crackers in the chopper for filler (as I didn’t have the wheat bread). I had a jar of roasted red peppers, so chopped some of those since I didn’t have the fresh red pepper.

    Thanks so much for the recipe!

  30. Jules

    Dear Jenny,

    I am anxious to try this recipe. Would using gluten-free WHITE bread work? I do not eat wheat.

    • Jenny

      The bread is essentially filler so I think your bread will work.

      • Jules

        I tried the Salmon Patties, however, I only used 1/8 c. red peppers. They were AWESOME!!!!!

  31. Elayne

    I have been making fish cakes for years and I’ve just tried this recipe….. Amazing. I replaced the parsley with a good handful of fresh spinach. I also used a Nutribullet to whizz up/blend the onion, spinach and breadcrumbs. I can definitely recommend grating or blending the onion. What a difference it makes to the taste. Thank you so much. X (ps I omitted the peppers because I really don’t like the taste and threw in a few dried chilli flakes instead.)

  32. Letychicche

    there is a lot of passion in what you do and your recipes are true and original. Many times I find recipes that are copies of other recipes.
    Good !!!!!
    Ciao da Letychicche

  33. raneem

    Can I use canned tuna instead of canned salmon?
    And what would you serve these with?

  34. Carmen

    We made these today to have with eggs Benedict. What a delicious and easy recipe! Thank you.

  35. Deborah Sanford

    These salmon patties were so good. I left out bell pepper cause my husband don’t like them. They were really good.

  36. Jan

    can these be eaten with whole wheat burger patties?

    • Jenny

      If you mean hamburger buns I think you could. These patties are smaller than hamburger buns so you might want to make the patties flatter and wider. If I were doing it I would only make two salmon patties from this recipe. That way they would be the right size for the buns and would give you two substantial salmon burgers.

  37. Lisa

    Hi Jenny

    Can you please tell me if you use fresh or dried parsley?

    • Jenny


      • Lisa

        Thanks Jenny… Do you ever use ezekial sprouted grain bread usually found in the freezer section of stores in addition to wheat bread for bread crumbs

        • Jenny

          I think crumbs made with Ezekial bread would not be very soft and the salmon patties might be a little more chewy.

  38. Lei

    great salmon cake recipe!
    Thank you!

  39. Cristina

    Can I used salmon that’s not canned?

  40. tricia

    what do you mean by fresh bread crumbs? aren’t they the same with the ones that are store bought? thanks in advance!

    • Jenny

      You can’t buy fresh breadcrumbs – they have to be made fresh at home because they are soft and moist. Fresh crumbs are essentially just fresh bread in very small pieces. You can take a slice of bread and either process it in a food processor or you can cut it into tiny pieces with a sharp serrated knife. Look at the picture of my breadcrumbs recipe to see the difference:

  41. Kim Evans

    Made these today for my mom’s lunch. They turned out great–one could really taste the salmon come through. I served them with some sautéed squash and onion rings, and cinnamon cooked apples. She loved the meal and it was healthy. Thankyou for sharing Jenny

  42. Marla

    Deeeeeee-licious! Mine fell apart, tho. Any ideas to stop that? (Probably user error!)

    • Jenny

      Some possible reasons for your patties to fall apart: 1) Salmon not drained well enough. 2) Egg was too small. (I use large eggs) 3) You used dried bread crumbs. They should be “fresh” bread crumbs and that could be my fault for not being clear. I have clarified the recipe to say “fresh, not dried” bread crumbs. Fresh crumbs have more moisture so I hope you’ll try again and let me know how they turn out.

  43. Lynda

    Do you have the nutrtional information for these yummy salmon patties?

    • Jenny

      I’m sorry, I don’t. I’m just sharing what I cook at home.

    • sylvie

      Lynda, you can get the nutritional information by going to a website that you can log food to get your daily calorie intake. When I make something, I add the full ingredients to the recipe, and then figure out how many servings I have and divide by that.

      You can use SparkPeople, or MyFitnessPal, for examples!

  44. kings lynn

    Wow, that looks really good. I think I would eat it. Not so sure about the toddler he is so picky lately but that looks really good.

  45. Tanya

    I have just discovered your web page 🙂 I am loving going through all your recipes, these patties are on the menu for tomorrow night’s dinner! I made your Easiest Lemon Brownie today and Oh wow, it is amazing, light and delicious and not really that bad for you! I’ve just started meal planning so will be scouring your page for recipes I can try out! Loving that they are health conscious! Thanks again!

  46. Joann Richardson

    When you drain the salmon does it have little bones or anything that has to be picked thru.

    • Jenny

      The bones in canned salmon are soft and mash-able so leave them in to add calcium.

  47. Kat Kiser

    These are fantastic!! I just made this recipe for the 5th time tonight in the past 2 months. My husband says they are the best salmon patties he’s ever had and my 19 month old daughter asks for more when she’s done…which is pretty amazing. Thank you so much for sharing! This recipe will be one of those that gets passed down to my children when they’re old enough to cook! 🙂

  48. Donnalee

    Jenny – Thank you. My daughter brought me a jar of her awesome canned salmon when she moved down from Alaska. Her husband caught it himself! (I’m not much of a salmon eater despite being from Seattle!) I’m going to make him a surprise dinner with this recipe. I’m sure he’ll love it.

    • Jenny

      When I vacationed in Alaska, I caught some salmon and had it canned, which was very exciting, so I know your son-in-law will be thrilled with your surprise dinner.

  49. Sue

    This is exactly what I was looking for, a quick recipe for patties using can salmon. This will be tonight’s dinner. Thank you.

  50. Andrea

    I’m going to make these tonight! I’m going to grate the onion as suggested above, and I’m going to add a little garlic powder and parmesan cheese to the bread crumb mixture!!! Thanks for this!!

  51. Gwen

    I grew up on these in England. My Nanna made them with mashed potatoes and finely chopped onion then rolled them in a light dusting of flour before she fried them. They were wonderful. I make them sometimes.

    • Edwei

      This is how Mum always made her Salmon Patties, with (firm) mashed potato, chopped onions-either spring onions or regular ones-and a dusting of flour before frying. We’re in Sydney, Australia, so I guess this is a recipe she inherited from her English forebears via her Aussie Mum or English Dad. I have loved them forever-they really are delicious.

  52. my mom

    My mom in Washington state asked me this evening if I knew bout doin’this here w/the salmon patties and I wasn’t sure. So,I did what every girl knows what to do – ask directions!!! And I found Jenny cooks!!!! Ad the answer!!!so, thank you,Jenny!!!

  53. Tabitha

    I am allergic to yeast and corn so we have discovered Rice Krispies as a binder instead of bread or cracker crumbs. They really create an amazing texture for anything you normally use bread crumbs for.

  54. Victoria

    How high do you turn on the stove?

    • Jenny

      Oops, I should have said that in the recipe. It should be about medium heat because they are fat patties and have to brown on the outside but cook on the inside too. (I have fixed the recipe so thanks for your question!)

  55. Paola Mirella

    I write from Italy … yam yam … have just discovered your spot – great lady you are thanks for sharing your knowledge. Will treasure your recipes.

    Question – we have great FRESH salmon here. Can I use that and if test, how ?

    Ciao and best wishes,
    P M

    • Jenny

      To use fresh salmon with my recipe, it needs to be cooked first, then cooled and flaked. Try to use about the same amount of salmon as the can which would be 213 grams or just under one cup. Ciao back to you!

  56. Christina Waugh

    As a child these were a regular staple in our family of six. Mom always served them with tomato soup and we would dunk bites or just put bites in the soup and then eat. Mom also used saltines in her mixture instead of bread crumbs.

    • Victoria

      These were a regular at our home too. Mom also used Saltines. Delicious.

  57. John Knechel

    We have been making these for many years, except we use crushed saltine crackers instead of bread crumbs. This gives them a different taste and texture.

  58. Dorna .griffin

    Hi jenny when I make the salmon patties I use large can salmon& 2lg. Mashed potatoes. They have more body. Have a great day.

  59. Diane Raschal

    My Grandma was from Louisiana and made the best salmon patties. Although she gave me the list of ingredients (because she never wrote down recipes) mine were never as good as hers. After years of trying to replicate hers I finally asked her exactly how she made them. I was doing everything she did EXCEPT she grated her onion. It made all the difference. Grating the onion helps to keep the patties intact and is easier than getting that fine dice fine enough. Try grating your veggies and see if you like the texture better. Love the way you cook Jennie. Thanks!

    • Jenny

      Thanks for the helpful tip. I will try it next time.

  60. Jessica

    Can you also bake these?

    • Jenny

      Yes, you can bake these. I would try a 400 degree oven on a greased baking sheet for 10-15 minutes, turning once. I’ve never done it but that’s my best guess on time & temp.

  61. Bob

    My Mom used to make these and I haven’t had them now for 30+ years. It is below zero, so I won’t be going out and I don’t have all the ingredients, so I will be substituting celery for the peppers, chives will be substituted for the parsley and regular bread crumbs will be used in place of the wheat crumbs (it is either that or sawdust). I am sure it will be great!!!

  62. Paula

    Hi, this looks great, is it possible to freeze uncooked once prepared? Regards Paula

    • Jenny

      Hmmm, I’m not a freezer expert but that does not sound good to me. It seems you would lose some moisture and texture. However, I might cook them first, then freeze. If you do either one, please let me know – it would be good information to share. Hey… I’m making salmon patties tonight and I’ll freeze two (one uncooked and one cooked) and report on those when I take them out.

      • Jana Baur

        How did it come out? the cooked vs uncooked freezing?

        • Jenny

          I experimented by freezing both cooked and uncooked salmon patties and I would definitely cook them first and then freeze. If you cook them first and then freeze, all you have to do is thaw and warm them again, which you can do quickly in a pan or a microwave. When you freeze them uncooked, you first have to thaw them, which takes time, but freezing made them kind of soggy and they did not hold their shape very well so they were harder to cook. That’s why I say to cook first, then freeze.

          • Dawn

            Thank you for sharing your experimentation! I love freezer meal planning and this is exactly what I needed to know!

          • Jason

            Thanks for reporting your freezing results. I was wondering which way is best and you answered my question.

  63. Nicole

    looks good. instead of salmon can one use tuna? we do not have canned salmon in switzerland 🙂

    by the way, the recipes look great and easy to make. thanks.

    • Jenny

      I think they would be just as good with tuna, only not as colorful. 🙂

    • Brandi

      I make tuna patties all the time. Pretty much the same way except I’m not a huge fan of peppers. I also salt and pepper my mix before making the patties. Growing up in the south (US) we always breaded the patties with corn meal for extra crunch.

      • betty boop

        Have been making salmon patties since I was 12 yrs old.
        I’m 66 now.
        Always with corn meal a little flour,onion.eggs and canned salmon with juice,salt and pepper.
        Hot oiled pan & don’t turn till browned on bottom,they won’t break apart that easy.
        But I am going to try Jenny’s way too !
        Now I know I can freeze them too !
        Love this web site.

  64. janet torres

    i have made these many times over the years, also can bake in a loaf pan in the oven . fast and easy with instant mashed potatoes and peas or corn . can have dinner on table in about 15 to 30 min .i use those panko crumbs italian style .

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