Easy Canned Salmon Patties Recipe
Published Aug 28, 2021 Updated Feb 11, 2025
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Next time you need a recipe for busy weeknights or last-minute get-togethers this easy salmon patties recipe is your solution! Paired with a zesty remoulade sauce, they’re not only delicious but also packed with healthy fats and protein. Perfect as a main dish, appetizer, or snack, these crispy salmon patties are keto + whole30 compliant and come together in no time with simple ingredients and pantry staples.
Why You’ll Love These Easy Salmon Patties
I am all about the dipping! Eating healthy can sometimes feel like the same routine over and over. “This, AGAIN?!” is just about the worst thing to hear after you’ve spent so much time cooking dinner.
Spicing things up with a dip or a sauce is the way to turn your meal from drab to fun in a matter of minutes! Serve these patties with a green salad, some cheesy potatoes, and some maple glazed carrots for an all around delicious meal. These crispy, delicious patties and remoulade sauce will have your kids eating fish and loving it in no time at all. If you’re feeling up to it – skip the grocery store mayo and make your own!
Ingredient Notes
Salmon Patties
- Canned Salmon: The can of salmon is the star of the show here. Canned salmon provides a rich, flaky texture and is packed with protein and omega-3s. You can also use fresh salmon if preferred.
- Egg: Acts as a binder to hold the patties together. Flaxseed meal mixed with water is a great egg-free option.
- Mayo: Adds creaminess and moisture to keep the patties tender. Use a dairy-free mayo or Greek yogurt for a different spin.
- Almond Flour: Provides structure while keeping the recipe gluten-free. You can swap with coconut flour, though you may need to adjust the amount.
- Lemon Juice: Brightens up the flavors and balances the richness of the salmon- use fresh lemon juice if possible. Lime juice works as a substitute.
- Garlic Powder: Infuses a subtle garlicky flavor without overpowering. Fresh minced garlic can also work.
- Onion Powder: Adds depth and a hint of sweetness. For a fresh alternative, finely mince a small amount of onion.
- Sea Salt: Enhances the overall flavor. Kosher salt can be used if needed.
- Black Pepper: Adds a gentle kick to balance the flavors. White pepper can be used for a milder taste.
- Parsley: Brings a fresh, herbaceous note to the patties. Cilantro or dill can be swapped in for a different flavor profile.
- Chopped Sweet Onion: Adds texture and natural sweetness. Red onion or green onion would also work well.
- Avocado Oil: Perfect for frying due to its high smoke point and neutral flavor. Olive oil or ghee can be used instead.
Remoulade Sauce
- Mayo: Forms the creamy base for the sauce; feel free to use vegan mayo if preferred.
- Horseradish Sauce: Adds a spicy kick that complements the patties; Dijon mustard can work in a pinch.
- Pickle Juice: Provides a tangy, briny flavor that brightens the sauce. White vinegar or lemon juice can be used as a backup.
- Lemon Juice: Brings a zesty freshness to the sauce. Lime juice is an easy swap.
- Paprika: Adds a smoky, slightly sweet depth to the sauce; smoked paprika will enhance the smokiness even further.
- Garlic Powder: Balances the creamy and tangy flavors with a hint of warmth. A pinch of fresh minced garlic can be used.
- Old Bay Seasoning: Ties the flavors together with its signature savory blend. If unavailable, a mix of celery salt, paprika, and black pepper will do the trick.
For exact ingredient amounts and instructions, see the printable recipe card below.
How to Make Southern Salmon Patties
Step 1: In a large mixing bowl, combine the salmon, egg, mayo, gluten-free bread crumbs, lemon juice, Dijon mustard, garlic powder, onion powder, salt, pepper, chives, parsley, and chopped onion. Mix well.
Step 2: Form the mixture into 6–8 patties, about 1/2 inch thick.
Step 3: Heat avocado oil in a large skillet over medium heat. Cook the patties for 5-6 minutes per side, or until golden brown and cooked through.
Remoulade Sauce
Step 1: In a small bowl, whisk together the mayo (or Greek yogurt), horseradish sauce, pickle juice, lemon juice, paprika, garlic powder, salt, and Old Bay seasoning. Taste and adjust seasonings as needed. Serve the sauce alongside the salmon patties.
Mac’s Pro Tip
Expert Tips
- Use an oil like Avocado oil for frying because it has a higher smoke point than olive oil.
- Always fry over medium-high heat for perfectly crispy edges.
- Chill the patties for 15-20 minutes before frying to help them hold their shape.
- Use parchment paper when forming patties to prevent sticking.
- Don’t overcrowd the pan. Overcrowding the pan can lower the oil temperature and make the patties soggy. Try to make each patty the same size to ensure even cooking.
- It is so important to drain your canned salmon well (pat dry with paper towels to soak up excess moisture if needed).
Serving Tips
- These salmon patties can be served as the main entree for dinner, or paired with my southern green beans, broccoli salad, or cauliflower mash for a yummy, filling, and easy dinner.
- Fresh herbs, dill, green onions, or fresh lemons can elevate the flavor even further.
- You can serve these with tartar sauce or Worcestershire sauce if preferred.
- Serve as an appetizer in your favorite serving dish for your next get together with the remoulade sauce in a separate bowl for easy dipping.
Storage Tips
Store any leftover salmon patties in an airtight container in the refrigerator for up to 4 days and reheat in a pan with avocado oil when ready to serve. Store leftover sauce in an airtight container in the fridge for up to 5 days.
Freeze for up to 3 months in a freezer bag. Microwave for 30 seconds to defrost, then reheat in a pan with avocado oil to make them crispy.
Recipe FAQs
Yep! Cooked and flaked fresh salmon works beautifully in this recipe.
Make sure the salmon mixture is well-combined, and don’t skip the chilling step. The egg and almond flour work as binders to hold everything together.
Yes, bake at 400°F on a baking sheet lined with parchment paper for 12–15 minutes, flipping halfway through.
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Easy Canned Salmon Patties Recipe
Ingredients
Salmon Patties
- 3 7 oz salmon drained
- 1 large egg
- 2 tablespoons mayo
- 1/2 cup almond flour OR gluten-free bread crumbs or crushed pork rhinds (not whole30)
- 1 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tbsp chives chopped
- 2 tablespoons parsley
- 1/4 cup chopped sweet onion
- 2 tablespoons avocado oil
Remoulade Sauce
- 1/2 cup mayo or sub greek or dairy-free yogurt (not whole30)
- 1-2 teaspoons horseradish sauce depending on how strong you like it
- 1 tablespoon pickle juice
- 2 teaspoons lemon juice
- 2 1/2 teaspoons paprika
- 1/4 teaspoon garlic powder
- 1/2 teaspoon Old Bay seasoning
Instructions
Salmon Patties
- In a large mixing bowl, combine the salmon, egg, mayo, gluten-free bread crumbs, lemon juice, Dijon mustard, garlic powder, onion powder, salt, pepper, chives, parsley, and chopped onion. Mix well.
- Form the mixture into 6–8 patties, about 1/2 inch thick. Heat avocado oil in a large skillet over medium heat. Cook the patties for 5-6 minutes per side, or until golden brown and cooked through.
Remoulade Sauce
- In a small bowl, whisk together the mayo (or Greek yogurt), horseradish sauce, pickle juice, lemon juice, paprika, garlic powder, salt, and Old Bay seasoning. Taste and adjust seasonings as needed. Serve the sauce alongside the salmon patties.
Notes
- Store in the fridge in an air-tight container for 4 days or freeze for up to 3 months. You can also freeze the patties uncooked, then thaw to cook when ready.
- Click here to grab my homemade mayo recipe.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These reheat and crisp up perfectly in an air fryer!
Great to hear Toni…..Thanks
Salmon patties is a delicious and healthy way to enjoy fish, and many different sauces can be served with them to add flavor and moisture.
What kind of pickle juice, dill or sweet, do you use in your remoulade sauce for your sake n patties?
I use dill pickle juice. I love it!