Moist Canned Salmon Patties

These moist canned salmon patties (salmon cakes) are the must-try easy, quick homemade recipe for you all! You make these very moist salmon patties with canned salmon mixed with the goodness of sourdough starter (or little water + either bread crumbs/ flour/ cracker), egg, and seasoned with garlic and onion powder. Fried in avocado oil are so crispy, moist, and delicious that you will see them disappear before your eyes. You make this simple, healthy dish in just 20 minutes.

Everyone loves to munch on these moist canned salmon patties, from the youngest to the oldest person I know! Especially salmon patties this good! You do not even need a sauce to eat them! They are so soft and moist!

These moist canned salmon patties are a staple favorite pantry dish in our house during the spring and summer seasons when the weather is nice and warm. I usually make them ahead of time for a quick outdoor picnic or potluck meal with family and friends.

These moist canned salmon patties are a great easy lunch box idea and excellent road trip meals. you can make it into so many variations.

How to make salmon patties perfect

The key ingredient to crispy and very moist salmon patties is the sourdough starter or (little water + either bread crumbs/ flour/ cracker) that helps to sear them fast and well on a hot cast-iron skillet.

Adding egg also helps to keep the patties moist and firm so they do not fall apart.

Ingredients

• Salmon. I used drained canned salmon and left the skin and bone in. I recommend wild-caught canned pink or red salmon. You may remove the skin and bones or just leave it. Fresh salmon works too. You may use other types of fish fillets. Remove their excess water if you use frozen fish to make these patties.
• Egg. Optional. It helps to bind everything together. you can skip it if you are using little water + either flour/cracker/bread crumbs or sourdough starter. Since they are sticky enough to bind the batter together.
• Sourdough starter. The key ingredient to make salmon patties crispy and moist, and extra delicious. You may use sourdough discard too.
• Onion and garlic powder. Adds lots of flavors. You may use sauteed diced onion and garlic.
• Seasonings. Usual salt and pepper as needed. Add on any herbs or spices you like the most too. You may even add into the mix some shredded cheddar or parmesan cheese for a cheesy salmon cake flavor.
• Oil. I used avocado oil to fry the patties.

Instructions

Step 1. Heat up the skillet. Let the skillet warm up evenly on a medium-high flame.

Step 2. Mix the ingredients. Place the canned salmon into a bowl and remove any water and fishbone/skin necessary. Add sourdough starter, egg, garlic powder, and onion powder. Season them with salt and pepper to taste. Break the salmon fillet with a fork and mix the ingredients well. Use your hands to mix them well.

Step 3. Shape and fry. Add oil to the hot skillet. I used avocado oil which has a high smoke point. Then, take a spoon full of the mixture, place it into the hot skillet, and flatten it slightly. You may use your hands to make the patties.

Fry both sides of the salmon patties until golden and brown. Let each side brown completely and flip it only once.

Step 4. Serve. Serve the salmon cakes and enjoy them while they are hot!

Tips

• Use a cast-iron skillet to fry them. This will create a nice thick and crispy crust.
• Use less salt. Since canned salmon have salt in them.
• Remove the canned salmon bones. Otherwise, let them be for an extra calcium boost.
• Mix the ingredients with your hands. This will make it easy to bind the ingredients well.
• Use a high smoke point oil. Since we are frying salmon patties in a hot skillet, use a high smoke point oil such as avocado oil.
• Double the recipe. The leftover salmon cakes are a great option for quick weekday lunch with a green salad or a quick salmon patties burger with bun and lettuce.

Substitutions

• Substitute canned salmon. Other canned, fresh, or frozen fish fillets work just fine. Ground beef or ground chicken breast are other options.
• Substitute onion and garlic powder. Leeks, chives, garlic, or shallot are great options. Or use your favorite vegetables such as broccoli, cauliflower, cabbage, and bell peppers. Just make sure to chop them finely (or grate them) and remove their excess water. For maximum flavor sautee them before adding them to the batter.
• Use high smoke point oil. Butter, ghee, and coconut oil are great substitutes and have a high smoke point, like avocado oil.
• Replace the sourdough starter. Use bread crumbs, flour, cracker, or rolled oats with the addition of little water if you are not using eggs in this recipe.

Variations

• Make it vegan. Substitute salmon with grounded chickpeas, beans, or legumes. Grounded nuts such as walnuts, cashews, or peanuts are the other alternatives to this recipe.
• Leave the egg out when making vegan variations. Adding flour (+little water) will make up for it and help the patties to bind together. Although, if you use a sourdough starter, you do not need to use eggs either and make salmon patties without eggs. Another substitute for the egg is ground flaxseed plus a little water.
• Make it gluten-free. Use plant-based flour such as almond flour instead.
• Make it keto-friendly. Replace the sourdough starter with a mixture of your favorite finely chopped fresh herbs such as cilantro, chives, parsley, oregano, mint, dill, or rosemary. Grated broccoli, cauliflower, and cabbage are other choices.
• Use your favorite spices and flavors. This is a great way to boost the flavor without adding many calories. Examples include cumin, ginger, pepper, or turmeric. Other options are lime or lemon juice, hot sauce, dijon mustard, and parmesan cheese.
• Bake the salmon cakes. Instead of frying them, add two tablespoons of oil to the mixture, and mix them all. Then, shape the salmon patties and place them on a greased sheet pan, and bake them at 400 °F for about 15 minutes or until crispy brown. Grilling them outside or baking them in an air fryer are other options.
• Tune it into a frittata. If you are in a hurry, you could make these salmon patties as one big skillet salmon patty. Pour all the salmon patty mixture into a preheated hot skillet over medium-low flame. Then, when one side of the patty is nice and brown, sprinkle some oil over it, transfer the skillet to the oven, and broil it for a few minutes until the top side is nice and brown. Then cut it into pieces and serve it.

Storage and reheat

Store these salmon patties in an airtight container in the fridge for up to 3 days. Whenever ready to serve them, let them heat up slowly on a stovetop or microwave them for a few seconds.

You can freeze them in a freezer-safe bag for up to 3 months. Let them thaw in the fridge the night before, then heat them on the stovetop or microwave them.

What goes with salmon patties

• Veggies. I served these salmon patties with these delicious and easy-to-make green beans. I like to serve sautéed vegetables as a side dish with salmon patties rather than mixing vegetables into the salmon patties. This way, the salmon patties' texture will stay soft and crispy. Among vegetables, sautéed cruciferous vegetables such as cauliflower, kale, broccoli, Brussels sprout, bok choy, and cabbage go well with this dish too. Fresh turnips, radishes, and fresh spring salad are other great choices.
• Fruits. Quick grilled or oven-broiled fruits such as mango, pineapple, and apple are absolutely delicious with this dish.
• Sauce/Dip. A simple sauce made of lime or lemon, chopped herbs, and butter/olive oil complements the dish. Tartar sauce is another option.
• Bread. Serve them with baguette, ciabatta bread, pita bread, or my absolute easy sourdough discard flatbread.

I hope you get to love these healthy moist canned salmon patties (salmon cakes) as much as we do! This salmon pattie recipe with only a few pantry-stable ingredients is a winner and turns out perfect all the time!

Please let me know how you did it. I love to hear from you!

Please rate, comment, and share this recipe on Pinterest. Thank you!

FAQ

Recipe

The best ever moist canned salmon patties (salmon cakes)

Delicious Nutritious Food

These delicious moist canned salmon patties (salmon cakes) are incredibly crispy and easy and quick to make in just 20 minutes.

Print Recipe Pin Recipe

5 from 7 votes

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Dinner, Seafood recipes

Cuisine American

Servings 10

Calories 147 kcal

Ingredients

  

1x2x3x

• ▢ 15 ounces of canned pink salmon
• ▢ 1 egg Optional.
• ▢ ½ cup sourdough starter (or little water + either bread crumbs/ flour/ cracker). You may use sourdough discard too.
• ▢ 1 tablespoon of onion powder
• ▢ ½ tablespoon garlic powder
• ▢ Salt and pepper to taste
• ▢ Oil as needed to fry.

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Instructions

 

• Heat up the skillet.

   Let the skillet warm up evenly on a medium-high flame.
• Mix the ingredients. Place the canned salmon into a bowl and remove any water and fishbone/skin necessary. Add sourdough starter, egg, garlic powder, and onion powder. Season them with salt and pepper to taste. Break the salmon fillet with a fork and mix the ingredients well. Use your hands to mix them well.
• Shape and fry. Add oil to the hot skillet. I used avocado oil which has a high smoke point. Then, take a spoon full of the mixture, place it into the hot skillet, and flatten it slightly. You may use your hands to make the patties. Fry both sides of the salmon patties until golden and brown. Let each side brown completely and flip it only once.
• Serve. Serve the salmon cakes and enjoy them while they are hot!   

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Notes

Tips

• Use a cast-iron skillet to fry them. This will create a nice thick and crispy crust.
• Use less salt. Since canned salmon have salt in them.
• Remove the canned salmon bones. Otherwise, let them be for an extra calcium boost.
• Mix the ingredients with your hands. This will make it easy to bind the ingredients well.
• Use a high smoke point oil. Since we are frying salmon patties in a hot skillet, use a high smoke point oil such as avocado oil.
• Double the recipe. The leftover salmon cakes are a great option for quick weekday lunch with a green salad or a quick salmon patties burger with bun and lettuce.

Substitutions

• Substitute canned salmon. Other canned, fresh, or frozen fish fillets work just fine. Ground beef or ground chicken breast are other options.
• Substitute onion and garlic powder. Use leeks, chives, garlic, or shallot. Or use your favorite vegetables such as broccoli, cauliflower, cabbage, and bell peppers. Just make sure to chop them finely (or grate them) and remove their excess water. For maximum flavor sautee them before adding them to the batter.
• Use high smoke point oil. Butter, ghee, and coconut oil are great substitutes and have a high smoke point, like avocado oil.
• Replace the sourdough starter. Use bread crumbs, flour, cracker, or rolled oats with the addition of little water if you are not using eggs in this recipe.

Variations

• Make it vegan. Substitute salmon with grounded chickpeas, beans, or legumes. Grounded nuts such as walnuts, cashews, or peanuts are the other alternatives to this recipe.
• Leave the egg out when making vegan variations. Adding flour (+little water) will make up for it and help the patties to bind together. Although, if you use a sourdough starter, you do not need to use eggs either and make salmon patties without eggs. Another substitute for the egg is ground flaxseed and water.
• Make it gluten-free. Use plant-based flour such as almond flour instead.
• Make it keto-friendly. Replace the sourdough starter with a mixture of your favorite finely chopped fresh herbs such as cilantro, chives, parsley, oregano, mint, dill, or rosemary. Grated broccoli, cauliflower, and cabbage are other choices.
• Use your favorite spices and flavors. This is a great way to boost the flavor without adding many calories. Examples include cumin, ginger, pepper, or turmeric. Other options are lime or lemon juice, hot sauce, dijon mustard, and parmesan cheese.
• Bake the salmon cakes. Instead of frying them, add two tablespoons of oil to the mixture, and mix them all. Then, place the salmon patties on a greased sheet pan, and bake them at 400 °F for about 15 minutes or until crispy brown. Grilling them outside or baking them in an air fryer are other options.
• Tune it into a frittata. If you are in a hurry, you could make these salmon patties as one big skillet salmon patty. Pour all the salmon patty mixture into a preheated hot skillet over medium-low flame. Then, when one side of the patty is nice and brown, sprinkle some oil over it, transfer the skillet to the oven, and broil it for a few minutes until the top side is nice and brown. Then cut it into pieces and serve it.

Nutrition

Serving: 1gCalories: 147kcalCarbohydrates: 6gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 6gCholesterol: 50mgSodium: 71mgFiber: 1g

Note: The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.

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