Salmon Patties: Crispy American Fish Cakes
These salmon patties are a savoury American appetiser made from canned salmon, breadcrumbs, and fresh parsley. You fry them in olive oil until the outside is golden brown and the inside remains firm. The addition of lemon juice provides a sharp contrast to the rich omega-3 fatty acids in the fish, creating a balanced, hearty meal that works as a light lunch or a starter.
Control your heat and temperature to ensure the patties do not stick. Heat your non-stick skillet slowly and wait for the oil to shimmer before adding the fish. You must cook each patty undisturbed for 4 minutes per side. If you flip them too early or use a skillet that is not hot enough, the patties will crumble and brown unevenly. Chilling the shaped patties in the refrigerator for 10 minutes before frying further helps them hold their structure.
Salmon Patties: Crispy American Fish Cakes
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the salmon
Drain the canned salmon thoroughly. Place the fish in a medium bowl. Removing excess moisture ensures the patties do not become soggy during frying.
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Mix the ingredients
Add the whole egg, breadcrumbs, chopped onion, parsley, salt, pepper and lemon juice to the salmon. Mix well with a wooden spoon until the mixture is uniformly combined. This creates a consistent bind for each patty.
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Heat the skillet
Heat the olive oil in a non-stick skillet over medium heat. Wait until the oil shimmers but does not smoke. Proper temperature prevents the salmon from sticking to the pan.
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Shape the patties
Divide the salmon mixture into four equal portions. Shape each into a round patty about 4 cm thick. Uniform thickness ensures they all cook at the same rate.
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Sear the first side
Place the patties in the hot skillet. Cook them undisturbed for 4 minutes. The bottoms should be golden brown and firm before you move them.
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Brown the other side
Flip each patty carefully with a thin spatula. Cook for another 4 minutes. Both sides must be golden brown and feel firm to the touch.
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Drain and serve
Transfer the patties to a plate lined with paper towels. This removes excess oil for a crisper finish. Serve immediately with fresh lemon or tartar sauce.
Patties may crumble when you flip them if the structure is too loose. Press them gently with a spatula after the first side has browned to firm up the base. For better stability, chill the shaped patties in the refrigerator for 10 minutes before they hit the pan.
What to serve with it
Place these salmon patties on mixed greens with honey mustard dressing or pair them with a cucumber salad containing red wine vinegar and dill. For a Mediterranean variation, serve the patties on toasted pita bread with a dollop of tzatziki sauce to provide a cooling contrast to the fried fish.
Storing and reheating
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Move any cooked patties to the fridge within 2 hours of cooking. For longer storage, wrap patties individually in parchment paper and freeze in a zip-lock bag for up to 2 weeks.
Nutrition per serving
- Calories
- 215
- Protein
- 18.2 g
- Carbs
- 14.5 g
- Fat
- 9.8 g
- Fiber
- 1.2 g
- Sugar
- 2.1 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What ingredients go in salmon patties?
These patties use drained canned salmon, egg, plain breadcrumbs, red onion, fresh parsley, salt, pepper, and lemon juice. These ingredients combine to provide a balance of protein and acidity while ensuring the patties maintain a firm structure during frying.
What's the best binder for salmon patties?
An egg combined with plain breadcrumbs serves as the most effective binder. The egg proteins coagulate during heating to lock the ingredients together, while the breadcrumbs absorb excess moisture from the salmon to prevent the patties from falling apart.
What will hold salmon patties together?
Chilling the formed patties in the refrigerator for 10 minutes before frying helps them hold together. This step firms up the fats and binders, making the patties less likely to crumble when you flip them in the skillet.
About the author
Makeva
Makeva is a home‑cook who loves crafting approachable meals that balance flavor and nutrition. She specializes in quick weeknight dinners, hearty soups, and wholesome baked goods, sharing step‑by‑step guidance and practical tips. Readers can expect clear instructions, adaptable recipes, and a friendly tone that encourages confidence in the kitchen.
