It’s not very often that you can get dinner on the table from start to finish in less than 20 minutes- without it being takeout that is! These delicious salmon patties are so quick and simple, they will become your new quick staple when you’re in a pinch. The best part is, with just a few simple ingredients, you can have this high protein, low carb meal on hand whenever you need it.

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Why I Love this Meal

I always need a go-to quick meal to get on the table. Anything that’s ready in under 20 minutes is my kind of meal.

With two small children ages 2 and 2 months, I don’t have the time to whip up endless things from scratch. Most of the time, I need something that the toddler will eat, easy to clean up, and that makes great leftovers for lunch the next day. This is that sort of meal. 

In this season of early postpartum, I have been looking for nutrient dense, protein packed meals that actually taste good. There are only so many ways to cook beef and chicken in a pinch, so I decided that I wanted to branch out and try something new. I did not, however, want to splurge and buy an expensive cut of meat or fish for a quick meal before our Monday small group. We are a one-income young family, after all. That’s what led me to trying canned salmon. Now this was actually my first time to try canned salmon, and I can’t believe it took me this long to discover it! My usual go-to is tuna (my husband loves tuna salad on our homemade sourdough bread) but wanted something that was warm and more hearty for dinners. Now I will have to have both types of fish on hand to keep, just in case! 

The fact that I can have all of these ingredients, and most of them in my pantry, ready to go at a moment’s notice makes these salmon patties all the more attractive to me. No thawing of meat or browning of ground beef required! It’s basically just mix, form, and sear!

Everything about this dish is adaptable to you and your preferences. Once you get the basics down, fit it to what you and your family like! These salmon patties can also be easily doubled in order to save more for later.

Ingredients

Canned salmon

I prefer wild caught salmon in water in the 5 oz. cans you see in any grocery store, but any sort of canned salmon will work. This protein is obviously the star of the show, so be sure to buy quality, it really makes a difference. 

Crackers 

I honestly use whatever sort of crackers that I currently have on hand, but these organic crackers are my favorite. You can use saltines or even breadcrumbs if you would prefer. Be flexible, this recipe can handle it! Just make sure you crush your crackers into a fine crumb; you want it to mix nicely into your batter. 

Eggs 

I always prefer farm fresh eggs. This recipe calls for two eggs, but one will work in a pinch. You just need something to make the patty come together in the pan. 

Flour

Another pantry staple that helps everything form into a nice, firm patty. I like to use unbleached all-purpose flour only because that’s what I usually have for my sourdough bread purposes. 

Seasonings

You can’t forget the seasonings! Salt, pepper, garlic, and onion are what I use. Sometimes fresh (of course I am referring to the garlic and onion in this case) or sometimes powdered. Again, whatever I have on hand is what I am grabbing. 

Butter

I am a southern girl, so I recommend butter for pan frying purposes, but avocado or olive oil will work just as well.

Instructions

1. Combine your drained salmon, crushed crackers, eggs, flour, garlic, onion, salt, and pepper in a medium bowl. 

2. Mix your ingredients together until fully incorporated.

3. Form your mixture into patties. My preferred method is to use a ¼ cup measurement to ensure that all my patties are the same size. 

4. Cook the salmon patties in a skillet (cast iron is my preference) on medium-high heat with melted butter. I can usually only fit 3 in my pan without overcrowding.

TIP: I create a sort of smash-burger effect with my salmon patties by placing the patties in the pan and then using the back of my measuring cup to smash the patty into a thinner one. I think it forms a nice sear and gives me a crispier texture. 

5. Cook the patties for about 3 minutes on each side. Do not flip more than once if you can help it, only one flip ensures a nice crust on either side of the patty. 

6. Remove the patties from your pan and onto a paper towel lined plate and continue cooking until all of your mixture has been used. 

Storage

Store these in a container in the fridge for up to 3 days after they have fully cooled. If you store them in your sealed container while they are still warm, the condensation released can cause your salmon patty to be less crisp during the reheating. 

Reheating

Any sort of reheating will work but my favorite method is to put them in the oven on a baking sheet at 350 degrees F for about 10 to 15 minutes or until hot enough to serve. 

You can also reheat them in a skillet, just add a small amount of oil to the pan, again over medium heat. 

Freezing

Yes, you can freeze salmon patties! If you’re looking for an even quicker method to get dinner on the table, take your cooked patties and place them in a sealed container (like a freezer ziplock) in the freezer for up to 3 months. I usually prefer the oven method for reheating, but after you let them fully thaw you can reheat in any way you prefer. 

How to Serve

 My favorite way to serve these is with rice and a vegetable. It’s simple, tasty, and makes for a balanced meal for the whole family (including my toddler, who often asks for seconds)!

Some other ideas for serving:

Salmon burgers: These patties are perfect sandwiched between a bun! I love to add coleslaw for a little extra crunch. 

In a salad: add some protein to your next salad by breaking up these patties and sprinkling them over the top of your favorite salad. 

No matter which way you serve these salmon patties, everyone in your family will love the simple, satisfying flavors.

Variations

Like I have already mentioned, this recipe can be modified to fit your taste preferences! It is the thing I love most about recipes such as these.

Spicier: Add some of your go-to spices like chili flakes or your favorite hot sauce (here’s a link to mine) to the mix before you pan-sear them for that extra kick.

Sizes: can be made into mini versions for a tasty appetizer served on crackers or into a larger size that fits perfectly on a bun for a salmon burger. 

Change the flavor: Experiment with flavors that you enjoy. Add some herbs like thyme or parsley, or really whatever you have on hand! 

Using fresh fish: This is a great option if you are looking to elevate your dish. Just be sure and use 1 pound of fresh salmon for this recipe. 

Oven baked: These salmon patties can also be baked in an oven if you prefer to skip the pan frying. 

Crispier: Try coating your patties in extra cracker/breadcrumbs for an extra crispy texture

 “So, whether you eat or drink, or whatever you do, do all to the glory of God.” 

1 Corinthians 10:31 ESV

Happy Cooking!