Salmon Patties with Flour – Flaky salmon in every bite with a crispy outer crust and a tender interior. Made with canned wild-caught pink salmon, these salmon cakes are easy, economical, and full of flavor.
Salmon Patties with Canned Salmon
These patties have an ultra-crispy outer shell and a juicy interior, brightened by red bell pepper, fresh parsley, and a touch of capers. Celery adds a pleasant crunch while the seasoning—black pepper, paprika and Old Bay—gives the patties depth. Using canned salmon saves time without sacrificing taste: the fish is already cooked and ready to use after draining.
This old-fashioned salmon patties recipe is quick, budget-friendly, and reliable. If you prefer, you can swap canned salmon for fresh salmon, but canned wild-caught pink salmon delivers excellent flavor and texture at a great price.
What’s in Salmon Patties? Ingredients
Here’s what you need to make a batch of salmon patties with canned salmon:
- Canned Salmon: Wild-caught pink salmon is recommended.
- Veggies: Red bell pepper and celery. The bell pepper adds sweetness and flavor; celery adds crunch.
- White onion: Adds mild sweetness—finely chopped.
- Garlic: Fresh garlic gives depth; substitute garlic powder if desired.
- Capers: Optional, but add a bright, tangy note.
- Mayo & Mustard: Boost flavor and help bind the mixture. Use your preferred varieties.
- Seasonings: Black pepper, paprika and Old Bay seasoning—Old Bay is optional but recommended.
- Flour: All-purpose flour binds the patties; you can use breadcrumbs, almond flour or almond meal as alternatives. This recipe is egg-free.
- Fresh Parsley: Adds freshness—fresh is best; swap with dill or cilantro if you prefer.
- Oil: Any neutral oil or olive oil for shallow frying.
Pro Tip: For a gluten-free version use gluten-free all-purpose flour or gluten-free breadcrumbs.
What goes with Salmon Patties?
Serving ideas:
- As an appetizer: Serve with aioli or a mayo-mustard dipping sauce.
- Quick sandwich: Toast bread, spread mayo-mustard sauce, add two patties and your leftover sautéed veggies for a hearty lunch.
- Burger: Use the patties as a burger base with lettuce, onion rings, cheese and extra sauce.
- Salad topper: Place a patty on a mixed green salad for a filling entrée.
How to Keep Salmon Patties from falling apart?
Patties need a binder to hold together. Good binders include all-purpose flour, breadcrumbs, eggs or flax eggs. In this recipe, all-purpose flour does the job well—if the mixture feels too loose add a touch more flour or breadcrumbs until it holds its shape.
Can you freeze Salmon Patties?
Yes. Freeze patties this way:
- Place patties on a parchment-lined baking tray in a single layer.
- Freeze until solid.
- Transfer frozen patties to a freezer-safe bag.
- Store for up to 1.5 months.
Pro Tip: Freezing on a tray prevents patties from sticking together so you can thaw and reheat only what you need.
How long will Salmon Patties last in the fridge?
Stored in an airtight container, cooked salmon patties keep 5–6 days in the refrigerator. Note that reheated patties will lose some crispness compared to freshly fried ones.
Love salmon? Try other easy salmon recipes.
How to make Salmon Patties with flour? Step by Step
Steps in words below pictures
How to make canned salmon patties with flour?
- Sauté the veggies until just soft
Sauté over medium or medium-high heat until slightly soft and any released moisture evaporates. Keep them al dente.
- Combine ingredients with salmon
Mix the drained canned salmon with sautéed veggies, mayo, mustard, seasonings and salt using a spatula until evenly combined.
- Add flour and mix
Add flour and mix until incorporated and the mixture holds together without lumps.
- Add parsley and lemon
Fold in chopped parsley and a few drops of lemon juice if desired.
- Shape the patties
Grease your palms, scoop a lemon-sized portion, roll it and flatten gently into a patty.
- Repeat
Shape remaining patties and set them aside on a dry plate.
- Shallow fry
Heat oil in a skillet over medium heat and fry patties until golden on both sides. Avoid overcrowding the pan.
- Serve hot
Serve immediately with your favorite dip.
Old Fashioned Salmon Patties – FAQs
Yes. Bake at 430°F (220°C) for 15 minutes, flip, brush with oil and bake another 4 minutes until golden.
Replace flour with almond flour or almond meal.
The standard recipe uses regular flour and is not gluten-free, but you can use gluten-free flour or almond flour to make them gluten-free.
Yes—store in the fridge for up to 5–6 days or freeze for up to 1.5 months.
Reheat in a skillet over medium heat to restore some crispness or microwave briefly; reheated patties won’t be as crispy as freshly fried ones.
Yes—replace flour with crushed rice crackers or about 1.5 tbsp cornmeal as variations.
Salmon provides high-quality protein, omega-3 fatty acids and vitamin D, making these patties a healthy option when enjoyed as part of a balanced diet.
Check out these awesome patty recipes:
Salmon Patties with Flour
Watch Recipe Video
Ingredients
- 14.75 oz Canned wild caught pink salmon (or 418 grams)
- ⅓ cup chopped white onion
- ⅓ cup chopped celery
- ⅓ cup small diced red bell pepper
- ½ tbsp capers (drained & optional)
- 1 tbsp garlic, roughly chopped
- 1 tsp paprika
- ½ tbsp mayonnaise
- ½ tsp mustard paste
- ½ tsp Old Bay seasoning (or more)
- 1 tsp ground black pepper
- 1 tbsp all-purpose flour (heaped)
- ½ cup chopped parsley
- Salt (to taste)
- 2 tbsp extra virgin olive oil
Instructions
- Open the canned salmon and drain the liquid; set the salmon aside.
- Warm a skillet over medium heat and add about ½ tsp oil. Heat until moderately hot.
- Add chopped onions, celery and red bell pepper. Sauté for about 2 minutes until slightly soft.
- Add chopped garlic and sauté for 1 minute.
- Add capers and sauté another minute. Vegetables should remain al dente.
- Remove the veggies to cool. Combine them with drained salmon, mayo, mustard, Old Bay, pepper and salt.
- Add flour to bring the mixture together and mix well.
- Fold in chopped parsley and a few drops of lemon juice if using.
- Grease your palms, scoop a lemon-sized portion, shape and flatten into patties.
- Heat a skillet over medium heat with oil. Fry patties in a single layer until golden on both sides. Do not overcrowd.
- Serve hot with your favorite dip.
Notes
- Measuring info: 1 cup = 240 ml; 1 teaspoon = 5 ml.
- Salmon patties sauce: Whisk ½ cup mayo with 2 tbsp Dijon mustard and garnish with parsley.
- Wet or grease your palms to make shaping easier.
- Do not overcook the vegetables; keep them slightly firm.
- Capers are optional. Parsley can be swapped with cilantro.
- Fry over medium heat for a crispy crust and tender interior.
- One can of salmon yields about 10–12 small patties.
- Use fresh parsley, not dried, for best flavor.
Nutrition
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Carbohydrates: 23g
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Protein: 33g
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