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These Mediterranean-inspired canned salmon patties are made from protein-rich salmon, creamy hummus, and plenty of herbs for a light, flavorful bite. Simple, versatile, and perfect for easy meals or make-ahead lunches.
Table of Contents
Why You’ll Love these Salmon Patties
- Easy prep + pantry-friendly. Made with canned salmon and simple ingredients, these patties come together in just 30 minutes. Perfect for speedy weekday meals.
- Bright, Mediterranean flavors. The combination of fresh dill, garlicky hummus, and capers bring bold, balanced flavor to every bite.
- Nutritious. These salmon patties are rich in protein and heart-healthy fats, and even include a bit of fiber from the hummus. They’ll leave you feeling both nourished and satisfied. They’re also dairy free and easy to make gluten free with one simple swap.
In a world where canned tuna gets most of the love, this recipe proves that canned salmon is just as valuable and versatile.
Usually I love making any variation of salmon burgers or patties out of canned salmon, however it’s also great just flaked into a salad. (Especially this Salmon and Lentil Salad!)
These easy salmon patties are delicious on their own, however also make a great burger patty (or sandwich filler) or salad topper.
And if you’re searching for more tinned fish recipes, check out my Tzatziki Chickpea Tuna Salad or this Chickpea Tuna Salad next.
The Ingredients
- Canned salmon: Look for wild-caught with bones and skin removed for the best texture.
- Hummus: Acts as creamy binder while also adding extra flavor. I suggest using plain or garlic hummus to keep with the Mediterranean flavor profile.
- Dill: Fresh dill adds bright, herby flavor that pairs beautifully with salmon.
- Capers: Bring a salty pop that balances the richness. Alternatively, you can use minced pickles or pepperoncini.
- Eggs: Helps bind the mixture so the patties hold their shape.
- Panko: Keeps the patties light and helps create a golden, crispy crust.
- Spices: A combination of smoked paprika and onion powder create warm, savory depth.
- Olive oil: Use enough to generously coat the pan, which will help the patties crisp up.
- For serving: I love these salmon patties with lemony tartar sauce, however the options are endless!
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1: Combine all salmon patty ingredients in a large mixing bowl. Use your hands to mix and mash to combine.
Step 2: Chill for 20 to 30 minutes.
Recipe Tip
Drain the salmon really well. Excess moisture is typically the reason salmon patties fall apart. It also helps to let the mixture sit before shaping, which allows the panko to absorb extra moisture.
Step 3: Form into 8 patties.
Step 4: Sear patties in olive oil over medium heat until golden on each side.
Step 5: Prepare Lemony Tartar Sauce (if using) by combining all sauce ingredients in a bowl and stirring to combine.
Serve salmon patties with sauce or toppings of choice.
Recipe Variations
- Make gluten free. Swap the panko for gluten free breadcrumbs or crushed GF crackers.
- Use a different binder. In place of hummus, mayo or plain Greek yogurt will also work well.
- Add extra veggies. Finely diced celery or red onion will add extra freshness and crunch. Shredded zucchini is also a nice touch! (Similar to these Zucchini Cakes.)
- Turn up the heat. For a kick of spice, add a spoonful of harissa or Calabrian chile paste, minced jalapeño, or a pinch of red pepper flakes.
- Swap the herbs. In place of dill, fresh parsley or chives (or even a little tarragon) will work well.
- Use a different protein. Tinned tuna or chicken can also be used in these canned salmon patties.
Serving Suggestions
- With a bright, creamy sauce. Serve with lemon-dill sauce (I suggest the one in this recipe for Greek Shrimp Skewers), creamy dill sauce (from this Panko Crusted Salmon recipe), or classic tartar sauce.
- As a salad topper. Serve the salmon patties over a bed of arugula or Greek salad.
- In a sandwich or wrap. Tuck into pita or a toasty bun with toppings of choice and your favorite sauce.
- With roasted veggies. Serve alongside our favorite Roasted Cauliflower, Roasted Artichoke Salad, or Roasted Broccoli Salad.
- As an appetizer. Make these easy salmon patties into minis and serve as a hearty appetizer.
How to Store and Reheat
- Store: Store leftover salmon patties in an airtight container in the fridge for up to 3 days.
- Reheat: You can rewarm these canned salmon patties in the microwave, oven, or stovetop.
- Stovetop: Reheat in a skillet over medium heat with a light drizzle of oil for 3 to 4 minutes per side.
- Oven: Rewarm in a 325ºF oven for 10 to 12 minutes, flipping halfway through.
- Microwave: Heat in short intervals, but note they will lose their crisp.
More Easy Salmon Recipes
Sheet Pan Salmon Dinner
Salmon Tacos with Avocado Crema
Salmon with Balsamic-Blistered Tomatoes
Honey-Chipotle Salmon Tacos
If you give these canned salmon patties a try, be sure to snap a pic and tag #dishingouthealth so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Salmon Patties
Equipment
- Mixing bowl
- Large skillet
Ingredients
- 3 (6-oz.) cans boneless, skinless salmon, drained
- 2 large eggs
- 3/4 cup panko breadcrumbs
- 1/4 cup hummus (I suggest plain or garlic flavored)
- 1/4 cup finely chopped fresh dill
- 1 Tbsp. Dijon mustard
- 1 Tbsp. minced capers
- 1 tsp. smoked paprika
- 1 tsp. onion powder
- 1/2 tsp. each kosher salt and black pepper
- 2 to 3 Tbsp. extra-virgin olive oil for cooking
Lemony Tartar Sauce (optional for serving)
- 1/2 cup plain full-fat Greek yogurt
- 1/4 cup mayonnaise
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. finely chopped cornichons with their juice
- 1 Tbsp. minced capers
- 1 garlic clove, grated or minced
- 1 Tbsp. finely chopped fresh dill
- Kosher salt and cracked black pepper to taste
Instructions
- Prepare Salmon Mixture. In a large mixing bowl, combine salmon, eggs, panko, hummus, dill, Dijon, capers, smoked paprika, onion powder, salt, and black pepper. Use your hands to mix and mash until very well-combined.Cover and chill mixture for 20 to 30 minutes.
- Meanwhile, Prepare Lemony Tartar Sauce (if using). Combine all tartar sauce ingredients in a medium mixing bowl and stir to combine. Refrigerate until ready to use.
- Form into Patties. Using a 1/3-cup measure, scoop out mounds of the salmon mixture and form them into 8 (¾-inch-thick) patties.Cook. Heat 2 Tbsp. olive oil in a large skillet over medium heat. Arrange half of the patties in pan and cook until golden brown, about 3 to 4 minutes. Gently flip and cook another 3 or so minutes, until reverse side is golden.Transfer salmon patties to a plate and add 1 additional Tablespoon of oil to the pan before repeating with remaining salmon patties.
- Serve salmon patties with Lemony Tartar Sauce (or sauce of choice) along with extra fresh dill and lemon wedges on the side (optional).
Notes
- Serve with a bright, creamy sauce, as a salad topper, in a sandwich or wrap, or appetizer-style.
- Store: Store leftover salmon patties in an airtight container in the fridge for up to 3 days.
- Reheat: You can rewarm these canned salmon patties in the microwave, oven, or stovetop.
- Stovetop: Reheat in a skillet over medium heat with a light drizzle of oil for 3 to 4 minutes per side.
- Oven: Rewarm in a 325ºF oven for 10 to 12 minutes, flipping halfway through.
- Microwave: Heat in short intervals, but note they will lose their crisp.
