With over two million pageviews and counting, my recipe for Salmon Patties is a reader favorite. I have made them countless times since I was a kid.
This post tells you everything you need to know to make the tastiest salmon cakes with canned salmon and a few other easy recipes. It’s a quick and easy dinner that is perfect for busy weeknights.
Be sure to check out my other seafood recipes while you’re here. Also, my Southern Salmon Patties and my Lemon Basil Salmon Patties are great if you like this one. This recipe for salmon patties is also like my recipe for crab cakes. Both go well with homemade remoulade sauce or basil garlic aioli.
Cooking up delicious pink salmon doesn’t have to be complicated. With just a few easy steps, you can make salmon that is flaky, tender, and full of flavor.
While wild salmon offers more omega-3s and fewer contaminants than farmed, both wild and farmed salmon provide this healthy fat that benefits your heart, brain, and more. Pink salmon falls on the affordable end of the salmon spectrum while still delivering excellent nutrition.
Follow this complete guide to selecting, storing, and preparing pink salmon for optimal taste and health benefits
Choosing High-Quality Pink Salmon
Not all salmon fillets are created equal. Here’s what to look for when shopping for pink salmon:
Wild-Caught Over Farmed
Wild salmon swim freely and eat their natural diet of smaller fish and krill Farmed salmon live in crowded pens and eat processed high-fat feed This translates to higher contaminants and lower nutrition in farmed salmon.
Fresh or Frozen
Fresh wild salmon is best, but frozen packs similar benefits. Canned salmon works too but may contain more sodium.
Color
Whole pink salmon ranges from light pink to orange-red. Fillet color depends on diet but always appears some shade of pink. Pale pink fillets come from leaner fish.
Smell
Fresh salmon has a mild, neutral scent. Any “fishy” odor indicates spoilage.
Texture
Salmon flesh should look moist and firm, not slimy. Press it gently; it should bounce back a bit and not leave an indentation.
Date
Check expiration or freeze dates for freshness. Use frozen salmon within 3 months for best quality.
Proper Salmon Storage
Refrigerating salmon properly preserves freshness and locks in nutrients. Here are some fridge and freezer tips:
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Keep fresh salmon on ice or in the coldest part of the fridge. Use within 2 days.
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Store sealed frozen salmon below 0°F. Use within 3 months for best flavor and texture.
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Thaw frozen fish overnight in the fridge or under cold running water. Cook thawed salmon within a day or two.
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Marinate salmon in the fridge, not at room temperature. Discard marinade after use due to bacteria growth.
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Wrap salmon fillets tightly in plastic wrap or foil to prevent freezer burn.
Prepping Fish for Cooking
Prepping your pink salmon correctly makes all the difference in the final dish. Follow these steps:
Rinse
Rinse fillets under cold water to remove any bloodline, scales, or bones. Pat dry with paper towels.
Portion
Cut salmon into individual fillets or steaks if cooking whole sides. Aim for 4-6 oz per serving.
Skin On or Off
Cook salmon skin-on to keep it moist and flavorsome. Remove it before eating if desired.
Check for Bones
Run your fingers along the flesh to feel for bones. Use tweezers or needle-nose pliers to remove them.
Season
Rub a small amount of oil on salmon then season as desired. Common flavors include lemon, herbs, garlic, salt, pepper, paprika, ginger, mustard, and more.
Cooking Methods for Pink Salmon
Cooking salmon seems simple enough – just throw it in a pan and voila – but the preparation method significantly impacts flavor and texture.
Each technique has pros and cons, so try them all to discover your favorite!
Baking
Baking gently cooks salmon to tender perfection. It stays moist inside with a touch of crust on the edges.
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Preheat oven to 400°F. Line a baking sheet with parchment.
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Brush salmon lightly with oil or melted butter. Season.
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Bake 10-15 minutes until opaque and flakes easily.
Pan-Searing
Searing over high heat caramelizes the outside while keeping the inside tender. Make sure to use oil with a high smoke point like avocado or grapeseed.
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Pat salmon dry. Season flesh side only.
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Heat oil in a skillet over medium-high heat.
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Cook salmon flesh-side down 3-5 minutes until browned. Flip and cook 1-2 more minutes.
Grilling
The hot grill gives you those coveted char marks on the salmon exterior. Grilling lends fun flavor but dries out the fish quickly, so watch carefully.
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Oil the grill grates. Season salmon flesh only.
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Grill skin-side up over direct medium heat 4-6 minutes. Flip halfway through.
Poaching
Poaching gently cooks delicate salmon in hot – not simmering – liquid. White wine, broth, water, milk, or juice all work.
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Season salmon. Bring liquid to 160-180°F in a skillet.
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Add salmon fillets and cook 4-8 minutes depending on thickness.
Broiling
Broiling is like upside-down grilling. The high heat crisps the top while the bottom steams in any juices.
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Place oven rack 6 inches from heating element. Turn broiler to high.
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Arrange salmon on a broiler pan or baking sheet. Broil 8-12 minutes until browned.
Sous Vide
Sous vide uses precise temperature control for the ultimate salmon texture. The fish cooks slowly submerged in 115-125°F water.
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Season salmon and seal in a sous vide bag.
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Cook in 115°F water 30-45 minutes depending on thickness.
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Finish by searing the salmon briefly for color.
Doneness Tests
It can be tricky to know exactly when salmon reaches that sweet spot between under and overcooked. Here are some tests:
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Use an instant-read thermometer. Salmon is done at 115°F for rare, 125°F for medium-rare, and 140°F for well-done.
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Check opacity and flaking. Salmon turns opaque and flakes when poked with a fork around 125°F.
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Try the finger test. When done, thicker parts of the flesh should spring back slightly when pressed.
Don’t let salmon dry out! It’s better slightly undercooked than overcooked.
Mastering Marinades and Rubs
Marinades and spice rubs infuse salmon with bold flavor. For food safety, only marinate raw salmon in the fridge up to 12 hours. Discard used marinade. Safe options include:
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Lemon-Herb: Mix olive oil, lemon zest and juice, garlic, herbs like dill or parsley.
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Mediterranean: Whisk together olive oil, sun-dried tomatoes, bell peppers, olives, garlic, basil.
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Ginger-Soy: Combine soy sauce, rice vinegar, sesame oil, ginger, and garlic.
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Jerk Seasoning: Blend allspice, thyme, chili pepper, brown sugar, garlic, salt, pepper. Pat wet rub onto salmon.
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Cajun Spice: Mix paprika, garlic powder, onion powder, cayenne, oregano, black pepper. Coat salmon in dry rub.
Complementary Sides
What pairs best with salmon? Try these delicious veggie sides and starches:
- Green beans, asparagus, or broccoli
- Brown or cauliflower rice
- Quinoa or roasted sweet potato
- Mixed salad greens with lemon vinaigrette
- Fresh herbs like dill, parsley, basil, cilantro
Serving Suggestions
Looking for tasty ways to use up leftover salmon or get creative in the kitchen? Whip up these easy salmon dishes:
- Salmon hash with potatoes, onions, peppers
- Salmon cakes or salmon burgers
- Bagel sandwich with salmon salad
- Salmon fried rice or pasta primavera
- Eggs benedict with smoked salmon
- Niçoise salad with seared salmon
- Salmon tacos with spicy slaw
Safety Tips
Proper handling prevents foodborne illness when cooking salmon. Keep these food safety guidelines in mind:
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Thaw frozen salmon in the fridge, not on the counter
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Cook salmon until it reaches an internal temperature of at least 145°F
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Refrigerate cooked salmon within 2 hours; use within 3-4 days
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When in doubt, throw it out! Don’t risk eating spoiled salmon.
Make Delicious Pink Salmon Tonight
Now you’re ready to buy, store, prep, and cook tender and flavorful pink salmon.
Remember to select high-quality fresh or frozen salmon, store properly in the fridge or freezer, and use marinades, rubs, and various cooking methods to customize taste and texture.
Follow these tips for sensational salmon every time. Enjoy this versatile and nutritious fish in a multitude of recipes for easy weeknight dinners, elegant date-night meals, and casual lunches.
How to Make Salmon Patties
Full detailed instructions are listed in the recipe card below.
Step 1: If using canned salmon with bones and skin, separate the meat or just mix everything together. Drain any liquid.
Step 2: In a large bowl, mix the canned salmon with the remaining ingredients (except for the oil). Heat a very large skillet over medium high heat and add the oil.
Step 3: Make the salmon patties by hand and spread them out in a single layer in the hot pan. The bottom should be golden brown and crispy. Flip them over once to make the other side crispy.
Step 4: When done, serve the salmon croquettes hot with your favorite sides.
Throughout the years I’ve been constantly changing this recipe to add variation. My readers have made some really great suggestions too!.
- There are a few other things you can use instead of panko bread crumbs. Crushed Saltine crackers or Ritz crackers work great. If you want a great texture, mix cornmeal and breadcrumbs together. If you need to avoid gluten, you can use almond flour or hazelnut meal instead.
- Whenever I make salmon, I always use eggs to hold the things together. Many readers have suggested using mayonnaise. It makes them moist and flavorful. Mayo is basically eggs and oil, so it works well.
- You can use minced yellow onions instead of fresh green onions. Cook them in oil over medium heat before adding them to the other ingredients. Also great are crispy fried onions, like the ones you put in green bean casserole. You can also cut up a bell pepper and add that too.
- With any salmon recipe, lime juice tastes great, but you can easily use lemon juice instead. It tastes even better with lime or lemon zest added.
- Other seasonings—You can add a lot of different things to your salmon patties to make them taste great. Many fresh herbs, like basil, thyme, and especially fresh dill, taste great. You can add some hot sauce or Dijon mustard to make it taste better. Old Bay seasoning is fantastic in recipes like salmon patties. Of course, salt and black pepper can always be added.
Fry salmon patties in oil on the stove for the best taste. You can also bake them or use an air fryer.
- For the oven method, put the patties on top of a baking sheet lined with parchment paper. Spray or brush with olive oil. Before putting it in the oven, heat it to 400°F. After 5 to 10 minutes, flip it over, spray or brush it with more olive oil, and bake for another 5 minutes. They won’t be as crispy, but you can make them crispy by broiling each side before turning them over.
- Spray or brush olive oil on both sides of each patty for the air fryer method. Put them in the basket and air fry at 400°F for about 10 minutes, or until they are crispy.
Because of the popularity of this recipe, I get a ton of reader comments, suggestions, and questions. Here is some additional information to help you make the best salmon cake recipe.
While the recipe is designed for canned salmon, you can use fresh salmon. Just ensure it’s cooked and flaked before proceeding.
If the patties lose their shape, add another whole egg, an egg yolk, or some mayonnaise. This will help them stay together better.
Yes, you can shape the patties and freeze them before cooking. Ensure proper wrapping to prevent freezer burn, and adjust cooking time accordingly when ready to use.
I almost always serve these with brown rice and a green salad. Popular choices also include mashed potatoes, roasted broccoli, or green beans.
Leftover salmon patties should be stored in an airtight container in the refrigerator or freezer. They are best if consumed within 3-5 days.
Why My Salmon Patty Recipe Works
- This recipe is a family favorite and one of my most-used ones. People who don’t normally like salmon tend to really enjoy these salmon patties. I love making them for dinner more than anything else.
- Foods that you always have on hand: Need to make dinner but only have frozen meat on hand? Or have hungry people to feed but haven’t had time to go to the store yet? This is the best backup dinner because it uses canned salmon. Because of these reasons, I always keep some in the pantry.
- Quick and easy: You can make a full and simple weeknight dinner in less than 30 minutes, no matter what else you have going on.
- There are so many ways to make salmon patties. The recipe below is a tried-and-true one, but I’ve made them a million times with different combinations of ingredients. There’s a good chance you already have something that will work if you don’t have any of the ingredients on the recipe card below.
For a full ingredient list with quantities, scroll down to the recipe card below. For variations, scroll down to see how you can swap ingredients.
- Canned Salmon: Red salmon tastes better, but pink salmon tastes just as good and costs less.
- Eggs: These hold the fish patties together.
- Bread Crumbs – I prefer to use panko breadcrumbs
- Parmesan cheese – this makes them wonderfully golden brown
- Green onion – they add great flavor
- Lime – Citrus juice tastes fantastic with salmon
- Oil – for frying
Salmon Patties – Old Fashioned, Southern Recipe!
FAQ
How pink should salmon be cooked?
What is pink salmon best for?
Is pink salmon ready to eat?
How to season pink salmon?
How to cook pink salmon?
Grilling the pink salmon will give you that crunchy skin that has soaked up much of the oil and seasoning. It is an absolute delight for the tastebuds. Add olive oil to your pan and fish. Remember, too much olive oil can sear your fish, so use a brush and add a thin layer.
What are the benefits of smoked salmon over raw salmon?
It actually has the same characteristics as raw salmon, being relatively low in calories, it is an excellent source of protein, good fat and several vitamins and minerals. The smoking process just adds an aroma.
How long do you cook pink salmon?
Bake it for up to 20 minutes or until the fish is cooked. Try to keep the fish slightly undercooked, as that will bring out the freshness of the pink salmon. This follows much of the same idea and technique. It is important to maintain a certain temperature, and undercooking a salmon piece is much better than overcooking it.
Should I leave the skin on when cooking pink salmon?
For this reason, we recommend leaving the skin on when baking or grilling pink salmon fillets to help protect the meat. That said, pink salmon is known for putting its best foot forward when steamed or poached.