Salmon Patties with Flour – Flakey salmon in every bite, crispy outer crust & tender interior, bite after bite. That’s exactly what you’ll have. Prepared with canned wild caught pink Salmon, these Salmon cakes are undoubtedly the best that you’ll ever have & the easiest you’ll ever prepare.
Table Of Contents
- 1 Salmon Patties with Canned Salmon
- 2 What’s in Salmon Patties? Ingredients
- 3 What goes with Salmon Patties?
- 4 How to Keep Salmon Patties from falling apart?
- 5 Can you freeze Salmon Patties?
- 6 How long will Salmon Patties last in the fridge?
- 7 How to make Salmon Patties with flour? Step by Step
- 8 Old Fashioned Salmon Patties – FAQs
- 9 Salmon Patties with Flour
Salmon Patties with Canned Salmon
Ultra crispy thin outer shell, tender juicy interior with goodness & sweetness from the red bell pepper, so much freshness from the vibrant green parsley, the right amount of seasoning, a slight crunch from the celery & a hint of tang from the capers. This is what makes these canned Salmon patties taste the best!
Let me first give you the best news about this Fantastic easy Salmon Cake Recipe – Instant, Quick, Easy, economical & I-want-them-all delicious! 😀
These easy Salmon Patties will make you believe that you can make incredible quick dishes with pre-cooked fish.
Yes, canned Salmon is pre-cooked & can be used directly from the can after draining out the water.
If you have never tried canned Salmon before than never miss this recipe because these Old fashioned Salmon patties are undeniably the best ever.
This Best Salmon Patties recipe will give you so much confidence to explore several other canned fishes too.
If you want you may swap the canned Salmon with fresh Salmon.
But, when using a canned Salmon you won’t miss out even a bit of the juiciness & extraordinary flavors of a fresh fish. I guarantee 😉
What’s in Salmon Patties? Ingredients
Here’s what you will need to make a batch of Salmon Patties with Canned Salmon:
- Canned Salmon: We prefer wild caught Salmon always.
- Veggies: Red Bell Pepper & Celery. Do not skip the red bell pepper. It matters and a lot 😀 That hint of sweetness & extraordinary flavors all comes from the red bell pepper. The celery adds a slight crunch.
- White onion: Adds sweetness & balances the taste of every other ingredient. We love it roughly chopped into small pieces.
- Garlic: Those fresh diced pieces of garlic will make your Salmon cakes robust & complex. The garlicky flavor also helps to overshadow any fishy smell. If you hate fresh garlic swap it with garlic powder. It’s more mild.
- Capers: Tiny algae green colored wonders, sour & slightly sweet a fantastic candidate for tartar sauce & also for today’s Old fashioned Salmon patties recipe. Try to use them if not omit.
- Mayo, Mustard: Helps to boost the flavors. We love original Mayo every single time & slightly pungent mustard paste. But, you may also use the milder varieties of mustard or totally skip it.
- Seasonings: Black pepper powder, Old Bay seasoning, Paprika. Black pepper & paprika will add a slight kick to the recipe. And old Bay seasoning is a real game-changer loaded with the best flavor magic. I would recommend not to skip it at any cost.
- Flour: I used all-purpose flour to bind the Salmon Patties. You may swap it with bread crumbs, almond flour or almond meal as well. Today’s Salmon Patties recipe is without eggs.
- Fresh Parsley: It adds a ton of flavor, no denying it. But you may skip it or swap it with chopped fresh dill. Do not add dried parsley ever.
- Oil: You may choose any oil for shallow frying the Salmon patties with flour. We love extra virgin olive oil & used the same.
Pro Tip: If you are on a gluten free diet choose gluten free all-purpose flour or gluten free breadcrumbs.
What goes with Salmon Patties?
Here are a few serving ideas:
- As an appetizer: Stack them on a plate & serve with your favorite dipping sauce. We love a simple Aioli (Check one of the most popular recipe on the blog: Shrimp Patties Recipe & find the Aioli recipe in that post) or Mayo mustard dipping sauce (find the recipe in the Recipe Card in the NOTES section).
- Make a Quick Sandwich: I did just that for a super quick lunch the day I cooked these babies. This is exactly what I did & loved it a lot: Lightly toasted two slices of organic whole wheat honey bread, slathered it with a generous amount of the Mayo mustard sauce, popped in 2 Salmon Patties, threw in the left over sauteed onions, celery, bell peppers & capers = A hearty filling absolutely satisfying Lunch! 😀
- Make a Burger: The sound of burger itself makes me just so happy 😀 I love making my own versions of signature burgers with all kinds of flat fritters, savory cakes, & patties. These easy Salmon cakes + lettuce + onion rings + swiss cheese squares + loads of mayo mustard = The best home-made burger ever 😀 😉
- Lay them on your fancy salad: Make your fancy salad & top the salad with these crispy canned Salmon Patties.
How to Keep Salmon Patties from falling apart?
Canned Salmon Patties or Fresh Salmon Patties need some kind of binder to keep them in a patty shape.
You may prevent your Salmon patties from falling apart by choosing a sustainable binder in your recipe.
All-purpose flour, bread crumbs, eggs, flax eggs are all good binders.
In today’s Salmon Patties with flour we chose all -purpose flour as the binder & it did an incredible job & not a single patty fell apart!
Can you freeze Salmon Patties?
Yes, you can definitely freeze Salmon Patties with Canned Salmon and this is how you can do that:
- Lay them on a parchment lined baking tray first.
- Pop the tray with the patties in the freezer. Allow them to freeze completely.
- Take out the baking tray & then pop the frozen patties in freezer safe bag.
- Freeze them that way for 1.5 months.
Pro Tip: Freezing them on a baking tray first prevents the Salmon cakes from sticking to one another. You certainly can skip that worry part about breaking a big mound of frozen Salmon Patties in order to eat only 2 or 3 pieces 😀 😛
How long will Salmon Patties last in the fridge?
Canned Salmon Patties will last for 5-6 days in the fridge when you store them in an air tight container.
Pro Tip: Re-heating frozen, thawed patty will make them lose the crispness. The re-heated salmon patties won’t be as crispy as the fresh made ones.
Love Salmon? Don’t miss these 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?
- Saute the veggies until just soft
Saute over medium heat or medium high until just slightly soft. They might release a little moisture. Saute until the moisture evaporates. In that case keep the heat to medium high. This will prevent the veggies from getting over-cooked.
- Add everything to the salmon except flour & parsley
Mix all the ingredients with the drained canned salmon. Do it with the help of a rubber spatula cutting on the mixture in lines several times. Follow the video.
- Add flour & Mix together
Add flour & mix everything together the same way until the flour is well incorporated into the salmon mixture. There should not be any lumps.
- Add parsley & lemon juice (optional)
Mix the parsley well with the help of a rubber spatula.
- Grease your palms & shape the patty
Scoop out about a lemon sized ball. Roll in between your greased palms. Flatten the ball with the help of your fingers by pressing gently to give it a patty shape.
- Repeat until done
Repeat the above step until you are all done with Salmon patty mixture. Set the patties aside on a clean dry plate.
- Shallow fry
Shallow fry the canned salmon patties over medium heat until golden from both sides.
- Serve hot!
Serve hot with your favorite dip. Enjoy!
Old Fashioned Salmon Patties – FAQs
Yes You can bake canned Salmon Patties at 430 F or 220 C in the oven for 15 mins first & than flip side brush or spray oil & bake for 4 mins.
To make low-carb salmon patties just replace the flour with almond flour.
Swap the flour in today’s recipe with almond flour or almond meal.
No, today’s recipe of Canned Salmon Patties is not gluten free because I used regular flour in the recipe. But, you can easily make it gluten free by either using gluten free flour, or almond flour or almond meal.
Yes, you can make today’s Salmon Patties with flour much ahead of time & either store them in the fridge or even freeze them for 1.5 months.
Follow today’s recipe to make Salmon patties without eggs.
You can re-heat Salmon patties either on a skillet over medium heat or in a micro-wave oven for 1 min.
Replace the flour in today’s recipe with 1/4 cup crushed rice crackers.
Swap the flour in today’s recipe with 1.5 tbsp cornmeal.
Salmon is loaded with muscle building protein, heart healthy omega 3 fatty acid & immune boosting vitamin D. Hence, Salmon Patties are a healthy choice.
Check out these awesome Patty Recipes from Foodies Terminal:
Salmon Patties with Flour
- 14.75 oz Canned wild caught pink Salmon (or 418 grams)
- 1/3 cup chopped white onion
- 1/3 cup chopped celery
- 1/3 cup small diced red bell pepper (also known as capsicum)
- 1/2 tbsp capers (drained & OPTIONAL)
- 1 tbsp chopped garlic
- 1 tsp Paprika Powder
- 1/2 tbsp Mayonnaise
- 1/2 tsp mustard paste
- 1/2 tsp old bay seasoning (or more)
- 1 tsp Crushed black Pepper
- 1 tbsp all-purpose flour (heaped) (or more)
- 1/2 cup chopped parsley
- Salt (to taste)
- 2 tbsp Extra Virgin Olive Oil
- Pop the canned salmon open and drain out the liquid with the help of a mesh strainer. Keep the strained salmon aside.
- Meanwhile, warm up a skillet over medium heat, add about 1/2 tsp extra virgin olive oil. Allow the oil to become moderately hot.
- Add the chopped onions, celery & red bell pepper to the moderately hot oil. Saute for 2 mins until just a little soft. Refer to the Video below.
- Add the chopped garlic. Saute for 1 min.
- Next add the capers & saute for another minute. The veggies should not be very soft or mushy, they should have the crunch & bite left. To be more precise they must be al dente.
- Once, they are done, keep them aside & allow them to cool down.
- Now, add the sauteed veggies, mayo, mustard, old bay seasoning, crushed pepper, salt to the drained salmon & mix with the help of a spatula.
- Next, add the flour just to bring the mixture together. Mix with the help of a spatula.
- Add the chopped parsley & few drops of lemon juice (if you want to) and mix again well with the help of a spatula.
- Wet or grease your palm with few drops of water or oil. Scoop out about a lemon size ball of the canned salmon mixture, give it a round shape first & than flatten it with the help of your fingers by gently pressing it. Refer to the video below.
- Shape all the patties until you are all done with the salmon mixture.
- Heat a skillet over medium heat. Add oil and allow the oil to become moderately hot.
- Place the patties in a single layer & fry each side until golden. Do not over crowd the pan otherwise you’ll have a tough time to flip them.
- Serve hot with your favorite dip. Enjoy!
- Measuring cup used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
- SALMON PATTIES SAUCE RECIPE: Whisk together 1/2 cup mayo + 2 tbsp dijon mustard paste. Garnish with chopped parsley (optional).
- Always wet or grease your palm with water or oil. This will help in easy & quick patty formation.
- Never over cook the veggies. They won’t taste good.
- You may skip the capers if you do not have some in your pantry.
- You may also swap the parsley with cilantro if you want to.
- If you love spicy food add some finely chopped thai chilies or Indian green chilies or may be chili powder. I added none.
- Always fry the Canned salmon patties over medium heat for that crispy outer crust & crumbly tender interior.
- Try to buy wild caught Salmon. They always taste better!
- You may increase the amount of the spices & the flour as per your preference.
- 1 can of Salmon (the weight mentioned in the ingredients section) will yeild about 10-12 small Patties.
- Do not be tempted to swap the fresh parsley with dried parsley! It’ll completely ruin the taste of the Salmon cakes. Fresh & dried varities taste way different.
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