These Pan-Fried Salmon Patties are a quick, easy, and economical way to enjoy a healthy and flavorful meal. Made with canned salmon, these patties are packed with fresh cilantro, ginger, garlic, and crunchy water chestnuts. They're pan-fried to golden perfection and served with a creamy Ginger Lime Sauce that adds a burst of zesty flavor. Perfect as a main course, appetizer, or mini burger, this recipe is also Weight Watchers friendly!
This easy salmon patties recipe with canned salmon is popular in the winter, but great any time of the year. You can also bake them in the oven or make them in the air fryer. Even if you're not a fan of canned salmon, you'll love these salmon patties!
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Looking for more healthy and easy salmon recipes? Try my Weight Watchers Sheet Pan Salmon!
🥘 Ingredient Notes
For this pan-fried salmon patties (no flour) recipe, you'll need the following simple ingredients:
- Bread crumbs. Use fine bread crumbs, as the patties will stick together much better.
- Canned salmon. Use boneless and skinless canned salmon (affiliate link) to make this recipe! Trust me, you don't want to spend your valuable time picking out bones and skin or risk accidentally leaving bones or skin (not very appetizing) in the patties. And it also adds more calories and ww points.
- Water chestnuts. You can buy the canned sliced or whole, but the sliced ones are easier to chop up.
- Fresh cilantro. Fresh cilantro makes a huge difference in these salmon cakes in terms of taste, texture, and visual appeal. I would not compromise and use dry unless I was desperate.
- Fresh minced ginger and garlic. It's critical to use fresh ginger. You can store it in the freezer and it will last you longer. Fresh garlic also makes a huge difference, but you could use minced garlic in a jar if you had no other alternative.
- Yogurt. I use non-fat Greek yogurt
- Mayonnaise. I use Hellman's ½ the fat to keep the calories down and it's a great tasting mayo!
- Lime juice. Fresh lime juice is best for this recipe. It gives the sauce a welcome burst of freshness!
📖 Variations & Substitutions
- Bread crumbs: Make your own! I take my bread ends, and throw them in the freezer, then when I have enough, I run them through the food processor. I store them in a Ziplock freezer bag, in the freezer, as they'll last longer. I did that when I made these salmon patties. I also use them for my Tuna Burgers (with canned tuna). You could substitute panko or crushed crackers as well.
- Fresh Cilantro: I grow my own in a pot on the deck in the summer, but if I don't have it in the winter, I'll use the cilantro I dehydrated in the fall. Learn how to dehydrate herbs in the air fryer. You need half the amount of dried for this recipe.
- Fresh Ginger: Do NOT use ground ginger for this recipe! Instead, keep your ginger in the freezer, peel it with a vegetable peeler, and grate it as needed (frozen) directly into food. It's actually easier to work with when it's frozen.
- Lime Juice: substitute half the amount of lime juice from concentrate.
- Water Chestnuts: These are canned so it's easy to keep a couple of cans in the pantry. But if you find yourself out, you can substitute chopped celery. Although the taste is not the same, it's the texture you are going for in this case.
- Sauce: you could serve these with healthy tartar sauce, my chipotle mayo (that I use for my carrot fries) or my Garlic Mayo Dipping Sauce.
🔪How to Make Pan-fried Salmon Patties
- Step 1: Make the patties: Add canned salmon to a large bowl and break up the chunks with a fork.
- Step 2: Add the egg, bread crumbs, water chestnuts, cilantro, green onions, ginger, and garlic to the salmon.
- Step 3: Shape the salmon mixture into 6 patties. *The easiest way to do this is with your hand, as you would hamburger patties. **If they are not holding together, add another egg. In a large skillet (non-stick), heat 1 ½ teaspoons of olive oil over a medium heat.
- Step 4: Shape 6 more patties.
- Step 5: Add 6 patties and cook for 5 minutes, uncovered.
- Step 6:Then flip them over and cook them for another 5 minutes on the other side, uncovered (they don't need to cook very long because the canned salmon is already cooked). Just make sure they are browned on each side as shown. Repeat with the other 6 patties (using the remaining olive oil) or use 2 frying pans and cook them all at the same time.
- Step 7: Make the cream sauce: Place yogurt into a small bowl. Add mayonnaise, ginger, garlic, lime juice, sesame seeds, and soy sauce. Whisk until smooth.
- Step 8: Serve with Creamy Ginger Lime Sauce and garnish with additional sesame seeds and lime wedges, if desired.
Expert Recipe Tips
- Use Boneless & Skinless Canned Salmon 🐟Picking out tiny bones and skin is time-consuming and unappealing. Using boneless, skinless canned salmon saves time and ensures a better texture. It is also less calories and ww points without skin and bones.
- Keep Ginger in the Freezer ❄️Fresh ginger is crucial for flavor! Store it in the freezer, then peel and grate it directly into the mixture-it's easier to work with when frozen.
- Chill the Patties Before Frying ⏳If your patties feel too soft, chill them in the fridge for 15-30 minutes before cooking. This helps them hold their shape while frying.
- Don't Skip the Water Chestnuts 🌰They add a great crunch! If you don't have them, finely chopped celery can be a substitute for texture (though not the same flavor).
- Use Fine Bread Crumbs for Better Binding 🍞Coarse bread crumbs or panko may make the patties fall apart. Fine bread crumbs help hold everything together.
- Don't Overcrowd the Pan 🍳Cook in batches if needed-overcrowding lowers the pan's temperature, making the patties absorb more oil and become greasy instead of crispy.
- Add an Extra Egg if Needed 🥚If your mixture isn't sticking together, add another egg to improve binding.
- Keep the Heat at Medium 🔥Too high, and they'll burn on the outside before cooking through; too low, and they'll turn out greasy. Medium heat is the sweet spot!
- Freeze cooked patties for a quick meal later-just reheat in the oven or a skillet.
- Use Fresh Lime Juice for the Sauce 🍋Bottled lime juice lacks freshness. Squeeze fresh lime juice for the best zesty flavor in the creamy ginger lime sauce!
🥗 What to serve with Salmon Patties
Although these pan fried salmon cakes can be served on their own as an appetizer. If you eat them for lunch, I recommend serving them with a green salad, this Skinny Coleslaw recipe or a Quick Cucumber Kimchi.
Or serve them for dinner with this Strawberry Spinach Pecan Salad (shown)! Add some low-carb Air Fryer Carrot Fries to go along with it.
👪 Serving Size
This salmon patty recipe makes 12 servings. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🔢WW Points
These salmon patties are only 1 Weight Watchers point (without the sauce) and 2 ww points with the sauce.
🌡️Storing
I wouldn't make these more than a day in advance, nor would I want to eat leftover salmon patties more than a day after making them. Salmon, even canned, does not make for the best leftovers! Either way, be sure to store them in an airtight container in the fridge.
If I'm not going to eat them by the next day, I freeze them. These fried salmon cakes freeze well for up to 3 months. Allow them to cool completely, then store them in an airtight container or freezer bag with parchment paper between layers. Reheat them in a skillet or oven until warmed through. You can also microwave them for 1 minute to reheat.
❔Recipe FAQ's
What keeps the salmon patties from falling apart? To keep salmon patties from falling apart, make sure to include egg, bread crumbs, and mayonnaise as a binder. You can also try chilling them in the fridge for 30 minutes prior to frying.
Yes! You can freeze cooked salmon patties for up to 3 months. Allow them to cool completely, then store them in an airtight container or freezer bag with parchment paper between layers. Reheat them in a skillet or oven until warmed through. You can also microwave them for 1 minute to reheat.
Yes! Bake them at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until golden brown and cooked through.
Absolutely! Place the patties in the air fryer basket (or drawer) in a single layer, ensuring they are not touching. Air fry for 8-10 minutes, flipping halfway through (around the 4-5 minute mark). Check for doneness - they should be golden brown and heated through. The internal temperature should reach 145°F (63°C).
These Pan-fried Salmon patties will make a canned salmon lover out of the biggest hater; I am a testament to that. So if you're looking for delicious, quick, and easy salmon patties or for a cream sauce for salmon patties, you'll love this easy weeknight meal!
🐟More Fish Recipes
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📋 Pan Fried Salmon Patties Recipe
Ingredients
Salmon Patties:
- 1 cup fine bread crumbs
- 2 cans boneless skinless salmon 213g each or 7.5 ounces, drained
- 2 eggs lightly beaten
- ½ cup green onions, chopped chopped
- 1 can sliced water chestnuts 220 ml, finely chopped
- ¼ cup finely chopped fresh cilantro leaves
- 3 teaspoon olive oil divided
- 2 teaspoon minced ginger
- 1 teaspoon minced garlic
Creamy Ginger Lime Sauce:
- ½ cup non-fat yogurt
- 2 tablespoon low-fat mayonnaise
- 1 ½ tablespoon freshly grated ginger
- 2 teaspoon sesame seeds
- 1 teaspoon soy sauce
- 1 teaspoon minced garlic
- 2 teaspoon freshly squeezed lime juice
Garnish:
- additional sesame seeds
- lime wedges
Instructions
- Drain the salmon, pour it into a large bowl and break up the chunks with a fork.2 cans boneless skinless salmon
- Add the egg, bread crumbs, water chestnuts, cilantro, green onions , ginger, and garlic to salmon, and mix well.1 cup fine bread crumbs, 2 eggs, ½ cup green onions, chopped, 1 can sliced water chestnuts, ¼ cup finely chopped fresh cilantro leaves, 2 teaspoon minced ginger, 1 teaspoon minced garlic
- Shape into 12 patties. If they are not sticking together, try chilling them for 30 minutes or you can try add another egg.
- In a large non-stick skillet, heat 1 ½ teaspoons of olive oil over a medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with foil to keep warm. Add the remaining 1 ½ teaspoons olive oil to the pan, and cook the rest of the salmon cakes, 5 minutes on each side.3 teaspoon olive oil
- Serve salmon cakes with the sauce and limes for garnish
- Place yogurt into a small bowl. Add mayonnaise, ginger, garlic, lime juice, sesame seeds, and soy sauce. Whisk until smooth.½ cup non-fat yogurt, 2 tablespoon low-fat mayonnaise, 1 ½ tablespoon freshly grated ginger, 2 teaspoon sesame seeds, 1 teaspoon soy sauce, 1 teaspoon minced garlic, 2 teaspoon freshly squeezed lime juice
- Garnish with additional sesame seeds and lime wedges, if desired.additional sesame seeds, lime wedges
Notes
-
- Use Boneless & Skinless Canned Salmon 🐟Picking out tiny bones and skin is time-consuming and unappealing. Using boneless, skinless canned salmon saves time and ensures a better texture. It is also less calories and ww points without skin and bones.
-
- Keep Ginger in the Freezer ❄️Fresh ginger is crucial for flavor! Store it in the freezer, then peel and grate it directly into the mixture-it's easier to work with when frozen.
-
- Chill the Patties Before Frying ⏳If your patties feel too soft, chill them in the fridge for 15-30 minutes before cooking. This helps them hold their shape while frying.
-
- Don't Skip the Water Chestnuts 🌰They add a great crunch! If you don't have them, finely chopped celery can be a substitute for texture (though not the same flavor).
-
- Use Fine Bread Crumbs for Better Binding 🍞Coarse bread crumbs or panko may make the patties fall apart. Fine bread crumbs help hold everything together.
-
- Don't Overcrowd the Pan 🍳Cook in batches if needed-overcrowding lowers the pan's temperature, making the patties absorb more oil and become greasy instead of crispy.
-
- Add an Extra Egg if Needed 🥚If your mixture isn't sticking together, add another egg to improve binding.
-
- Keep the Heat at Medium 🔥Too high, and they'll burn on the outside before cooking through; too low, and they'll turn out greasy. Medium heat is the sweet spot!
-
- Freeze cooked patties for a quick meal later-just reheat in the oven or a skillet.
-
- Use Fresh Lime Juice for the Sauce 🍋Bottled lime juice lacks freshness. Squeeze fresh lime juice for the best zesty flavor in the creamy ginger lime sauce!
Charlotte
Made this tonight, we really enjoyed it. Will make this again soon.
Terri Gilson
I'm so glad you enjoyed it!
Ginni
That's a wonderful recipe and love the chilli lime flavours. Hope you get to catch up on some sleep too and admire your dedication to the blog, considering. Love your post, as I can relate to it!
Terri Gilson
Thanks, Ginni. Yes, I neglected to mention that my blog baby is indeed responsible for some lost sleep these days! 🙂 Glad you can relate...
joyce
These look really delicious! Definitely want to try it out!
Terri Gilson
Thanks, Joyce- I hope you enjoy them. So quick and simple to make, not to mention economical!