📋 Pan Fried Salmon Patties Recipe

Canned salmon patties on white plate, with dip in the middle and lime wedges

5 from 3 votes

📋 Pan Fried Salmon Patties Recipe

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!

Course Appetizer, Side Dish, Snack

Cuisine North American

Keyword cakes, canned salmon, patties, salmon

Special Diet weight watchers

Prep Time 10

Cook Time 15

Total Time 25

Servings patties

Calories 146kcal

Author Terri Gilson

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

Get Recipe Ingredients

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

🌡️Storing:

I wouldn't make these more than a day in advance, nor would I want to eat them 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.

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

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!

Nutrition