These Pan-Fried Salmon Patties are a fast, budget-friendly way to enjoy a nutritious and flavorful meal. Made with canned salmon, they’re brightened with fresh cilantro, ginger, garlic, and crunchy water chestnuts, pan-fried until golden, and served with a creamy Ginger Lime Sauce for a zesty finish. They work as a main, appetizer, or mini burger and are Weight Watchers friendly.
This canned salmon patty recipe is popular in colder months but works year-round. You can also bake or air-fry them if you prefer. Even skeptical canned-salmon eaters often love these patties.
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Looking for more simple salmon ideas? Try my Weight Watchers Sheet Pan Salmon!
🥘 Ingredient Notes
For this flour-free pan-fried salmon patties recipe, gather straightforward pantry and fresh ingredients:
- Bread crumbs: Fine crumbs bind better than coarse crumbs or panko.
- Canned salmon: Use boneless, skinless canned salmon to avoid picking bones and skin and to keep texture consistent.
- Water chestnuts: Canned, sliced water chestnuts add crunch; sliced are easiest to chop.
- Fresh cilantro: It elevates flavor and appearance—avoid dried if possible.
- Fresh ginger and garlic: Fresh ginger is important for bright flavor; freeze ginger for longer storage and grate when needed. Fresh garlic is preferred.
- Yogurt: Non-fat Greek yogurt works well in the sauce.
- Mayonnaise: Low-fat or light mayo keeps calories lower while providing creaminess.
- Lime juice: Fresh-squeezed lime juice gives the sauce a vibrant lift.
📖 Variations & Substitutions
- Bread crumbs: Make your own from frozen bread ends processed in a food processor, or use crushed crackers as a substitute.
- Cilantro: Fresh is best; if unavailable, use half the amount of dried cilantro.
- Ginger: Don’t substitute ground ginger—frozen fresh ginger is easy to grate and use.
- Lime juice: If needed, replace half the lime juice with juice from concentrate.
- Water chestnuts: If out, finely chopped celery can provide similar texture.
- Sauces: These patties pair well with tartar sauce, chipotle mayo, or garlic mayo if you prefer different flavors.
🔪How to Make Pan-fried Salmon Patties
- Step 1: Drain the canned salmon into a large bowl and break it up with a fork.
- Step 2: Add eggs, fine bread crumbs, chopped water chestnuts, cilantro, green onions, ginger, and garlic. Mix until evenly combined.
- Step 3: Shape the mixture into 12 equal patties. If they don’t hold together, chill 15–30 minutes or add another egg.
- Step 4: Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium heat.
- Step 5: Cook 6 patties for about 5 minutes on the first side until browned.
- Step 6: Flip and cook another 5 minutes until golden on both sides. Repeat with the remaining patties, adding the rest of the oil or use a second pan to cook all at once. Canned salmon is already cooked, so you’re only aiming for color and heat-through.
- Step 7: Make the creamy Ginger Lime Sauce: whisk non-fat yogurt, mayonnaise, grated ginger, minced garlic, lime juice, sesame seeds, and soy sauce until smooth.
- Step 8: Serve patties with the Ginger Lime Sauce and garnish with extra sesame seeds and lime wedges if desired.
Expert Recipe Tips
- Use boneless, skinless canned salmon — it saves time and keeps texture consistent.
- Keep ginger in the freezer so it’s easy to grate and stays fresh longer.
- Chill patties if too soft for 15–30 minutes to help them hold their shape.
- Don’t skip water chestnuts if you like crunch—finely chopped celery can substitute for texture.
- Use fine bread crumbs for better binding; panko can make patties crumbly.
- Avoid overcrowding the pan—cook in batches so patties crisp instead of steaming.
- Add an extra egg if needed to improve binding.
- Cook over medium heat to brown evenly without burning or becoming greasy.
- Freeze cooked patties for up to 3 months for quick meals—reheat in oven or skillet.
- Use fresh lime juice for the brightest sauce flavor.
🥗 What to serve with Salmon Patties
Serve these patties as an appetizer or pair them with a green salad, coleslaw, or a quick cucumber kimchi for lunch. For dinner, try them with a strawberry spinach pecan salad and air-fryer carrot fries for a complete meal.
👪 Serving Size
This recipe yields 12 patties. Scale the recipe up or down as needed and adjust ingredients accordingly.
🔢WW Points
These salmon patties are 1 Weight Watchers point each without the sauce and 2 points with the sauce.
🌡️Storing
For best flavor eat within a day when refrigerated in an airtight container. These patties freeze well for up to 3 months—cool completely, layer with parchment in a freezer bag or container, and reheat in a skillet or oven until warmed through. Microwaving for a short time also works.
❔Recipe FAQ’s
Include egg, fine bread crumbs, and a bit of mayonnaise as binders. Chilling the formed patties for 15–30 minutes before frying also helps them hold together.
Yes. Cool completely, layer with parchment in an airtight container or freezer bag, and freeze up to 3 months. Reheat in a skillet or oven until hot.
Yes. Bake at 400°F (200°C) for 15–20 minutes, flipping halfway, until golden and heated through.
Absolutely. Air fry in a single layer for 8–10 minutes, flipping halfway, until golden. Ensure internal temperature reaches 145°F (63°C) if checking.
These pan-fried salmon patties are an easy, flavorful weeknight option that often turns canned-salmon skeptics into fans.
🐟More Fish Recipes
-
Healthy Fish Tacos (with broccoli slaw)
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Air Fryer Salmon Burgers (with frozen salmon)
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Open Face Tuna Melts (no mayo)
-
Tuna Burgers (with canned tuna)
If your family loved this recipe, please consider commenting or rating it—sharing photos with #foodmeanderings is a great way to show support.
📋 Pan Fried Salmon Patties Recipe
Ingredients
Salmon Patties:
- 1 cup fine bread crumbs
- 2 cans boneless skinless salmon 213g each, drained
- 2 eggs lightly beaten
- ½ cup green onions, 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, place in a large bowl, and break into chunks with a fork.
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Add eggs, bread crumbs, water chestnuts, cilantro, green onions, ginger, and garlic. Mix well.
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Shape into 12 patties. If they’re too soft, chill 15–30 minutes or add an extra egg.
-
Heat 1 ½ teaspoons olive oil in a large nonstick skillet over medium. Cook 6 patties 5 minutes per side until golden. Transfer to a plate and keep warm, then add the remaining oil and cook the rest.
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Serve with the creamy Ginger Lime Sauce and lime wedges.
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To make the sauce: whisk yogurt, mayo, grated ginger, minced garlic, lime juice, sesame seeds, and soy sauce until smooth.
Notes
Store refrigerated in an airtight container and eat within a day for best flavor. For longer storage, freeze up to 3 months with parchment between layers and reheat in a skillet or oven.
Expert Recipe Tips:
- Use boneless & skinless canned salmon to save time and improve texture.
- Keep ginger in the freezer for easy grating and better freshness.
- Chill patties before frying if they’re soft to help them hold shape.
- Use fine bread crumbs for stronger binding.
- Don’t overcrowd the pan—cook in batches so patties crisp properly.
- Add an extra egg if needed to improve binding.
- Cook over medium heat for even browning and a non-greasy result.
- Freeze cooked patties for quick future meals.
- Use fresh lime juice for the best sauce flavor.