The smell of sizzling salmon patties with fresh dill wafting through my kitchen instantly takes me back to cozy family dinners. Honestly, there’s something about these savory salmon patties with dill that hits the spot every single time. I first whipped up this easy canned salmon recipe when I had a sudden craving but little fresh fish on hand. It was a total game changer—quick, comforting, and packed with flavor.
After making this recipe over and over, tweaking the seasoning here and there, it’s become one of those go-to meals I trust for busy nights or when I want something hearty without fuss. If you’re looking for a way to turn simple canned salmon into something truly special, these patties are it. Plus, they’re perfect if you want a protein-packed, wholesome dish that doesn’t require hours in the kitchen.
Whether you’re a seasoned cook or just dipping your toes into seafood dishes, this savory salmon patties with dill recipe fits the bill. It’s approachable, delicious, and has just enough herbaceous brightness to keep things interesting. I’ve tested it with family and friends, and the response is always the same: “Can I have the recipe?” So, let’s get into it—you’re going to love making this!
Why You’ll Love This Recipe
- Quick & Easy: Comes together in under 30 minutes, perfect for those hectic evenings when you want a homemade meal fast.
- Simple Ingredients: Uses pantry staples and a can of salmon—no need for fancy trips to specialty stores.
- Perfect for Any Occasion: Ideal for casual family dinners, weekend brunches, or even packed lunches.
- Crowd-Pleaser: Kids and adults alike enjoy the mild salmon flavor paired with fresh dill and a crispy crust.
- Unbelievably Delicious: The combination of tender salmon, fragrant dill, and a golden-brown finish makes every bite satisfying.
What sets this recipe apart? It’s the way the dill brightens the salmon without overpowering it, and the crispy edges that come from pan-frying just right. Plus, blending the canned salmon with a bit of mayo and breadcrumbs creates a moist, tender patty that stays together beautifully. It’s not just another salmon patty recipe—it’s the one I turn to when I want comfort food that feels a little fancy but is totally doable on a weeknight.
After all, who doesn’t want a dish that makes you close your eyes and smile after the first bite? This recipe brings that joy without stress. It’s a little taste of home, made easy.
What Ingredients You Will Need
This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, so you likely have everything on hand already.
- Canned salmon (14.75 oz / 425g, drained) – I recommend wild-caught for the best flavor and texture.
- Fresh dill (2 tablespoons, chopped) – Brightens the patties with that classic herbal note.
- Eggs (2 large, room temperature) – Acts as a binder to hold everything together.
- Mayonnaise (1/4 cup / 60 ml) – Adds moisture and richness; you can swap for Greek yogurt if preferred.
- Breadcrumbs (3/4 cup / 90g) – Use plain or panko for extra crunch. Gluten-free options like almond flour work too.
- Yellow onion (1/4 cup, finely chopped) – Adds a mild sweetness and texture.
- Lemon juice (1 tablespoon, freshly squeezed) – Lifts the flavors with a zesty punch.
- Garlic powder (1/2 teaspoon) – Just a hint for depth.
- Salt (1/2 teaspoon) and black pepper (1/4 teaspoon) – To balance and season.
- Olive oil or vegetable oil (for frying) – Keeps patties crispy on the outside.
For those wanting to mix it up, adding some chopped capers or a dash of smoked paprika can bring a lovely twist. I’ve found that the quality of canned salmon really makes a difference, so look for one with skin and bones included, which adds calcium and flavor.
Equipment Needed
- Mixing bowl: Medium size to combine ingredients comfortably.
- Fork or potato masher: For breaking up the canned salmon evenly.
- Measuring cups and spoons: Accurate measurements help with consistency.
- Non-stick skillet or cast-iron pan: Ideal for frying the patties evenly and getting that golden crust.
- Spatula: A sturdy one to flip the patties without breaking them apart.
- Plate lined with paper towels: For draining excess oil after frying.
If you don’t have a cast-iron skillet, a heavy-bottomed stainless steel pan works just fine. I’ve used both, and while cast iron gives a slightly better crust, either will do the job. For budget-friendly options, a good non-stick pan will keep the patties from sticking and make cleanup easier.
Preparation Method
- Drain and prepare the salmon: Open the can of salmon and drain excess liquid. Use a fork or potato masher to break the salmon into small chunks, removing any large bones if you prefer (though they’re edible and nutritious). This step should take about 3 minutes.
- Mix the wet ingredients: In your mixing bowl, combine the eggs, mayonnaise, lemon juice, and chopped fresh dill. Whisk together until smooth and well incorporated—about 1 minute.
- Add the dry ingredients: Stir in the finely chopped onion, garlic powder, salt, pepper, and breadcrumbs. Mix gently to combine, then fold in the salmon chunks carefully to keep some texture. The mixture should hold together but not be too wet; adjust breadcrumbs if needed.
- Form the patties: Using your hands or a spoon, shape the mixture into 6 equal-sized patties about 3 inches (7.5 cm) across and 1/2 inch (1.25 cm) thick. Place them on a plate or tray and refrigerate for 15 minutes to help them firm up.
- Heat the oil: Warm 2 tablespoons (30 ml) of olive or vegetable oil in a non-stick skillet over medium heat. The oil should shimmer but not smoke—this usually takes about 3-5 minutes.
- Cook the patties: Place the patties gently in the hot oil without crowding the pan. Cook for 4-5 minutes on each side, or until golden brown and crispy. Flip carefully with a spatula to avoid breaking. You might need to do this in batches depending on your pan size.
- Drain and serve: Transfer cooked patties to a paper towel-lined plate to drain excess oil. Serve warm with your favorite sides or dipping sauce.
Quick tip: If your patties feel too fragile and fall apart during cooking, try adding a bit more breadcrumbs or chilling them longer before frying. The refrigeration step really helps with binding.
Cooking Tips & Techniques
Cooking salmon patties can be a little tricky at first, but with a few tricks, you’ll be a pro in no time. First, don’t skip chilling the patties before frying—that’s a game changer for keeping their shape. I learned the hard way when my first batch turned into a crumbly mess!
Use medium heat rather than high. It’s tempting to crank the stove up for a quick crust, but too hot and the outsides burn before the inside is cooked through. You want a steady sizzle that slowly browns the patties.
When mixing, be gentle. Overmixing breaks down the salmon too much and makes the patties dense. A light hand keeps them tender and flaky.
If you want extra crispiness, try adding a sprinkle of panko breadcrumbs on the outside before frying. Also, make sure your oil is hot enough before adding patties—test by dropping a tiny bit of batter; it should bubble immediately.
Lastly, don’t overcrowd the pan. Give each patty space so they fry evenly. Crowding traps steam, making them soggy instead of crispy.
Variations & Adaptations
You can customize this savory salmon patties with dill recipe in several ways to suit your mood or dietary needs. Here are some ideas I’ve tried and loved:
- Gluten-free: Swap breadcrumbs for almond flour or crushed gluten-free crackers. The texture changes slightly but still holds well.
- Herb variations: Try parsley, chives, or tarragon instead of dill for different herbal notes. Fresh dill is my favorite, but mixing herbs can be fun.
- Spicy kick: Add a pinch of cayenne pepper or some finely chopped jalapeño to the mix for a subtle heat boost.
- Baking option: For a lighter version, place patties on a parchment-lined baking sheet and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through. They won’t have quite the same crust, but it’s less hands-on.
- Veggie boost: Fold in finely grated zucchini or carrot for extra veggies and moisture.
One of my personal favorites is adding a teaspoon of Dijon mustard to the batter—it adds a tangy depth that pairs beautifully with the dill. Feel free to experiment and make this recipe your own!
Serving & Storage Suggestions
These salmon patties are best served warm straight from the skillet, but they hold up well too. I like to plate them with a dollop of tangy tartar sauce or a squeeze of fresh lemon. They pair wonderfully with a crisp green salad, roasted potatoes, or even a light cucumber-dill yogurt sauce for extra freshness.
To store leftovers, place cooled patties in an airtight container. They’ll keep in the refrigerator for up to 3 days. For longer storage, freeze them on a baking sheet first, then transfer to a freezer-safe bag for up to 2 months.
Reheat gently in a skillet over low heat or in the oven to maintain crispiness. Microwaving works too but can make them a bit soggy. Flavors actually deepen when chilled overnight, so if you can wait, next-day patties taste even better!
Nutritional Information & Benefits
Each salmon patty provides a solid source of protein, omega-3 fatty acids, and essential vitamins like B12 and D. Using canned salmon with skin and bones adds calcium, which is a nice bonus. The fresh dill provides antioxidants and a refreshing flavor without added calories.
This recipe is naturally low in carbs, making it a good option for gluten-free or low-carb diets if you choose appropriate breadcrumbs. Just watch the salt content if you’re concerned about sodium, as canned salmon can be a bit salty. Swapping mayo for Greek yogurt reduces fat and adds probiotics if you prefer.
From a wellness perspective, these salmon patties fit nicely into a balanced diet, providing heart-healthy fats and satisfying protein that keeps you full and energized. I often make them when I want a quick, nourishing meal that feels homemade but doesn’t take hours.
Conclusion
These savory salmon patties with dill really are a winner in my recipe collection. They’re simple to make, packed with flavor, and perfect for any occasion that calls for a quick, satisfying meal. The blend of canned salmon, fresh dill, and that golden crust is comfort food with a fresh twist.
Don’t hesitate to customize the recipe to your taste—add herbs, spice it up, or bake instead of fry. The best part is making it your own. I love this recipe because it’s both reliable and flexible, and it always brings smiles around the table.
Give it a try, and let me know how yours turn out! Drop a comment, share your favorite variations, or just tell me what you paired it with. Cooking should be fun and delicious—these salmon patties deliver on both.
Frequently Asked Questions
Can I use fresh salmon instead of canned for this recipe?
Yes! If using fresh salmon, cook it first (poach or bake), then flake it into the mixture. Adjust moisture as fresh salmon tends to be less dense than canned.
How do I prevent the patties from falling apart?
Chilling the formed patties for at least 15 minutes before frying helps them firm up. Also, avoid overmixing and add extra breadcrumbs if the mixture feels too wet.
What can I serve with salmon patties?
They go great with salads, roasted veggies, mashed potatoes, or a simple yogurt dill sauce. Lemon wedges on the side add a nice fresh touch.
Are these patties freezer-friendly?
Absolutely! Freeze uncooked patties on a tray, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.
Can I make this recipe dairy-free?
Yes, just swap mayonnaise for a dairy-free version or use mashed avocado for moisture. Make sure breadcrumbs are also dairy-free.
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Savory Salmon Patties with Dill Easy Homemade Canned Salmon Recipe
- Total Time: 25 minutes
- Yield: 6 patties (serves 3-4) 1x
Description
These savory salmon patties with fresh dill are quick, comforting, and packed with flavor, perfect for busy nights or a wholesome meal. Made with canned salmon, they offer a protein-packed dish with a crispy golden crust and herbaceous brightness.
Ingredients
- 14.75 oz (425g) canned salmon, drained (wild-caught recommended)
- 2 tablespoons fresh dill, chopped
- 2 large eggs, room temperature
- 1/4 cup (60 ml) mayonnaise (or Greek yogurt as a substitute)
- 3/4 cup (90g) breadcrumbs (plain or panko; almond flour for gluten-free)
- 1/4 cup yellow onion, finely chopped
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil or vegetable oil for frying
Instructions
- Drain and prepare the salmon: Open the can of salmon and drain excess liquid. Use a fork or potato masher to break the salmon into small chunks, removing any large bones if preferred. This takes about 3 minutes.
- Mix the wet ingredients: In a mixing bowl, combine eggs, mayonnaise, lemon juice, and chopped fresh dill. Whisk until smooth and well incorporated, about 1 minute.
- Add the dry ingredients: Stir in finely chopped onion, garlic powder, salt, pepper, and breadcrumbs. Mix gently, then fold in the salmon chunks carefully to keep some texture. Adjust breadcrumbs if mixture is too wet.
- Form the patties: Shape the mixture into 6 equal-sized patties about 3 inches across and 1/2 inch thick. Place on a plate or tray and refrigerate for 15 minutes to firm up.
- Heat the oil: Warm 2 tablespoons (30 ml) of olive or vegetable oil in a non-stick skillet over medium heat until shimmering but not smoking, about 3-5 minutes.
- Cook the patties: Place patties gently in hot oil without crowding. Cook 4-5 minutes per side until golden brown and crispy. Flip carefully with a spatula. Cook in batches if needed.
- Drain and serve: Transfer cooked patties to a paper towel-lined plate to drain excess oil. Serve warm with desired sides or dipping sauce.
Notes
Chill patties for at least 15 minutes before frying to help them hold together. Use medium heat to avoid burning the outside before the inside cooks. Avoid overmixing to keep patties tender and flaky. For extra crispiness, sprinkle panko breadcrumbs on the outside before frying. Do not overcrowd the pan to ensure even cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1-2 patties
- Calories: 220
- Sugar: 1
- Sodium: 400
- Fat: 14
- Saturated Fat: 2
- Carbohydrates: 12
- Fiber: 1
- Protein: 15
Keywords: salmon patties, canned salmon recipe, dill salmon patties, quick seafood recipe, easy salmon patties, homemade salmon patties, pan-fried salmon patties
