This easy Salmon Patties recipe has only four ingredients and happen to be gluten-free. It's a quick weeknight dinner that's super simple, healthy, and totally kid-friendly. These crispy salmon cakes are easy on the budget because they're made with canned salmon!
Salmon patties from canned salmon
These canned salmon patties are easy enough to make it into our easy weeknight dinner rotation, so I needed to share this recipe with you!
Canned salmon is a great source of calcium, thanks to the bones in the salmon. If you're thinking "ewwww" about the bones, please note that the tiny bones in canned salmon are really soft. They're totally edible, and you won't even notice they're there when they're mashed up with the rest of the ingredients.
Since these salmon patties are made from canned salmon, you can keep a few cans in the pantry and make them any time, without needing to have fresh salmon in the fridge, or without remembering to thaw frozen salmon.
I have lots of canned salmon recipes you can check out for more ideas!
Related recipe: Lox and Egg Tartine Appetizer
Gluten-free salmon cakes
This recipe uses hash browns to make crispy, browned, delicious salmon cakes. The hash browns act like a filler instead of flour, making this a great gluten-free salmon patties recipe.
High protein kid-friendly recipe
These salmon cakes are great because they have a lot of protein from salmon and eggs.
The salmon also has healthy omega 3 fatty acids, which are good for brain development.
Salmon patty ingredients:
- 15 oz canned salmon, drained through a colander to squeeze out all the liquid
- 4 eggs
- 3 cups frozen hashbrowns, thawed
- 5 oz frozen spinach, thawed
- 1-1.5 teaspoons kosher salt
- Ground black pepper, to taste
- Olive oil, for cooking
Optional add-ins: Try stirring in ½ teaspoon garlic and/or onion powder, or paprika for more flavor.
Related recipe: One-pan Salmon and Orzo Dinner
Don't forget to thaw your ingredients!
The spinach and hash browns need to be thawed before you make the salmon cakes, so either put them in the fridge the night before, or thaw them on the countertop a few hours before you plan to cook.
If you forget to thaw them, you can place the closed, sealed packaging into a bowl of hot water and switch out the hot water until the ingredients thaw inside the package.
Instructions for making salmon cakes
Step 1: Squeeze water from spinach. Drain the canned salmon in a colander and gently press down with a spoon to squeeze out any excess liquid.
Step 2: Combine spinach, thawed hash browns, and drained salmon in a large bowl, using a fork to flake the salmon.
Step 3: Gently stir in eggs, salt, and pepper.
Step 4: Form salmon mixture into palm-sized patties and add to pan.
Step 5: Heat a thin layer of oil in a skillet over medium heat—the more oil, the crispier the salmon cakes. Sauté in batches, cooking for approximately 5-6 minutes on each side over medium-low heat, or until the hash browns have turned golden brown on the outside of the patty and are tender on the inside and the egg mixture inside is fully cooked.
Serve warm on their own, in a bun, or over a salad.
Tips for perfect salmon cakes
Make sure you do a good job of squeezing the water out of the salmon and the spinach so that the patties don't fall apart while they're cooking.
Sauté the patties in an oil-coated pan over medium heat for 5 minutes per side, or until golden on the outside.
How to freeze salmon cakes
These salmon patties are very freezer friendly if you have leftovers, or if you want to stock your freezer with some pre-made meals. Just cook them first and then freeze them after they've cooled.
Thaw the patties in the fridge and reheat in the microwave, toaster oven, or oven when you're ready to eat.
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Easy Salmon Patties
- 15 oz canned salmon well drained
- 5 oz frozen spinach thawed
- 3 cups frozen shredded hash brown potatoes thawed
- 4 eggs beaten
- 1 ½ teaspoon kosher salt use less if your hash browns have added salt
- freshly ground black pepper to taste
- 2 tablespoons olive oil or other cooking oil
- Squeeze water from spinach. Drain the sanned salmon in a colander, squeezing out extra liquid with a spoon.
- Combine spinach, hash browns and drained salmon in a large bowl, using a fork to flake the salmon.
- Gently stir in eggs, salt, and pepper.
- Heat a thin layer of oil in a skillet over medium heat.
- Form salmon mixture into palm-sized patties and add to pan.
- Saute over medium-low heat in batches, cooking for approximately 5-6 minutes on each side, or until the hash browns have turned golden brown on the outside of the patty and are tender on the inside and the inside is fully cooked.
- Serve warm over a salad, in a burger or slider bun with some tartar sauce, or on their own.