For the Salmon Patties:
1 (14.75 oz) can wild-caught salmon, drained (about 2 cups flaked)
2 large eggs
¼ cup almond flour (or 2 tablespoons coconut flour)
Optional Seasonings (Not Counted in the 3):
¼ teaspoon salt (go easy – canned salmon is already salty)
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon fresh dill or parsley (or ½ teaspoon dried)
1 tablespoon lemon juice (adds brightness)
For Cooking:
2 tablespoons avocado oil, coconut oil, or butter (for frying)
For Serving:
Lemon wedges
Tartar sauce, sugar-free ketchup, or aioli
Fresh dill or parsley
Substitutions & Swaps:
No canned salmon? Use canned tuna, canned chicken, or cooked fresh salmon (flaked).
No almond flour? Use coconut flour (reduce to 2 tablespoons), pork rind panko, or crushed pork rinds.
No eggs? Use 2 tablespoons mayonnaise or 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes).
No eggs and no mayo? Use 2 ounces cream cheese, softened.
Dairy-free: Use egg and almond flour (no dairy). Coconut oil for frying.
Step-by-Step – From Can to Plate in 15 Minutes
Step 1: Drain the Salmon
Open the can of salmon. Pour it into a fine-mesh strainer. Press with a fork or spoon to remove as much liquid as possible.
Pro tip: Removing excess liquid is crucial. Wet salmon = mushy patties.
Step 2: Remove Bones and Skin (Optional)
Canned salmon often contains small, soft bones and skin. The bones are edible (and rich in calcium), but some people prefer to remove them. Use your fingers to pick out any large bones or dark skin pieces.
Pro tip: The bones are soft and crumbly. If you mash them with a fork, they blend right in.
Step 3: Flake the Salmon
Transfer the drained salmon to a large mixing bowl. Use a fork to flake it into small pieces.
Step 4: Add Eggs and Almond Flour
Add the eggs and almond flour to the bowl. Add any optional seasonings (salt, pepper, garlic powder, etc.).
Mix until just combined. Don't overmix, or the patties will be dense.
Step 5: Form the Patties
Divide the mixture into 4-6 equal portions (depending on how large you want them). Shape each portion into a patty about ½-inch thick.
Pro tip: Wet your hands slightly with water to prevent sticking.
Step 6: Heat the Pan
Place a large nonstick or cast-iron skillet over medium heat. Add the oil or butter. Heat until shimmering.
Step 7: Cook the Patties
Carefully place the patties in the hot skillet. Cook for 2-3 minutes per side, until golden brown and crispy.
Don't crowd the pan. Leave space between patties. Cook in batches if needed.
Step 8: Drain and Serve
Transfer the cooked patties to a paper-towel-lined plate to drain excess oil.
Serve hot with lemon wedges and your favorite dipping sauce.
My Best Tips for Perfect Salmon Patties
Drain the salmon well. Excess liquid is the #1 reason salmon patties fall apart. Press firmly in a strainer.
Don't overmix. Mix just until combined. Overmixing makes dense, tough patties.
Use a hot pan. If the pan isn't hot enough, the patties will absorb oil and become greasy instead of crispy.
Don't flip too early. Let the first side develop a golden crust before flipping (about 2-3 minutes). The patties will release easily when they're ready.
Don't crowd the pan. Crowding lowers the pan temperature and traps steam, making the patties soggy.
Serve immediately. These are best fresh from the skillet. They're still good reheated, but the crispiness fades.
Fun Variations (Once You've Mastered the Original)
Spicy Salmon Patties – Add 1 teaspoon sriracha or chili garlic sauce to the mixture. Add ¼ teaspoon cayenne pepper.
Dill Pickle Salmon Patties – Add 2 tablespoons finely chopped dill pickles and 1 teaspoon dried dill.
Lemon Pepper Salmon Patties – Add 1 tablespoon lemon zest and ½ teaspoon black pepper. Omit garlic powder.
Everything Bagel Salmon Patties – Add 1 tablespoon everything bagel seasoning to the mixture.
Greek Salmon Patties – Add 2 tablespoons crumbled feta and 1 teaspoon dried oregano. Serve with tzatziki.
Cajun Salmon Patties – Add 1 teaspoon Cajun seasoning.
What to Serve with Salmon Patties
Lemon wedges – Essential. Squeeze fresh lemon over the patties.
Tartar sauce – Classic pairing.
Sugar-free ketchup or aioli – For low-carb dippers.
Simple green salad – With a lemony vinaigrette.
Roasted vegetables – Asparagus, broccoli, or zucchini.
Cauliflower rice – For a complete low-carb meal.
Coleslaw – Adds crunch and freshness.
How to Store, Reheat, and Meal Prep
Refrigerator: Store in an airtight container for up to 4 days.
Reheating (skillet – best method): Reheat over medium heat for 1-2 minutes per side to restore crispiness.
Reheating (oven): Bake at 350°F for 5-7 minutes.
Reheating (microwave): 30-45 seconds. The patties will be soft, not crispy. Fine for leftovers.
Freezer: Place uncooked patties on a baking sheet and freeze until solid. Transfer to a freezer bag. Freeze for up to 3 months. Cook from frozen (add 2-3 minutes per side).
Meal prep: Make a double batch. Cook all patties. Refrigerate or freeze for quick meals all week.
Frequently Asked Questions
Why are my salmon patties falling apart?
Either your salmon was too wet (didn't drain enough), or you used too little binder (almond flour or egg). Next time, press the salmon dry and measure the flour carefully.
Can I use fresh salmon instead of canned?
Yes. Cook and flake about 1½ cups of fresh salmon. Remove skin and bones. Proceed with the recipe.
Can I bake these instead of frying?
Yes. Preheat oven to 400°F. Place patties on a parchment-lined baking sheet. Brush with oil. Bake for 10-12 minutes, flipping halfway.
Can I make these in an air fryer?
Yes. Preheat air fryer to 375°F. Lightly spray or brush patties with oil. Cook for 6-8 minutes, flipping halfway.
What's the best salmon to use?
Wild-caught canned salmon is best (more nutrients, better flavor). Pink or sockeye are both fine. Avoid "Atlantic" salmon (usually farmed).
Are the bones safe to eat?
Yes. The soft, crumbly bones in canned salmon are rich in calcium and harmless. Mash them with a fork. You won't even notice them.
Can I make these without eggs?
Yes. Use 2 tablespoons mayonnaise or a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes).
A Healthy, Easy, 15-Minute Dinner
Here's what I love most about these 3-Ingredient Salmon Patties.
They prove that healthy eating doesn't have to be complicated. You don't need exotic ingredients, fancy equipment, or hours in the kitchen. Just a can of salmon, an egg, and a little almond flour.
My family asks for these patties all the time. They're fast enough for a weeknight, healthy enough to feel good about, and delicious enough that no one complains.
Now it's your turn.
Did you make these salmon patties? I'd love to know. Did you add dill? Make them spicy? Eat them with tartar sauce? Drop a comment below – I read every single one.
And if this recipe earns a spot in your rotation, please share it with a friend who loves easy, healthy dinners. A text, a pin, a shared link. Good recipes are meant to be passed down.
Now go open that can of salmon. Dinner is waiting. 🐟🍳✨
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