How Long To Cook Patties On Stove

Salmon patties in a skillet frying.

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Salmon Patties using canned salmon are easy and a healthy dinner staple that you can have on the menu anytime. Ready in less than 30 minutes, this recipe is a keeper and a kid favorite!

If you grew up in the South, chances are you ate salmon patties pretty regularly. Or maybe fish sticks like my kids had once a week!

You can call them croquettes if it makes you feel better about eating salmon from a can, but the shape is that of a hamburger patty so we always called them patties.

My salmon patties recipe is simple—add an egg, some finely minced onion, a little bread crumbs and that's it.

Tools

All you really need for this recipe is a big ole cast iron skillet. Seriously. You mix everything in a bowl and then fry them in a skillet.

And I like to serve my salmon patties on a fun fish platter like this one because it makes everyone smile!

Ingredients

2 cans pink or red salmon
2 eggs
1 onion, finely minced
½ cup breadcrumbs
Salt and pepper to taste
3 tablespoons vegetable oil

How to make salmon patties

This recipe is so easy, you'll be making these delicious patties every week!

Step 1. Prepare the salmon.

Drain the canned salmon and pick out the round backbones and larger pieces of skin.

**Cook's Tip: The bones are soft and will incorporate into the fish so don't worry if you miss some.

Step 2. Mix ingredients.

Put salmon in a large bowl and add eggs, onion, breadcrumbs and salt and pepper.

Canned salmon with eggs and bread crumbs and onions in a bowl on a blue background.

Step 3. Form patties.

Mix everything together until well blended and form into patties.

**Cook's Tip: I usually get 8 or 9 out of 2 cans of salmon. You don't want to make them too large in diameter or thickness or they won't cook as quickly.

Step 4. Fry salmon patties.

I like to lay the patties on a baking sheet or a plate and place it right beside the stove. These salmon patties don't take long to cook, so you'll want to have them ready to go before you start cooking.

Pour oil into a large cast-iron skillet and heat on medium-high heat.

Place salmon patties in pan and fry about 3 minutes on each side, until well browned and crisp.

Step 7. Drain and serve.

Drain the patties on a paper towel lined plate for a few minutes before serving. I like to add zing with a little red wine vinegar sprinkled on top, but the rest of my family is happy with just ketchup.

Sauce for salmon patties

Lots of people want to know if they should make a sauce for salmon patties. You certainly can, and I would recommend something like Comeback Sauce or a spicy Remoulade.

But honestly, our go-to sauce has always just been Heinz Ketchup. And I like malt vinegar too, although my husband does not.

But really, nothing fancy and no trouble.

No homemade ketchup. Just don't.

Can you freeze salmon patties?

You sure can! It's best to freeze the salmon patties before cooking so you won't lose the crispiness in the freezer.

Spread the salmon patties out on a parchment-paper lined baking sheet.
Place the baking sheet in the freezer for several hours until the patties are frozen.
Wrap the patties in plastic wrap and then place inside a large freezer bag.
When ready to use the frozen salmon patties, remove from freezer and allow to thaw then cook as described above.

Serving suggestions

I usually serve my Southern salmon patties with something simple, like myStovetop Mac and Cheese, or just some Green Beans. And you can never go wrong with Old-Fashioned Fudge Pie for dessert!

Ingredients

2 14.75 oz. cans pink or red salmon
2 eggs
1 onion, finely minced
½ cup breadcrumbs
Salt and pepper to taste
3 tablespoons Canola oil

Instructions

Drain salmon and pick out round backbones and larger pieces of skin.
Put salmon in a large bowl and add eggs, onion, breadcrumbs, and salt and pepper. Mix together until well blended then form into patties. I usually get 8 or 9 out of 2 cans of salmon.
Pour oil into skillet and heat on medium-high heat. Place patties in pan and fry about 3 minutes on each side, until well browned and crisp.
Drain on paper towel lined plate for a few minutes before serving.

Notes

Expert Tips for Making the Best Salmon Patties

Try to pick out the larger round bones and extra skin.
The bones are soft so if you miss some don't worry. They will blend in with the fish.
Salmon patties should be about three inches in diameter and not too thick to ensure even cooking.
Mix and form all patties before heating the oil or beginning the cooking process.
Have your salad or sides ready so that you can serve the salmon patties immediately.

How to Freeze Salmon Patties

Freeze before cooking.
Spread the salmon patties out on a parchment-paper lined baking sheet.
Place the baking sheet in the freezer for several hours until the salmon patties are frozen.
Wrap the salmon patties in plastic wrap and then place inside a large freezer bag.
When ready to use the frozen salmon patties, remove from freezer and allow to thaw then cook as described above.

Nutrition Information:

Yield: 6 Serving Size: 4 servings
Amount Per Serving: Calories: 137 Total Fat: 10g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 65mg Sodium: 142mg Carbohydrates: 8g Fiber: 1g Sugar: 1g Protein: 5g

Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.

More Fish Recipes You'll Love:

Apricot-Chili Glazed Fish

Broiled Shrimp with Vegetables and Sriracha Peanut Sauce

Update Notes: This post was originally published January 25, 2011, and on August 26, 2020, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips.

This post is part of my favorite Southern Foods at Home collection.