Easy Salmon Patties Recipe

Introduction

These easy salmon patties combine canned salmon with spinach and crispy hash browns for a quick, satisfying meal. Perfect for busy weeknights, they are flavorful, versatile, and simple to make with pantry staples.

Ingredients

• 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

Instructions

1. Step 1: Squeeze excess water from the thawed spinach. Drain the canned salmon in a colander, pressing with a spoon to remove extra liquid.
2. Step 2: In a large bowl, combine the spinach, hash browns, and drained salmon, flaking the salmon with a fork as you mix.
3. Step 3: Gently stir in the beaten eggs, salt, and pepper until everything is well incorporated.
4. Step 4: Heat a thin layer of oil in a skillet over medium heat.
5. Step 5: Form the salmon mixture into palm-sized patties and add them to the skillet in batches.
6. Step 6: Sauté the patties over medium-low heat for about 5-6 minutes on each side, or until they turn golden brown outside and are fully cooked inside.
7. Step 7: Serve the salmon patties warm, either on their own, over a salad, or in a burger or slider bun with tartar sauce.

Tips & Variations

• Adjust salt amount based on your hash browns’ seasoning; test with a small patty before cooking the whole batch.
• Shape patties into smaller nuggets as a kid-friendly option.
• For a bit of extra flavor, add chopped fresh herbs like dill or parsley to the mixture.

Storage

Store leftover salmon patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the oven to keep them crispy. You can also freeze the uncooked patties on a baking sheet, then transfer to a freezer bag; cook from frozen, adding a few extra minutes to the cooking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, but you’ll need to cook and squeeze out all moisture from the fresh spinach before mixing it with the other ingredients to prevent soggy patties.

What can I serve with salmon patties?

They go great with a fresh green salad, steamed vegetables, or in a sandwich with tartar sauce and lettuce for a satisfying meal.

Easy Salmon Patties Recipe

Print Recipe

★★★★★

4.7 from 145 reviews

These easy salmon patties combine canned salmon, spinach, and shredded hash brown potatoes into crispy, flavorful patties perfect for a quick weeknight dinner or snack. They are pan-fried to golden perfection and are versatile enough to serve on their own, over a salad, or in a sandwich with tartar sauce.

• Author: lea
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 8 patties 1x
• Category: Main Dish
• Method: Frying
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 15 oz canned salmon, well drained
• 5 oz frozen spinach, thawed and squeezed dry
• 3 cups frozen shredded hash brown potatoes, thawed
• 4 eggs, beaten
• 1 ½ teaspoons kosher salt (adjust if hash browns are pre-seasoned)
• Freshly ground black pepper, to taste
• 2 tablespoons olive oil or other cooking oil

Instructions

1. Prepare the spinach and salmon: Squeeze excess water from the thawed spinach and drain the canned salmon using a colander, pressing out any extra liquid with a spoon to avoid sogginess in the patties.
2. Combine the ingredients: In a large bowl, mix the squeezed spinach, thawed hash browns, and flaked salmon gently with a fork to distribute evenly without breaking up the salmon too much.
3. Add eggs and seasonings: Stir in the beaten eggs, kosher salt, and freshly ground black pepper, blending all ingredients into a cohesive mixture that will hold together when formed into patties.
4. Heat the skillet: Warm a thin layer of olive oil over medium heat in a skillet, ensuring the surface is hot enough to crisp the patties without burning.
5. Form and cook the patties: Shape the salmon mixture into palm-sized patties. Place them in the hot skillet and cook over medium-low heat for about 5-6 minutes per side until the outsides are golden brown and crispy and the patties are cooked through.
6. Serve: Serve the salmon patties warm, either on their own, over a fresh salad, or inside burger or slider buns accompanied by tartar sauce or your favorite condiment.

Notes

• Adjust salt quantity depending on whether your hash browns are pre-seasoned. Test a small amount of the mixture before cooking all patties to ensure proper seasoning.
• These salmon patties can be made into smaller nuggets, making them a kid-friendly option.
• Be sure to squeeze out as much moisture as possible from the spinach and salmon to achieve a firm patty that holds its shape while cooking.

Keywords: salmon patties, salmon cakes, canned salmon recipe, easy dinner, pan-fried salmon, spinach salmon patties, gluten free seafood