Crispy Salmon Patties with Dijon and Capers
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Canned salmon, a spoonful of Dijon, a few capers, and fifteen minutes in the fridge so the patties hold together. Fry them until deep gold, and the pantry becomes dinner in half an hour.
The short version
Flake canned salmon, mix with egg, panko, mayo, Dijon, capers and parsley, shape 8 patties and chill 15 minutes. Pan-fry in oil over medium heat, 3 to 4 minutes per side, until deep gold.
What makes ours better
why ours wins the argument at dinner
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Add Dijon and mayo. Mayonnaise binds without making them heavy, and Dijon adds a tangy edge that brightens canned fish.
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Add capers, parsley and scallions. Salty, green and sharp, they keep canned salmon from tasting flat or fishy.
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Chill before frying. Fifteen minutes in the fridge lets the panko soak up moisture, so the patties firm up and flip cleanly.
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Use panko. It stays crisp on the outside and doesn't turn pasty inside the way fine crumbs can.
What you need
the stars of the show
- Boneless skinless salmon2 cans
- Eggs2 large
- Panko breadcrumbs¾ cup
- Mayonnaise3 tablespoons
- Dijon mustard2 tablespoons
- Scallions3 large
- Chopped fresh parsley¼ cup
- Lemon1 large
tap each one as it goes in. no double-salting.
Steps
go slow. the good part can’t be rushed.
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Flake the salmon
Drain the salmon well and tip it into a large bowl. Pull out any large bones or skin if you like; the small soft bones are edible. Flake the fish with a fork into small pieces, not a paste.
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Mix the patty base
Add the eggs, panko, mayonnaise, Dijon, capers, scallions, parsley, seasoning and pepper. Fold with a fork until it just holds together when squeezed. Taste a little pinch; canned salmon is usually salty enough that more salt isn't needed.
Don't mash it. A few visible flakes of salmon make the patties better.
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Shape the patties
Scoop about ⅓ cup of the mixture and form it into a patty about ¾ inch thick. Make 8 and set them on a parchment-lined plate.
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Chill
Refrigerate the patties for at least 15 minutes and up to 24 hours, covered. They firm up and hold together better.
About 15 min. Cook mode has a timer for this step.
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Fry the first side
Heat the oil in a large nonstick or cast-iron skillet over medium heat until it shimmers. Add 4 patties and cook 3 to 4 minutes, until the bottoms are deep golden and crisp.
About 4 min. Cook mode has a timer for this step.
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Flip and finish
Flip carefully with a wide spatula and cook 3 minutes more until golden on both sides and hot in the center. Move to a plate and repeat with the remaining oil and patties.
Flip once only. Moving them around breaks the crust.
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Serve
Serve right away with lemon wedges and a sauce, such as mayo mixed with lemon juice and a spoonful of chopped pickle.
Good to know
the stuff I’d tell you over the phone
- Leftover cooked salmon works. Use about 3 cups flaked and add a spoonful more mayo.
- Short on time? Skip the chill and cook 4 patties at a time on medium-low, handling gently.
- To bake, brush with oil and bake at 425°F for 12 to 15 minutes, flipping halfway.
- Serve on buns with lettuce and sauce as salmon burgers.
- Storage. Fridge, cooked patties 3 days. Freezer, shaped and uncooked, 2 months; fry from frozen over medium-low heat, 5 minutes per side. Reheat in a 375°F oven.
Questions, answered
asked and answered at the kitchen counter
Why do my salmon patties fall apart?
Not enough binder, too much moisture, or no chill time. Drain the salmon very well, use the eggs and panko in the recipe, and chill the patties for 15 minutes.
Can I use fresh salmon instead of canned?
Yes. Poach or bake about 1½ pounds of fillet until it flakes, cool it, and use it as written.
Do I need to remove the bones from canned salmon?
No. The small bones are soft and edible, and add calcium. Remove them if the texture bothers you.
Can I bake salmon patties instead of frying?
Yes. Brush both sides with oil and bake at 425°F for 12 to 15 minutes, flipping once. They are paler and less crisp than pan-fried.
How do I make them without breadcrumbs?
Swap the panko for crushed crackers or crushed cornflakes. Almond flour works if you need a gluten-free patty, but the texture is softer.
Can I make them ahead?
Yes. Shape and chill them up to a day ahead, then fry just before dinner.
From the table
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Published October 29, 2026.