Pork
$1.29per plate
Prep
10 min
Pantry · Canned Fish
Canned Salmon Patties
Canned salmon is one of the best deals in the store: shelf stable, high in protein, and a fraction of the price of fresh fish. Two cans, an egg, and a scoop of breadcrumbs make eight crispy patties in about twenty minutes. They fry up golden in a little oil and taste like they took far more effort than they did. Serve them with a squeeze of lemon and a cheap side, and dinner for four lands right around a dollar twenty a plate.
$1.23per plate
Estimated recipe total
$4.93 · serves 4
Cook
10 min
Total
20 min
Serves
4
1 How to make it
1
Drain and flake the salmon
Open and drain the cans well, pressing out the liquid so the patties are not soggy. Tip the salmon into a bowl and flake it with a fork. Canned salmon usually has soft edible bones; mash them in for extra calcium or pick them out, your call.
2
Mix the patties
Add the egg, breadcrumbs, diced onion, a squeeze of lemon, and a good pinch of salt, pepper, and dill. Stir until it just holds together when pressed. If it feels too wet, add a spoonful more breadcrumbs; too dry, a splash of water.
3
Shape and chill briefly
Form the mix into 8 patties about half an inch thick. If you have a few minutes, let them sit in the fridge while the pan heats; a short rest helps them hold their shape in the pan.
4
Pan-fry until golden
Heat the oil in a skillet over medium. Fry the patties 3 to 4 minutes per side, until deep golden and crisp. Do not crowd the pan, work in two batches if needed. Drain on a paper towel and serve with lemon.
2 Cheaper ingredient swaps
- Canned tuna for the salmon. Two cans of tuna make the same patties for even less. The texture is a little firmer and the flavor milder.
- Crushed crackers, oats, or cornmeal for the breadcrumbs. Any dry starch binds the patties. Use up the end of a cracker sleeve or a handful of oats.
- Mayo instead of egg. A spoonful of mayonnaise binds the patties if you are out of eggs and keeps them moist.
- Add a spoon of mustard or hot sauce. Either one seasons the whole batch for almost nothing and cuts the richness of the fried patty.
3 Budget tips
- Canned salmon is a shelf-stable protein that goes on sale often. Stock up when it is cheap; it keeps for years in the pantry.
- The soft bones in canned salmon are edible and add calcium. Mashing them in means nothing goes to waste.
- Stretch the batch with an extra scoop of breadcrumbs and a second egg to make more, smaller patties when you need to feed more people.
- Serve over rice or with a cheap slaw to turn a can of fish into a full dinner for four.
4 Storage, freezing & reheating
Fridge
Refrigerate cooked patties in an airtight container for up to 3 days. They are good cold in a sandwich or wrap the next day.
Freezer
Freeze cooked, cooled patties in a single layer, then bag them, for up to 2 months. Reheat straight from frozen in the oven or a skillet.
Reheating
Reheat in a 350 F oven or a dry skillet over medium to bring back the crisp edges. The microwave works in a pinch but softens the crust.
5 Nutrition (per serving)
Calories
240
Protein
21g
Fat
13g
Carbs
9g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
Do I have to remove the bones from canned salmon?
No. The bones in canned salmon are soft, edible, and a good source of calcium. Mash them right in, or pick them out if you prefer a smoother patty.
Why do my salmon patties fall apart?
Usually too much moisture or not enough binder. Drain the salmon well, add enough breadcrumbs to hold the mix together, and let the patties rest a few minutes before frying so they set.
Can I bake them instead of frying?
Yes. Place them on an oiled sheet pan and bake at 400 F for about 20 minutes, flipping halfway. Baking uses less oil, though the crust is a little less crisp.
How is $1.23 a plate worked out?
The batch costs around $4.93 and makes four servings. Canned salmon is the main line, and a store-brand can keeps it right in this range.
Helpful Tools for This Recipe
As an Amazon Associate, Budget Plates may earn from qualifying purchases.
- 12-inch nonstick skillet. A wide nonstick skillet browns ground meat, fries rice, and builds a one-pan sauce with less oil and easier cleanup. Best for everyday stovetop dinners like skillet meals, fried rice, pasta sauces, and patties.
- Cast iron skillet. Cast iron holds heat for a deep sear and moves from stovetop to oven, and it lasts for decades with basic care. Best for searing chops and chicken, and recipes that start on the stove and finish in the oven.
- Chef's knife. One sharp chef's knife handles almost all the chopping, from onions to chicken, and replaces a drawer of gadgets. Best for all-purpose prep in essentially every recipe on the site.
- Cutting board. A large, stable cutting board makes prep faster and safer, which matters when you cook most nights. Best for everyday chopping of onion, garlic, and vegetables across nearly every recipe.
Cook next
All recipes Related recipes
From other tables
All recipes 
