Salmon Patties Recipe

These Luby’s Cafeteria Salmon Patties are super quick, crispy outside, soft inside, and made with canned salmon so you probably already have everything. Good on their own or on top of salad, and way cheaper than fresh fillets. Weeknight winner, no overthinking needed.

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Quick Summary

• Prep time: 10 mins
• Cook time: 20 mins
• Flavor: crispy, slightly tangy, savory
• Great for: last-minute dinners, budget meals, lunchbox leftovers

Why I Like This Recipe

Not gonna lie — I only made these the first time because I had three cans of salmon sitting in the back of the cupboard. They’re now in the regular rotation. Crunchy edges, soft middle, and you don’t even need a sauce if you season them right. I’ve also eaten one cold from the fridge and wasn’t mad about it.

Ingredients

• 24 oz canned salmon (drained, bones optional)
• 2 eggs
• 6 green onions, minced
• ½ cup panko breadcrumbs
• ½ cup grated parmesan
• Juice of 1 lime
• 4 tbsp avocado oil (or olive oil)

How To Make Salmon Patties

1. Mix the stuff: Drain the salmon. In a big bowl, toss in salmon, eggs, onions, panko, parmesan, lime juice. Get in there with your hands and mix until it holds together.
2. Form patties: Shape into 8 even patties. Keep them around 1-inch thick. Bigger if you’re doing burgers.
3. Heat your pan: Skillet on medium-high. Add oil. When a breadcrumb sizzles, it’s hot enough.
4. Fry time: Add patties (don’t crowd). Cook 5–10 minutes each side till golden and crisp. Flip once, gently.
5. Serve: Serve warm. But cold the next day? Still hits.

Tips for Success

• Use red or pink canned salmon — both work.
• Don’t skip the lime juice. It cuts the richness.
• If it’s too wet, add more panko. Too dry? Small splash of milk or another egg.
• Let the patties sit 5 mins before frying — helps them hold shape.
• Good with hot sauce or plain Greek yogurt. Or both.

Storage and Reheating

• Fridge: Let them cool, then store in an airtight container. Up to 3 days.
• Freezer: Freeze flat on a tray first, then bag. Good for 1 month. Thaw overnight.
• Reheat: Pan-fry or oven at 350°F for 10–12 mins. Microwave works too, just won’t be crispy.

Frequently Asked Questions

• Q: Can I use fresh salmon instead of canned?
  A: Sure, just cook and flake it first. But canned makes this easier and cheaper.
• Q: What if I don’t have parmesan?
  A: Use shredded cheddar or skip it entirely. They still hold up.
• Q: Are they gluten-free?
  A: Use gluten-free panko or crushed rice crackers.
• Q: Can I bake them instead?
  A: Yep. 400°F for 15–20 mins, flip halfway.
• Q: What goes well with these?
  A: Mashed potatoes, coleslaw, or just a squeeze of lemon and greens.

Common Mistakes and How to Dodge Them

• Why do mine fall apart in the pan? They probably needed more binder. Try an extra egg or more breadcrumbs. Also, don’t flip them too early — let that crust form.
• Why are they mushy in the middle? Either too thick or your heat was too high, cooking the outside before the inside. Keep the patties around 1 inch thick max.
• They taste bland. What’s missing: Salt. Don’t forget to season, especially if your canned salmon isn’t pre-salted. A bit of hot sauce or mustard in the mix helps too.
• They stuck to the pan: Oil not hot enough, or pan too crowded. Always test the heat with a breadcrumb.
• Why do they break when flipping? Use a wide spatula and flip once only. Don’t poke at them too soon.

Nutrition Facts (Per Patty)

• Calories: 212 kcal
• Carbs: 5g
• Protein: 19g
• Fat: 13g
• Sugar: 1g
• Fibre: 1g
• Sodium: 397mg