This easy canned salmon patty recipe only requires four ingredients. It’s a quick weeknight dinner that’s super simple, healthy, and totally kid friendly.

Salmon patties on a plate.

I’ve probably made half a dozen different versions of a salmon cake or salmon patty over the years. All of the recipes have been tasty, and they usually get eaten, but they’ve all been a little too complicated to make it into our easy weeknight dinner rotation.

When I started researching non-dairy food sources of calcium, however, I was motivated to start making canned salmon patties more often. (My daughter has been allergic to dairy since birth, and I’m always on the lookout for whole food sources of calcium.)

After reading that canned salmon with bones is one of the most calcium rich foods you can eat, I decided I needed to find a way to get more of it into her diet. (If you’re thinking “ewwww” about the bones, note that the tiny bones in canned salmon are really soft, and when they’re mashed up with the rest of the ingredients they are totally edible, and you don’t even notice they’re there. Promise.)

My first goal was to come up with a canned salmon recipe that would taste good and be simple enough to whip up on a busy weeknight.

Salmon Patty Ingredients:

  1. canned salmon
  2. eggs
  3. frozen hashbrowns
  4. frozen spinach
Ingredients for salmon patties
Salmon patty ingredients mixed together in a bowl

My girls devoured these (and even asked for leftovers the next night), so you know they must taste good.

Don’t forget to thaw Your Ingredients!

The spinach and hash browns need to be thawed before you make the salmon cakes, so either put them in the fridge the night before, or thaw them on the countertop a few hours before you plan to cook.

Patty making tip

Make sure you do a good job of squeezing the water out of the salmon and the spinach so that the patties don’t fall apart while they’re cooking. Saute the patties in an oil-coated pan over medium heat for 5 minutes per side, or until golden on the outside.

Salmon patties being pan fried in a skillet

Freezer Friendly

These salmon patties are very freezer friendly if you have leftovers, or if you want to stock your freezer with some pre-made meals. (I cook them first and then freeze them after they’ve cooled.) Just thaw the patties in the fridge and reheat in the microwave when you’re ready to eat.

Stack of cooked salmon patties
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Servings: 10 patties

Easy Salmon Patties

This salmon patty recipe is so easy to prepare, quick to cook, and delicious to eat!


  • 15 oz canned salmon, well drained
  • 5 oz frozen spinach, thawed
  • 3 cups frozen shredded hash brown potatoes, thawed
  • 4 eggs, beaten
  • 1 1/2 tsp kosher salt*
  • several dashes of pepper
  • 2 tbsp canola oil


  • Squeeze water from spinach.
  • Combine spinach, hash browns and drained salmon in a large bowl, using a fork to flake the salmon.
  • Gently stir in eggs, salt and pepper.
  • Heat a thin layer of oil in a skillet over medium heat.
  • Form salmon mixture into palm-sized patties and add to pan.
  • Saute in batches, cooking for approx 5-6 minutes on each side, or until the hash browns have turned golden brown on the outside of the patty and are tender on the inside.
  • Serve alone or over a salad.


Depending on the brand of frozen hash browns that you use, you may need to add more or less salt than recommended. Some frozen hash browns are pre-seasoned while others are not. The best way to make sure you’ve got the right amount is to make a small test patty before you cook the whole batch.

Nutrition Facts

Calories 164kcal (8%)Carbohydrates 11g (4%)Protein 13g (26%)Fat 7g (11%)Saturated Fat 1g (6%)Cholesterol 100mg (33%)Sodium 560mg (24%)Potassium 394mg (11%)Fiber 1g (4%)Vitamin A 1785IU (36%)Vitamin C 5.9mg (7%)Calcium 155mg (16%)Iron 1.5mg (8%)
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