This easy salmon patty recipe only requires four ingredients. By combining canned salmon, frozen hash browns, eggs, and frozen spinach, you’ll have a quick weeknight dinner that’s super simple, healthy, and totally kid friendly.
I’ve probably made half a dozen different versions of a salmon patty recipe over the years. Some recipes used fresh salmon, some used canned salmon, some had potatoes, some had onions, some had herbs, some were baked, some were sauteed…you get the point. There’s a lot of diversity in the salmon patty world!
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 “quick weeknight dinner” rotation.
When I started researching non-dairy food sources of calcium, however, I was motivated to start making salmon patties more often. My oldest daughter has been allergic to dairy since birth, and while she does take calcium supplements, I worry that they’re not absorbed as well as 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 going “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. And if you don’t need to worry about calcium intake, then you can use bone-free canned salmon in this recipe, too.)
My first goal was to come up with a recipe that would taste good and be simple enough to whip up on a busy weeknight. I’ve always liked salmon patty recipes that included potatoes, but since peeling and boiling and mashing a bunch of potatoes is a pain, I decided to use frozen hash browns instead.
My second goal was to incorporate some greens so that it could be a “one stop shopping” sort of meal, and I wouldn’t even need to bother with a separate veggie side dish. (This post is making me sound really lazy!) So I threw in some chopped frozen spinach. Bonus — spinach is also a great non-dairy source of calcium.
Finally, I used eggs as a binding agent. I seasoned it all with a little salt and pepper, and in less than 20 minutes from start to finish we had a nutritious and delicious dinner on the table! My girls devoured these (and even asked for leftovers the next night), so you know they must taste good. My husband and I ate ours on top of a bed of arugula mixed with some vinaigrette. Because we’re fancy like that. 🙂
Cooking Note #1: 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.
Cooking Note #2: Make sure you do a good job of squeezing the water out of the salmon and the spinach so that the cakes don’t fall apart while they’re cooking. Saute in an oil-coated pan over medium heat for 5 minutes per side, or until golden on the outside of each patty.
Besides being quick, good, and simple, this salmon patty recipe is a winner because you can stock the salmon, hash browns, and spinach in your freezer / pantry so you’ll always have a go-to meal ready to be made on nights when you’re unmotivated to head to the store.
4-Ingredient Salmon Patties
This nutritious salmon patty recipe is so easy to prepare, quick to cook, and delicious to eat!
Ingredients
- 15 oz canned salmon well drained
- 5 oz frozen spinach thawed
- 3 cups frozen shredded hash browns thawed
- 4 eggs beaten
- 1 1/2 tsp kosher salt*
- several dashes of pepper
- 2 tbsp canola oil
Instructions
- 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.
Recipe Notes
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.
Emily says
What a great way to enjoy salmon! My kids will love these simple cakes!
Lisa Huff says
Wow, only 4 ingredients?! Love the idea of using hash browns!
Sharon says
I’m hungry just looking at the photos! I can’t wait to make these delicious cakes for lunch or dinner very soon.
Lyssa says
Can you bake them instead of frying?
Alyssa says
I don’t recommend baking them – the pan frying helps the potatoes to become crispy and also gives the patty its shape. If you use a nonstick pan, you shouldn’t have to use much oil.
Ken says
A+ for this recipe. All they needed was Lawry’s seasoning salt after cooking on a nice bun. Good full meal with the potatoes and spinach. I made a bunch and have some in the freezer.
Alyssa says
Perfect! Thanks for your comment, Ken. 🙂
Ken Andrews says
I took one of the frozen patties out of the freezer yesterday. They were separated by wax paper. I left it in the refrigerator overnight in a plastic container to thaw. I cooked it for dinner tonight. Still excellent! So, they do freeze/thaw well. Thanks, again for this recipe.
Hayley says
Could you use fresh salmon instead? With all the issues going on with salmon at the moment I don’t quite trust canned.
Alyssa says
Hi Hayley – Yes, you can use fresh salmon. I’d just make sure to season it throughly because it won’t already be salted like the canned salmon is.
Doris says
Could you use tuna. Thanks.
Alyssa says
Hi Doris – You could, but I’m not sure the flavor profile would work as well. There’s something about salmon & potatoes together that just works! 🙂
Kathryn says
Do you happen to have the nutritional information for these??
Thanks!!
Cerae says
Can’t wait to try these. I never thought of adding hash browns. Great idea. I have always used grated zucchini & onion so spinach will be a change. Thanks for sharing.
Penny says
I wish at some point you would have indicated the number of servings. If I missed that I apologize
Alyssa says
Hi Penny! It makes about 10 patties. It says it at the very top of the recipe, but it’s easy to miss. I might be changing my recipe card plugin soon to make the info a little easier to see.
Jessica says
Could you just grate fresh potatoes instead of frozen hashbrowns? Can’t find any whole 30 compliant
Alyssa says
Hi Jessica – I’m not sure they would turn out the same because the frozen hashbrowns are usually slightly pre-cooked/blanched before they’re frozen, so you’re essentially just heating/crisping them up instead of fully cooking them. I would recommend using cooked, mashed potatoes instead if you want to use whole, fresh potatoes.
Jessica says
How would you sub the mashed potatoes?
Alyssa says
I don’t know what the exact measurement would translate to, but I’d just add enough potato to the salmon/spinach/egg mixture until you’re able to form a cohesive patty. Perfect way to use up leftover mashed potatoes from Thanksgiving! 🙂
Jessica says
Trying tonight, thanks!
Schana says
Can these be made ahead of time and frozen?
Alyssa says
Yes! I like to cook them first and then freeze them. They won’t be quite as crisp as they are right out of the pan, but they’re still yummy.
Sarah says
Thanks for a great recipe! They were a hit for my whole family and have way more flavor than my old recipe for salmon patties! They really have a lot of flavor. I’m making them again tomorrow!
Alyssa says
That’s fantastic, Sarah! Thanks so much for commenting. 🙂
Ariana says
What a great idea putting hasbrowns and spinach in your cakes!! I once bought canned salmon that had bones in it and was HORRIFIED haha. I ended up passing it along to my mom. It’s good to know the bones aren’t hard though!
Alyssa says
So funny! The bones do look a little “ewwww” when you first open the can, but you really don’t notice them at all once you take a fork and mash up the salmon.
Diane says
Canned salmon with the bones nutritionally beneficial in a big way, so don’t shy away.
Alyssa says
Yes! And when you smash the salmon with a fork, you don’t even notice they’re there.
Jamie | The Kitchenarium says
I love how you added the hash browns to the salmon cakes. These look fabulous.
Alexandra @ My Urban Family says
This is such a great idea! I love trying new things that don’t require a million ingredients! Thanks for sharing 🙂
Chrissa - Physical Kitchness says
YUMMY! I have this TJ’s sockeye salmon in my pantry right now. I can’t wait to make these healthy, delicious salmon cakes! Plus you’ve made this recipe too easy not to try!!
Susan Deaven says
These look much prettier than mine! I will make this recipe next time.
Alyssa says
You’ll love it! It’s seriously SO easy.
Michelle says
Oh I LOVE this idea! Those look amazing and amen to finding calcium without being able to eat dairy. My daughter is in the same boat. Yum!
Alyssa says
I’m so glad to help out another dairy-free mom! It can be such a challenge to find enough nutrient dense foods for allergic kids.
ca says
I have always wondered how to make these but never looked up a recipe. These look super easy. thank you!
Alyssa says
These are definitely the easiest I’ve ever made. And they were just as tasty as the more complicated versions I’ve tried.
Linda Riley says
Sounds good and easy and we love salmon. By the way, on a different note, I made the tator tot nachos the other night……YUM!
Alyssa says
I’m so glad you liked the nachos!