Salmon Patties
Salmon patties are pantry cooking at its best. Three cans of pink salmon, a couple of eggs, some breadcrumbs, and French Made Easy, and you've got dinner in under half an hour without a trip to the fish counter. They fry up golden and crispy on the outside, tender inside, and the herby French Made Easy keeps them from ever tasting like a plain can of fish.
The Greek yogurt sauce is what makes them feel finished. A quick mix of yogurt and a little more French Made Easy, chilled and spooned over the hot patties, adds a cool, tangy contrast to the crispy crust. It's an easy weeknight dinner or a packable lunch, and it's budget-friendly enough to make on repeat. Swap in gluten-free crumbs and it works for a gluten-free table too.
Ingredients
- 2 tsp French Made Easy
- 3 cans (6 oz each) pink salmon, drained
- 2 eggs, beaten
- ½ cup mayo
- ½ cup breadcrumbs or panko
- ½ tsp fresh ground pepper
- ¼ cup green onions, chopped
- 7 oz Greek yogurt (for topping)
- ½ tsp French Made Easy (for yogurt sauce)
- Olive oil for cooking
Ingredient notes & swaps
- **Canned pink salmon:** Drain it well and pick through for any large bones or skin, though the soft edible bones can stay and add calcium. Canned red (sockeye) salmon works too for a richer flavor.
- **French Made Easy:** The all-natural, gluten-free herb blend seasons both the patties and the yogurt sauce, so one jar does double duty. Grab a jar of French Made Easy for this recipe.
- **Breadcrumbs or panko:** Panko fries up lighter and crispier. Use gluten-free breadcrumbs or chickpea crumbs to make the patties gluten-free.
- **Mayo and eggs:** Together they bind and enrich the mix — don't skip them, or the patties turn dry and crumbly.
- **Greek yogurt topping:** The cool, tangy sauce balances the crispy patties. This is also where the go-Greek angle comes in; a squeeze of lemon in the yogurt is a nice addition.
Directions
- Mix salmon, eggs, mayo, breadcrumbs, pepper, green onions, and French Made Easy in a bowl. Let rest 10 minutes.
- Shape mixture into patties using about ⅓ cup each.
- Heat 3 Tbsp olive oil in a saute pan over medium heat.
- Fry patties until golden brown, 2-3 minutes per side, turning only once.
- Mix ½ tsp French Made Easy into Greek yogurt, chill, and spoon over patties to serve.
Why this works
The ten-minute rest before shaping is the quiet key. Letting the mixed salmon, egg, mayo, and breadcrumbs sit gives the crumbs time to absorb the moisture, so the patties firm up and hold together in the pan instead of falling apart. Frying over medium heat — not high — lets a golden crust develop slowly without scorching, and flipping only once keeps the patties intact rather than breaking them up with too much handling. The mayo and egg do the binding while adding richness that canned salmon needs to stay moist.
What to serve it with
Serve the patties hot with the chilled Greek yogurt sauce spooned over the top, plus lemon wedges on the side. They make a full dinner next to a green salad or roasted vegetables, and they're great for lunch tucked into a pita or on top of greens with extra yogurt sauce as the dressing. Leftover patties reheat well in a skillet or air fryer to bring back the crisp, so make a double batch.
Tips
- Use GF breadcrumbs or chickpea crumbs to make this gluten-free.
- Works with any World Seasonings blend for a different flavor.
- Don't skip the 10-minute rest — it lets the breadcrumbs absorb moisture so the patties hold together instead of crumbling in the pan.
- If the mix feels too wet to shape, add breadcrumbs a tablespoon at a time; too dry, add a little more mayo.
- Chill the shaped patties for 15 minutes before frying if you have time — they'll be even easier to flip without breaking.
FAQ
Why are my salmon patties falling apart?
Usually the mix was too wet or didn't rest long enough. Let the mixture sit 10 minutes so the breadcrumbs absorb moisture, add more crumbs if it still feels loose, and chill the shaped patties before frying. Flip them only once, gently, and keep the heat at medium.
Can I use fresh salmon instead of canned?
Yes. Cook and flake about a pound of fresh salmon to replace the canned, and season it well since fresh is milder. Canned is the budget, no-fuss option that makes this a true pantry dinner, but fresh gives a richer result.
How do I make these gluten-free?
Swap the breadcrumbs for gluten-free breadcrumbs or chickpea crumbs, and confirm your other ingredients are gluten-free — French Made Easy is. Everything else in the patties and the yogurt sauce is naturally gluten-free.
Can I bake or air-fry them instead of pan-frying?
Yes. Bake on a parchment-lined sheet at 400°F for about 15-18 minutes, flipping once, or air-fry at 375°F for about 10 minutes. Brush or spray them with a little oil first so they still crisp up. They won't be quite as crispy as pan-fried but it's a lighter, hands-off option.
Nutrition
Estimated per serving · values are approximate.