If you’re looking for a quick, delicious, and nutrient-packed dinner that comes together in no time, you’re going to love this Canned Salmon Patties with Lemon and Dill Recipe. It’s one of those dishes I always fall back on when I want something comforting but still fresh and vibrant. The lemon and dill bring such a lovely brightness that pairs perfectly with the savory salmon, making these patties a total hit every single time!

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Why You’ll Love This Recipe

Super Quick and Easy: Using canned salmon means dinner is ready in under an hour with minimal effort.
Fresh Flavor Boost: The lemon zest and dill add a zesty brightness that really wakes up the dish.
Perfect Texture: The mix of bread, egg, and flour helps the patties hold together while staying tender inside.
Great for Meal Prep: These patties chill well and can be made in advance for a quick protein fix.

The image shows five golden-brown fish cakes with uneven edges, scattered on a white marbled surface. Each fish cake has small green herbs and bits of onion visible in the patty, giving a textured look. One fish cake in the center is topped with a small sprig of dill. Around the fish cakes, small chopped green herbs are spread lightly. Two lemon wedges are placed on the surface, one near the top-left and the other near the bottom-right. There is a small white bowl filled with white sauce near the bottom-right corner and a shiny spoon holding some of the sauce near the left side of the image. The colors are warm and natural with a clean, fresh background. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

All the ingredients in this Canned Salmon Patties with Lemon and Dill Recipe come together to build a balance of flavors and texture — the canned salmon itself is tender and flavorful, while the bread adds just enough binding without being heavy. The fresh dill and lemon zing give it a light, refreshing touch. When you’re shopping, look for good quality canned salmon (preferably wild-caught) for the best taste.

Canned Salmon: Make sure to drain it but keep about 2 tablespoons of the liquid for flavor and moisture.
Bread (crust removed): Stale or day-old bread works great here, shredded finely to keep the patties tender.
Green Onion: Don’t skip the green parts for that mild onion flavor and freshness.
Garlic: Just one clove, minced finely, adds a subtle kick.
Fresh Dill or Dried Dill: Dill is the magic herb here, but if you only have dried, it works pretty well too.
Green Bell Pepper: Minced small to add a slight crunch and sweetness.
Flour: Helps the patties hold their shape while frying.
Egg: The binder that brings everything together.
Sweet Paprika: Adds a warm, mild smoky flavor and nice color.
Lemon Zest and Juice: For that bright citrus punch that cuts through the richness.
Salt and Freshly Ground Black Pepper: Seasoning essentials to bring all the flavors forward.
Extra Virgin Olive Oil: For cooking — it lends flavor and helps brown the patties beautifully.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this canned salmon patties recipe is how easy it is to customize based on what you have on hand or your flavor preferences. Feel free to get creative with herbs, spices, and mix-ins!

Add a Little Heat: I sometimes toss in a pinch of cayenne or some finely chopped jalapeño when I want a spicy kick — it’s a crowd-pleaser.
Use Different Herbs: Dill is fantastic, but I’ve also enjoyed substituting fresh parsley or tarragon for a different herby twist.
Gluten-Free Option: Swap the bread for crushed gluten-free crackers or almond flour for a tasty gluten-free version.
Mix in Veggies: I’ve stirred in grated zucchini or carrot for extra nutrition and moisture when serving to kiddos.

How to Make Canned Salmon Patties with Lemon and Dill Recipe

Step 1: Mix Your Ingredients Gently But Thoroughly

Start by draining your canned salmon, but don’t toss out all the liquid — save about 2 tablespoons and mix it in with the flaked salmon in a large bowl. Then add in the shredded bread, chopped green onion, minced garlic, dill, bell pepper, flour, egg, paprika, lemon zest and juice, salt, and pepper. Use a gentle folding motion to combine everything evenly without smashing it into a paste. This keeps the texture light and flaky, which is what you want.

Step 2: Form Patties and Chill

Shape the mixture into 8 even patties, about half an inch thick. This part is fun — you can adjust size, but I like making smaller patties that cook quickly and evenly. Once formed, cover them with plastic wrap and pop them into the fridge for at least 30 minutes. Chilling helps the patties hold together when cooking, so don’t skip this step if you can help it.

Step 3: Cook Until Golden and Crispy

Heat your olive oil in a large skillet over medium-high heat. When it’s shimmering, carefully add the patties — don’t overcrowd the pan. Let them cook for about 3 to 4 minutes on one side until they’re golden and crisp, then flip and cook the other side the same way. Resist the urge to move them around too much so they brown nicely. Once both sides are beautifully golden, transfer to a paper towel-lined plate to rest briefly. They’ll crisp up a bit more as they cool.

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Pro Tips for Making Canned Salmon Patties with Lemon and Dill Recipe

Don’t Skip the Chilling Step: Letting the patties chill helps them firm up so they won’t fall apart while cooking — trust me, I learned this the hard way by skipping it once!
Use the Reserved Salmon Liquid: Adding back a little of the salmon liquid adds moisture and flavor that keeps the patties juicy.
Cook on Medium-High Heat: This temperature ensures a crispy exterior without drying them out inside.
Avoid Overmixing: Mixing too aggressively can make the patties dense, so fold gently until just combined.

How to Serve Canned Salmon Patties with Lemon and Dill Recipe

The image shows five golden-brown patties arranged in a circular pattern on a white plate with a white marbled texture background. The patties have green bits of herbs and vegetables visible inside and are garnished with small sprigs of dill on top. Two lemon wedges are placed between the patties and a small white bowl filled with a creamy white sauce is placed on the side. The lemon wedges are bright yellow and positioned near the bowl and patties. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping these salmon patties with a dollop of tangy Greek yogurt or a simple tartar sauce made with lemon juice, mayo, and chopped capers. A sprinkle of extra fresh dill or green onions right before serving adds that little pop of color and freshness. Sometimes, I squeeze a little extra lemon over the top, especially on warmer days — it’s such a refreshing touch!

Side Dishes

We often keep it light here with a side salad of mixed greens and a vinaigrette, or serve the patties alongside roasted new potatoes or crispy sweet potato fries. For a classic approach, I like steamed green beans or sautéed asparagus on the side — it’s a perfect balance of cozy and fresh.

Creative Ways to Present

For a fun family dinner or when we have guests over, I’ll serve these salmon patties on toasted brioche buns with shredded lettuce, tomato slices, and a drizzle of lemon aioli — basically a gourmet fish burger! They’re surprisingly elegant but still easy to make. Another favorite is serving them atop a bed of quinoa salad dressed with lemon and herbs for a bright, filling lunch.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover patties in an airtight container in the fridge for up to 3 days. When you want to reheat, just pop them in a skillet with a little bit of oil to crisp up the outside again — they never lose their flavor or texture this way.

Freezing

If I’m making a big batch, I sometimes freeze the uncooked patties individually on a baking sheet, then transfer them to a freezer bag once firm. You can cook them straight from frozen—you’ll just need to add a couple extra minutes per side. This trick has saved me on many busy nights!

Reheating

To enjoy leftovers, reheating in a skillet over medium heat with a splash of olive oil brings back that lovely crispiness on the outside without drying out the inside. I avoid microwaving because it tends to make them a bit soggy.

FAQs

Can I use fresh salmon instead of canned salmon in this recipe?

You absolutely can! If you’re using fresh salmon, just poach or bake it until cooked, then flake it before mixing with the other ingredients. Keep in mind that fresh salmon has more moisture, so you might want to adjust the bread amount slightly to get the right patty consistency.
What’s the best way to prevent the patties from falling apart while cooking?

Chilling the patties for at least 30 minutes before cooking is key, as it helps them firm up. Also, be gentle when mixing the ingredients and avoid overhandling when forming the patties. Cooking on medium-high heat and not flipping them too often will help maintain their shape.
Can I make these patties gluten-free?

Yes! Just replace the shredded bread with gluten-free breadcrumbs, crushed gluten-free crackers, or even almond flour. The texture will be slightly different but still delicious.
How can I add more veggies to this recipe?

Grated zucchini or carrot are great additions. Just make sure to squeeze out any excess moisture from zucchini before mixing so the patties don’t become too wet.
What sides pair best with canned salmon patties?

Crispy roasted potatoes, fresh salads, steamed veggies like green beans or asparagus, and grain salads like quinoa or couscous work beautifully. The patties themselves are flavorful, so simple sides complement them best.

Final Thoughts

I absolutely love how this Canned Salmon Patties with Lemon and Dill Recipe comes together — it feels like a little homemade celebration on a busy weeknight. When I first tried this, I was amazed at how pantry staples could transform into something so flavorful and fresh. Whether you’re feeding a hungry family or need a quick meal and want to impress with simple ingredients, this recipe has your back. Give it a try—you’ll be so glad you did!