Mexican Salmon Patties
Crispy on the outside, tender on the inside, and packed with protein and flavor.
⏱ Time
Prep: 15 minutes
Cook: 10–12 minutes
Total: ~25–30 minutes
🍽 Servings
Makes 6 patties (serves 3–4)
🛒 Ingredients
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2 (14–15 oz) cans salmon, drained and flaked (bones/skin removed if desired)
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1 large egg
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½ cup breadcrumbs (or crushed tortilla chips for extra flavor)
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¼ cup red onion, finely diced
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¼ cup fresh cilantro, chopped
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1 small jalapeño, finely minced (optional for heat)
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1 tsp cumin
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1 tsp chili powder
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½ tsp smoked paprika
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½ tsp garlic powder
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Juice of ½ lime
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Salt & black pepper to taste
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2 tbsp olive oil (for pan-frying)
🥣 Optional Add-Ins
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2 tbsp corn kernels
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2 tbsp black beans (well-drained)
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¼ cup shredded pepper jack cheese
👩🍳 Instructions
1️⃣ Mix
In a large bowl, combine salmon, egg, breadcrumbs, onion, cilantro, jalapeño, spices, lime juice, salt, and pepper.
Mix until just combined.
2️⃣ Form Patties
Divide mixture into 6 equal portions and shape into patties about ½–¾ inch thick.
3️⃣ Cook
Heat olive oil in a skillet over medium heat.
Cook patties 4–5 minutes per side until golden brown and heated through.
4️⃣ Rest & Serve
Let rest 2–3 minutes before serving.
🥑 Creamy Lime Sauce (Optional but Recommended)
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½ cup Greek yogurt or sour cream
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Juice of ½ lime
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1 tbsp chopped cilantro
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Pinch salt
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Optional: dash of hot sauce
Mix and drizzle over patties.
🌮 Serving Ideas
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In warm corn tortillas as tacos
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Over cilantro-lime rice
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On top of a salad bowl
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With avocado slices & pico de gallo
❓ Q & A
Q: Can I use fresh salmon instead of canned?
Yes. Cook and flake about 1 lb fresh salmon first, then proceed with recipe.
Q: How do I keep patties from falling apart?
Make sure salmon is well-drained and don’t skip the egg and breadcrumbs. Chill mixture 15–20 minutes if needed.
Q: Can I bake them instead?
Yes. Bake at 400°F (200°C) for 12–15 minutes, flipping halfway.
Q: Can I air fry them?
Yes. Air fry at 375°F for 8–10 minutes, flipping halfway.
Q: Can I freeze them?
Yes. Freeze uncooked patties on a tray, then transfer to a freezer bag for up to 3 months.
Q: Are they spicy?
Mild as written. Leave out jalapeño for no heat, or add extra for more kick.
