Crispy and Easy Canned Salmon Patties Recipe You’ll Make on Repeat
I love a weeknight recipe that feels thoughtful but comes together in minutes, and these crispy, handheld salmon patties hit that sweet spot. Imagine flaky canned salmon brightened by crunchy cucumber, creamy avocado, and a punchy sesame-sriracha dressing that gleams on top like a little chef’s kiss. They are fast, forgiving, and endlessly adaptable, so…
I love a weeknight recipe that feels thoughtful but comes together in minutes, and these crispy, handheld salmon patties hit that sweet spot. Imagine flaky canned salmon brightened by crunchy cucumber, creamy avocado, and a punchy sesame-sriracha dressing that gleams on top like a little chef’s kiss. They are fast, forgiving, and endlessly adaptable, so you will find yourself reaching for this combo again and again.
You’re going to fall for these reasons
- Crunchy textures meet tender, flaky salmon for a delightful contrast in every bite.
- Ready in under 20 minutes when you use pantry-friendly canned salmon and pre-cooked rice or cauliflower rice.
- A versatile flavor profile that works for lunch, a light dinner, or meal prep for the week.
- Simple pantry staples come together in a sauce that is aromatic with sesame and bright with rice vinegar.
- Makes a satisfying protein-packed bowl that pairs beautifully with both warm and chilled sides.
I also like to pair these with other quick seafood favorites; if you enjoy variations, you might like my take on easy baked teriyaki salmon for another weeknight go-to.
Ingredients for Crispy and Easy Canned Salmon Patties Recipe You’ll Make on Repeat
- 1 (6 oz) can wild salmon, drained and flaked — the foundation; wild salmon has more flavor and nice texture.
- 1 cup cooked white or brown rice (or cauliflower rice) — rice gives body and helps bind; cauliflower rice keeps it low carb.
- 1/4 cup diced cucumber — cool, crunchy freshness to balance the richness.
- 1/4 cup shredded carrots — adds color, sweetness, and a little bite.
- 1/4 avocado, sliced — creamy, silky richness that mellows the spice.
- 2 tablespoons mayonnaise — provides creaminess and helps the dressing cling.
- 1 teaspoon sriracha (adjust to taste) — heat and a touch of sweetness; scale it up or down.
- 1 teaspoon soy sauce or tamari — deep savory note and salt control.
- 1/2 teaspoon rice vinegar — bright acid to lift the whole bowl.
- 1 teaspoon sesame oil — toasty aroma that defines the dressing.
- 1 tablespoon chopped green onion — fresh, mild oniony pop at the end.
- 1 teaspoon sesame seeds — nutty crunch and visual polish.
- Optional: nori strips, pickled ginger, edamame — fun toppings that add umami, tang, and texture.
If you want something extra to serve on the side, these pair well with lighter vegetable dishes like my honey balsamic Brussels sprouts for a bit of caramelized tang.
Let’s get this plated: step-by-step directions
Ready to build your bowl? These steps are easy and forgiving, so take a breath and enjoy the small, satisfying rituals of whisking and layering.
- In a small bowl, whisk together mayonnaise, sriracha, soy sauce, rice vinegar, and sesame oil.,
- Drain and flake the canned salmon. Mix with half of the sauce.,
- Layer rice or cauliflower rice in a bowl. Top with salmon, cucumber, carrots, avocado, and optional toppings.,
- Drizzle with remaining sauce. Sprinkle sesame seeds and green onions. Serve immediately or chill for meal prep.
A couple of small notes while you assemble: taste the sauce first and adjust the sriracha or soy to your preference, and keep the avocado as the last thing you add so it stays bright and not mashed.
I sometimes serve this with a small appetizer before dinner; a bite-sized sweet and savory treat like goat cheese and honey bites makes a lovely starter.
Pro tips to make these shine
- Drain the salmon well: excess liquid will make the mixture loose and watery. Pat it gently with a paper towel if needed.
- Rice texture matters: slightly chilled, firm rice holds up better. If using freshly cooked rice, spread it on a tray to cool briefly.
- Toast the sesame seeds lightly in a dry pan for 30 seconds before topping to deepen their flavor.
- If you want extra crunch, toss in a handful of chopped toasted nuts or seeds into the salmon mix.
- For meal prep, keep the avocado separate and slice right before serving to preserve color and texture.
If you prefer a heartier, pan-seared patty version, these tips also work well for turning the mixture into cakes that brown beautifully.
Simple ways to change up the flavor
- Asian-style: add a teaspoon of grated ginger and swap sriracha for gochujang for a deeper, fermented heat.
- Mediterranean twist: sub the dressing for lemon, olive oil, and chopped dill or parsley; add capers and red onion.
- Spicy crunch: mix in finely diced jalapeno and top with crushed crispy shallots.
- Low-carb: use all cauliflower rice and add a soft-boiled egg on top for richness.
- Patty form: mix in an egg and panko, form patties, then pan-fry until golden for handheld salmon cakes.
For inspiration on other salmon presentations, you might enjoy experimenting with flavors similar to a classic salmon patties recipe.
Ways to present and savor these bowls
Serve them in a shallow bowl so each ingredient is visible and easy to scoop. I love arranging the cucumber and carrots in neat little ribbons, laying the avocado fan on one side, and finishing with a glossy drizzle of the sesame-sriracha sauce. The visual contrast of orange, green, and pink is so inviting. For a picnic, pack components separately and assemble at the park so the avocado stays fresh. For a warm evening, top with a handful of edamame and a sprinkle of furikake for an umami boost.
Pair with crisp white wine, green tea, or a citrusy sparkling water to cut through the richness.
Keeping leftovers tasting fresh
- Refrigeration: store components separately in airtight containers for up to 3 days. The dressed salmon can be kept chilled for up to 48 hours.
- Freezing: I do not recommend freezing the avocado or the dressing once combined, but you can freeze plain cooked rice for longer storage.
- Reheating: warm the rice gently in the microwave or in a pan with a splash of water to revive its texture. Add the chilled salmon and toppings afterward to keep them bright.
- Meal prep tip: portion into lunch containers with the sauce in a small separate container to drizzle just before eating.
Questions I often get
Q: Can I use a different type of canned fish?
A: Yes, canned tuna or canned mackerel will work, though the flavor and oiliness will change. Adjust the sauce to complement the fish you choose.
Q: Is this recipe kid-friendly?
A: Definitely. Reduce or omit sriracha and serve the components as a build-your-own bowl so kids can choose what they like.
Q: Can I make this vegan?
A: For a plant-based version, swap salmon for mashed chickpeas, use vegan mayo, and add smoked paprika for depth.
Q: How can I make the bowl more filling?
A: Add a soft-boiled egg, extra edamame, or a handful of toasted nuts for additional protein and satiety.
Conclusion
These crispy and easy canned salmon patties come together with minimal fuss and deliver a satisfying mix of textures and bright flavors that will have you going back for seconds. If you want more ideas and similar recipes to explore, check out this classic take on Canned Salmon Patties {an easy, crispy crowdpleaser!}, Natasha’s trusted method in Easy Salmon Patties Recipe – NatashasKitchen.com, and another lovely variation at Crispy Salmon Cakes – Taste Love and Nourish. Give this one a try, and tell me how you dressed yours up. I bet it will become a weeknight favorite.
Crispy Canned Salmon Patties
Ingredients
Method
- In a small bowl, whisk together mayonnaise, sriracha, soy sauce, rice vinegar, and sesame oil.
- Drain and flake the canned salmon. Mix with half of the sauce.
- Layer rice or cauliflower rice in a bowl. Top with salmon, cucumber, carrots, avocado, and optional toppings.
- Drizzle with remaining sauce. Sprinkle sesame seeds and green onions.
