Name: Easy Canned Salmon Patties with Remoulade Sauce Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 3 (7 oz) cans salmon, drained; 1 large egg; 2 tablespoons mayonnaise; 1/2 cup almond flour (or gluten-free bread crumbs or crushed pork rinds); 1 teaspoon Dijon mustard; 2 tablespoons lemon juice; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 3/4 teaspoon sea salt; 1/2 teaspoon black pepper; 1 tablespoon chopped chives; 2 tablespoons parsley, chopped; 1/4 cup chopped sweet onion; 2 tablespoons avocado oil (for frying); 1/2 cup mayonnaise (or Greek yogurt or dairy-free yogurt); 1-2 teaspoons horseradish sauce (adjust to taste); 1 tablespoon pickle juice; 2 teaspoons lemon juice; 2 1/2 teaspoons paprika; 1/4 teaspoon garlic powder; 1/2 teaspoon Old Bay seasoning; Salt to taste

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If you’re searching for a dish that’s quick to whip up yet bursting with flavor, I’ve got just the thing: Easy Canned Salmon Patties with Remoulade Sauce Recipe. These golden, crispy patties make the perfect weeknight meal or casual weekend treat. The tender, flaky salmon combined with fresh herbs and a zesty remoulade sauce creates such a satisfying bite that will have everyone asking for seconds. Plus, using canned salmon keeps things super accessible and budget-friendly without sacrificing any of that homemade goodness.

Ingredients You'll Need

A round bowl containing layers of ingredients: the base is a mix of light brown flakes, likely tuna, spread across the bowl; on top of this, from left to right, are finely chopped bright green herbs, small white diced pieces likely onions, a soft yellow egg yolk with a bit of clear egg white around it, a dollop of pale creamy mayonnaise, a scoop of coarse grainy brown mustard, and light yellow powdery seasoning sprinkled around. A silver spoon is partially inserted into the mix on the right side. Two halves of bright yellow lemons sit beside the bowl on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Gathering simple, pantry-friendly ingredients is the secret to this recipe’s charm. Each component plays an important role in building layers of flavor, texture, and a visually appealing dish that feels anything but ordinary.

3 cans (7 oz) canned salmon, drained: The star protein, easy to use and packed with nutrients and flavor.
1 large egg: Helps bind the patties together for perfect shape and firmness.
2 tablespoons mayonnaise: Adds moisture and a creamy richness to the salmon mixture.
½ cup almond flour (or gluten-free bread crumbs or crushed pork rinds): A great binder choice that also creates a lightly crisp texture.
1 teaspoon Dijon mustard: Introduces a subtle tang that brightens each bite.
2 tablespoons lemon juice: Brings fresh acidity, balancing the richness beautifully.
1 teaspoon garlic powder: Gives a hint of savory depth without overwhelming the delicate salmon.
½ teaspoon onion powder: Rounds out savory notes and enhances the overall aroma.
¾ teaspoon sea salt: Essential for seasoning and drawing out flavors.
½ teaspoon black pepper: Adds a subtle heat and complexity.
1 tablespoon chopped chives: Offers a fresh, mild onion flavor and a pop of green color.
2 tablespoons parsley: Brightens the patties with herbal freshness.
¼ cup chopped sweet onion: Brings sweetness and crunch for textural contrast.
2 tablespoons avocado oil: Perfect for pan-frying to a golden crisp without overpowering flavors.
For the remoulade sauce:
½ cup mayonnaise (or Greek yogurt or dairy-free yogurt): The creamy base that balances spice and acidity.
1-2 teaspoons horseradish sauce: Adds that signature kick and tang to the sauce.
1 tablespoon pickle juice: Brings a vinegary punch that jazzes up the creaminess.
2 teaspoons lemon juice: Keeps the sauce bright and fresh.
2 ½ teaspoons paprika: Adds smoky sweetness and beautiful color.
¼ teaspoon garlic powder: Enhances savory depth.
½ teaspoon Old Bay seasoning: Gives a classic seafood seasoning punch to the sauce.

How to Make Easy Canned Salmon Patties with Remoulade Sauce Recipe

Step 1: Combine Your Salmon Mixture

Start by opening and draining your canned salmon, then toss it into a large mixing bowl. Add in the egg, mayo, almond flour, lemon juice, Dijon mustard, garlic powder, onion powder, salt, pepper, chives, parsley, and chopped sweet onion. Using a fork or your hands, mix everything gently but thoroughly. You want the ingredients well incorporated so that each patty cooks cohesively, yet still has some nice flakes of salmon for that delicate texture.

Step 2: Shape the Patties

Once your mixture is mixed, shape it into 6 to 8 equal patties, aiming for about half an inch thick. A medium thickness helps them cook evenly, producing a crispy exterior while staying tender and moist inside—absolutely dreamy.

Step 3: Cook the Patties to Golden Perfection

Heat the avocado oil in a large skillet over medium heat. Carefully add the patties, giving them enough room so they don’t touch. Cook each side for about 5 to 6 minutes until you see a gorgeous golden brown crust forming. This step is where the magic happens, locking in moisture and creating that irresistible crispy bite everyone loves.

Step 4: Whip Up the Remoulade Sauce

While the patties are sizzling away, mix together the mayonnaise, horseradish sauce, pickle juice, lemon juice, paprika, garlic powder, salt, and Old Bay seasoning in a small bowl. Taste and tweak seasonings to your liking; the sauce should feel zingy with just enough creaminess to complement the salmon without overpowering it.

How to Serve Easy Canned Salmon Patties with Remoulade Sauce Recipe

The image shows five raw beige-colored patties with small green herb bits mixed in. They are arranged evenly in a single layer inside a white pan with a golden handle. A thin layer of oil is spread under and around the patties, creating a shiny surface. The background is a light, white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your salmon patties, sprinkle additional chopped fresh parsley or chives over the top just before serving. A thin wedge of lemon on the side brightens the whole plate and encourages everyone to add a fresh splash of citrus, which pairs beautifully with the flavors in the patties and remoulade.

Side Dishes

Easy Canned Salmon Patties with Remoulade Sauce Recipe shine bright alongside crispy roasted potatoes, a fresh green salad, or steamed seasonal vegetables. For a light Southern-inspired twist, consider pairing them with coleslaw or corn on the cob—these classic sides bring complementary textures and flavors that complete the meal perfectly.

Creative Ways to Present

Feel like shaking things up? Try serving the salmon patties in slider buns with a dollop of remoulade and crunchy lettuce for a delicious handheld version. Alternatively, place patties over a bed of mixed greens or grain salad for a lighter, elegant plate that’s perfect for entertaining. No matter how you serve them, these patties always steal the spotlight.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers—and I bet you will—store them in an airtight container in the refrigerator for up to 3 days. They maintain their flavor well but are best enjoyed fresh or reheated gently for the best texture.

Freezing

These patties freeze beautifully! Arrange them on a baking sheet in a single layer and freeze until solid, then transfer them to a freezer-safe bag or container. They’ll keep in the freezer for up to 2 months, making meal prep a breeze whenever you want them.

Reheating

For reheating, avoid the microwave if you want to keep the patties crispy. Instead, warm them in a skillet over medium-low heat, adding a little oil if needed, until heated through and crispy again. You can also reheat them in the oven at 350°F (175°C) for 10 to 12 minutes.

FAQs

Can I use fresh salmon instead of canned?

Absolutely! If you prefer fresh salmon, cook and flake it before incorporating with the other ingredients in the recipe. Just note that fresh salmon has a slightly different texture and moisture content, so you might need to adjust binding ingredients slightly.

Is this recipe gluten-free?

Yes! Using almond flour or gluten-free bread crumbs keeps this recipe gluten-free, making it a great option if you have gluten sensitivities.

Can I make the remoulade sauce dairy-free?

Definitely! Just swap the mayo with a dairy-free yogurt or a vegan mayonnaise alternative. The tangy and creamy balance will still be excellent.

How spicy is the remoulade sauce?

The horseradish sauce gives the remoulade a nice gentle kick but isn’t overwhelming. You can easily adjust the amount of horseradish to suit your spice preference, from mild to more robust.

What’s the best way to prevent patties from falling apart?

Make sure to drain your canned salmon well and not to overmix the mixture. Using the binding agents like egg and almond flour (or bread crumbs) helps hold everything together. Also, let the patties rest a few minutes before cooking — this helps them firm up.

Final Thoughts

Easy Canned Salmon Patties with Remoulade Sauce Recipe is a total winner in my kitchen and I couldn’t recommend it more if you want something flavorful, fast, and truly satisfying. It’s a dish that feels like a treat but comes together with ease thanks to canned salmon. Whether you’re feeding the family or just treating yourself, these patties paired with that tangy, creamy remoulade are sure to be a new favorite. Give it a try—you’ll love how effortlessly delicious such a humble dish can be!

Ingredients You'll Need