Mexican Salmon Patties

Why You’ll Love This Recipe

I like this recipe because it’s easy, affordable, and full of flavor. The salmon brings protein, the corn adds sweetness, and the Mexican-inspired spices give the patties a kick that keeps things exciting. Whether I serve them in a tortilla, on a salad, or just on their own with sauce, these patties always hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cans (6 oz each) salmon, drained and flaked (bones removed)
½ cup corn kernels (fresh, frozen, or canned and drained)
⅓ cup breadcrumbs or crushed crackers
1 egg
2 tablespoons chopped fresh cilantro
¼ cup finely chopped red onion
1 small jalapeño, seeded and finely chopped (optional, for heat)
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon garlic powder
Salt and pepper, to taste
2–3 tablespoons oil, for pan frying

Directions

1. I start by combining the flaked salmon, corn, breadcrumbs, egg, cilantro, red onion, jalapeño, and spices in a large bowl. I mix everything until well combined and the mixture holds together.

2. I shape the mixture into 6–8 small patties, pressing them firmly so they don’t fall apart while cooking.

3. In a large skillet, I heat oil over medium heat.

4. I add the patties in batches and cook for 3–4 minutes per side, or until golden brown and crispy on both sides.

5. Once they’re done, I transfer them to a plate lined with paper towels to drain any extra oil.

6. I serve them hot with lime wedges, salsa, or a creamy chipotle sauce.

Servings and timing

This recipe makes about 6–8 patties and serves 3–4 people. It takes about 15 minutes to prep and another 10 minutes to cook, so I usually have it ready in under 30 minutes.

Variations

When I want to change things up, I swap the breadcrumbs for crushed tortilla chips or use different herbs like parsley or green onions. I’ve also stirred in a little shredded cheese for extra richness or added black beans to stretch the patties further. If I’m avoiding eggs, I use a spoonful of mayo or mashed avocado as a binder.

Storage/Reheating

I store any leftover patties in an airtight container in the fridge for up to 3 days. To reheat, I pan-fry them again for a few minutes to bring back the crispiness or warm them in the oven at 350°F for about 10 minutes. These also freeze well—I just let them cool first, then freeze in a single layer before transferring to a container.

FAQs

Can I use fresh salmon instead of canned?

Yes, I’ve used cooked, flaked fresh salmon and it works great. I just make sure it’s well cooked and cooled before mixing it in.

Are these patties spicy?

They have a mild kick from the jalapeño and chili powder, but I adjust the heat depending on who I’m cooking for. Leaving out the jalapeño keeps it kid-friendly.

Can I bake these instead of frying?

Yes, I’ve baked them at 400°F on a greased baking sheet for about 15–20 minutes, flipping halfway. They don’t get quite as crispy but still taste great.

What sauce goes best with these patties?

I like serving them with chipotle mayo, avocado crema, sour cream mixed with lime juice, or even just classic salsa.

Can I make these ahead?

Yes, I often prep the patties in advance and store them uncooked in the fridge for a day. Then I fry them up fresh when I’m ready to eat.

Conclusion

These Mexican Salmon Patties are one of my favorite quick meals—crispy, flavorful, and so easy to make. I love how versatile they are and how they turn pantry staples into something exciting and satisfying. Whether I’m feeding the family or just cooking for myself, these patties are always a win.