Mexican Salmon Patties

Why You’ll Love This Recipe

I love how this recipe takes basic ingredients and transforms them into something exciting. The smoky spices give the salmon a bold, Mexican-inspired flavor without overpowering it, while sweet corn adds a juicy pop and breadcrumbs hold everything together beautifully. Whether I serve them with lime and sour cream, tuck them into tacos, or enjoy them on a bun with slaw, these patties are satisfying, easy to make, and endlessly customizable.

Ingredients

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

• 2 cans (6 ounces each) salmon, drained, flaked, and bones removed

• ½ cup corn kernels (fresh, frozen, or canned and drained)

• ⅓ cup breadcrumbs or crushed crackers

• 1 large egg

• ¼ cup finely diced onion

• 2 tablespoons chopped fresh cilantro or parsley

• 1 teaspoon chili powder

• ½ teaspoon ground cumin

• ½ teaspoon paprika

• ½ teaspoon garlic powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 2 tablespoons olive oil, for frying

Optional for Serving:

• Lime wedges

• Sour cream or chipotle mayo

• Avocado slices or salsa

Directions

1. In a large bowl, I mix together the salmon, corn, breadcrumbs, egg, onion, cilantro, chili powder, cumin, paprika, garlic powder, salt, and pepper.

2. I stir gently until everything is well combined and the mixture holds together.

3. I shape the mixture into 8 evenly sized patties.

4. I heat the olive oil in a skillet over medium heat, then add the patties.

5. I cook them for 4–5 minutes per side until golden brown and crispy.

6. I transfer the patties to a paper towel-lined plate to drain briefly.

7. I serve them hot with lime wedges and any of my favorite toppings like sour cream or avocado.

Servings and timing

This recipe makes 8 patties and serves 4 people. It takes about 15 minutes to prep and 10 minutes to cook, so I have everything ready in just 25 minutes—a perfect quick meal.

Variations

• Extra crunch: I use panko breadcrumbs for a crispier texture.

• More heat: I add finely diced jalapeño or a pinch of cayenne pepper.

• Swap veggies: I replace corn with chopped bell peppers or shredded zucchini.

• Taco version: I serve the patties in warm tortillas with slaw and crema for an easy salmon taco.

• Bun it up: I turn them into sandwiches with chipotle mayo and lettuce.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet or pop them in the air fryer for a few minutes until crispy again. They freeze well too—I just cool them completely, wrap them individually, and store for up to 2 months.

FAQs

Can I use fresh salmon instead of canned?

Yes, I can use cooked, flaked fresh salmon. I make sure it’s well drained and cooled before mixing.

How do I keep the patties from falling apart?

If the mixture feels too wet or loose, I add a bit more breadcrumbs. Letting the patties rest for 5–10 minutes before cooking also helps them hold together.

Can I bake these instead of frying?

Yes, I bake them at 400°F (200°C) on a greased sheet for about 12–15 minutes per side, flipping halfway through for even browning.

Are they good for meal prep?

Absolutely. I make a batch ahead and refrigerate or freeze them. They reheat easily and taste just as good the next day.

What sauces go well with these patties?

I like serving them with chipotle mayo, sour cream, avocado crema, or a simple salsa. A drizzle of lime juice adds a fresh, zesty finish.

Conclusion

These Mexican Salmon Patties are bold, budget-friendly, and a total weeknight win. Whether I serve them as a main, tuck them into tacos, or enjoy them as a snack, they bring big flavor with minimal effort. Crispy, seasoned just right, and easy to customize—they’re the kind of dish I can always count on for something quick and delicious.

Print