Salmon Patties Without Eggs

Ever found yourself craving homemade salmon patties only to discover you’re out of eggs? You’re not alone! Many traditional recipes call for eggs as a binder, but creating delicious salmon patties without eggs is not only possible—it’s downright delicious. Whether you’re dealing with egg allergies or simply ran out, these egg-free salmon patties deliver all the flavor and texture you love without compromise. I’ve experimented with various egg alternatives after my daughter developed an egg allergy, and this recipe has become our family favorite, requested at least twice a month during our Friday seafood nights.

Looking for a quick, nutritious dinner option that doesn’t skimp on taste? These canned salmon recipes are your answer—budget-friendly, packed with omega-3s, and ready in under 30 minutes!

Salmon Patties Without Eggs

Ingredients

• 2 (14.75 oz) cans of salmon, drained (bones and skin removed)
• ¼ cup mayonnaise (acts as your egg substitute)
• 2 tablespoons Dijon mustard
• ⅔ cup panko breadcrumbs, plus extra for coating
• ¼ cup finely chopped red bell pepper
• ¼ cup finely diced onion
• 2 tablespoons fresh chopped parsley
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• Salt and black pepper to taste
• 3 tablespoons olive oil for frying

Substitution Options:

• Replace mayonnaise with Greek yogurt for a tangier flavor
• Swap panko for crushed crackers or gluten-free breadcrumbs
• Use fresh salmon (about 1 pound, cooked and flaked) instead of canned

Timing

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

These egg-free salmon patties come together about 10 minutes faster than traditional recipes since you don’t need to separately beat eggs or worry about them binding properly.

Step-by-Step Instructions

Step 1: Prepare the Salmon

Drain your canned salmon thoroughly and transfer to a large bowl. Remove any skin and bones (though these are edible and nutritious if you prefer to leave them). Flake the salmon with a fork until you have a consistent texture.

Step 2: Create Your Egg-Free Binding Mixture

Add mayonnaise and Dijon mustard to the salmon. These ingredients work together as your egg substitute, providing both fat and emulsifiers that help hold everything together. Mix thoroughly.

Step 3: Add Flavor Components

Incorporate the chopped bell pepper, onion, parsley, lemon juice, garlic powder, smoked paprika, salt, and pepper. The moisture from the vegetables helps with binding while adding texture and flavor depth.

Step 4: Add Breadcrumbs

Fold in the panko breadcrumbs until everything is well combined. The mixture should hold together when pressed but still remain somewhat moist. If too wet, add more breadcrumbs one tablespoon at a time.

Step 5: Form and Coat the Patties

With clean hands, divide the mixture into 8 equal portions and shape into patties about ½-inch thick. Place extra panko on a plate and gently press each patty into the crumbs, coating both sides for extra crispiness.

Step 6: Cook to Perfection

Heat olive oil in a large skillet over medium heat. When oil shimmers, add patties (working in batches if needed) and cook for 3-4 minutes per side until golden brown and heated through.

Nutritional Information

Per patty (recipe makes 8):

• Calories: 215
• Protein: 18g
• Carbs: 9g
• Fat: 12g
• Fiber: 1g
• Omega-3 fatty acids: approximately 1,500mg

Healthier Alternatives

• For keto-friendly patties, replace breadcrumbs with almond flour
• Make them gluten-free by using certified gluten-free oats processed into crumbs
• Reduce calories by baking at 400°F for 15 minutes instead of frying
• For dairy-free options, use vegan mayonnaise

Serving Suggestions

Serve these golden patties on a bed of mixed greens with lemon wedges for a light lunch, or go all-out with a dinner plate featuring roasted asparagus and garlic mashed potatoes. For a fun twist, make mini patties as appetizers served with a dill-yogurt dipping sauce. They also make excellent sandwich fillings with avocado slices and arugula on sourdough bread.

Common Mistakes to Avoid

1. Skipping the draining step – excess moisture will make patties fall apart
2. Making patties too thick – they won’t cook evenly
3. Cooking at too high heat – results in burnt exteriors and raw centers
4. Flipping too early – wait until you see golden edges before turning
5. Overcrowding the pan – cook in batches for consistent results

Storing Tips

The great thing about these egg-free patties? They actually keep better than the usual kind! If you’ve got leftovers, pop them in an airtight container in the fridge—they’ll stay good for about three days. Want to store them longer? Lay the uncooked patties on a baking sheet lined with parchment paper, freeze them until they’re solid, then move them into freezer bags. They’ll keep for up to two months. When you’re ready to enjoy, just thaw them overnight in the fridge and cook as usual—easy and convenient.

For meal prep: Make a double batch on Sunday and enjoy easy protein-packed lunches throughout the week.

Conclusion

These egg-free salmon patties prove that dietary restrictions never have to mean flavor sacrifices. With their crispy exterior, tender interior, and savory flavor profile, they might just become your new go-to seafood recipe. The best part? They’re incredibly versatile—dress them up for dinner parties or keep them casual for quick weeknight meals.

Have you tried these egg-free patties? I’d love to hear your variations and serving ideas in the comments below!

FAQs

Can I use fresh salmon instead of canned?
Definitely! Start with about a pound of fresh salmon fillets, cook them until tender, and then flake them into bite-sized pieces. Just make sure to drain any excess liquid so your mixture keeps the perfect texture.

Why do my patties fall apart during cooking?
The mixture might be too wet or you may be flipping them too early. Ensure thorough draining of the salmon and allow patties to form a crust before flipping.

Can I bake these instead of frying?
Yes! Bake at 400°F for about 15 minutes, flipping halfway through. Spray with a little oil for better browning.

Are these salmon patties good for meal prep?
They’re excellent! They maintain their texture and flavor for several days refrigerated and reheat beautifully in a skillet or air fryer.

What’s the best sauce to serve with these patties?
A simple lemon-dill sauce made with Greek yogurt, fresh dill, lemon juice, and a touch of garlic complements these patties perfectly.