A crisp, pantry-friendly salmon patty that comes together in minutes—this is the kind of recipe you’ll reach for when you want something fast, wholesome, and endlessly adaptable. Using a 6‑oz can of wild salmon, a cup of rice (or cauliflower rice), crunchy cucumber and carrot, creamy avocado, and a tangy sesame-sriracha mayo, these patties/bowls give you texture, protein, and flavor without fuss. If you like quick weeknight protein ideas, you might also enjoy flavor-packed turkey sausage patties for another meal-prep favorite.
Why you’ll love this dish
This recipe ticks a lot of boxes: it’s speedy, budget-friendly, and versatile. Canned wild salmon is an excellent source of omega-3s and protein, and when combined with rice and fresh veg it becomes a balanced, satisfying bowl or patty. It works for busy weeknights, desk lunches, or a simple brunch spread.
“Perfectly crispy on the outside, tender inside, and so easy to make ahead—this is my new go-to for quick meals.”
Reasons to try it:
- Ready in about 15–20 minutes if you use pre-cooked rice.
- Uses pantry staples and minimal prep.
- Kid-friendly: mild fish flavor with a spicy-sweet mayo you can adjust.
- Meal-prep friendly: assemble bowls or chill patties for later.
How this recipe comes together
Quick overview so you know what to expect:
- Whisk a creamy sesame-sriracha sauce that flavors both the salmon and the final drizzle.
- Drain and flake canned salmon, then fold in half the sauce so the fish is seasoned and moist.
- Layer cooked rice (or cauliflower rice) into bowls and top with the sauced salmon.
- Add diced cucumber, shredded carrots, sliced avocado, and any optional extras.
- Finish with remaining sauce, sesame seeds, and green onions. Eat right away or chill for meal prep.
This rowdy mix is more bowl than traditional patty, but you can quickly shape the salmon rice mix into patties and pan-sear for extra crispness.
What you’ll need
- 1 (6 oz) can wild salmon, drained and flaked
- 1 cup cooked white or brown rice (or cauliflower rice for low-carb)
- 1/4 cup diced cucumber (seeds removed if watery)
- 1/4 cup shredded carrots (matchstick or grated)
- 1/4 avocado, sliced
- 2 tablespoons mayonnaise (use vegan mayo for dairy-free)
- 1 teaspoon sriracha (adjust to taste)
- 1 teaspoon soy sauce or tamari (use tamari for gluten-free)
- 1/2 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon chopped green onion
- 1 teaspoon sesame seeds
- Optional: thin nori strips, pickled ginger, shelled edamame
Substitution notes:
- Swap mayo for Greek yogurt for tang and less fat.
- Use canned pink salmon if wild isn’t available—watch for added salt.
- Leftover plain quinoa or farro can replace rice for a different texture.
Step-by-step instructions
- Make the sauce: In a small bowl, whisk together 2 tbsp mayonnaise, 1 tsp sriracha, 1 tsp soy sauce/tamari, 1/2 tsp rice vinegar, and 1 tsp sesame oil until smooth. Taste and adjust heat or salt.
- Prepare the salmon: Drain the canned salmon and use a fork to flake it into bite-sized pieces. Remove any large bones if desired (they’re edible and calcium-rich but optional). Mix the salmon with half of the prepared sauce so it’s lightly coated and seasoned.
- Assemble the base: Spoon 1 cup cooked rice or cauliflower rice into a serving bowl, spreading it evenly.
- Layer toppings: Top the rice with the sauced salmon, then arrange cucumber, shredded carrots, and avocado slices on top. Add optional nori strips, pickled ginger, or edamame if using.
- Finish and garnish: Drizzle the remaining sauce over the bowl. Sprinkle with sesame seeds and chopped green onion. Serve immediately or chill in airtight containers for meal prep.
If you prefer patties: combine the rice and salmon mixture, form into 2–3 firm patties, and pan-fry in a tablespoon of oil over medium-high heat for 3–4 minutes per side until golden and crisp.
How to serve it best
- Serve in bowls over warm rice for a comforting meal.
- Turn it into a sandwich: place a pan-seared salmon patty on toasted bread with extra sliced cucumber and a smear of sauce.
- Make it a bento: add steamed broccoli, edamame, and pickled veggies for a balanced lunch.
- Pair with a crisp green salad and a bright citrus dressing to cut through the richness.
Storage and reheating tips
- Refrigeration: Store assembled bowls (without avocado) or patties in airtight containers for up to 3 days. Keep avocado and any crunchy toppings separate to preserve texture.
- Freezing: Cooked patties can be frozen on a tray, then transferred to freezer bags for up to 2 months. Thaw overnight in the fridge before reheating. Bowls with rice don’t freeze well because of texture changes.
- Reheating: For crisp patties, reheat in a 350°F (175°C) oven or a skillet over medium heat until warmed through—this keeps the exterior crunchy. Microwaving is quickest for bowls but will soften textures; use short intervals and stir.
Food safety: because this recipe uses cooked rice and canned fish, cool quickly and refrigerate within two hours to avoid bacterial growth.
Helpful cooking tips
- Drain the salmon well: Excess liquid will make patties fall apart and bowls soggy. Press the canned fish gently in a strainer or on paper towels.
- Texture balance: Use sticky short-grain rice if you’re shaping patties; it binds better. For lighter bowls, long-grain rice or cauliflower rice works great.
- Heat control: If pan-searing patties, don’t flip too soon—wait until a golden crust forms so they hold together.
- Make-ahead trick: Mix the sauce and flake the salmon in advance. Store separately and assemble just before eating to preserve crunch. If you like extra crunch in sandwiches, borrow crisping methods from a great copycat recipe like the one for a crispy chicken sandwich copycat—use a hot skillet and a light oil for that perfect crust.
Creative twists
- Spicy citrus: Add lime zest and an extra squeeze of lime to the sauce for brightness.
- Mediterranean spin: Swap sesame oil and soy for olive oil, lemon, and chopped dill; top with cucumber, tomato, and feta.
- Keto version: Use cauliflower rice, omit the rice entirely, and shape salmon into patties for pan-frying.
- Crunch upgrade: Stir in panko or crushed rice crackers if you want firmer, drier patties for frying.
Common questions
Q: Can I use other canned fish?
A: Yes. Canned tuna or mackerel work well—adjust seasoning since mackerel is oilier and stronger in flavor.
Q: Is it safe to eat the small bones from canned salmon?
A: Canned salmon bones are soft and fully edible; they’re a good source of calcium. Remove them if preferred for texture.
Q: How long does this recipe take from start to finish?
A: About 10–20 minutes if you have cooked rice ready. Pan-searing patties adds another 6–8 minutes.
Q: Can I make this gluten-free?
A: Yes—use tamari instead of soy sauce and check any optional add-ins for hidden gluten.
Q: Will the avocado brown if I prep bowls in advance?
A: Avocado can brown; keep slices separate and add right before serving. A squeeze of lemon or lime can slow oxidation.
If you want other quick, hands-off protein ideas for busy weeks, try the turkey sausage patties linked earlier for variety and easy rotation in your meal plan.
Crispy Salmon Patties
Ingredients
For the salmon base
- 1 can 6 oz can wild salmon, drained and flaked Can substitute with canned pink salmon.
- 1 cup cooked white or brown rice (or cauliflower rice for low-carb)
For the toppings
- 1/4 cup diced cucumber (seeds removed if watery)
- 1/4 cup shredded carrots (matchstick or grated)
- 1/4 avocado sliced
- 1 tablespoon chopped green onion
- 1 teaspoon sesame seeds
For the sauce
- 2 tablespoons mayonnaise (use vegan mayo for dairy-free) Can substitute with Greek yogurt.
- 1 teaspoon sriracha (adjust to taste)
- 1 teaspoon soy sauce or tamari (use tamari for gluten-free)
- 1/2 teaspoon rice vinegar
- 1 teaspoon sesame oil
Optional extras
- to taste thin nori strips, pickled ginger, shelled edamame
Instructions
Make the sauce
- In a small bowl, whisk together mayonnaise, sriracha, soy sauce/tamari, rice vinegar, and sesame oil until smooth. Taste and adjust heat or salt.
Prepare the salmon
- Drain the canned salmon and flake it into bite-sized pieces. Mix the salmon with half of the prepared sauce until lightly coated.
Assemble the base
- Spoon rice or cauliflower rice into serving bowls, spreading it evenly.
Layer toppings
- Top the rice with the sauced salmon, then arrange cucumber, shredded carrots, and avocado slices on top. Add optional extras if desired.
Finish and garnish
- Drizzle with the remaining sauce, sprinkle with sesame seeds and chopped green onion. Serve immediately or chill.
For patties (optional)
- Combine the rice and salmon mixture, form into 2-3 firm patties, and pan-fry in a tablespoon of oil over medium-high heat for 3-4 minutes per side.