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Quick and Easy Salmon Fritters


Salmon Fritters Made With Pantry Staples

If you were wondering, "okay, I bought canned salmon because I thought canned fish was a good idea and now I have no idea what to do with it", here is your answer! I have actually been meaning to finalize this recipe for awhile, but the current coronavirus self-quarantine situation prompted me to consider meals made from pantry staples. I made these salmon fritters customizable so there is only one simple swap needed to make them gluten free and low FODMAP, so this pantry meal (well, mostly pantry - except for the 1 egg I used) can be suitable for multiple dietary needs. Also, they're so simple to make (we're talking 15 minutes) and they're delicious! I served them with a Greek yogurt dip that I whipped up, which had salt, pepper, dill and garlic powder (you can omit the garlic powder and use a lactose free Greek/Skyr yogurt to keep this low FODMAP, as well, if you need). I hope you enjoy them and I hope you and your loved ones are staying home and staying well!

*Note: The following blog contains affiliate links, meaning I will make a commission if a purchase is made using that link at no additional cost to you. I never promote a product that I do not truly love on my website and all opinions are my own.

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients (serves 2):

12 oz canned salmon (I used 2 cans of Wild Planet brand)

1 large egg, raw, scrambled

1/3 C whole wheat bread crumbs, unflavored (*see note below for low FODMAP or gluten free swap)

3 Tbsp mayonnaise

2 Tbsp garlic-infused olive oil (I used Fody Foods) *Affiliate link

1/4 tsp ground black pepper

1 1/4 tsp dill (I used dried dill, but fresh dill will also work well if you have it)

Optional dash salt

*Swap the breadcrumbs for an unflavored, gluten free option to make this gluten free and low FODMAP (I like the brand Aleia's)


  1. Drain salmon and transfer fish to a medium-sized mixing bowl

  2. Add egg, mayonnaise, breadcrumbs and spices (salt, pepper, dill). Use a fork to mash the canned salmon and then mix all ingredients until well combined.

  3. Using your hands, form 6 patties, each about 3 inches in diameter.

  4. Warm oil in a large pan over medium heat. Add the patties and cook for about 5-7 minutes on one side and then flip each patty, cooking for another 5-7 minutes. The patties should be golden brown on the outside. Serve with optional dip, sauce or on their own!

*We served ours with farro and a side salad, but these also go well with quinoa or potatoes and roasted veggies depending on your preference and dietary needs - you can use frozen veggies if needed during this time if you're self-quarantined.

Nutritional Analysis Per Serving (1 serving = 3 patties)

Calories 344 calories, Total Fat 25 g, Saturated Fat 4 g, Cholesterol 107 mg, Carbohydrates 9 g, Fiber 1 g, Protein 22 g, Sodium 608 g, Calcium 34 mg

* I recommend choosing certified gluten free items for all ingredients if all possible sources of cross-contact need to avoided, such as in the case of celiac disease.


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