Crispy Salmon Bites

These crispy pan fried salmon bites are a delicious way to eat canned salmon. Packed with heart healthy omegas and paired with a refreshing dipping sauce.

If this post was written by Ulysses (because I just asked him what to say about these after staring blankly at the screen for the past half hour) it would go like this “they were delicious and I ate every single one. The end.”

These crispy pan fried salmon bites are a delicious way to eat canned salmon. Packed with heart healthy omegas and paired with a refreshing dipping sauce.

And that’s why he doesn’t blog.

Ok, so truth is I’m in Florida on vacation (and currently half distracted by this weird Johnny Depp movie, Dark Shadows that’s on).

In the 2 days we’ve been here so far I’ve gone to the pool twice, eaten frozen yogurt twice, gone on a Macy’s shopping spree with my mother in law’s employee discount (Hi, shiny new Fossil watch I’ve been wanting forever), walked along the beach and any interesting things I had to say about these salmon bites from last week are far, far out of my mind.

So here’s what I remember…

It was lunchtime and another boring salad involving canned fish (I’ve be rotating between tuna and salmon a lot recently) sounded disgusting.

So, I mixed it up, panko-fied it, “fried” them and lunch suddenly became worth eating again.

Canned salmon is perfect for making crispy salmon bites, a healthy and delicious appetizer or salad topper!

I buy canned tuna, salmon and chicken all the time for fast lunches but then end up looking at them stacked in the pantry with disgust because really, who looks forward to their lunch coming from a can?

I think a lot of people balk at the idea of canned salmon and think it’s somehow inferior to the filets you see behind the fish counter.

The reality though is it’s not! I learned all about this during my trip to Cordova, Alaska for Copper River Salmon.

Wild pink salmon is what’s typically used for canned salmon. It’s the most prevalent wild salmon (and the laziest I learned because they spawn right at the mouth of the river where it meets the ocean versus swimming upstream like most salmon). This makes them the easiest to catch and why they’re used for canning.

Use up some of that canned salmon you have in the pantry in these crispy and delicious salmon bites.

I tend to use canned salmon as something I just dump into salads or wraps rather than making an actual recipe with it but after coming up with these salmon bites, I think I’ve changed my tune on that.

Canned salmon lends itself really well to a this crab cake-esque application. All you need is a little binder, some ingredients for flavor (onion, peppers and herbs) and you’ve got one crispy, tasty bite that’s a lot more fun to eat than the former option.

You can also try this dijon dill salmon salad recipe that uses canned salmon as well for another idea or this salmon spinach risotto.

This recipe for crispy salmon cakes use wild canned salmon for an easy appetizer full of flavor and heart healthy nutrition.

And if you want some ideas for an actual filet of salmon, these blackened salmon tacos and this tart cherry glazed salmon are two favorites!

Crispy Salmon Bites

Crispy Salmon Bites

Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

These crispy pan fried salmon bites are a delicious way to eat canned salmon. Packed with heart healthy omegas and paired with a refreshing dipping sauce.


  • 1 6oz. can wild salmon, drained
  • 1 tablespoon dijon mustard
  • 2 tablespoons mayonnaise
  • 1 clove garlic, minced
  • 2 tablespoons red onion, minced
  • 1/2 small green pepper, diced
  • 1/4 teaspoon dill
  • 1/8 teaspoon cayenne pepper
  • salt & pepper
  • 2 tablespoons almond flour
  • 1/2 cup panko breadcrumbs
  • extra virgin olive oil for pan frying


  1. Combine all ingredients (except olive oil) in a medium bowl and mash together.
  2. Form into small patties, place on a plate and refrigerate for 15 minutes.
  3. Pour panko breadcrumbs onto a small plate and coat patties on all sides.
  4. Heat a pan to medium-high and drizzle enough olive oil to almost coat the pan.
  5. Place patties in pan (I did 2 batches to not crowd the pan) and pan-fry for about 2 minutes per side until golden.
  6. Transfer to a paper towel to drain excess oil and repeat with remaining patties adding olive oil as needed.
  7. Serve immediately. They go great on top of a salad with a yogurt & dill dipping sauce/dressing.


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filed in: Appetizers
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  1. Clare

    Ahh yum.. these look SO GOOD. I love using canned salmon, it always makes for a quick and easy meal when I’m too lazy to cook. I will be trying this for sure ;)

  2. Elizabeth

    How do you think these would do with canned tuna? My husband has a tendency to stockpile, so I have several cans waiting for me to figure out what to do with them.

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  4. Nkei

    This is awesome!! I think lunch is still my biggest challenge in my quick, tasty, filling, healthy made at home endeavor. For this reason, although I don’t really like fish, I have been purchasing cans of tuna and other fish, with the idea that they could be quick lunch items. Yes they have just sat there looking back at me. I think one time I made this awesome tuna/tortilla chip salad, but since then haven’t really been excited to make it again, and haven’t really thought of anything else but salads, sandwiches or snacks to use them for.
    So yes I am excited about this.

    p.s I have been following your blog for a while for recipe ideas. I don’t remember how I found it, haha and have shied away from commenting in an attempt to avoid being ‘completely sucked in :). A lot of times it has helped me complete a part of a meal that’s missing something.
    I just started a blog about food about ideas on combining different recipes to make a complete meal, using the plate method. I hope to be using some of your recipes, this should be fun!

    1. Running to the Kitchen Post author

      thanks for finally commenting! So great to hear from the lurkers occasionally ;) Love the idea of your blog, off to check it out!

  5. Kim @ I Hope I Don't Get Lost

    Not gonna lie – I made these for dinner tonight! I saw your post this morning, had enough of the ingredients handy (with a couple swaps) and figured they would be fun to try. They came out really good and ill definitely make them again! Thanks for sharing so many great recipes!

    1. Running to the Kitchen Post author

      I think you probably could. I don’t usually use mayo and almost always sub greek yogurt. No idea what made me use it this time, but go for it. You might not need as much as it’s a bit more watery than mayo so start off with a little less.

  6. Megan {Country Cleaver}

    I have four cans of canned smoked salmon but had no clue what else I was going to do with it – but now I do. And word to ya’ motha’ – this totally makes canned meat and lunch simultaneously worth devouring. Minimal guilt.

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    1. Running to the Kitchen Post author

      I think you could but they definitely won’t have the same crispiness on the outside. They’d be more like salmon “cakes” :)

  9. Joyce

    Just made these for lunch today, very good, I didn’t have mayo so I used sour cream also used AP flour in place of the almond flour. I had baked salmon left over from previous dinner no canned for this gal, used grapeseed oil for frying. I probably could have made a little smaller mine turned out about the size of a slider. I will make these again, next time a little smaller. I think they would make a wonderful appetizer topped with a dollop of sour cream a slice of cucumber or green onion, oh my gosh the possibilities are endless. Thank you so much for sharing.

  10. Treena

    To stretch this (like my Mom had to with 7 kids) she would add mashed potato. I think then you’d need to add an egg though. Chill before frying.

  11. Pam

    The recipe instructions state to combine all ingredients except olive oil. But I’m thinking you only coat the patties in the panko crumbs, right? You don’t also add the panko into the salmon mixture?

    Sorry if it’s a dumb question but I was about to make these and hesitated as I wondered about this…

    1. Running to the Kitchen Post author

      Sorry about that, you’re right. All ingredients except olive oil and panko. The panko is just to coat the patties in.

  12. Lynne

    Thank have been adding the panko since I had not read the error in the recipe. They are delicious! Just wondering if anyone has cooked ahead of time and reheated. Easier for a gathering.


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