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Canned salmon rice patties without breadcrumbs with dill and lemon on a serving plate
Family Recipe HQ

Canned Salmon Rice Patties Without Breadcrumbs

These canned salmon rice patties without breadcrumbs make a practical dinner from a can of salmon and a little cooked rice. A beaten egg and a small amount of flour help hold the mixture together, while mashed rice gives the cakes substance without burying the fish. The outside becomes golden in a lightly oiled skillet, and the middle stays soft enough to break apart with a fork.
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Prep Time 15 minutes
Cook Time 20 minutes
Rest 10 minutes
Total Time 45 minutes
Servings: 4 servings (about 8 small patties)
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 can salmon, 14.75 ounces, drained well
  • 1 cup cooked plain medium-grain or short-grain white rice, about 160–180 grams
  • 1 large egg
  • 2 tablespoons all-purpose flour, plus 1 tablespoon only if needed
  • 2 tablespoons finely sliced scallions
  • 1 teaspoon Dijon mustard
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon dried dill
  • 1/4 teaspoon fine salt, or less if the salmon is salty
  • 1/4 teaspoon black pepper
  • 2 tablespoons neutral cooking oil, divided
  • 1 lemon, cut into wedges, for serving

Equipment

  • Mixing bowl
  • Fork or potato masher
  • Measuring spoons
  • 12-inch nonstick or well-seasoned skillet
  • Wide spatula
  • Food thermometer

Method
 

Mix, shape, and brown
  1. Prepare the fish. Drain the salmon in a strainer, pressing gently with a fork to release excess liquid. Transfer to a bowl and flake it into small pieces. Remove skin if preferred. Check for any hard or sharp bones. Soft canned bones may be mashed very thoroughly into the fish if desired, but remove them when you want a completely uniform texture.
  2. Make the rice base. Put the rice in a second bowl or clear a space in the mixing bowl. Mash about half the grains with a fork. Beat the egg separately, then add it with the flour, scallions, mustard, lemon zest, dill, salt, and pepper. Fold the rice mixture into the salmon until evenly distributed. Do not taste the uncooked mixture because it contains raw egg and flour.
  3. Let the binder hydrate. Refrigerate the mixture for 10 minutes. Lift a spoonful and press it together. It should form a soft mound that holds its shape, without liquid collecting below it. If it slumps apart despite gentle pressure, fold in the extra tablespoon flour and rest for another 5 minutes. Adding several spoonfuls at once can make the cooked centers heavy.
  4. Shape eight patties. Divide the mixture evenly, then form rounds about 3 inches across and 1/2 inch thick. Lightly dampen your hands if it sticks. Compress the edges enough to close visible cracks, but avoid packing the patties as tightly as a snowball. Place them on a plate while the pan heats.
  5. Cook the first batch. Use a 12-inch nonstick skillet so four 3-inch patties can fit without touching. Heat 1 tablespoon oil over medium heat. Add four patties, leaving space between them. Cook for about 4–5 minutes until the underside is golden and set. Slide a wide spatula fully underneath, then turn gently. Cook the second side for another 4–5 minutes, adjusting the heat so the exterior does not burn.
  6. Check the center, then repeat. Insert the thermometer horizontally through the side of a patty. Cook to 165°F at the center, checking more than one cake. This also thoroughly reheats refrigerated rice. Transfer to a clean plate, add the remaining tablespoon oil, and cook the second batch. Serve with lemon wedges while the edges are crisp.

Notes

To help the patties hold together: Drain the canned salmon well and lightly mash about half of the cooked rice. Refrigerate the mixture for 10 minutes before shaping. If a spoonful still falls apart, add the optional extra tablespoon of flour and rest for 5 more minutes.
For even browning: Shape eight patties about 3 inches wide and 1/2 inch thick, pressing any cracked edges together. Cook four at a time, wait for the first side to set, and flip with a wide spatula.
Safety and timing: Follow the recipe’s 165°F center-temperature check in more than one patty. Refrigerate the uncooked egg mixture while waiting for the next batch; refrigerate leftovers promptly and reheat to 165°F. The optional extra 5-minute rest increases the usual 45-minute total.