Description
Delicious and easy-to-make salmon patties paired with a creamy lemon-garlic sauce. These patties are pan-fried to a golden crisp and served with a tangy, refreshing sauce that complements the rich salmon flavor perfectly. Ideal for a quick lunch or dinner, this recipe yields 6 flavorful patties.
Ingredients
Scale
Salmon Patties
- 14 oz canned salmon, drained
- 1 egg, beaten
- 1/3 cup breadcrumbs
- 2 tablespoons chopped green onions
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for pan-frying)
Creamy Lemon-Garlic Sauce
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- 1 teaspoon fresh dill, chopped
Instructions
- Prepare the salmon mixture: In a large bowl, combine the drained salmon, beaten egg, breadcrumbs, chopped green onions, Dijon mustard, minced garlic, fresh parsley, lemon zest, salt, and black pepper. Mix gently until just combined to avoid overworking the mixture.
- Shape the patties: Divide the mixture into 6 equal portions and form each into a patty approximately 1/2 inch thick. Place the patties on a plate and chill them in the refrigerator for 15 minutes to firm up, which helps them hold together during cooking.
- Cook the patties: Heat the olive oil in a non-stick skillet over medium heat. Once hot, add the patties and cook for 3 to 4 minutes on each side until they are golden brown and cooked through. Remove the patties from the skillet and keep warm.
- Make the lemon-garlic sauce: In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, garlic powder, and chopped fresh dill. Taste and adjust seasoning if needed to achieve a creamy, tangy flavor.
- Serve: Arrange the salmon patties on plates and spoon the creamy lemon-garlic sauce on top. Serve immediately with lemon wedges on the side for added brightness.
Notes
- Chilling the patties before cooking helps them maintain their shape and prevents crumbling.
- Using canned salmon with skin and bones can add extra flavor and calcium, but you can remove bones for a smoother texture if preferred.
- For a gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
- These patties can be served with a side salad or steamed vegetables for a complete meal.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated in a skillet.
