Description

These salmon patties are a quick and delicious main-course, featuring tender, flaky salmon mixed with herbs and spices, then pan-fried to golden perfection. Paired with a zesty homemade sauce, this easy recipe is perfect for busy weeknights or elegant entertaining. Made with pantry staples, it’s a healthy and protein-packed meal your whole family will love.

Ingredients

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For the Salmon Patties

1 (14.75-ounce) can salmon, drained and flaked (or 1 pound cooked salmon, flaked)
1/2 cup breadcrumbs (panko or regular)
2 large eggs
1/4 cup finely chopped onion
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil (for frying)

For the Homemade Sauce

1/2 cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice
1 tablespoon chopped dill pickles or dill relish
1 tablespoon chopped fresh dill (optional)
1/4 teaspoon garlic powder
Salt and pepper, to taste

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Instructions

Mix the Salmon Patty Ingredients: In a large mixing bowl, combine the flaked salmon, breadcrumbs, eggs, chopped onion, parsley, Dijon mustard, lemon juice, garlic powder, salt, and black pepper. Stir gently until everything is thoroughly combined, but don’t overmix—this will help keep the patties tender.
Shape the Patties: Divide the mixture into 6 equal portions. Using your hands, form each portion into a patty about 1/2-inch thick. If the mixture feels too loose, add a bit more breadcrumbs to help bind.
Fry the Patties: Heat the vegetable oil in a large skillet over medium heat. Once hot, add the salmon patties in a single layer (you may need to do this in batches). Cook for about 3-4 minutes per side, or until each patty is golden brown and crisp. Remove to a paper towel-lined plate to drain excess oil.
Make the Homemade Sauce: While the patties are frying, in a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, chopped pickles, dill (if using), garlic powder, and a pinch of salt and pepper. Stir to combine and adjust seasoning as needed.
Serve: Serve the crispy salmon patties hot, topped or dipped with the homemade sauce. Add a squeeze of fresh lemon juice if desired, and enjoy!

Notes

Fresh salmon can be used instead of canned, but make sure it’s fully cooked and flaked.
Panko breadcrumbs offer a lighter texture, but regular breadcrumbs can be used as well.
For extra flavor, add 1 teaspoon of Old Bay seasoning or smoked paprika to the salmon mix.
The homemade sauce can be made ahead and refrigerated for up to 3 days.
Leftover patties reheat well in a skillet or air fryer to retain crispness.

Nutrition

Serving Size: 1 patty with sauce
Calories: 210
Sugar: 1g
Sodium: 390mg
Fat: 13g
Saturated Fat: 2.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 0g
Protein: 16g
Cholesterol: 70mg