Salmon Patties with Creamy Lemon-Garlic Sauce Recipe
Introduction
Salmon patties are a quick and delicious way to enjoy seafood with simple pantry ingredients. Paired with a creamy lemon-garlic sauce, they make a flavorful meal perfect for lunch or dinner.
Ingredients
- 2 cans (6 oz each) salmon, drained and flaked (or 12 oz cooked fresh salmon)
- ½ cup breadcrumbs (panko or regular)
- 1 large egg, beaten
- ¼ cup finely chopped onion
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon Dijon mustard
- 1 tablespoon mayonnaise
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil (for frying)
- ½ cup plain Greek yogurt (or mayonnaise for a richer sauce)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 garlic clove, minced
- ½ teaspoon honey (optional)
- ½ teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Step 1: In a large bowl, combine the flaked salmon, breadcrumbs, beaten egg, chopped onion, parsley, garlic powder, onion powder, salt, pepper, paprika, Dijon mustard, mayonnaise, and lemon juice. Stir well until fully mixed. Add more breadcrumbs if too wet, or more mayonnaise if too dry.
- Step 2: Shape the mixture into about 8 small patties, each 2-3 inches wide. Place them on a plate and let rest for 5-10 minutes to firm up.
- Step 3: Heat olive oil in a skillet over medium heat. Carefully add patties without crowding the pan. Cook 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
- Step 4: In a small bowl, whisk together Greek yogurt (or mayonnaise), lemon juice, lemon zest, minced garlic, honey (if using), Dijon mustard, salt, and pepper. Adjust seasoning as desired.
- Step 5: Serve the salmon patties hot, drizzled with or alongside the creamy lemon-garlic sauce. Garnish with extra parsley and lemon wedges if desired.
Tips & Variations
- Use fresh cooked salmon instead of canned for a lighter texture and fresher taste.
- For extra crunch, coat patties lightly in breadcrumbs before frying.
- Try adding a pinch of cayenne pepper for a subtle spicy kick.
- The sauce can be made richer by using all mayonnaise instead of Greek yogurt.
Storage
Store leftover salmon patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to keep them crispy. The sauce is best kept separate and refrigerated for up to 2 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen salmon for the patties?
Yes, cooked frozen salmon works well. Make sure it is fully thawed and drained before flaking into the mixture.
Can I bake the salmon patties instead of frying?
Absolutely. Bake patties on a greased baking sheet at 400°F (200°C) for 12-15 minutes, flipping halfway, until golden and cooked through.
PrintSalmon Patties with Creamy Lemon-Garlic Sauce Recipe
Delicious and easy-to-make salmon patties served with a zesty and creamy lemon-garlic sauce. These patties combine the rich flavors of salmon with aromatic herbs and spices, perfect as a nutritious meal or appetizer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 patties (serves 4) 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Salmon Patties
- 2 cans (6 oz each) salmon, drained and flaked (or 12 oz cooked fresh salmon)
- ½ cup breadcrumbs (panko or regular)
- 1 large egg, beaten
- ¼ cup finely chopped onion
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon Dijon mustard
- 1 tablespoon mayonnaise
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil (for frying)
Creamy Lemon-Garlic Sauce
- ½ cup plain Greek yogurt (or mayonnaise for a richer sauce)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 garlic clove, minced
- ½ teaspoon honey (optional)
- ½ teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the Salmon Mixture: In a large mixing bowl, combine the flaked salmon, breadcrumbs, beaten egg, chopped onion, parsley, garlic powder, onion powder, salt, pepper, paprika, Dijon mustard, mayonnaise, and lemon juice. Stir until everything is well incorporated. If the mixture feels too wet, add a little more breadcrumbs. If it feels too dry, add a bit more mayonnaise.
- Shape the Patties: Using your hands, form the mixture into small patties, about 2-3 inches in diameter. You should get about 8 patties. Place them on a plate and let them sit for 5-10 minutes to firm up before cooking.
- Cook the Salmon Patties: Heat olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the patties in the pan, making sure not to overcrowd them. Cook for 3-4 minutes on each side until they are golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- Make the Creamy Lemon-Garlic Sauce: In a small bowl, whisk together the Greek yogurt (or mayonnaise), lemon juice, lemon zest, minced garlic, honey (if using), Dijon mustard, salt, and pepper. Adjust seasoning to taste.
- Serve and Enjoy: Drizzle the creamy lemon-garlic sauce over the salmon patties or serve it on the side for dipping. Garnish with extra parsley and lemon wedges for a fresh touch.
Notes
- Use fresh cooked salmon if you prefer instead of canned for a fresher flavor.
- Adjust the seasoning and herbs based on your taste preference, adding more lemon juice for extra tang.
- If the mixture is too fragile to shape, adding additional breadcrumbs or chilling the patties before cooking will help them hold together.
- The creamy lemon-garlic sauce can be made ahead and refrigerated for up to 2 days.
- For a gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
Keywords: salmon patties, lemon garlic sauce, fish patties, easy seafood recipes, quick dinner, healthy salmon recipe
