Delicious and Easy Salmon Patties Recipe

Looking for a quick and delicious meal? Our Salmon Patties Recipe is the perfect solution! These patties are not only tasty but also super easy to make.

Imagine biting into a crispy, golden patty with a tender, flavorful center. Whether you’re a seasoned cook or a kitchen newbie, this recipe is designed for everyone.

Ready to impress your family or friends with minimal effort? Follow our simple steps to create these mouthwatering salmon patties. You’ll love how versatile and satisfying they are.

Let’s get started! Gather your ingredients, and in no time, you’ll have a delightful dish ready to enjoy. Stay tuned for the full recipe!

Why You’ll Love This Recipe

Salmon patties have a rich history, tracing back to the Great Depression when canned salmon was an affordable source of protein. What I love about this dish is how simple ingredients can transform into something incredibly delicious. With the addition of fresh herbs, crunchy veggies, and a creamy sauce, these patties are the perfect blend of convenience and flavor. Whether you’re preparing them for a weeknight dinner or a special occasion, this recipe is sure to impress.

Ingredients You’ll Need

Here’s everything you’ll need to make both the salmon patties and the accompanying lemon-dill sauce. Feel free to make adjustments to fit your taste!

For the Patties:

• 1 ½ lbs fresh wild-caught salmon (or 2 cans of wild-caught salmon)
• 1 sleeve saltine crackers (or substitute with 1 cup breadcrumbs)
• 3 eggs, whisked
• ¼ large red onion, finely diced
• 1 red bell pepper, finely diced
• 2 garlic cloves, minced
• Zest and juice of 1 lemon
• 2 tablespoons fresh chopped dill (or 1 ½ tablespoons dry dill)
• 4 green onions, finely sliced
• Salt and fresh cracked black pepper to taste
• A dash of Tabasco sauce for a little kick (optional)
• 1/3 cup oil for frying (olive oil or avocado oil work great)

For the Lemon-Dill Sauce:

• ½ cup creme fraiche (or sour cream as a substitute)
• ½ cup mayonnaise
• 1 tablespoon finely chopped fresh chives
• 2 tablespoons fresh dill (or 1 ½ tablespoons dry dill)
• 1 garlic clove, minced
• Juice of ½ lemon
• Salt and fresh cracked black pepper to taste

Step 1: Prepare the Lemon-Dill Sauce

Let’s start by making the star of the show – the creamy and tangy lemon-dill sauce. This sauce adds an extra layer of flavor to the salmon patties and can also be used with other dishes like chicken or roasted vegetables.

Instructions:

1. In a medium bowl, combine the ½ cup creme fraiche (or sour cream) and ½ cup mayonnaise.
2. Add the finely chopped chives, fresh dill, and minced garlic.
3. Squeeze the juice of ½ a lemon into the mixture to add a fresh, citrusy flavor.
4. Season with salt and fresh cracked black pepper to taste.
5. Whisk everything together until smooth and well combined. If the sauce is too thick, add a splash of milk. If it’s too thin, add a little more mayonnaise to thicken it up.
6. Place the sauce in the refrigerator to chill while you prepare the salmon patties.

Pro Tip: This sauce can be stored in the refrigerator for up to 7 days, so feel free to make extra for other meals throughout the week!

Step 2: Prepare the Salmon Patties Mixture

Now, let’s move on to the main event – the salmon patties! The key to a great salmon patty is the combination of flavors and textures. We’re using fresh salmon, but canned salmon works just as well if you’re in a pinch.

Instructions:

1. Dice your vegetables: Start by finely dicing ¼ of a large red onion and 1 red bell pepper. Make sure the pieces are small, as you don’t want large chunks in your patties.
2. Mince the garlic: Use two cloves of garlic, finely minced or pressed through a garlic press, for an extra punch of flavor.
3. Zest and juice a lemon: Using a Microplane or fine zester, zest one whole lemon. Then cut it in half and squeeze out the juice, making sure to remove any seeds.
4. Chop the dill: Add 2 tablespoons of fresh dill to the mixture. If you’re using dried dill, 1 ½ tablespoons will do the trick.
5. Prepare the green onions: Thinly slice four green onions for added freshness.

Once your veggies are prepped, it’s time to work with the salmon!

Working with Fresh Salmon:

If you’re using fresh salmon:

1. Trim the belly fat and remove any skin from the fish. You can easily do this by sliding a sharp knife between the skin and the flesh.
2. Cut the salmon into 2-inch chunks, then pulse it in a food processor until it forms a paste with some small chunks remaining.

If you’re using canned salmon:

1. Drain the canned salmon, but reserve a tablespoon of the liquid. Add the liquid to the mixture to ensure moisture.

Once your salmon is ready, transfer it to a large mixing bowl.

Step 3: Combine the Ingredients

Now, let’s pull it all together.

Instructions:

1. Add your finely diced vegetables, lemon zest, lemon juice, and chopped dill to the bowl with the salmon.
2. Whisk your eggs: In a separate bowl, whisk three eggs until smooth, then add them to the salmon mixture.
3. Crush the crackers: Using a food processor, pulse the sleeve of saltine crackers until they form a fine crumb. If you don’t have a processor, you can place the crackers in a zip-top bag and crush them with a rolling pin.
4. Add the crushed crackers to the bowl and mix everything together until it’s fully combined. The mixture should be slightly wet but not too runny. The saltines will absorb the moisture, helping the patties to hold together when cooked.
5. Season the mixture with salt, fresh cracked black pepper, and a dash of Tabasco sauce if you want a little heat.

Step 4: Form the Patties

Instructions:

1. Scoop out about 3-4 ounces of the salmon mixture (about the size of a large golf ball).
2. Roll it into a ball and then gently press it down to form a patty shape.
3. Set the patties on a parchment-lined baking sheet. Repeat this process until you’ve used up all the salmon mixture.

Step 5: Cook the Salmon Patties

Cooking the patties is quick and simple, but you’ll need to do it in batches unless you have a large pan.

Instructions:

1. Heat ⅓ cup of oil in a large frying pan over medium-low heat. The oil should be around 350°F – you can test it by adding a small sprinkle of flour to see if it bubbles gently.
2. Place the patties in the hot oil, being careful not to overcrowd the pan. Cook for about 2 ½ to 3 minutes per side, or until golden brown and cooked through.
3. Once cooked, transfer the patties to a plate lined with paper towels to drain any excess oil.
4. Repeat with the remaining patties.

Step 6: Serve and Enjoy

Now for the fun part – plating and serving!

Instructions:

1. Lay down a bed of microgreens or any leafy greens you have on hand. It makes for a beautiful presentation and adds a refreshing crunch to the dish.
2. Fan out the salmon patties around the greens, creating a stunning display of golden, crispy goodness.
3. Serve with a ramekin of that delicious lemon-dill sauce on the side.
4. Garnish with lemon slices and a sprinkle of fresh dill or chives for a final touch of freshness.

These salmon patties are perfect for a light lunch or dinner, and they pair wonderfully with a side salad or roasted vegetables. You could also serve them on a toasted bun for a delicious salmon burger!

Final Tips for Perfect Salmon Patties

• Chill the patties before frying: If your mixture feels a bit too soft, refrigerate the patties for 15-20 minutes to help them firm up.
• Use fresh salmon for the best flavor, but don’t be afraid to use canned salmon if that’s what you have.
• Don’t skip the sauce: The lemon-dill sauce really brings all the flavors together, adding a creamy and zesty element that elevates the dish.