Salmon Patties with Lemon-Dill Sauce
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Serves: 4
Very short blog today. Salmon patties, a.k.a. salmon croquettes. Pretty straightforward and self-explanatory. Very simple recipe. Some of you may have grown up eating these in which canned salmon was used. There are fresh salmon recipes online, but I went with my childhood memories.
Some recipes add celery, which I would definitely add for my own family, because I love the crunch, but I omitted it in this recipe. You could add half a cup of small-diced celery to the pan along with the bell pepper and onion.
I came across this article by wickedlocal.com about the history of salmon patties. It said, “During the Depression era, Southerners were hit incredibly hard, dietary wise, because of the prevalence of ground corn in their diets, which led to a vitamin B3 (niacin) deficiency. The U.S. government took action and provided subsidies, which resulted in a can of salmon in the 1930s costing less than a nickel.” Neat to know!
I chose to crush Ritz crackers for filler/binding instead of breadcrumbs. I love how it turned out. Saltine crackers or other crackers would work well, too. I have purchased a box of “Chicken in a Biscuit” to try out. I have high hopes for how those will turn out!
Lemon pepper is one of my favorite seasonings. I use it in my breading for chicken Parmesan. It’s so amazing! Instead of adding lemon juice or lemon zest to the Salmon Patties, I used a generous amount of lemon pepper seasoning. My brand contains salt, so I did not need to add much additional salt to the recipe.
Speaking of seasonings, modernproper.com uses Old Bay seasoning in her salmon patties. That sounds delicious. Try some other seasonings to switch up the flavor profiles. Be aware, adding more wet ingredients will cause the patties to fall apart easier. So, I would switch up the dry seasoning instead of adding something like salsa.
The Lemon-Dill Sauce is basically a tzatziki w/o the cucumber. But, it is really good with the Salmon Patties. Ranch dressing would be a good sub-in here. Try my recipe for a really good homemade version!
I said I would keep it short. I don’t think I’ve done a very good job of that so far, so I’ll wrap it up for you.
Enjoy!
Salmon Patties
Ingredients
Lemon-Dill Sauce
- 1 4-ounce plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon fresh dill, minced
- 1 - 1 1/2 teaspoons lemon juice, or to taste
- sea salt, to taste
- freshly-cracked black pepper, to taste
Salmon Patties:
- 20 ounces salmon, canned, boneless and skinless, drained
- 1 teaspoon oil, plus more for frying
- 1/2 cup green bell pepper, small-dice
- 1/4 cup onion, small-dice, or grated
- sea salt or kosher salt, to taste
- freshly-cracked black pepper, to taste
- 1 teaspoon garlic, finely minced
- 1/4 cup green onion, thinly sliced
- 1 (heaping) tablespoon Italian parsley, chopped
- 1 (heaping) teaspoon fresh dill, chopped
- 2 teaspoons Dijon mustard
- 2 tablespoons mayonnaise
- 3/4 cup finely crushed butter crackers, such as Ritz, or bread crumbs, or panko crumbs
- 2 eggs, lightly scrambled
- 3 teaspoons lemon-pepper seasoning
- 1/2 teaspoon sweet paprika
- 1/2 cup Parmesan cheese, finely grated or shredded
Instructions
- Make the Lemon-Dill Sauce: In a medium bowl, combine all the ingredients together. Taste and adjust seasoning. Cover and chill until ready to use, and serve alongside Salmon Patties.
- Make the Salmon Patties: Add the salmon into a medium bowl, and look through it for any bones and discard them.
- Add the teaspoon of oil to a medium pan or skillet over medium heat. Add the bell pepper, onion, and a pinch of salt and pepper, stirring until softened, approximately 5 to 6 minutes.
- Add the garlic and stir for 30 seconds. It should smell fragrant. Add the sauteéd vegetables to the salmon.
- Add the remaining ingredients and gently stir to combine. At this point, you can make a small patty, fry it in a little oil, and taste for any seasoning you may want to adjust, such as any more salt or lemon pepper.
- Scoop ⅓ cup amounts of the salmon mixture onto a parchment paper-lined baking sheet, or you can place them on a large cutting board. Flatten the mixture into patties, approximately ½” thick.
- Place the baking sheet into the refrigerator for at least 20 minutes. If refrigerating for more than 30 minutes, cover the patties to prevent drying.
- Heat a skillet or shallow pan over medium-low to medium heat. Add enough oil to cover the bottom of the pan. Fry the patties in batches as necessary, approximately 3 to 5 minutes per side, or until nicely browned, adjusting your heat as necessary to not burn them. Add oil as needed as you fry the patties.
- Once cooked, remove them to a serving platter. Serve with the Lemon-Dill Sauce.
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