Salmon Patties
Lots of flavor in these salmon patties made with the convenience of canned salmon. Quick and easy dinner!
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.
Nutrition Facts
Salmon Patties
Amount per Serving
Calories
348.58
% Daily Value*
Fat
19.81
g
30
%
Saturated Fat
4.73
g
30
%
Trans Fat
0.04
g
Polyunsaturated Fat
7.41
g
Monounsaturated Fat
5.43
g
Cholesterol
171.28
mg
57
%
Sodium
1075.12
mg
47
%
Potassium
477.2
mg
14
%
Carbohydrates
11.99
g
4
%
Fiber
1.29
g
5
%
Sugar
2.26
g
3
%
Protein
30.88
g
62
%
Vitamin C
18.41
mg
22
%
Calcium
444.46
mg
44
%
Iron
2.19
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.
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