Quick & Easy Salmon Patties with Creamy Lemon-Garlic Sauce: Your Go-To Recipe
Craving a quick, satisfying, and utterly delicious meal that’s packed with flavor and healthy omega-3s? Look no further than these incredible salmon patties! Whether you’re a seasoned chef or a kitchen novice, this recipe is designed for simplicity, speed, and spectacular results. Forget bland or dry salmon cakes; ours are perfectly crisp on the outside, tender on the inside, and bursting with fresh herbs and zesty lemon. This simple salmon patty recipe is a quick and easy way to use fresh, frozen, leftover, or canned salmon, with delectable results.
What truly elevates these salmon patties is the accompanying creamy lemon-garlic sauce. It’s a bright, tangy, and rich complement that transforms a simple fish cake into a gourmet-like experience. Best of all, this entire dish can be prepared and cooked in under 30 minutes, making it an ideal choice for busy weeknights, effortless lunches, or even an impressive brunch addition that tastes like you spent hours in the kitchen.
Why You’ll Fall in Love with This Salmon Patty Recipe
This isn’t just another salmon patty recipe; it’s a culinary revelation that combines convenience with gourmet taste, delivering a healthy and flavorful meal every time. Here’s what makes it an absolute favorite in our kitchen:
- This is undoubtedly the easiest and most flavorful salmon patty recipe you’ll ever encounter! It’s incredibly quick to prepare, exceptionally delicious, and an excellent method for utilizing fresh, frozen, leftover cooked salmon, or even canned salmon from your pantry. It transforms humble ingredients into a star dish, perfect for busy weeknights or when you need a healthy meal in a hurry.
- The patty mixture boasts a beautifully balanced consistency, ensuring each bite is perfect. It’s designed to be neither too bready nor dry, and never overly wet or dense. These patties hold their shape impeccably while cooking, delivering a satisfying texture with a crisp exterior and a tender, flaky interior every single time.
- Prepare for a burst of flavor! These homemade salmon patties are infused with a rich blend of aromatic ingredients, including fresh onions for sweetness, vibrant parsley for freshness, pungent garlic for depth, bright lemon zest for a tangy kick, savory sea salt, and a hint of nutty almond flour that adds a delightful texture without overpowering the salmon. Every ingredient plays a crucial role in creating a truly unforgettable taste experience.
- The accompanying creamy, savory lemon-garlic sauce is the ultimate partner for these crispy salmon patties. It’s a delightful concoction that is both tangy and rich, yet surprisingly light and bright. This sauce not only amplifies the existing flavors within the patties but also introduces an extra layer of gourmet sophistication, making each bite even more enjoyable and refreshing.
Expert Chef’s Tips for Perfect Salmon Patties Every Time
Achieving perfectly crisp and flavorful salmon patties is easy with these insider tips. Pay attention to these details, and you’ll be cooking like a pro:
- Properly Prepare Your Salmon: If you’re using canned salmon, it’s absolutely crucial to drain the excess liquid thoroughly first! Failing to do so will result in an overly wet patty mixture that struggles to hold its shape and will not crisp up properly during cooking. For fresh or leftover salmon, ensure it’s fully cooked and flaked well, with any skin or bones meticulously removed, before incorporating into the mixture.
- Master the Oil Temperature: Be diligent that your cooking oil is at just the right temperature – not too hot and not too cool. Oil that’s too hot will rapidly burn the exterior of the patties before the insides are fully cooked, leading to a mushy, undercooked center. Conversely, if the oil isn’t hot enough, the patties will absorb too much oil instead of frying, making them dense, greasy, and lacking that coveted crisp outer layer. Aim for a shimmering oil (but not smoking) before adding your patties for optimal results.
- Forming Consistent Patties: For even cooking and a professional presentation, ensure your salmon patties are all roughly the same size and thickness. Using a cookie scoop (or disher) to portion the mixture and then gently pressing them into a uniform shape between your palms helps achieve this consistency. Avoid making them too thick, as this can lead to uneven cooking and a less crispy exterior.
- Don’t Overcrowd the Skillet: Cook the patties in batches if necessary. Overcrowding the pan significantly lowers the oil temperature, which can lead to soggy, rather than beautifully crisp, patties. Give each patty enough space to brown properly and achieve that desirable golden crust.
- Taste and Adjust Seasoning: Before forming all your patties, cook a tiny spoonful of the mixture and taste it. This quick step allows you to adjust the salt, pepper, or lemon juice to your exact preference, ensuring the entire batch of salmon patties is perfectly seasoned to your liking before you commit to cooking them all.
Frequently Asked Questions About Salmon Patties
Absolutely! Salmon patties freeze wonderfully, making them excellent for meal prep and future quick dinners. I highly recommend forming the patties and then freezing them before you cook them. To do this, line a baking sheet with parchment paper or wax paper, arrange the formed raw salmon patties on the paper in a single layer, and freeze them for about 30 minutes until firm. Once firm, you can transfer them to a freezer bag or an airtight container, ensuring they don’t stick together. They will keep well in the freezer for up to 3 months if properly stored. When ready to cook, simply pan-fry them directly from frozen, adding a few extra minutes to the cooking time until golden brown and cooked through.
Salmon patties typically fall apart if there isn’t enough moisture to bind the ingredients, or if the binder itself is insufficient. The perfect patty mixture should be moist enough to hold together but not overly wet. If your patty mixture feels too dry and crumbly, the patties won’t hold their shape and will likely disintegrate when you cook them. To remedy this, you can add a little extra binder – a small amount of mayonnaise or an additional beaten egg (or just the yolk) to the mixture can work wonders. Simply add a teaspoon or two of mayo to the crumbling patty, roll it into a ball between your palms to incorporate, then gently reform the patty shape and cook as intended. Ensure your salmon isn’t excessively dry to begin with; if using canned, drain the liquid but not to the point of dryness.
Rubbery salmon patties are almost always a tell-tale sign of overcooking. You most likely had the heat under your skillet too high or cooked the salmon patties for too long. Fish, especially salmon, cooks quickly, and prolonged exposure to high heat or extended cooking times can strip it of its natural moisture, resulting in a dry, chewy, and rubbery texture. To avoid this, keep an eye on your cooking times (typically 5-6 minutes per side), aim for a golden-brown exterior, and remember that cooked salmon is opaque throughout. A tender, flaky interior is the goal, so remove them from the heat as soon as they reach this point.
These versatile salmon patties pair beautifully with a variety of sides, making them adaptable for any meal. For a light and refreshing meal, serve them alongside a crisp green salad tossed with a zesty vinaigrette dressing, steamed asparagus, sautéed spinach, or roasted broccoli. For something more substantial, consider a side of fluffy rice, quinoa, a creamy potato salad, or even some roasted sweet potatoes. The creamy lemon-garlic sauce is flavorful enough that it doesn’t need much else, but a simple lemon wedge for an extra squeeze of freshness is always a good idea to brighten the flavors further.
Yes, you absolutely can! While pan-frying often gives them the ultimate crispy exterior, baking or air frying offers a healthier, less hands-on alternative that still yields delicious results. To bake, preheat your oven to 375°F (190°C), place the formed patties on a parchment-lined baking sheet, and bake for 15-20 minutes, flipping halfway through, until golden brown and cooked through. For air frying, preheat your air fryer to 375°F (190°C), lightly spray the patties with cooking oil to encourage browning, and cook for 10-14 minutes, flipping halfway, until crisp and golden brown on both sides.
More Delicious Seafood & Healthy Recipes You Will Love
If you enjoyed the simplicity and incredible flavor of these salmon patties, you’re in for a treat! Explore some of our other favorite healthy and easy-to-make recipes that are perfect for any meal, from quick dinners to impressive seafood spreads. Expand your culinary repertoire with these delightful dishes.
- Air Fryer Salmon
- Quick & Easy Tuna Salad Recipe
- Creamy Dill Sauce
- Lemon Garlic Salmon (Whole30, Paleo, Low Carb, Keto)
- Seafood Jambalaya
- Baked Fish with Lemon-Garlic Butter
- Fish Taco Sauce
- Air Fryer Frozen Fish Sticks
- Salmon Meuniere
Ready to make these incredibly delicious salmon patties yourself? Follow our detailed recipe below for all the precise measurements and step-by-step instructions. Get ready to impress your taste buds with minimal effort and maximum flavor!
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Easy Salmon Patties with Creamy Lemon-Garlic Sauce
Cheryl Malik
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Ingredients
For the Lemon-Garlic Sauce
- ¼ cup mayonnaise
- ½ cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 clove garlic chopped
- 1 tablespoon freshly chopped parsley plus more for garnish
For the Salmon Patties
- 16 ounces cooked salmon or 1 14.75-ounce can canned salmon
- 2 large eggs lightly beaten
- ½ cup chopped onion
- ⅔ cup fine almond flour
- ¼ cup chopped fresh parsley
- 2 cloves garlic chopped
- 2 tablespoons fresh lemon juice
- ⅛ teaspoon sea salt more or less to taste
- ⅛ teaspoon freshly cracked black pepper more or less to taste
- neutral oil approximately 2-4 tablespoons as needed
Serving Suggestions (All Optional)
- chopped fresh parsley
- lemon wedges
Equipment
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Small mixing bowl with lid, or plastic wrap to cover
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spoon or silicone spatula
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medium mixing bowl
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Fork
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2-ounce disher (size 16) or cookie scoop with release handle
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Parchment paper or baking sheet
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Large skillet
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large plate lined with paper towels
Instructions
For the Lemon Garlic Sauce
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Add ¼ cup mayonnaise, ½ cup plain Greek yogurt, 1 tablespoon fresh lemon juice, 1 clove garlic, and 1 tablespoon freshly chopped parsley to a small mixing bowl.
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Stir all ingredients together until well incorporated and smooth. Cover the bowl with a lid or plastic wrap and refrigerate until ready to serve, allowing the flavors to meld beautifully.
For the Salmon Patties
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Using a fork, carefully flake 16 ounces cooked salmon (this is approximately 4 cups loosely packed) into a medium mixing bowl, ensuring to remove any skin or bones if present.
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Add 2 large eggs (lightly beaten), ½ cup chopped onion, ⅔ cup fine almond flour, ¼ cup chopped fresh parsley, 2 cloves garlic (minced or finely chopped), 2 tablespoons fresh lemon juice, ⅛ teaspoon sea salt, and ⅛ teaspoon freshly cracked black pepper to the mixing bowl with the flaked salmon. Stir all ingredients together thoroughly until fully combined and the mixture is uniform.
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Use a 2-ounce disher (size 16) or a cookie scoop with a release handle to portion out the salmon mixture from the bowl. Roll each portion of salmon mixture between the palms of your hands to form a smooth ball, then gently press the ball into an evenly-thick patty shape (about ½ to ¾ inch thick).
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Place each formed salmon patty on parchment paper. Repeat this process until the entire salmon mixture has been formed into uniform patties.
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Place a large skillet on the stovetop over medium heat. When the pan is warm, add 1 tablespoon of neutral oil and swirl or tilt the pan to distribute the oil evenly across the entire surface. Continue warming the pan until the oil is hot and shimmery, indicating it’s ready for frying.
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When the oil is ready, carefully place the salmon patties into the skillet in a single layer, making sure not to overcrowd the pan. Work in batches as needed to ensure proper browning and even cooking.
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Cook salmon patties for 5 to 6 minutes per side, or until they are beautifully golden-brown and crispy on the bottom. Then, gently flip the patties over and continue cooking for approximately 5 minutes more, until golden-brown on both sides and cooked through. Be careful not to overcook the patties to maintain their tender, flaky texture.
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Once both sides of the salmon patties are fully cooked and nicely browned, transfer the pan-fried salmon patties to a large plate lined with paper towels to absorb any excess oil. Repeat this process until all patties have been pan-fried, adding more neutral oil to the skillet as needed between batches.
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Once all salmon patties have been pan-fried, transfer them to individual serving plates. Spoon a generous amount of the prepared lemon-garlic sauce over the salmon patties. Garnish with additional chopped fresh parsley and lemon wedges for a fresh touch, then serve immediately and enjoy this delightful meal!
Notes
- Salmon Preparation: If using canned salmon, always remember to drain the excess liquid from the can thoroughly before mixing, as this prevents overly wet patties that struggle to bind and crisp.
- Flour Alternatives: This recipe was developed and tested using fine almond flour. While it provides a delicious nutty flavor and excellent binding, we have not tested it with other types of flour such as white wheat flour, so success rates with substitutions are not guaranteed.
- Spice Level: Feel free to adjust the amount of sea salt and freshly cracked black pepper to suit your personal taste preferences. You can also add a pinch of cayenne pepper or a dash of hot sauce to the patty mixture for a subtle kick!
Nutrition Information
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.