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Canned Salmon Patties with Lemon Dill Sauce

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Seriously, how many of you ate Canned Salmon Patties growing up? These salmon cakes were a staple for our Feast of the Seven Fishes celebration on Christmas Eve. In addition, my Mom would sporadically prepare them throughout the year, as they were a favorite of my eldest brother.

This recipe will yield 5 large, or 8 small-to-medium sized salmon patties. Easily, prepare mini-salmon cakes to serve as a seafood appetizer for your next gathering or dinner party.

A white platter holding 5 salmon patties with a small brown bowl filled with lemon dill sauce.

Let’s Talk Salmon

If you are averse to using skinless and boneless, canned salmon, here are a few other options:

  • Roasted, Fresh Salmon: Roast a pound of fresh seasoned salmon. Allow to cool slightly. Flake with a fork.
  • Leftover Salmon: Salmon patties are a great way to transform leftover salmon that has been baked, grilled or even poached.
  • Fresh Salmon: Fresh, skinless and boneless salmon can also be used to create salmon cakes. Choose to either dice, or grind the uncooked salmon, and use in this recipe as a substitute for the canned salmon. Cooking times will vary to ensure the salmon patties are fully-cooked.
  • Tuna or Crabmeat: This easy seafood recipe can also be made using canned tuna or crabmeat, as a substitute for the canned salmon.

How to Make Salmon Patties with Lemon Dill Sauce

Making these Canned Salmon Patties with Lemon Dill Sauce is incredibly, easy:

  1. For the Lemon Dill Sauce, combine all ingredients in a bowl, mix well, and chill in the fridge.
  2. Drain the canned salmon and place it in a bowl. Add minced onion, salt, pepper, Old Bay Seasoning, seasoned breadcrumbs, chopped parsley, and beaten eggs. Mix thoroughly and form patties.
  3. Chill patties in the fridge or freezer for 10-15 minutes to set.
  4. Heat enough oil in a pan for shallow frying. Fry the patties until a golden brown crust forms on both sides.
  5. Drain excess oil on paper towels and plate the patties on a platter garnished with flaky salt and fresh dill or parsley. Serve with lemon wedges and the prepared Lemon Dill Sauce.

Tips to Making Salmon Patties

  • Ensure the canned salmon is well-drained before incorporating it into the mixture to avoid excess moisture.
  • Easily substitute canned salmon with roasted salmon, fresh salmon or even leftover salmon.
  • Use a fork to flake the canned salmon into smaller pieces.
  • Chill the formed salmon patties for at least 10-minutes before frying.
  • Heat the oil adequately before adding the patties to ensure a crispy outer layer forms.
  • Avoid overcrowding the pan while frying the patties. Cook the salmon cakes in batches, if needed for even browning.
  • Resist the urge to flip the patties frequently; let them cook undisturbed until a golden-brown crust forms.
  • Use a spatula to gently flip the patties to prevent them from breaking apart.
  • Test the doneness of the patties by checking for a golden-brown color, and ensuring they’re cooked through.
  • Allow the cooked patties to drain on paper towels to remove excess oil before serving.
  • Serve the salmon patties immediately for the best taste and texture, accompanied by the chilled lemon dill sauce and garnishes.

How to Serve and Store Salmon Patties

These fish patties pair well with any of the following sides:

  • Mixed green salad with a light vinaigrette
  • Roasted vegetables
  • Steamed or roasted broccoli or cauliflower
  • Fried Potatoes
  • Garlic mashed potatoes or potato salad
  • Crispy sweet potato fries, or wedges
  • Sautéed spinach or kale with garlic and olive oil

To store, place the canned salmon patties with lemon dill sauce, in separate, airtight containers. Refrigerate both, for up to 2-3 days. Reheat them in the oven or a skillet for a quick and satisfying meal the next day.

Freeze leftovers or premade Salmon Patties in an airtight container for up to 2 months. Flash freeze for best results.

More Canned Fish Recipes to Love

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Three salmon patties on a plate with fried potatoes and fresh green beans.

Canned Salmon Patties with Lemon Dill Sauce


Description

These canned salmon patties with lemon dill sauce are so incredibly easy to prepare. No reason to wait for the holidays. Enjoy them all year-round!


Ingredients

Scale
  • 5, 5-ounce cans, skinless and boneless salmon
  • 1/2 white or yellow onion, minced
  • 2 tablespoons fresh chopped parsley, plus more for garnish
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons Old Bay seasoning
  • 1/2 cup seasoned breadcrumbs
  • 2 eggs, beaten
  • canola or vegetable oil for a shallow fry
  • lemon wedges, for serving

Lemon Dill Sauce Ingredients:

  • 1/2 cup sour cream
  • 1/3 cup mayonnaise
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon hot sauce
  • 1 tablespoon fresh dill, chopped
  • Pinch of salt and pepper

Instructions

  1. In a bowl combine all of the ingredients for the lemon dill sauce. Taste for salt. Store in fridge while you prepare the salmon patties.
  2. Drain the salmon. Add to a bowl.
  3. Add in the remaining ingredients for the patties. Mix well to combine. 
  4. Form into patties and allow to chill in the fridge or freezer for 10 -15 minutes.
  5. Heat enough oil in a non-stick or cast iron pan to cover the bottom. 
  6. Add the patties. Do not touch until you are ready to flip (Flip once a golden crust has formed on the bottom). Fry in batches if you need to.
  7. Cook for a few more minutes to brown the other side.
  8. Transfer to paper towels to drain off excess oil.
  9. Arrange on a platter garnished with flaky salt and fresh chopped parsley or dill. 
  10. Serve with lemon wedge and the Lemon Dill Sauce. 
@charlottefashionplate

Salmon Patties Recipe! This is a great recipe for a classic Salmon Patty! They are so quick and easy to prepare. Perfect for holiday dinner, or serve as a party appetizer! #salmon #salmonrecipe #salmonpatties #holidayfood #holidayrecipe #easydinnerideas #quickdinner

♬ Nutcracker: Dance of the Sugar Plum Fairly(845241) – ogsogs

Notes

  • Ensure the canned salmon is well-drained before incorporating it into the mixture to avoid excess moisture.
  • Easily substitute canned salmon with a pound of roasted, fresh salmon or leftover salmon.
  • Use a fork to flake the canned salmon into smaller pieces, removing any large bones or skin.
  • Refrigerate the salmon patties for at least 10 minutes prior to frying.
  • Heat the oil adequately, avoiding a high heat, before adding the patties to ensure a crispy outer layer forms.
  • Avoid overcrowding the pan while frying the patties. Cook the salmon cakes in batches, if needed for even browning.
  • Resist the urge to flip the patties frequently; let them cook undisturbed until a golden-brown crust forms.
  • Use a spatula to gently flip the patties to prevent them from breaking apart.
  • Test the doneness of the patties by checking for a golden-brown color and ensuring they’re cooked through.
  • Allow the cooked patties to drain on paper towels to remove excess oil before serving.
  • Serve the salmon patties immediately for the best taste and texture, accompanied by the chilled lemon dill sauce and garnishes.
  • Store leftovers in the fridge and enjoy for up to 3 days.
  • Flash freeze leftovers or premade salmon patties for up to 2 months.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dinner, Appetizers, Fish
  • Method: Easy
  • Cuisine: Seafood

Keywords: charlotte fashion plate, feast of the seven fishes, lent, salmon patties, salt, that 70’s food, fish and seafood, dinner ideas, Salmon patty recipe, Seafood patties, Canned salmon recipe, Lemon dill mayo, Salmon cakes, Seafood appetizer, Fish patty recipe, Lemon dill dressing, Easy canned salmon patties recipe, Homemade salmon cakes with lemon dill sauce, Quick and crispy salmon patty instructions, Old Bay seasoned salmon patties with fresh herbs, Best canned salmon recipes for gatherings, How to make lemon dill sauce for seafood patties, Crispy canned salmon patties with onion and spices, Simple steps for making salmon cakes at home, Festive Feast of the Seven Fishes salmon dish, Delicious canned salmon appetizer with zesty sauce

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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

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