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
- 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.
- Drain the salmon. Add to a bowl.
- Add in the remaining ingredients for the patties. Mix well to combine.
- Form into patties and allow to chill in the fridge or freezer for 10 -15 minutes.
- Heat enough oil in a non-stick or cast iron pan to cover the bottom.
- 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.
- Cook for a few more minutes to brown the other side.
- Transfer to paper towels to drain off excess oil.
- Arrange on a platter garnished with flaky salt and fresh chopped parsley or dill.
- Serve with lemon wedge and the Lemon Dill Sauce.
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