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

Canned Salmon Patties with Lemon Dill Sauce


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!


  • 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


  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. 

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


  • 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

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