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Golden pan-fried patty on a dark plate with a small bowl of mustard, the kind of crust to aim for with this salmon patty recipe
Chef Emma

Lemon Dill Salmon Patties

Canned or fresh salmon mixed with egg, panko, mayonnaise, Dijon, green onions, dill and lemon, shaped into patties and pan-fried until golden.
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Prep Time 10 minutes
Cook Time 8 minutes
Chilling 15 minutes
Total Time 33 minutes
Servings: 3 servings (2 patties)
Course: Main Course
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Patties
  • 1 can salmon 14.75 oz / 418 g, drained (or 12 oz / 340 g cooked fresh salmon)
  • 1 large egg
  • 1/2 cup panko breadcrumbs 30 g
  • 2 tbsp mayonnaise 28 g
  • 1 tbsp Dijon mustard
  • 2 green onions thinly sliced
  • 2 tbsp fresh dill or parsley chopped
  • 1 lemon 1 tsp zest + 1 tbsp juice, plus wedges
  • 1/4 tsp black pepper salt to taste
  • 2 tbsp olive or avocado oil 30 ml, for frying
Lemon-dill sauce
  • 1/2 cup plain Greek yogurt 120 g
  • 1 tbsp mayonnaise
  • 1 tbsp lemon juice plus 1 tbsp dill, 1 small garlic clove and a pinch of salt

Equipment

  • Large nonstick or cast-iron skillet
  • Thin spatula
  • Instant-read thermometer

Method
 

  1. Drain the salmon well and flake it in a large bowl, mashing any soft bones.
  2. Add the egg, panko, mayonnaise, Dijon, green onions, dill, lemon zest and juice, and pepper; mix gently.
  3. Shape into 6 patties, 3 inches wide and 1/2 inch thick, and chill 15 minutes.
  4. Heat the oil in a skillet over medium heat. Cook the patties 3 to 4 minutes per side, until golden and 160°F (71°C) in the center.
  5. Stir together the sauce ingredients and serve with the patties and lemon wedges.

Notes

Oven: 400°F, 10 minutes, flip, 5 to 7 minutes more. Air fryer: 375°F, 10 to 12 minutes, flipping halfway. Fresh salmon: bake a 12 oz fillet at 400°F to 145°F, cool and flake. Calories are an estimate per 2 patties, without sauce, from USDA FoodData Central values.