Salmon Patties

from kristineskitchenblog.com

These Salmon Patties (salmon cakes) are easy to make with canned salmon, high in protein, and deliciously golden and crispy on the edges. Serve them with a dollop of yogurt dill sauce (recipe below) and a side salad, sandwich them in a burger bun with some coleslaw, or enjoy them as an appetizer.

Prep Time25

Cook Time15

Total Time40

Servings: servings

Calories: 344kcal

Author: Kristine Rosenblatt

Ingredients

3 tablespoons olive oil divided
½ cup finely chopped yellow onion
½ cup finely chopped red bell pepper
15 ounces canned salmon* drained
½ cup Panko bread crumbs
1 large egg lightly beaten
¼ cup plain Greek yogurt or mayonnaise or sour cream
2 tablespoons finely chopped fresh parsley
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons chopped fresh dill
1 teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper

Yogurt Dill Sauce (Optional)

1 cup plain Greek yogurt
4 teaspoons fresh lemon juice
2 teaspoons chopped fresh dill

Instructions

Heat 1 tablespoon of the oil in a skillet over medium heat. Add the onion and bell pepper and sauté until softened, about 3 minutes. Remove from the heat.
In a large bowl, combine the drained canned salmon, sautéed onion and bell peppers, panko bread crumbs, egg, Greek yogurt, parsley, lemon juice, Dijon mustard, dill, garlic powder, salt and pepper. Mix gently until combined.
Shape the mixture into 8-10 patties that are about ½-inch thick (use about ⅓ cup of the salmon mixture per patty. First shape each portion into a ball, then flatten). Place patties on a sheet of parchment paper.
In a large cast iron skillet or other heavy skillet, heat 1 tablespoon of the olive oil over medium heat. Add half of the salmon patties and cook for 3-4 minutes per side, until golden brown and cooked through. Turn down the heat if the outsides are browning too quickly. Add the remaining tablespoon of oil to the pan and cook the remaining salmon patties.
Optional: Make the yogurt dill sauce by whisking together the Greek yogurt, lemon juice and dill in a small bowl.
Serve salmon patties with yogurt dill sauce, or as desired.

Video

Notes

I like to use canned salmon without skin and bones. If you prefer to use fresh salmon, cook a 1 pound fresh salmon fillet in the oven at 400° F until cooked through, about 15-25 minutes. Once cooked, let the salmon cool, then flake the salmon and use in the recipe as directed.
To Store: Cooked salmon patties can be stored in an airtight container in the refrigerator for up to 2-3 days.
To Freeze: Cook the salmon patties, let them cool completely, and then freeze in an airtight container for up to 1 month. Place a sheet of parchment paper in between each patty to keep them from sticking together.
To Reheat: My favorite way to reheat salmon patties is in the air fryer. They take a couple of minutes to reheat in the air fryer at 350° F, and they crisp back up nicely. You can also reheat them in a 375° F oven, in a skillet over medium heat or in the microwave.
Nutrition estimate includes yogurt dill sauce.

Nutrition

Nutrition information is only an estimate.