Easy Salmon Patties with Creamy Lemon-Garlic Sauce Recipe
These Easy Salmon Patties are a quick and delicious way to enjoy salmon, paired perfectly with a creamy lemon-garlic sauce. Made with simple ingredients including cooked or canned salmon, almond flour, fresh herbs, and aromatic garlic, these patties are pan-fried to crispy golden perfection. The tangy lemon-garlic sauce adds a refreshing brightness, making this meal a flavorful, healthy option ideal for any time of day.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 8 salmon patties
- Category: Main Dish
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
Lemon-Garlic Sauce
- ¼ cup mayonnaise
- ½ cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 clove garlic, chopped
- 1 tablespoon freshly chopped parsley, plus more for garnish
Salmon Patties
- 16 ounces cooked salmon (about 4 cups loosely packed) or 1 (14.75-ounce) can canned salmon, drained
- 2 large eggs, lightly beaten
- ½ cup chopped onion
- ⅔ cup fine almond flour
- ¼ cup chopped fresh parsley
- 2 cloves garlic, chopped
- 2 tablespoons fresh lemon juice
- ⅛ teaspoon sea salt, or to taste
- ⅛ teaspoon freshly cracked black pepper, or to taste
- 2-4 tablespoons neutral oil (such as canola or vegetable oil), as needed for frying
Optional Serving Suggestions
- Chopped fresh parsley
- Lemon wedges
Instructions
- Make the Lemon-Garlic Sauce: In a small mixing bowl, combine ¼ cup mayonnaise, ½ cup plain Greek yogurt, 1 tablespoon fresh lemon juice, 1 chopped garlic clove, and 1 tablespoon freshly chopped parsley. Stir well until fully incorporated. Cover and refrigerate until ready to serve, allowing flavors to meld.
- Prepare the Salmon Mixture: Flake 16 ounces of cooked salmon into a medium mixing bowl using a fork. If using canned salmon, ensure it is well-drained before flaking. Add 2 lightly beaten eggs, ½ cup chopped onion, ⅔ cup fine almond flour, ¼ cup chopped fresh parsley, 2 chopped garlic cloves, 2 tablespoons fresh lemon juice, ⅛ teaspoon sea salt, and ⅛ teaspoon freshly cracked black pepper. Stir all ingredients thoroughly until a cohesive mixture forms.
- Form the Patties: Use a 2-ounce disher or cookie scoop to portion the salmon mixture. Roll each portion between your palms to form a smooth ball, then gently flatten into an even, round patty about ¾ inch thick. Place each formed patty on parchment paper and repeat until all mixture is used.
- Heat the Skillet: Place a large skillet on the stovetop over medium heat. Add 1 tablespoon of neutral oil and swirl to evenly coat the pan. Warm the oil until it is hot and shimmering but not smoking.
- Cook the Salmon Patties: Arrange the patties in a single layer in the hot skillet, taking care not to overcrowd the pan; cook in batches if necessary. Fry the patties for 5 to 6 minutes on the first side, or until golden brown. Flip carefully and cook for another 5 minutes on the other side until golden and cooked through. Avoid overcooking to keep them moist.
- Drain and Serve: Transfer cooked patties to a plate lined with paper towels to absorb excess oil. Repeat cooking the remaining patties, adding more oil to the skillet as needed. Once all patties are cooked, transfer them to serving plates, spoon the prepared lemon-garlic sauce over them, and garnish with additional chopped parsley and lemon wedges. Serve immediately for best flavor and texture.
Notes
- If using canned salmon, ensure the salmon is thoroughly drained to prevent overly wet patties.
- This recipe has been tested with almond flour; substitution with wheat flour may alter texture and moisture.
- Do not overcrowd the skillet when frying to ensure even cooking and crispiness.
- The lemon-garlic sauce can be prepared ahead and refrigerated to enhance flavor blending.
