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–+ servings

Salmon Patties with Creamy Lemon Garlic Sauce

These tender salmon patties are pan-fried to golden perfection and served with a tangy, creamy lemon garlic sauce for a quick and delicious family meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course, Quick Meals, Seafood
Cuisine: American
Calories: 425
Ingredients Method Nutrition Notes

Ingredients
  

For the Salmon Patties
  • 1 lb salmon, finely chopped
  • 1/2 cup breadcrumbs use plain or panko
  • 2 large eggs, beaten
  • 2 tbsp lemon juice freshly squeezed from Meyer lemons if available
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1 tsp salt
  • 1/4 tsp black pepper freshly ground
  • 2 tbsp olive oil for frying, California extra-virgin if possible
For the Creamy Lemon Garlic Sauce
  • 1/2 cup mayonnaise full-fat recommended
  • 2 tbsp lemon juice freshly squeezed
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • salt and pepper to taste

Method
 

Make the Salmon Patties
  1. In a large mixing bowl, combine the finely chopped salmon, breadcrumbs, beaten eggs, lemon juice, minced garlic, chopped parsley, salt, and pepper. Stir until everything is evenly incorporated.
  2. Shape the mixture into 8 equal patties, each about 1/2 inch thick. Press gently to compact them so they hold together during cooking.
  3. Heat the olive oil in a large skillet over medium heat. Carefully place the patties in the skillet and cook for 3 to 4 minutes per side, until they are golden brown and cooked through. Adjust heat as needed to prevent burning.
Prepare the Creamy Lemon Garlic Sauce
  1. In a small bowl, whisk together the mayonnaise, lemon juice, minced garlic, and chopped parsley. Season with salt and pepper to taste. Stir until smooth.
  2. Serve the warm salmon patties drizzled with the creamy lemon garlic sauce. Enjoy immediately.

Nutrition

Calories: 425kcalCarbohydrates: 11gProtein: 30gFat: 30gSaturated Fat: 5gCholesterol: 170mgSodium: 820mgFiber: 1gSugar: 2g

Notes

For a gluten-free version, substitute breadcrumbs with almond flour or crushed pork rinds.
These patties can be made ahead and refrigerated for up to 24 hours before cooking; just cover and chill.
Leftover cooked patties keep in the fridge for 3 days; reheat in a skillet over medium-low heat.
Don't overmix the patty mixture or they can become dense; combine just until uniform.
If the patties seem too soft, add a tablespoon more breadcrumbs.
Serve with a side salad or roasted vegetables for a complete meal.
For extra richness, substitute half the mayonnaise with Greek yogurt in the sauce.

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