Easy Salmon Patties
Crispy on the outside and tender inside, these easy salmon patties are packed with bright lemon, Dijon, and fresh flavor. Perfect as an appetizer or served over a simple salad for a light meal.
Ingredients
Salmon Patties
- 1 large egg**
- 15 ounces canned salmon drained (wild caught, if possible), canned tuna will work as well
- 1/4 cup mayonnaise or Greek yogurt
- 1 tablespoon dijon mustard
- 1/2 cup whole wheat breadcrumbs other types of breadcrumbs, including gluten free, work fine too
- 1/2 teaspoon lemon zest
- 1/8 teaspoon garlic powder
- salt and pepper to taste
- 1-2 tablespoons avocado or olive oil for cooking the patties
Creamy Dill Sriracha Sauce
- 1/3 cup plain Greek yogurt or mayonnaise
- 3 tablespoons mayonnaise or additional Greek yogurt
- 1 clove finely minced garlic
- 1 tablespoon chopped fresh dill plus more to taste as desired
- 1/2 teaspoon honey
- salt and pepper to taste
- 1-2 teaspoons sriracha sauce or hot sauce plus more to taste as desired (optional)
Instructions
- In the bottom of a large mixing bowl, lightly beat 1 large egg**. Add drained 15 ounces canned salmon, 1/4 cup mayonnaise, 1 tablespoon dijon mustard, 1/2 cup whole wheat breadcrumbs, 1/2 teaspoon lemon zest, 1/8 teaspoon garlic powder, and salt and pepper into the bowl and mix until thoroughly combined and mixture can be formed into patties. Form into 8 patties. For best results, let patties sit in fridge for 20 minutes (not necessary, but makes them a bit firmer.)
- Heat 1-2 tablespoons avocado or olive oil in a large skillet over medium heat. Add salmon patties and cook for 5-7 minutes per side and until golden brown. Serve and enjoy!
- To make the optional creamy dill sriracha sauce, simply stir 1/3 cup plain Greek yogurt or mayonnaise , 3 tablespoons mayonnaise or additional Greek yogurt1 clove finely minced garlic, 1 tablespoon chopped fresh dill, 1/2 teaspoon honey, 1-2 teaspoons sriracha sauce or hot sauce and salt and pepper together in a small bowl and enjoy with salmon patties.
Video
Notes
*Nutritional information does not include the sauce.
**a flax or chia egg works in this recipe
Storage tips:
- Leftovers. Store salmon patties in an airtight container in the fridge for up to 2–3 days. Reheat in a skillet for a few minutes per side to keep them crispy, the microwave tends to soften the exterior.
- Freezing.You can freeze salmon patties before or after cooking. If freezing uncooked, flash freeze them on a baking sheet first so they don’t stick, then transfer to an airtight freezer-safe container. They’ll keep for up to 3 months.
- Reheat. To reheat from frozen, bake at 450°F for about 15 minutes, flipping halfway through, until heated through and crispy.
Nutrition
Serving: 1patty | Calories: 166kcal | Carbohydrates: 6g | Protein: 14g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 312mg | Potassium: 189mg | Fiber: 1g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 2mg | Calcium: 155mg | Iron: 1mg