Lemon Dill Salmon Patties

These delightful Lemon Dill Salmon Patties are a fantastic way to enjoy salmon, offering a crispy exterior and a tender, flaky interior bursting with fresh, zesty flavors. Easy to prepare and incredibly satisfying, they make a wonderful light meal or appetizer.

Lemon Dill Salmon Patties
  • Prep time: 14 minutes
  • Cook time: 12 minutes
  • Total time: 26 minutes
  • Servings: 4
  • Difficulty: Medium
  • Cuisine: Mediterranean

Ingredients

  • 2 (6-ounce) cans boneless, skinless salmon, drained and flaked
  • 0.5 cup panko breadcrumbs, plus more for coating
  • 1 large egg, lightly beaten
  • 0.25 cup mayonnaise
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 0.25 cup finely chopped red onion or shallot
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 2 tablespoons olive oil, for frying

Instructions

  1. In a large bowl, gently flake the drained salmon with a fork, ensuring no large bones remain.
  2. Add the 0.5 cup panko breadcrumbs, beaten egg, mayonnaise, chopped fresh dill, fresh lemon juice, lemon zest, finely chopped red onion, kosher salt, and black pepper to the salmon.
  3. Mix all ingredients gently until just combined. Be careful not to overmix, which can make the patties tough.
  4. Form the mixture into 6-8 patties, about 1-inch thick. If the mixture is too wet, add a little more panko.
  5. Place the remaining panko breadcrumbs on a shallow plate. Lightly dredge each patty in the panko, coating both sides.
  6. Heat the olive oil in a large non-stick skillet over medium heat.
  7. Carefully place the salmon patties in the hot skillet, ensuring not to overcrowd. Cook in batches if necessary.
  8. Cook for 4-5 minutes per side, until golden brown and heated through.
  9. Remove the patties from the skillet and place on a wire rack to drain any excess oil.
  10. Serve warm with additional lemon wedges or a dollop of tartar sauce.

Tips

  • For best results, chill the formed patties in the refrigerator for 15-20 minutes before frying; this helps them hold their shape better.
  • Avoid overmixing the salmon mixture to keep the patties tender and flaky.
  • Ensure the oil is hot enough before adding patties to achieve a crispy crust, but not so hot that they burn before cooking through.

Frequently Asked Questions

Can I use fresh salmon instead of canned?

Yes, you can use cooked fresh salmon. Bake or pan-sear about 1 pound of salmon fillet, then flake it and cool completely before incorporating into the mixture. Ensure it's fully cooked and flaked well.

How long can I store leftover salmon patties?

Leftover salmon patties can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or oven to restore crispness.

Can I freeze these salmon patties?

Yes, you can freeze uncooked or cooked patties. For uncooked, form patties, dredge in panko, then flash freeze on a baking sheet before transferring to a freezer bag. Cooked patties can be frozen after cooling completely. Thaw overnight in the refrigerator before cooking or reheating.