Quick Salmon Patties Recipe

These salmon patties transform simple ingredients into something truly extraordinary. Each golden-crusted cake delivers moist, flaky salmon in every bite, enhanced with fresh herbs and a hint of nuttiness. Finished with a creamy lemon dill sauce, they make an impressive yet fuss-free dinner that feels both comforting and sophisticated at the same time.

I first learned to make salmon patties from my grandmother, who always kept canned salmon in her pantry for last-minute meals. When I started cooking on my own, I elevated her recipe using fresh salmon instead, and it's become my signature dish. Even my husband, who claimed to dislike salmon, devours these and asks for seconds every time I make them.

Ingredients

• 1 pound fresh salmon fillet: Wild-caught salmon provides the best flavor and texture, though farm-raised works too – just make sure it's from a sustainable source
• 3 tablespoons olive oil, divided: Some for baking the salmon, some for sautéing the vegetables, and some for cooking the patties
• 1/2 cup red bell pepper, finely diced: Adds a sweet crunch and beautiful color contrast to the salmon
• 1/2 cup onion, finely diced: Provides a savory foundation and moisture that keeps the patties from drying out
• 2 cloves garlic, minced: Fresh garlic adds depth of flavor that powder simply can't match
• 1/3 cup almond flour: Creates structure without the breadiness of traditional breadcrumbs, letting the salmon flavor shine while adding a subtle nuttiness
• 2 large eggs, lightly beaten: Binds everything together so your patties stay intact while cooking
• 2 tablespoons mayonnaise: Adds richness and helps keep the patties moist, especially when reheating
• 1 tablespoon Dijon mustard: Provides a subtle tang that brightens the salmon's flavor
• 3 tablespoons fresh parsley, chopped: Adds a fresh, herbaceous note that pairs beautifully with seafood
• 2 tablespoons fresh dill, chopped: The classic salmon partner – its feathery texture and distinctive flavor elevate these patties
• Salt and freshly ground black pepper: Enhances all the other flavors – don't skimp here

For the Lemon Dill Sauce:

• 1/2 cup mayonnaise: Creates a creamy base for the sauce
• 2 tablespoons fresh dill, finely chopped: Echoes the herb in the patties for flavor harmony
• 1 tablespoon lemon juice: Provides brightness and acidity that cuts through the richness
• 1 teaspoon lemon zest: Intensifies the lemon flavor with aromatic oils from the peel
• Salt and freshly ground black pepper to taste: Balances and enhances all the flavors

Step-by-Step Cooking Instructions

Step 1: Bake the salmon:

Preheat your oven to 425°F. Place the salmon skin-side down on a parchment-lined baking sheet. Drizzle with 1 tablespoon of olive oil and season generously with salt and pepper. Bake for 10-13 minutes until the salmon flakes easily with a fork but isn't completely cooked through (it will finish cooking in the patties). The slight undercooking keeps the patties moist. Transfer the salmon to the refrigerator for 10-15 minutes to cool – this step is crucial for easier handling.

Step 2: Prepare the vegetables:

While the salmon bakes, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5-6 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Transfer to a plate and place in the refrigerator to cool alongside the salmon.

Step 3: Form the patties:

Once cooled, remove the skin from the salmon and flake the flesh into a large bowl, removing any bones you might find. Add the cooled vegetables, almond flour, beaten eggs, mayonnaise, Dijon mustard, chopped parsley, dill, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gently fold everything together using your hands, being careful not to overmix or compact the salmon too much – you want to maintain those lovely flakes for texture.

Step 4: Shape and chill the patties:

Form the mixture into 8-10 patties, each about 1/2-inch thick and 3 inches in diameter. Place them on a parchment-lined baking sheet or plate. If the mixture feels too wet, add a bit more almond flour. If time allows, refrigerate the patties for 15-20 minutes – this helps them hold together better during cooking, though you can cook them immediately if you're short on time.

Step 5: Cook the patties:

Heat the remaining tablespoon of olive oil in a large non-stick skillet over medium heat. When the oil shimmers, carefully add 3-4 patties to the pan (don't overcrowd). Cook for 4-5 minutes on the first side until golden brown, then gently flip and cook another 4 minutes on the second side. Transfer to a paper towel-lined plate and repeat with remaining patties, adding more oil if needed.

Step 6: Make the lemon dill sauce:

While the patties cook, whisk together the mayonnaise, chopped dill, lemon juice, lemon zest, salt, and pepper in a small bowl. Taste and adjust seasonings as needed – the sauce should be bright and tangy to complement the rich salmon patties.

Step 7: Serve with style:

Place the warm salmon patties on plates, add a generous dollop of lemon dill sauce on top or alongside, and garnish with additional fresh herbs and lemon wedges if desired. Serve immediately while hot and crispy on the outside, moist and tender on the inside.

Pin it

The Secret to Perfect Texture

The texture of these salmon patties is what sets them apart from others I've tried. Using fresh salmon instead of canned creates a moister, flakier interior, while the almond flour provides just enough binding without becoming dense or bready.

I discovered the almond flour trick by accident when I was out of breadcrumbs one evening. The nutty flavor complemented the salmon so beautifully that I never went back to breadcrumbs. Sometimes kitchen emergencies lead to the best discoveries!

Another texture tip I've learned through trial and error is to leave some larger flakes of salmon intact when mixing. While you want everything to bind together, those bigger pieces create delightful pockets of salmon that make each bite more interesting and prevent the patties from becoming too uniform.

Last summer, I served these at a backyard gathering and placed them alongside traditional burgers and hot dogs on the buffet. They disappeared faster than anything else, and three people asked for the recipe before the night was over! They're the rare type of seafood dish that appeals to everyone, even those who typically shy away from fish.

Perfect Pairing Ideas

These salmon patties are wonderfully versatile when it comes to sides. For a light, refreshing meal, I love serving them with a simple arugula salad dressed with lemon vinaigrette. The peppery greens and bright dressing complement the richness of the salmon beautifully.

When I want something more substantial, roasted vegetables are my go-to companion. Asparagus, Brussels sprouts, or a medley of root vegetables all work wonderfully. The caramelized edges of roasted vegetables echo the golden crust on the patties, creating a satisfying textural harmony on the plate.

For a complete dinner that comes together quickly, I'll often prepare a pot of quinoa while the salmon is baking and vegetables are sautéing. The nutty grain pairs perfectly with the almond flour in the patties, and its lightness doesn't compete with the star of the show.

I've been making some version of these salmon patties for nearly a decade now, gradually refining the recipe each time. What started as a simple weeknight dinner has evolved into one of my signature dishes that friends and family regularly request. There's something deeply satisfying about transforming simple ingredients into something that brings so much joy to the table – I hope these patties become a beloved staple in your home too!

Frequently Asked Questions

→ Can I use canned salmon instead of fresh?

Yes, you can use canned salmon but add extra mayo (about 1/4 cup total) since canned salmon tends to be drier than fresh.

→ How do I store leftover salmon patties?

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

→ Can I bake these salmon patties instead of frying?

Yes, bake them on an oiled baking sheet at 400°F for 10-12 minutes per side until golden and cooked through.

→ What can I serve with salmon patties?

They pair well with a simple green salad, roasted vegetables, or on a bun as a burger alternative.

→ Can I make these ahead of time?

Yes, you can form the patties up to a day ahead and refrigerate until ready to cook, or freeze cooked patties for easy meal prep.