Crispy Homemade Salmon Patties (Print Version)
# Ingredients:
→ Salmon Patties
01 -
1 pound fresh salmon
02 -
1/3 cup olive oil, divided
03 -
1 medium onion, finely diced
04 -
1 red bell pepper, finely diced
05 -
1-2 garlic cloves, minced
06 -
1/2 cup almond flour
07 -
2 large eggs, beaten
08 -
2 tablespoons mayonnaise
09 -
1 tablespoon Dijon mustard
10 -
1/3 cup fresh parsley, finely chopped
11 -
2 tablespoons fresh dill, finely chopped
12 -
kosher salt and black pepper, to taste
→ Lemon Dill Sauce
13 -
1 cup mayonnaise
14 -
2 tablespoons fresh dill, finely chopped
15 -
1/2 lemon, zested and juiced (about 1 1/2 tablespoons juice)
16 -
kosher salt and black pepper, to taste
# Instructions:
01 -
Heat your oven to 425°F. Place the salmon on a baking sheet, drizzle with a tablespoon of olive oil, and season generously with salt and pepper. Bake for 10-13 minutes until just cooked through. Let it cool completely in the fridge for 5-10 minutes.
02 -
While the salmon cools, warm a tablespoon of olive oil in a large skillet. Add the diced onion and bell pepper and cook for 6-8 minutes until they become soft and translucent. Remove from heat and set aside to cool.
03 -
Flake the cooled salmon into a large bowl, removing the skin. Add the sautéed vegetables, fresh herbs, mayo, mustard, garlic, almond flour, and beaten eggs. Mix everything together with your hands until well combined. Shape the mixture into patties and set them aside. Tip: Place formed patties on parchment paper for easy transfer to the pan.
04 -
Heat several tablespoons of olive oil in a large skillet over medium heat. Cook the salmon patties for 3-4 minutes per side until golden brown. Transfer to a paper towel-lined plate to absorb any excess oil.
05 -
In a small bowl, combine the mayonnaise, chopped dill, lemon zest, lemon juice, salt, and pepper. Stir well to mix all ingredients together.
06 -
Serve the hot salmon patties with a dollop of the creamy lemon dill sauce on top or on the side.
# Notes:
01 -
For a baked version, place patties on an oil-sprayed baking sheet and bake at 400°F for 10-12 minutes per side.
02 -
King Salmon is naturally oilier - you may only need one beaten egg if using this variety.
03 -
If using canned salmon, consider doubling the mayonnaise to 1/4 cup for moisture.
04 -
These patties freeze and reheat beautifully, making them perfect for meal prep.