Easy Salmon Lemon Garlic Patties

Easy Salmon Patties with Creamy Lemon Garlic Sauce are the answer when you want something delicious and impressive in minutes. These patties turn simple salmon into crisp-edged golden rounds, and the creamy brightness of the lemon garlic sauce pulls the whole dish together. They work equally well for a busy weeknight or as a crowd-pleaser at your next brunch.

The first time I made these for a last-minute girls lunch, I doubled the batch and still wished I had made more. Everyone raved about the sauce and asked for the recipe on the spot.

Ingredients

• Cooked salmon: Flaky tender and filled with protein You can use leftover roast salmon or top-quality canned wild salmon for convenience Choose salmon that has a rich pink color and a briny but not fishy smell
• Large eggs: Essential for binding the mixture together Use the freshest eggs possible for best results
• Chopped onion: Adds a subtle sweetness and moisture Yellow or sweet onions integrate best
• Fine almond flour: Makes these gluten free and gives a delicate crumb Opt for finely milled almond flour with no lumps
• Fresh parsley: Brightens the patties and sauce for color and flavor Look for vibrant green leaves with no wilting
• Garlic: Offers depth to both the patties and the sauce Always go for firm cloves with smooth skins for strong flavor
• Fresh lemon juice: Brings out the taste of both salmon and sauce Freshly squeezed makes all the difference so avoid bottled
• Sea salt and freshly cracked black pepper: Boosts and sharpens all the flavors Freshly cracked black pepper is worth the extra minute
• Mayonnaise: Blends with Greek yogurt for a silky tangy sauce Look for mayo made with real eggs and minimal additives
• Plain Greek yogurt: Adds creaminess with a subtle tang to the sauce Use a thick full-fat version for body and flavor
• Neutral oil: Ensures the patties cook to a crisp golden exterior Avocado or grapeseed oil both work well

Step-by-Step Instructions

Make the Lemon Garlic Sauce:

Combine mayonnaise Greek yogurt fresh lemon juice chopped garlic and freshly chopped parsley in a small mixing bowl Stir until the mixture is smooth and thick Taste and chill covered until serving

Flake the Salmon:

With a fork break the cooked or canned salmon into fine flakes in a medium mixing bowl Remove any skin or bones if you see them Aim for small even pieces

Mix the Patty Ingredients:

Add eggs chopped onion fine almond flour fresh parsley minced garlic lemon juice salt and pepper to the bowl with the flaked salmon Use a spoon or spatula to mix thoroughly until there are no dry spots Ensure the mixture is cohesive and not too wet

Shape the Patties:

Scoop up two-ounce portions of the salmon mixture with a cookie scoop or by hand Roll gently into a ball then press into thick patties Uniform thickness helps them cook evenly Repeat until all mixture is used set patties on parchment

Pan Fry the Patties:

Heat a large skillet over medium heat Add a thin layer of oil and wait until it shimmers Gently lay the patties in the pan working in batches if your pan is smaller Cook until the bottom is deep golden about five to six minutes

Flip and Finish Cooking:

Carefully flip the patties and continue cooking the other side until deeply golden and crisp about another five minutes Move finished patties to a plate lined with paper towels to drain Repeat with remaining patties

Serve with Sauce and Garnishes:

Transfer warm patties to serving plates Spoon a generous amount of lemon garlic sauce over each Garnish with extra parsley and lemon wedges for a bright pop of freshness Serve right away

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There is something special about the burst of freshness that parsley gives in both the patties and sauce I always press a little extra on top just before serving and it reminds me of summer lunches growing up with my grandmother She believed that parsley made every fish dish taste and look better and she was right

Storage Tips

Leftover salmon patties keep well in an airtight container in the fridge for up to three days For best texture reheat in a nonstick skillet over low heat rather than microwaving The lemon garlic sauce will hold in the fridge for two days covered

Ingredient Substitutions

If you are out of almond flour oat flour or even crushed saltine crackers work If you do not have fresh parsley use dill or a little chive For dairy free sauce skip the Greek yogurt and use all mayonnaise or a plant based yogurt

Serving Suggestions

Serve salmon patties over mixed green salad with the creamy sauce as a dressing They are great on toasted buns with lettuce tomatoes and extra sauce For brunch try them with poached eggs and asparagus The flavor also shines alongside simple roasted potatoes

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Cultural and Historical Notes

Salmon cakes have roots in both American and European home cooking often appearing as an easy way to use up leftover cooked fish In the US especially the South and Pacific Northwest they are a staple for turning canned pantry salmon into a comforting meal The lemon garlic sauce is a modern twist that builds on classic flavors with extra brightness

Recipe FAQs

→ How do I keep salmon patties from falling apart?

Be sure to use enough binding ingredients, such as eggs and almond flour, and mix until the mixture holds together. Press the patties firmly so they stay intact when cooking.

→ Can I use canned salmon instead of fresh?

Yes, canned salmon works well for this dish. Just drain and flake it before combining with the other ingredients.

→ Is almond flour necessary, or can I substitute it?

You can substitute almond flour with breadcrumbs or oat flour for a similar binding effect and texture, depending on your preferences.

→ What oil is best for pan-frying the patties?

A neutral oil with a high smoke point, such as canola, avocado, or grapeseed oil, is best for evenly crisping the patties without impacting flavor.

→ How long should I cook each salmon patty?

Cook each patty for about 5 to 6 minutes per side over medium heat, or until both sides are golden brown and heated through.

→ Can I make the lemon-garlic sauce ahead of time?

Yes, you can prepare the sauce in advance and refrigerate it until you're ready to serve. Be sure to stir before serving.