Salmon Patties and Lemon Garlic Sauce

These golden, crispy salmon patties deliver the perfect balance of flaky fish, aromatic herbs, and zesty seasonings in every bite. Seared until perfectly crisp on the outside while remaining tender and moist inside, they're paired with a bright, creamy lemon garlic sauce that takes them from delicious to absolutely irresistible. Perfect for busy weeknights when you want something special without spending hours in the kitchen, this versatile dish transforms simple ingredients into a meal that feels both nourishing and indulgent.

I discovered this recipe during a particularly hectic week when I needed something quick but didn't want to sacrifice flavor or nutrition. After experimenting with different herbs and seasonings, these salmon patties emerged as the clear winner in both taste and simplicity. My family was instantly hooked – even my teenager, who typically regards seafood with deep suspicion, requested them again the following week! Now they've become part of our regular rotation, and the lemon garlic sauce has become so popular that I often make a double batch for drizzling over vegetables and grains throughout the week.

Perfect Ingredients for Salmon Patties

• Fresh salmon: Creates the most flavorful patties with perfect texture; look for bright, firm fillets with no fishy smell
• Panko breadcrumbs: Provides superior crispiness compared to regular breadcrumbs; their larger flakes create more texture
• Fresh herbs: Bright parsley adds color and freshness; chopping it just before using preserves its vibrant flavor
• Green onions: Offer mild onion flavor without overwhelming the delicate salmon; slice them thinly for even distribution
• Dijon mustard: Adds tanginess and helps bind the patties; traditional yellow mustard can work but lacks the same depth
• Mayonnaise: The secret ingredient that ensures moist, tender patties that don't dry out during cooking
• Seasonings: Garlic and onion powders infuse flavor throughout without the texture of fresh garlic chunks
• Greek yogurt: Creates a creamy, tangy base for the sauce that's lighter than mayonnaise but equally satisfying

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I've found that taking a few extra seconds to finely chop the herbs and green onions makes a significant difference in the final texture of these patties. When everything is evenly distributed, each bite delivers the perfect balance of flavors without any overwhelming pockets of seasoning.

Step-by-Step Cooking Instructions

Step 1:

Cook the salmon properly – Start by cooking 1 pound of fresh salmon fillet using your preferred method. For the best texture, I recommend baking at 375°F for 12-15 minutes until just cooked through. The salmon should flake easily with a fork but still appear slightly translucent in the center as it will continue cooking slightly as it rests. Allow the salmon to cool for about 5 minutes before handling.

Step 2:

Prepare the salmon mixture – In a large bowl, flake the cooked salmon into small pieces using a fork, being careful to remove any bones you might find. To the flaked salmon, add ½ cup panko breadcrumbs, ¼ cup chopped fresh parsley, ¼ cup finely chopped green onions, 1 beaten egg, 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, ½ teaspoon garlic powder, ½ teaspoon onion powder, and salt and pepper to taste. Using clean hands or a fork, gently fold the ingredients together until just combined. Overmixing can make the patties dense, so use a light touch.

Step 3:

Form perfect patties – Divide the mixture into equal portions and shape them into patties about 2-3 inches in diameter and ½-inch thick. If the mixture feels too wet, add a tablespoon more breadcrumbs; if too dry, add a touch more mayonnaise. For the most attractive patties, use a measuring cup or ring mold to shape them, pressing lightly to compact the mixture just enough to hold together.

Step 4:

Achieve the perfect sear – Heat 3 tablespoons of olive oil in a large skillet over medium heat until shimmering but not smoking. Carefully place the patties in the hot oil, being careful not to overcrowd the pan – work in batches if necessary. Cook for 4-5 minutes on each side until they develop a beautiful golden-brown crust and are heated through. The key is patience – resist the urge to flip them too early so they can develop that perfect crust.

Step 5:

Drain and rest – Transfer the cooked patties to a paper towel-lined plate to absorb any excess oil. Let them rest for 2-3 minutes, which allows the flavors to settle and ensures they'll maintain their shape when served.

Step 6:

Create the perfect sauce – While the patties cook or rest, whisk together ½ cup Greek yogurt, 2 tablespoons fresh lemon juice, 1-2 minced garlic cloves, and salt and pepper to taste in a small bowl. For the smoothest texture, let the sauce sit for a few minutes so the flavors can meld. The sauce should be tangy and bright – if it's too thick, add a teaspoon of water or extra lemon juice to reach your desired consistency.

Step 7:

Serve with style – Arrange the warm patties on plates and either drizzle with the lemon garlic sauce or serve it alongside for dipping. Garnish with additional fresh herbs and lemon wedges for an extra pop of color and flavor. For a complete meal, serve with a simple green salad, roasted vegetables, or over a bed of fluffy rice.

Step 8:

Store any leftovers properly – If you have leftover patties, allow them to cool completely before storing in an airtight container in the refrigerator for up to 3 days. The sauce can be stored separately for up to a week. To reheat, place patties in a 350°F oven for 10 minutes or in a skillet over medium-low heat until warmed through.

The Perfect Texture Contrast

What makes these salmon patties truly special is the contrast between the crispy exterior and the tender, flaky interior. The panko breadcrumbs create an irresistible crunch, while the mayonnaise and egg ensure the inside remains moist and flavorful. It's this textural interplay that elevates these simple patties to something truly crave-worthy.

The first time I served these to guests, they couldn't believe how quick they were to prepare. One friend was so impressed that she requested the recipe on the spot, mentioning that her seafood-averse children would surely enjoy these since they're so approachable and don't have an overwhelming "fishy" taste.

The Versatile Lemon Garlic Sauce

While the salmon patties are delicious on their own, the lemon garlic sauce takes them to another level entirely. The bright acidity from the lemon juice cuts through the richness of the salmon, while the creamy yogurt base adds a velvety texture that brings everything together.

This sauce has become so popular in my household that I now keep a batch in the refrigerator at all times. Beyond these salmon patties, it's wonderful drizzled over roasted vegetables, used as a dip for raw veggies, or even spread on sandwiches in place of mayonnaise. Its versatility makes it a true kitchen MVP.

My seven-year-old daughter, who typically approaches new foods with extreme caution, surprised us all by declaring these salmon patties "even better than chicken nuggets." Coming from her, there is no higher praise possible! The combination of the crispy exterior and the creamy sauce won her over completely.

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I'll never forget making these salmon patties for a friend who was recovering from surgery. She mentioned that nothing had tasted good to her for weeks, but these patties with their bright, zingy sauce actually revived her appetite. There's something deeply satisfying about creating a dish that not only nourishes the body but also lifts the spirits. That's the true power of a simple, perfect recipe like this one.

Frequently Asked Questions

→ Can I make these salmon patties ahead of time?

Yes! You can prepare the mixture and form the patties up to 24 hours in advance. Store them covered in the refrigerator with parchment paper between layers to prevent sticking. You can also fully cook the patties and refrigerate them for up to 3 days, then reheat in a 350°F oven for about 10 minutes.

→ What's the best way to prevent my salmon patties from falling apart?

Ensure your salmon is well-drained (especially if using canned), and make sure the mixture is cold when forming patties - if it's warm, refrigerate for 30 minutes first. Also, squeeze the mixture firmly when forming patties, and don't flip them too early when cooking - wait until they're nicely browned on the first side.

→ What sauce pairs well with these salmon patties?

A classic lemon garlic aioli is perfect - mix 1/2 cup mayonnaise with 1-2 minced garlic cloves, 1 tablespoon lemon juice, and 1/2 teaspoon lemon zest. Dill sauce (mayo, fresh dill, lemon juice) or tzatziki also pair beautifully with these patties.

→ What sides should I serve with salmon patties?

For a light meal, serve with a fresh green salad or coleslaw. For heartier options, try roasted vegetables, rice pilaf, or potato salad. They're also delicious served on brioche buns as salmon burgers with lettuce, tomato and aioli.

→ Can I freeze these salmon patties?

Yes! You can freeze them either cooked or uncooked. For uncooked patties, place them on a parchment-lined baking sheet, freeze until solid, then transfer to a freezer bag. For cooked patties, cool completely before freezing. Thaw overnight in the refrigerator before reheating or cooking.