Tasty Canned Salmon Patties with Lemon Dill Sauce

If you’re looking for a quick, delicious dinner, these canned salmon patties with lemon dill sauce are ideal. You can easily whip them up any time of the year, avoiding the fuss of deboning fresh fish while still enjoying a flavorful meal.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Why You’ll Love This Recipe

Uses pantry staples like canned salmon, making it both convenient and budget-friendly.
The lemon dill sauce adds a fresh, herby contrast to the rich patties.
Quick to prepare and perfect for weeknight dinners.
Chilling the patties ensures they hold shape during cooking.

Ingredients

5, 5-ounce cans, skinless and boneless salmon: Provides a rich source of omega-3s without the hassle of fresh salmon.
1/2 white or yellow onion, minced: Adds depth and sweetness. Yellow onions are milder if you prefer.
2 tablespoons fresh chopped parsley, plus more for garnish: Brightens flavor. Substitute with cilantro if needed.
1/2 teaspoon salt: Enhances all the flavors.
1/2 teaspoon black pepper: Adds a light kick.
2 teaspoons Old Bay seasoning: A classic spice blend for seafood. If unavailable, use a pinch of celery salt and paprika.
1/2 cup seasoned breadcrumbs: Helps bind patties and adds slight herby notes.
2 eggs, beaten: Acts as a binder to hold the patties together.
Canola or vegetable oil for a shallow fry: Neutral oils are best for frying without overpowering flavors.
Lemon wedges, for serving: Adds acidity that complements the salmon.
1/2 cup sour cream: Base for the lemon dill sauce providing creaminess.
1/3 cup mayonnaise: Enhances the tangy richness of the sauce.
2 teaspoons fresh lemon juice: Balances the sauce with bright citrus notes.
1 teaspoon hot sauce: Adds subtle heat to the sauce.
1 tablespoon fresh dill, chopped: Essential for the sauce’s flavor profile; substitute with dried dill if fresh isn’t available.
Pinch of salt and pepper: Final seasoning for the sauce.

How to Make It

Step 1: Prepare the Lemon Dill Sauce

In a bowl, mix sour cream, mayonnaise, lemon juice, hot sauce, fresh dill, and a pinch of salt and pepper. Taste and adjust seasoning if necessary. Chill it in the fridge while you make the patties. The flavors will meld together, giving a delightfully zesty kick.

Step 2: Form and Chill the Salmon Patties

Drain the canned salmon thoroughly and transfer to a large mixing bowl. Add minced onion, parsley, salt, pepper, Old Bay seasoning, breadcrumbs, and beaten eggs. Mix until evenly combined. Shape the mixture into patties, about half an inch thick, and place them on a tray. Chill them in the fridge or freezer for 10-15 minutes to ensure they firm up and hold together during frying.

Step 3: Fry the Salmon Patties

Heat a layer of oil in a non-stick or cast iron skillet over medium heat. Swirl to coat the bottom of the pan. Once hot, add the patties without crowding the pan. Do not move them until a golden crust forms on the bottom, around 3-4 minutes. Flip carefully and cook the other side for another 3-4 minutes until browned. Work in batches if necessary, transferring cooked patties to a paper towel-lined plate to drain excess oil.

Step 4: Serve and Garnish

Arrange the patties on a serving platter, garnished with fresh parsley or dill and a sprinkle of flaky salt. Serve immediately with lemon wedges and a generous dollop of lemon dill sauce on the side for dipping.

Recipe FAQs

Can I use fresh salmon instead of canned?

Yes, but you’ll need to cook the salmon first, flake it, and ensure all bones and skin are removed. Canned salmon is a more convenient and faster alternative for this recipe.

How long will leftovers keep?

Store any leftover salmon patties in an airtight container in the fridge for up to 3 days. Reheat them gently in a skillet over medium heat to maintain the crisp exterior.