Description
These Easy Salmon Patties with Lemon-Garlic Sauce are a quick and delicious way to enjoy salmon, packed with fresh flavors and a creamy, tangy sauce. Perfect for a light lunch or dinner, these patties are crispy on the outside, tender inside, and served with a zesty homemade lemon-garlic sauce that complements the savory patties beautifully.
Ingredients
Scale
Lemon-Garlic Sauce
- ¼ cup mayonnaise
- ½ cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 clove garlic, chopped
- 1 tablespoon freshly chopped parsley, plus more for garnish
Salmon Patties
- 16 ounces cooked salmon or 1 (14.75-ounce) can canned salmon, flaked
- 2 large eggs, lightly beaten
- ½ cup chopped onion
- â…” cup fine almond flour
- ¼ cup chopped fresh parsley
- 2 cloves garlic, chopped
- 2 tablespoons fresh lemon juice
- â…› teaspoon sea salt, or to taste
- â…› teaspoon freshly cracked black pepper, or to taste
- Neutral oil (approximately 2-4 tablespoons, as needed)
Optional Serving Suggestions
- Chopped fresh parsley
- Lemon wedges
Instructions
- Make the Lemon-Garlic Sauce: In a small bowl, combine mayonnaise, Greek yogurt, lemon juice, garlic, and parsley. Stir until smooth, then cover and refrigerate until ready to serve. This sauce provides a creamy and tangy complement to the salmon patties.
- Prepare the Salmon Mixture: In a medium mixing bowl, use a fork to flake the cooked or canned salmon into smaller pieces, ensuring an even texture.
- Mix Ingredients: Add the lightly beaten eggs, chopped onion, almond flour, fresh parsley, chopped garlic, lemon juice, sea salt, and black pepper into the bowl with the salmon. Mix thoroughly until all ingredients are evenly distributed and form a sticky, cohesive mixture suitable for shaping.
- Form Patties: Using a cookie scoop or disher, portion out 2-ounce amounts of the salmon mixture. Roll each portion gently into a ball, then flatten into a patty about ½ inch thick. This ensures uniform cooking and texture.
- Heat the Pan and Oil: Place a large skillet over medium heat and add approximately 1 tablespoon of neutral oil, heating until shimmering but not smoking. This prepares the pan for frying the patties evenly.
- Cook the Patties: Place the patties in the skillet in batches without overcrowding. Cook each side for 5-6 minutes, or until the patties are golden brown and have a crispy exterior. Flip carefully to cook both sides evenly.
- Drain Excess Oil: Once cooked, transfer the patties to a plate lined with paper towels to absorb any excess oil, keeping the patties crisp and not greasy.
- Serve: Arrange the salmon patties on serving plates, drizzle with the prepared lemon-garlic sauce, and garnish with additional chopped parsley and lemon wedges. Serve immediately for the best flavor and texture.
Notes
- If you prefer gluten-free, ensure your almond flour is certified gluten-free.
- Use fresh lemon juice for the best bright flavor in both the sauce and patties.
- The neutral oil can be vegetable oil, canola oil, or grapeseed oil to tolerate the frying heat without overpowering flavors.
- Leftover patties can be refrigerated for up to 2 days and reheated in a skillet for best texture.
- For a dairy-free version, substitute the Greek yogurt with a dairy-free yogurt alternative.
