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Salmon patties on a platter with lemon dill sauce
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Crispy Salmon Patties with Lemon Dill Sauce

Crispy Salmon Patties are golden brown, crispy and served with a creamy flavorful lemon dill sauce. They can be assembled in advance for a quick and easy dinner!
Prep Time15 minutes
Cook Time15 minutes
Additional Time0 minutes
Total Time30 minutes
Course: Main Dishes
Cuisine: American
Servings: 4 salmon cakes
Calories: 550kcal
Author: Marcie

Ingredients

For the salmon patties:

  • 1/4 cup oil for frying; use high heat oil such as avocado oil
  • 15 ounces canned wild salmon drained and skin removed if desired (bones do not need to be removed, and they're loaded with calcium!)
  • 2 tablespoons mayo
  • 2 tablespoons almond flour sub with breadcrumbs or crushed crackers
  • 1 large egg
  • 1 tablespoon fresh lemon juice
  • 1/2 tablespoon lemon zest
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon dijon mustard
  • 1/8 teaspoon freshly ground black pepper

For the lemon dill sauce:

  • 1/2 cup mayo sub with Greek yogurt
  • 1 tablespoon freshly chopped dill sub with your favorite fresh herbs
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon lemon zest
  • salt and pepper to taste

Instructions

Prepare the salmon patties:

  • Combine the salmon, mayo, almond flour, eggs, lemon juice, zest, dill, dijon and pepper to taste in a large bowl with a fork. Divide the salmon mixture into (4) cakes about 1/2" thick.
    15 ounces canned wild salmon, 2 tablespoons mayo, 2 tablespoons almond flour, 1 large egg, 1 tablespoon fresh lemon juice, 1/2 tablespoon lemon zest, 1 tablespoon chopped fresh dill, 1 teaspoon dijon mustard, 1/8 teaspoon freshly ground black pepper
  • Heat the oil over medium high heat in a large cast iron skillet or sauté pan. There should be enough oil to coat the bottom of the pan.
    1/4 cup oil
  • Add the salmon cakes to the hot pan. Cook 2-3 minutes per side or until golden brown and crisp. Be sure there is a good crust on the bottom before flipping or the cake can fall apart. Cook on the other side and place on a platter and keep warm.

Prepare the lemon dill sauce:

  • Place all sauce ingredients into a small bowl and whisk well to combine. Taste and adjust the seasoning as necessary.
    1/2 cup mayo, 1 tablespoon freshly chopped dill, 1 tablespoon fresh lemon juice, 1 tablespoon lemon zest, salt and pepper
  • Serve the salmon cakes topped with the lemon dill sauce and serve with your favorite side. Enjoy!

Notes

  1. Pro tip: Be sure that the salmon patties have a nice, even golden brown crust on the bottom as this will prevent them from falling apart when they're flipped.
  2. You may prepare the salmon cakes with crackers or panko breadcrumbs instead of almond flour if you're not following a gluten-free or low carb diet.
  3. The nutrition information includes all of the sauce, though you may not need it all.
  4. This recipe is easily doubled.
  5. Store leftover salmon cakes in the refrigerator for 3 days or freeze for up to 3 months.

Nutrition

Serving: 1salmon cake | Calories: 550kcal | Carbohydrates: 2g | Protein: 27g | Fat: 49g | Saturated Fat: 7g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 149mg | Sodium: 659mg | Potassium: 394mg | Fiber: 1g | Sugar: 1g | Vitamin A: 178IU | Vitamin C: 6mg | Calcium: 323mg | Iron: 1mg