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!
Divide the salmon mixture into (8) cakes about 1/2" thick.
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
Working in batches so as not to overcrowd the pan, 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. Repeat with any remaining salmon cakes, adding additional oil as needed.
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
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.
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.
This recipe is easily halved if you wish to make a smaller amount.
Store leftover salmon cakes in the refrigerator for 3-5 days or freeze for up to 3 months.
Parsley, chives or scallions are great substitutes for the dill!