Salmon Patties with Creamy Lemon-Garlic Sauce

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Golden, crispy on the outside and tender within, these Salmon Patties with Creamy Lemon-Garlic Sauce deliver a mouthwatering blend of flavors in every bite. Whether you use fresh or canned salmon, they come together quickly and make a perfect weeknight dinner or an elegant appetizer. The real star, though, is the zesty lemon-garlic sauce that adds just the right amount of brightness to balance the savory patties.

Each bite offers a medley of textures—crunchy coating, flaky salmon, creamy sauce—that make this dish feel satisfying and a little indulgent. Serve with a crisp salad, roasted veggies, or on a toasted bun for a salmon burger twist. Whatever way you enjoy them, these patties are sure to become a go-to favorite.

Why You’ll Love This Salmon Patties Recipe

These salmon patties are packed with flavor, easy to prep in under 30 minutes, and pan-fried for a perfectly golden crust without deep-frying. The addition of herbs, lemon zest, and spices make them pop with freshness, while the creamy lemon-garlic sauce takes them over the top.

Can I Use Canned Salmon for These Patties?

Yes! Canned salmon works beautifully in this recipe. Just be sure to drain it well and remove any large bones or skin. If you’re using fresh salmon, bake or pan-sear it beforehand and flake it into small pieces. Both options deliver delicious results.

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Ingredients for the Salmon Patties with Creamy Lemon-Garlic Sauce

Salmon: The base of the patties. You can use canned or pre-cooked fresh salmon, both work perfectly here.

Breadcrumbs: Help bind the patties and give them their crispy exterior. Panko is best for extra crunch.

Egg: Acts as a binder to hold the patties together while cooking.

Mayonnaise: Adds moisture and creaminess to the patty mixture.

Dijon Mustard: Gives a subtle tang and depth of flavor.

Fresh Parsley: Brings in herby freshness and lightness.

Green Onion: Adds a sharp bite and extra flavor.

Garlic: Used in both the patties and sauce for robust flavor.

Lemon Zest & Juice: Brightens up the mixture and adds a fresh citrus note.

Paprika & Black Pepper: For a little spice and warmth.

Butter & Olive Oil: Used for frying to create that perfect golden-brown crust.

Greek Yogurt or Sour Cream: Forms the base of the creamy lemon-garlic sauce.

Chives: For garnish and mild onion flavor in the sauce.

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How To Make the Salmon Patties with Creamy Lemon-Garlic Sauce

Step 1: Mix the Patty Ingredients

In a large mixing bowl, combine 2 cups of flaked salmon, 1/2 cup panko breadcrumbs, 1 egg, 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon chopped parsley, 1 green onion (sliced), 1 minced garlic clove, 1 teaspoon lemon zest, 1/2 teaspoon paprika, and 1/4 teaspoon black pepper. Mix gently until just combined.

Step 2: Shape the Patties

Form the mixture into 6 equal-sized patties, pressing firmly so they hold together.

Step 3: Cook the Patties

In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Cook the patties for 3-4 minutes per side, until golden brown and crispy. Avoid flipping too soon to keep them from falling apart.

Step 4: Make the Creamy Lemon-Garlic Sauce

While the patties cook, stir together 1/4 cup Greek yogurt (or sour cream), 1 tablespoon mayonnaise, 1 tablespoon fresh lemon juice, 1 minced garlic clove, and 1 tablespoon chopped chives. Add salt to taste.

Step 5: Serve

Serve warm salmon patties over a smear of the sauce or with a small bowl for dipping. Garnish with fresh herbs and an extra squeeze of lemon if desired.

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How to Serve These Salmon Patties

These patties make 6 pieces and comfortably serve 3 to 4 people, depending on sides. Serve them with a green salad, garlic mashed potatoes, or lemony rice for a full meal. They also make a great sandwich filling on a brioche bun with lettuce and tomato.

Best Ways to Store Your Salmon Patties

Allow any leftovers to cool completely before storing. Place them in an airtight container and refrigerate for up to 3 days. To reheat, pan-fry or bake them to restore their crispiness. You can also freeze uncooked patties between layers of parchment paper for up to 2 months. Thaw overnight in the fridge before cooking.

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Frequently Asked Questions

Can I bake the salmon patties instead of frying?
Yes, bake them at 400°F (200°C) for about 15-18 minutes, flipping halfway. They won’t be as crispy as pan-fried, but still delicious.

What can I use instead of breadcrumbs?
Crushed saltine crackers, almond flour, or cooked quinoa can be great substitutes.

Can I make the sauce ahead of time?
Absolutely. The lemon-garlic sauce can be made up to 3 days ahead and stored in the fridge.

Are these patties gluten-free?
They can be! Use gluten-free breadcrumbs or almond flour instead of panko.

What should I do if the patties fall apart while cooking?
Try adding a bit more mayo or breadcrumbs to improve the binding. Also, make sure not to flip them too early.

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Want More Seafood Ideas?

If you love these salmon patties, you’ll enjoy these other seafood favorites:

• Creamy Garlic Butter Lobster Tails
• Juicy Grilled Salmon Gyros with Dill Yogurt Sauce
• Creamy Crab and Shrimp Seafood Bisque
• Baked Lemon Garlic Cod with Butter Sauce
• Spinach and Feta Stuffed Salmon

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And let me know in the comments how yours turned out. Did you use fresh or canned salmon? Any fun twist you tried?

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