It’s 5:30 PM. You’re staring into the fridge. The family is hungry. You need something fast, cheap, and good. I’ve got you. Let’s make Salmon Patties with Dill Sauce. This is your weeknight superhero, much like a quick pasta with sun-dried tomato cream sauce.
This is your weeknight superhero. We’re talking pantry staples, one bowl, and under 30 minutes. No fancy fish market trips. Just a can of salmon and a dream of a delicious dinner.
Forget dry, boring patties. We’re making them crispy, flavorful, and topped with a creamy, herby sauce that makes everything better. Let’s get your dinner back on track.
Recipe Overview
- Cuisine: American
- Category: Main Course
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4 (makes about 8 patties)
Ultimate Guide to Salmon Patties with Dill Sauce
Why is this the only guide you need? Because I’m a busy cook, just like you. I tested this to be foolproof.
Salmon Patties with Dill Sauce Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade Salmon Patties with Dill Sauce Recipe!
We’re maximizing flavor with minimal effort. The patties are savory and crisp. The sauce is bright and tangy. Together, they’re magic.
This recipe respects your time and your budget. It uses simple ingredients you likely have right now. You can make it tonight without a special trip to the store.
The Simple Ingredients
Check your pantry first. You might have most of this already. That’s the beauty of a budget friendly meal.
- For the Salmon Patties:
- 2 (14.75 oz) cans of pink salmon, drained and flaked
- 2 large eggs
- 1/2 cup plain breadcrumbs (or panko)
- 1/4 cup finely diced onion
- 2 tbsp fresh parsley, chopped (or 2 tsp dried)
- 1 tbsp lemon juice
- 1 tsp Old Bay seasoning (or paprika)
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 3-4 tbsp olive oil or avocado oil, for frying
- For the Easy Dill Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream or plain Greek yogurt
- 2 tbsp fresh dill weed, chopped (or 2 tsp dried dill)
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Let’s Get Cooking! (The Step-by-Step)
Grab one big mixing bowl. We’re doing this in one shot. I love easy cleanup.
- Make the sauce first. In a small bowl, mix all the dill sauce ingredients. Stir until smooth. Pop it in the fridge to let the flavors blend while you cook.
- Mix the patties. In your large bowl, combine the drained canned salmon, eggs, breadcrumbs, onion, parsley, lemon juice, and all spices. Use a fork or your hands to mix it well. It should hold together when pressed.
- Form the fritters. Scoop about 1/4 cup of the mixture. Shape it into a patty about 3/4-inch thick. Place it on a plate. Repeat with the rest. You should get 7-8 patties.
- Heat your pan. Add 3 tablespoons of oil to a large skillet over medium-high heat. Let it get hot. A flick of water should sizzle. This gives you a perfect crispy crust.
- Cook in batches. Carefully add 4 patties to the hot oil. Don’t crowd the pan! Cook for 3-4 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate.
- Add more oil if needed and cook the second batch. Serve the hot patties immediately with that cool, creamy dill sauce for dipping or drizzling.
What to Serve With This Dish
You need sides that are just as fast. These are my go-to pairings for a complete meal.
A simple green salad with vinaigrette is perfect. So is a quick lemon rice or couscous. Steam some frozen green beans or broccoli in the microwave. For another tangy, saucy main course, try this zesty Chicken Francese with lemony garlic sauce.
For a real treat, serve them on soft buns with lettuce and extra sauce. Instant salmon burgers! It’s a total game-changer.
Make This Recipe Your Own (Quick Swaps)
No breadcrumbs? Use crushed crackers or quick oats. No fresh onion? A teaspoon of onion powder works.
Swap the dill sauce for a quick lemon-caper tartar sauce. Just mix mayo, relish, lemon juice, and chopped capers.
Add a handful of shredded cheddar or parmesan to the patty mix for a cheesy twist. Throw in some finely diced bell pepper for crunch.
How to Store Leftovers (If You Have Any!)
Let leftover patties cool completely. Store them in an airtight container in the fridge for up to 3 days.
Reheat in a toaster oven or air fryer to keep them crispy. The microwave works, but they’ll get soft. The dill sauce keeps for up to 5 days in the fridge.
NUTRITION INFORMATION
- Calories: ~420 kcal
- Carbohydrates: 12g
- Protein: 28g
- Fat: 28g
- Saturated Fat: 5g
- Cholesterol: 145mg
- Sodium: 850mg
- Fiber: 1g
- Sugar: 2g
(*Nutrition is an estimate for 2 patties with sauce. Values can vary.)
FREQUENTLY ASKED QUESTIONS
Can I bake these salmon patties instead of frying?
Yes! Place them on a parchment-lined baking sheet. Lightly brush with oil. Bake at 400°F for 15-20 minutes, flipping halfway. They’ll be slightly less crispy but still great.
Do I need to remove the bones and skin from the canned salmon?
No way! That’s extra work we don’t need. The bones are soft, packed with calcium, and mash right in. The skin adds flavor and healthy fats. Just drain the liquid and flake it all in.
Can I use fresh salmon?
You can, but it takes longer. Cook and flake about 1.5 pounds of fresh salmon. The canned stuff is the secret weapon for speed and convenience here.
See? Dinner didn’t have to be a crisis. In less time than it takes for delivery, you made something real and delicious. You won the weeknight.
These salmon patties are your new secret for fast flavor. Keep a couple cans of salmon in the pantry. You’ll always have a dinner plan, whether you’re craving these, a set-it-and-forget-it meal like Crockpot Salsa Verde Chicken, or something else. Now go enjoy your meal!
Did this recipe save your dinner? Let me know how your patties turned out by leaving a comment and rating below!
