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Salmon Patties with Lemon Dill Sauce

Salmon patties with lemon dill sauce are pan-fried until golden and crispy, then topped with a bright, tangy lemon-dill sour cream sauce. Made with canned salmon and simple pantry staples for a fast, lighter dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the patties
  • 2 can (14.75 oz) salmon Drained and flaked.
  • 0.5 cup breadcrumbs
  • 1 egg Large.
  • 0.25 cup red onion Diced.
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 2 tbsp olive oil For cooking.
For the lemon dill sauce
  • 0.5 cup sour cream
  • 2 tbsp fresh dill Chopped.
  • 1 tbsp lemon juice
  • 1 tsp lemon zest

Equipment

  • 1 cast iron skillet

Method
 

Make the salmon patties
  1. Combine the flaked salmon, breadcrumbs, egg, red onion, mayonnaise, and Dijon mustard in a bowl until well mixed, until the mixture looks evenly combined with no dry breadcrumb pockets.
  2. Form the mixture into 6–8 patties, pressing firmly so they hold together and look compact (about 1 inch thick).
  3. Heat 2 tbsp olive oil in a large skillet over medium heat and cook the patties for 3–4 minutes per side, until golden brown and crispy, flipping once the first side sets.
Mix and serve the lemon dill sauce
  1. Whisk together the sour cream, dill, lemon juice, and lemon zest in a small bowl until smooth and bright with visible dill flecks.
  2. Serve the warm salmon patties topped with the lemon dill sauce, so the sauce lightly clings to the crispy surfaces.

Notes

For the crispiest patties, press firmly when shaping so they stay cohesive during flipping; if they feel loose, let them rest 5 minutes at room temperature while you heat the skillet. Store leftovers covered in the refrigerator up to 3 days. Freezing: no, the patties and sauce do not re-crisp well after thawing. Dietary swap: use plain Greek yogurt instead of sour cream for a tangier, slightly lighter sauce.