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Salmon Patties with Lemon Dill Sauce

Salmon patties with lemon dill sauce made crispy in a skillet and finished with a creamy, bright lemon-dill sauce. These tender inside, golden outside seafood patties come together with simple binders and a fresh, tangy topping.
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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
  

Salmon Patties
  • 14.75 oz canned salmon drained
  • 2 large eggs
  • 0.5 cup breadcrumbs
  • 0.25 cup mayonnaise
  • 2 tbsp fresh parsley, chopped
  • 2 green onions, finely sliced
  • 1 tsp Dijon mustard
  • 0.5 tsp garlic powder
  • 0.5 tsp paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp olive oil
Lemon Dill Sauce
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp fresh dill, chopped
  • 0.25 tsp garlic powder
  • 0.25 tsp salt pinch

Equipment

  • 1 large skillet
  • 1 small bowl

Method
 

Make the salmon patties
  1. In a large bowl, combine drained canned salmon, eggs, breadcrumbs, mayonnaise, parsley, green onions, Dijon mustard, garlic powder, paprika, salt, and black pepper. Mix until well combined.
  2. Form the mixture into 8 equal patties. Press gently so the edges hold together.
  3. Heat olive oil in a large skillet over medium heat until shimmering. Arrange patties in the skillet in a single layer.
  4. Cook patties for 4–5 minutes per side until golden brown and crispy. Flip carefully and cook the second side until crisp.
  5. Transfer patties to a plate lined with paper towels. Let them rest briefly before serving.
Make the lemon dill sauce
  1. In a small bowl, whisk together sour cream, mayonnaise, lemon juice, lemon zest, dill, garlic powder, and salt. Whisk until smooth and evenly combined.
  2. Serve salmon patties warm with lemon dill sauce. Garnish with extra dill and lemon wedges if desired.

Notes

For best texture, keep the patties uniform and cook on medium heat so they brown without drying out. Store leftover salmon patties in the refrigerator up to 3 days and reheat in a skillet until warmed through. Freeze patties only if needed (up to 2 months); thaw overnight in the fridge, then re-crisp in a skillet. For a lighter option, use Greek yogurt in place of sour cream.