Lemon Dill Salmon Patties
Highlighted under: Old-Fashioned Comfort Eats
Golden, crisp on the outside with a tender, flaky center. The rich aroma of salmon and fresh dill fills the kitchen, making my mouth water. This dish runs about $10-12 for a family meal, and it's honestly one of our go-tos. The salmon patties are quick to make and perfect for weeknight dinners or a simple weekend lunch. They’re so good, I’ve made them three weeks in a row, which is probably a record for me!
When I first made these salmon patties, I was shocked at how simple they were. I had some canned salmon hanging around and decided to try a recipe that would keep it interesting. A little zest from the lemon and bright notes from the dill really brought everything together, and I ended up making them a staple in our household.
One time, I thought I could substitute fresh salmon for canned, and it was a disaster. It crumbled apart and just didn't have the same texture. Honestly, sticking to canned salmon works better than you'd think. Lesson learned!
Why This Works So Well
- Easy to make with pantry staples
- Can be served hot or cold
- Great for meal prep; leftovers fit perfectly in a lunch box
Getting the Texture Right for Lemon Dill Salmon Patties
Getting the right texture for your salmon patties is crucial, and it all starts with the salmon. When I break it up, I like to have a mix of chunky bits along with finely shredded pieces. This gives the patties that lovely flaky texture after cooking. If you're using fresh salmon, just be sure it's fully cooked and flaked before mixing. Canned salmon is definitely more convenient since it’s ready to use, but you might want to give fresh a shot for that homemade feel.
When mixing the ingredients, aim for a gentle hand. Overworking the mixture can lead to a dense patty that isn’t as pleasing. The breadcrumbs help bind everything together but also keep things light, so don’t skip them. If you’re in a pinch, store-bought breadcrumbs are fine, but I find that a fresh batch made from an old piece of bread tends to absorb the moisture better.
Ingredient Notes
For the breadcrumbs, I usually use plain ones. If you’re feeling adventurous, Italian-seasoned ones add a subtle herbiness that works nicely with the dill. Sometimes, I even toss some crushed saltines into the mix for a bit of crunch. If you’re egg-free, you can substitute with a flaxseed meal blend, and I’ve heard aquafaba does a decent job too, but I haven’t tested that myself yet.
Mayonnaise is a key player in keeping the patties moist. I really like Hellmann's for its creamy texture, but feel free to swap it out for Greek yogurt if you're looking to lighten things up a bit. The lemon zest adds a zestiness that I absolutely love, but I don't always have fresh lemons. I’ve used bottled lemon juice in a pinch, though it doesn’t pack quite the same punch.
Ingredients
Ingredients
For the Patties
- 1 can of salmon, drained (about 14.75 oz)
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise (I like Hellmann's)
- 1 egg
- 2 tablespoons fresh dill, chopped
- 1 teaspoon lemon zest
- Salt and pepper, to taste
Optional Toppings
Instructions
Instructions
Prepare the Salmon
In a large bowl, break up the canned salmon with a fork. Make sure to remove any large bones, but a few bits are fine. Honestly, I don’t stress over it too much as they’re pretty soft.
Mix the Ingredients
Add the breadcrumbs, mayonnaise, egg, dill, lemon zest, and a sprinkle of salt and pepper. Combine everything until it’s just mixed; you don’t want to overwork it, or they can get dense.
Form the Patties
Use your hands to form the mixture into four even patties. I usually make them about half an inch thick so they cook through properly. If they feel too soft, don’t worry; they’ll firm up a bit when cooked.
Cook the Patties
Heat a bit of oil in a nonstick skillet over medium heat. Once it's hot, carefully place the patties in the pan. Cook for about 5 minutes on each side until they're golden brown. Keep an eye on them, as they can burn quickly if the heat is too high.
Serve and Enjoy
Serve the salmon patties with a squeeze of lemon on top and any toppings you like. I often enjoy them with a simple side salad or in a sandwich. Remember to save some for leftovers because they taste just as good the next day!
Lemon Dill Salmon Patties Leftovers Plan
These salmon patties are just as good the next day, so make sure to save some if you can! I usually pop any leftovers in an airtight container and stick them in the fridge. They keep well for about three days. When I reheat them, I prefer to use the skillet to keep that crispy exterior. Just add a splash of oil over medium heat, and warm them for a few minutes on each side.
These patties also make for a great meal prep option. You can easily make a bigger batch and freeze the leftovers. Just shape them and freeze them on a baking sheet before transferring to a bag. They’re ready to be cooked straight from the freezer; just add a couple of extra minutes to the cooking time.
Dietary Swaps
If you're watching your carbs or gluten, replace the breadcrumbs with crushed almonds or oat flour. I've tried both, and they work surprisingly well. Almonds give a nutty taste, while oat flour makes them light and fluffy. This is an easy way to enjoy salmon patties without the bread.
For a dairy-free option, substituting the mayonnaise with avocado could work nicely. It adds a creamy texture and a bit of healthy fat. I admit I was skeptical at first, but it's surprisingly good! Just make sure to mash it well so there aren’t any chunks.
Questions About Recipes
→ Can I make these with fresh salmon?
You can, but I wouldn't recommend subbing it directly. Fresh salmon might not hold together as well as the canned variety. Stick with canned for better results.
→ How long can I store leftovers?
These patties can stay in the fridge for up to 3 days. I often pop them in the microwave for a quick lunch, and they taste pretty good!
→ Can I freeze the patties?
Absolutely! Just make sure to wrap them tightly and they should be good for about a month. Thaw them in the fridge overnight before reheating.
→ What can I serve with these salmon patties?
They're great with a side salad or some roasted veggies. Sometimes I throw them into a pita with veggies and tzatziki, which makes for a lovely meal!
Lemon Dill Salmon Patties
Created by: The Globalbitesrecipes Team
Recipe Type: Old-Fashioned Comfort Eats
Skill Level: Beginner
Final Quantity: 4.0
What You'll Need
For the Patties
- 1 can of salmon, drained (about 14.75 oz)
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise (I like Hellmann's)
- 1 egg
- 2 tablespoons fresh dill, chopped
- 1 teaspoon lemon zest
- Salt and pepper, to taste
How-To Steps
In a large bowl, break up the canned salmon with a fork. Make sure to remove any large bones, but a few bits are fine. Honestly, I don’t stress over it too much as they’re pretty soft.
Add the breadcrumbs, mayonnaise, egg, dill, lemon zest, and a sprinkle of salt and pepper. Combine everything until it’s just mixed; you don’t want to overwork it, or they can get dense.
Use your hands to form the mixture into four even patties. I usually make them about half an inch thick so they cook through properly. If they feel too soft, don’t worry; they’ll firm up a bit when cooked.
Heat a bit of oil in a nonstick skillet over medium heat. Once it's hot, carefully place the patties in the pan. Cook for about 5 minutes on each side until they're golden brown. Keep an eye on them, as they can burn quickly if the heat is too high.
Serve the salmon patties with a squeeze of lemon on top and any toppings you like. I often enjoy them with a simple side salad or in a sandwich. Remember to save some for leftovers because they taste just as good the next day!
Nutritional Breakdown (Per Serving)
- Calories (kcal): 320
- Total Fat (g): 18.2
- Saturated Fat (g): 2.9
- Cholesterol (mg): 80
- Sodium (mg): 510
- Total Carbohydrates (g): 22.5
- Dietary Fiber (g): 1
- Sugars (g): 1
- Protein (g): 17.5