Salmon Patties with Creamy Lemon-Garlic Sauce

Crispy, savory patties + tangy lemon-garlic sauce = a match made in heaven.

These salmon patties have quickly become one of my go-to recipes when I need something quick, satisfying, and kind of impressive-looking without much effort. They’re crisp on the outside thanks to golden pan-frying, while the inside stays tender and flaky with bits of fresh herbs, onion, and lemon zest mixed in. The creamy lemon-garlic sauce pulls it all together with cool, zippy contrast.

You can use canned or leftover cooked salmon, and the patties come together in one bowl. It’s fast, affordable, and full of feel-good flavor.

Why You’ll Love This Recipe

• Pantry-friendly – Made with simple, easy-to-find ingredients.
• Ready in under 30 minutes – Quick enough for weeknights.
• Crispy and satisfying – That golden crust is everything.
• Creamy, citrusy sauce – Brings balance and brightness.
• Great for meal prep – Make ahead and reheat like a dream.

Prep Time and Servings

Total Time: 25 minutes
Servings: 4 (makes about 8 patties)
Calories per serving (2 patties + sauce): ~320
Protein: 24g | Carbs: 10g | Fat: 20g

Ingredients

For the Salmon Patties:

• 2 (6 oz) cans boneless, skinless salmon, drained (or 1½ cups cooked salmon)
• 1 egg
• ¼ cup breadcrumbs (panko or regular)
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• ¼ cup finely chopped onion (red or yellow)
• 2 tablespoons fresh parsley or dill, chopped
• Zest of ½ a lemon
• Salt and pepper, to taste
• 2 tablespoons oil (for pan-frying – olive, avocado, or neutral oil)

For the Creamy Lemon-Garlic Sauce:

• ½ cup plain Greek yogurt or sour cream
• 1 tablespoon mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 small garlic clove, finely minced or grated
• Salt and pepper, to taste
• Optional: chopped fresh herbs (dill, chives, or parsley)

Step-by-Step Instructions

1. Make the creamy lemon-garlic sauce

In a small bowl, whisk together the yogurt (or sour cream), mayo, lemon juice, zest, garlic, salt, and pepper. Stir in herbs if using.

Taste and adjust seasoning as needed. Chill in the fridge while you make the patties.

2. Mix the salmon patty mixture

In a medium bowl, combine drained salmon, egg, breadcrumbs, mayo, Dijon, onion, herbs, lemon zest, salt, and pepper.

Use a fork to mix everything together until just combined. The mixture should be moist but hold its shape when formed into a patty. If it feels too wet, add a spoonful of breadcrumbs.

3. Form and fry the patties

Form the mixture into 8 small patties (about 2½ inches wide).

Heat oil in a large nonstick skillet over medium heat. Once hot, add patties in a single layer (you may need to do this in batches).

Cook for 3–4 minutes per side, until golden brown and crisp. Don’t flip too early—let the crust form first.

Transfer to a paper towel-lined plate to drain.

4. Serve

Serve warm, drizzled with the creamy lemon-garlic sauce. Add a sprinkle of fresh herbs or an extra squeeze of lemon juice over the top if desired.

How to Serve

These salmon patties are so versatile! Try them with:

• Simple side salad or slaw
• Roasted veggies like asparagus, green beans, or potatoes
• Steamed rice or quinoa
• Tucked into pita bread or wraps with lettuce and cucumber
• On a brioche bun with lettuce and tomato for a salmon burger vibe
• Topped with poached eggs for brunch!

Tips for Success

1. Drain salmon well – Excess liquid will make the mixture too soft.
2. Chill the mixture (optional) – If you have time, a quick 10-minute chill makes the patties easier to shape.
3. Use a nonstick pan – Helps prevent sticking and gives an even golden crust.
4. Don’t overmix – Stir just until combined to keep patties tender.
5. Make them gluten-free – Use gluten-free breadcrumbs or almond flour.

Variations

• Spicy Kick: Add 1–2 teaspoons of hot sauce or a pinch of cayenne to the patty mix.
• Mediterranean Style: Add chopped olives, capers, and crumbled feta to the mix.
• No Mayo Version: Use extra yogurt or mashed avocado instead of mayo.
• Mini Patties: Make smaller patties for appetizers or lunchbox snacks.
• Oven-Baked: Place on a greased sheet pan and bake at 400°F for 12–15 minutes, flipping halfway.

Storage & Reheating

To Store:
Cool completely, then refrigerate in an airtight container for up to 3 days.

To Reheat:
Pan-fry for a couple minutes per side to bring back the crispness, or reheat in the oven at 350°F for 10 minutes.

To Freeze:
Freeze uncooked patties on a tray until solid, then transfer to a freezer bag. Thaw overnight in the fridge before cooking.

FAQ

Can I use fresh salmon instead of canned?
Absolutely! Just cook it first and flake it with a fork—about 1½ cups cooked salmon.

Can I make these dairy-free?
Yes! Use a dairy-free yogurt in the sauce and skip the mayo or replace with a dairy-free version.

Can I bake instead of fry?
Yes—bake at 400°F for 12–15 minutes, flipping once. They’ll be a little less crispy but still delicious.

What kind of breadcrumbs are best?
Panko gives extra crunch, but regular or gluten-free work just fine too.

Conclusion

These Salmon Patties with Creamy Lemon-Garlic Sauce are simple, satisfying, and packed with flavor. Whether you’re using pantry staples or leftover salmon, this recipe turns it into something special. Crispy, savory, and finished with a zingy sauce that ties it all together—what’s not to love?

Make a batch and serve them hot, cold, or tucked into a sandwich. And don’t forget that sauce—it’s the real secret weapon. If you try them, tag me—I’d love to see how you serve yours!

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