Salmon Patties with Dill Sauce
These crispy and savory salmon patties paired with a cool, tangy dill sauce make for a comforting and delightful dinner option. Perfect for a quick meal without complicated prep.
Ingredients
For the Salmon Patties
- 1 can canned salmon drained and flaked
- 1 cup bread crumbs for binding
- 1 large egg to hold patties together
- 1 teaspoon garlic powder for flavor
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil for frying
For the Dill Sauce
- 0.5 cup mayonnaise creamy base; Greek yogurt can be substituted
- 0.25 cup sour cream for tang and richness
- 2 tablespoons fresh dill chopped; or use dried dill
- 1 tablespoon lemon juice for freshness
- 1 teaspoon Dijon mustard for added flavor
- 1 teaspoon garlic powder or a small grated garlic clove
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preparation of the Dill Sauce
- In a small bowl, stir together mayonnaise and sour cream.
- Add chopped dill, lemon juice, Dijon mustard, garlic powder, salt, and black pepper.
- Taste it and adjust seasoning, adding more lemon, salt, or mustard as preferred.
- If you have time, cover and chill for 10 to 20 minutes.
Making the Salmon Patties
- In a bowl, mix flaked salmon, bread crumbs, egg, garlic powder, salt, and pepper until well combined.
- Shape the mixture into patties.
- Heat olive oil in a frying pan over medium heat.
- Fry the patties for about 4-5 minutes on each side until crispy and golden brown.
Serving Suggestions
- Serve the salmon patties hot with a generous spoonful of dill sauce on top.
- Accompany with a simple green salad and extra lemon wedges.
Notes
Leftover dill sauce can be stored in an airtight container in the fridge for 3-4 days. Stir before serving as it may separate.