My daughter and I love salmon patties, and we found this version that is healthier than salmon patties made with mayo. Everyone I've made this for has asked for the recipe. I would love to hear any improvements and/or variations you make to this simple recipe. Enjoy!

Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Salmon Patties:
Dill Sauce:

Directions

Instructions Checklist
  • Mix salmon, breadcrumbs, onion, Dijon mustard, egg, and lemon juice together in a bowl; form into 2 patties.

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  • Heat olive oil in a skillet over medium-high heat. Cook patties in the hot oil until lightly browned and cooked through, 4 minutes per side; season with sea salt and black pepper.

  • Mix sour cream, dill, garlic powder, and sea salt together in a bowl; serve alongside salmon patties.

Cook's Notes:

We make our own bread crumbs with the food processor, usually using whole wheat bread. I usually double the dill sauce and refrigerate any leftovers to cut down on prep time the next round.

Nutrition Facts

376 calories; protein 24.5g 49% DV; carbohydrates 24.2g 8% DV; fat 19.5g 30% DV; cholesterol 136mg 45% DV; sodium 1009.8mg 40% DV. Full Nutrition

Reviews (55)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/04/2013
I made this for dinner tonight. Usually my husband doesn't like my salmon patties but tonight he ate two and put away two for his lunch. I tripled the recipe because I had a 14 oz can of salmon. I didn't change anything else. I did make the dill sauce about 5 hours ahead of time so the flavors could mix well and that seemed to work out fine. I would make these again. Read More
(26)

Most helpful critical review

Rating: 2 stars
05/20/2015
Two stars because the dill sauce was delicious. The salmon patty was bland, dry and totally uninteresting. I think there is way too much bread crumb in this recipe. The sauce recipe was scrumptious. I later substituted the dill with fresh chives and served with baked potatoes. It's a very well rounded and versatile sauce. Read More
(4)
64 Ratings
  • 5 star values: 42
  • 4 star values: 18
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
05/04/2013
I made this for dinner tonight. Usually my husband doesn't like my salmon patties but tonight he ate two and put away two for his lunch. I tripled the recipe because I had a 14 oz can of salmon. I didn't change anything else. I did make the dill sauce about 5 hours ahead of time so the flavors could mix well and that seemed to work out fine. I would make these again. Read More
(26)
Rating: 4 stars
04/07/2013
I make salmon patties quite often and don't use a recipe. I followed this to the letter except for adding a little chopped red bell pepper which I had on hand. The ingredients are pretty much the same as I typically use and I never use mayo. I found the breadcrumbs overpowered the salmon flavor and I use a very high quality canned salmon. I would use fewer breadcrumbs just enough to hold the patties together. I mixed up the sour cream-dill sauce tasted it and thought it was fairly bland so I added a little seasoned salt and some lemon zest. Don't really mean to knock this recipe because we did enjoy it but honestly didn't find it to be anything out of the ordinary pretty much the same as I've been making for years. Read More
(19)
Rating: 4 stars
03/28/2014
I tripled this dish so I could use one 14.5 oz. can of salmon. Cut back the Dijon mustard by 1/3 cut back the bread crumbs (I used the grocery store's not homemade) by 1/3 and add sufficient mayonaise (Hellman's preferred) to create salmon patties that are easily shaped and hold together; otherwise these patties are simply too dry. Read More
(13)
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Rating: 5 stars
09/14/2014
Love the recipe but I did make a couple of tweaks to try to make it even healthier. I used Ener-G Egg Replacer in lieu of the whole egg (I had it on hand but egg whites would work too) reduced the breadcrumbs by a tad and used non-fat Greek yogurt instead of low-fat sour cream. I also added more dill and a bit of lemon zest. With or without the tweaks the recipe is solid! I have to add one other tip that I didn't use for this particular recipe but that I often use for my salmon patties: the magic of the waffle iron! We love love love how crispy the waffle iron makes the patties and just use a little olive oil spray to keep them from sticking. Try it! I think you'll be surprised! Read More
(12)
Rating: 5 stars
03/25/2014
I make this for my clients and their guests all the time and they absolutely LOVE IT and it is so easy to make. My clients have me make the dill sauce fresh for them every week as they use it to dip fresh veggies in. It's quick it's easy and very filling and most especially easy on the wallet!!! Read More
(5)
Rating: 2 stars
05/20/2015
Two stars because the dill sauce was delicious. The salmon patty was bland, dry and totally uninteresting. I think there is way too much bread crumb in this recipe. The sauce recipe was scrumptious. I later substituted the dill with fresh chives and served with baked potatoes. It's a very well rounded and versatile sauce. Read More
(4)
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Rating: 5 stars
02/11/2015
I am in love with this recipe. So easy quick and great for a weeknight fancy meal. My fiance is not a fish person and even he loved this dish! This recipe is probably designed to feed one person! I used a 15 oz can of salmon and tripled all the ingredients. We ended up having about 3 patties each plus steam veggies and had enough leftovers (2/each) for lunch the next day. Read More
(4)
Rating: 5 stars
09/28/2013
I love this recipe. It is perfect for the small can of salmon. I used crushed garlic bagel chips instead of the crackers for more flavor. The dill dip is wonderful also. I got 4 small patties with this recipe. A perfect meal for two people along with cream potatoes and green peas. Yum Yum....This is a keeper.. Read More
(3)
Rating: 5 stars
01/27/2016
Loved this recipe! I used sea salt and pepper potato chips instead of breadcrumbs and added a dash of Scorpion pepper powder. For the dill sauce I used Greek yogurt instead of the sour cream. I made extra dill sauce as you recommended and had extra so I mixed my albacore in it the next day and stuffed it in some tomatoes with more potato chips crumbled on top and broiled those babies! Thanks for a wonderful recipe that I will definitely be making again...like tomorrow! Read More
(3)