This garlicky and tasty salmon patty recipe is a quick and delicious way to use that leftover (or canned) salmon. The creamy and savory lemon garlic sauce is perfect for salmon or poultry, and this entire recipe can be thrown together in 10 minutes.
Why This Recipe Is So Good
Anything with salmon is delicious to my palate, but how great is it to be able to utilize those leftovers from your fridge? It’s super great and stress free.
- Due to the quick prep time of this recipe, you will have dinner for everyone in less than 20 minutes.
- Real ingredients only.
- The lemon garlic sauce is super creamy and savory.
How To Make It
Seriously. I am such a fan of how quickly this recipe comes together.
Flake 4 cups of loosely packed (16 ounces) of cooked leftover salmon into a medium bowl. If you are using salmon from a can, this will equate to about 2 cans (14.75 ounces).
Lightly beat 2 eggs.
Combine flaked salmon, beaten egg, 1/2 cup of diced onion, 2/3 cups of almond flour, 1/4 cup of freshly chopped parsley, 2 cloves of garlic (chopped), sea salt, and freshly cracked pepper into the medium bowl you pulled out for the salmon.
Gently, stir ingredients together with mixing utensil until well combined. With a disher (scooper) that measures to be 1/4 of a cup (2 ounces), scoop out the salmon mixture from the bowl.
Once you have a scoop of salmon, gently press and form salmon mixture into an even patty. Let patties rest on parchment paper or baking sheet. Repeat for each scoop.
With a large frying pan and medium heat, evenly coat the bottom of pan with neutral oil of choice (we used olive oil).
Place salmon patties in pan. Cook for 5-6 minutes on each side or until golden brown. Remove from heat.
Garnish with fresh parsley and lemon wedges. Serve with lemon garlic sauce.
How To Make the Creamy Lemon-Garlic Sauce
- With a small bowl and spoon, combine 1/4 cup of mayonnaise, 1/2 cup of plain yogurt (I used Stonyfield Greek Yogurt), 1 tablespoon of freshly squeezed lemon juice, 1 chopped clove of garlic, and 1 tablespoon of freshly chopped parsley. Done! Now, garnish with fresh parsley, Old Bay Seasoning, and freshly cracked pepper.
Recipe Notes
- We have only tried this with almond flour; we do not know the success rate with white wheat flour.
- Definitely keep your olive oil on hand as you cook the patties in your frying pan. Don’t want those patties to stick!
Other Recipes You Will Love
- Air Fryer Salmon
- Creamy Dill Sauce
- Lemon Garlic Salmon (Whole30, Paleo, Low Carb, Keto)
- Baked Fish with Lemon-Garlic Butter
- Fish Taco Sauce
- Air Fryer Frozen Fish Sticks
- Salmon Meuniere
What Do We Mean By “Healthy?”
Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.
Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!
I would love to hear if you have tried this recipe! – do leave me a star rating and comment down below!
Easy Salmon Patties & Lemon Garlic Sauce (Gluten Free)
Ingredients
- 16 ounces flaked cooked salmon (4 cups loosely packed) Or 14.75 ounces (about two cans) of canned salmon
- 2 eggs
- 1/2 cup chopped onion
- 2/3 cups almond flour
- 1/4 cup freshly chopped parsley
- 2 cloves of chopped garlic
- 2 tablespoons freshly squeezed lemon juice
- 1/8 teaspoon sea salt
- 1/8 teaspoon freshly cracked pepper
- 1/4 cup mayonnaise
- 1/2 cup plain Greek Yogurt Stonyfield Organic Plain Greek Yogurt
- 1 tablespoon freshly squeezed lemon juice
- 1 clove chopped garlic
- 1 tablespoon freshly chopped parsley
Instructions
- Flake 4 cups (16 ounces) of loosely packed cooked salmon into a medium bowl. If you are using salmon from a can, this will equate to about 2 cans (14.75 ounces).
- Lightly beat eggs. Chop the onion, garlic, and parsley. Juice the lemon.
- Combine flaked salmon, beaten egg, 1/2 cup of diced onion, 2/3 cups of almond flour, 1/4 cup of freshly chopped parsley, 2 cloves of garlic (chopped), sea salt, and freshly cracked pepper into the medium bowl you pulled out for the salmon.
- Gently, stir ingredients together with mixing utensil until well combined.
- With a disher (scooper) that measures to be 1/4 of a cup (2 ounces), scoop out the salmon mixture from the bowl.
- Once you have a scoop of salmon, gently press and form salmon mixture into an even patty. Let patties rest on parchment paper or baking sheet. Repeat for each scoop.
- With a large frying pan and medium heat, evenly coat the bottom of pan with neutral oil of choice (we used olive oil). Place salmon patties in pan.
- Cook for 5-6 minutes on each side or until golden brown.
- Remove from heat.
- Garnish with fresh parsley and lemon wedges.
Lemon Garlic Sauce
- With a small bowl and spoon, combine mayonnaise, plain yogurt, freshly squeezed lemon juice, chopped garlic, and freshly chopped parsley. Garnish with fresh parsley, Old Bay Seasoning, and freshly cracked pepper.
- Pour lemon garlic sauce over garnished salmon patties. Serve!
Notes
- We only tried this with almond flour; we do not know the success rate with white wheat flour.
- Definitely keep your olive oil on hand as you cook the patties in your frying pan. If you are a using a nonstick pan, these patties will stick which means you will need to continue adding your oil.
This looks delish!
Thanks, Georgi!
These look perfect! I’m definitely going to make these and then eat the leftovers cold. (Is that weird? Oh well, I love them that way.)
Loved this recipe! It was easy to follow and turned out great! I especially loved the addition of almond flour. Will make again!
These look soooo good, love the sauce! Salmon patties would be a great way to get some fish into my kids!
Oh yum! These salmon patties look delicious and so easy to make. Love this recipe on a busy weeknight.
Fantastic recipe, I used walnut flour in place of the almond flour (its what I had in the pantry). Turned out so well, the salmon was a subtle flavor and overall very satisfying.
Noelle, that sounds amazing! So glad you enjoyed the recipe!
Just made this! I only had about a cup of salmon leftover from last night so my results are a little different but omg!! So delicious! I used carrot tops instead of parsley and I added some chopped jalepeno to the patties.
I put the patty and sauce on toast that I pan toasted with butter and some lawrys seasoning and it is one of the best sandwiches I have ever had! so delicious.
Made 3 patties with the 1 cup plus mix ins 🙂
That sounds delicious!