Easy Salmon Patties with Creamy Lemon-Garlic Sauce

Two salmon patties topped with lemon-garlic sauce on a plate with a small salad.

Easy Salmon Patties with Creamy Lemon-Garlic Sauce

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Savory, flavorful salmon patties with a rich garlic sauce, all ready in less than 10 minutes!

Prep: 15

Cook: 10

Total: 25

Recipe makes approximately 8 salmon patties

Equipment Needed

Small mixing bowl (with lid, or plastic wrap to cover)
spoon (or silicone spatula)
medium mixing bowl
Fork
2-ounce disher (size 16) (or cookie scoop with release handle)
Parchment paper (or baking sheet)
Large skillet
large plate (lined with paper towels)

Ingredients Needed

For the Lemon-Garlic Sauce

¼ cup mayonnaise
½ cup plain Greek yogurt
1 tablespoon fresh lemon juice
1 clove garlic (chopped)
1 tablespoon freshly chopped parsley (plus more for garnish)

For the Salmon Patties

16 ounces cooked salmon (or 1 14.75-ounce can canned salmon)
2 large eggs (lightly beaten)
½ cup chopped onion
⅔ cup fine almond flour
¼ cup chopped fresh parsley
2 cloves garlic (chopped)
2 tablespoons fresh lemon juice
⅛ teaspoon sea salt (more or less to taste)
⅛ teaspoon freshly cracked black pepper (more or less to taste)
neutral oil (approximately 2-4 tablespoons as needed)

Serving Suggestions (All Optional)

chopped fresh parsley
lemon wedges

Get Recipe Ingredients

Instructions

For the Lemon Garlic Sauce

Add ¼ cup mayonnaise, ½ cup plain Greek yogurt, 1 tablespoon fresh lemon juice, 1 clove garlic, and 1 tablespoon freshly chopped parsley to small mixing bowl.
Stir all ingredients together until well incorporated. Cover bowl with lid or plastic wrap and refrigerate until ready to serve.

For the Salmon Patties

Using fork, flake 16 ounces cooked salmon (approximately 4 cups loosely packed) into medium mixing bowl.
Add 2 large eggs (lightly beaten), ½ cup chopped onion, ⅔ cup fine almond flour, ¼ cup chopped fresh parsley, 2 cloves garlic, 2 tablespoons fresh lemon juice, ⅛ teaspoon sea salt, and ⅛ teaspoon freshly cracked black pepper to mixing bowl with flaked salmon. Stir ingredients together until fully combined.
Use disher to scoop 2-ounce portions of salmon mixture from bowl. Roll portion of salmon mixture between palms of hands to form smooth ball, then gently press ball into evenly-thick patty shape.
Place salmon patty on parchment paper and repeat process until entire salmon mixture has been formed into patties.
Place large skillet on stovetop over medium heat. When pan is warm, add 1 tablespoon neutral oil and swirl or tilt pan to distribute oil across entire surface. Continue warming pan until oil is hot and shimmery.
When oil is ready, place salmon patties in skillet in single layer, being careful not to overcrowd pan. Work in batches as needed.
Cook salmon patties 5 to 6 minutes or until golden-brown on bottom, then flip patties over. Continue cooking salmon patties approximately 5 minutes more, until golden-brown on both sides. Be careful not to overcook patties.
Once both sides of salmon patties are fully cooked, transfer pan-fried salmon patties to large plate lined with paper towels. Repeat until all patties have been pan-fried, adding oil to skillet as needed.
Once all salmon patties have been pan-fried, transfer patties to serving plates. Spoon prepared lemon-garlic sauce over salmon patties. Garnish with chopped fresh parsley and lemon wedges, then serve immediately.

Recipe Notes

Salmon: If using canned salmon, be sure to drain the excess liquid from the can first or your salmon patties may be too wet.
Flour: We only tried this with almond flour; we do not know the success rate with white wheat flour.

Nutrition Info (Approximate)