Description
These easy salmon patties are a delightful, protein-packed meal featuring tender, flaky salmon mixed with fresh herbs and almond flour, pan-fried to a golden crisp. Served with a tangy and creamy lemon-garlic sauce, they’re perfect for a quick lunch or dinner that’s both flavorful and healthy.
Ingredients
Scale
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
Salmon Patties
- 16 ounces cooked salmon or 1 (14.75-ounce) can canned salmon, flaked
- 2 large eggs, lightly beaten
- ½ cup chopped onion
- â…” cup fine almond flour
- ¼ cup chopped fresh parsley
- 2 cloves garlic, chopped
- 2 tablespoons fresh lemon juice
- â…› teaspoon sea salt, or to taste
- â…› teaspoon freshly cracked black pepper, or to taste
- Neutral oil (approximately 2-4 tablespoons, as needed)
Optional Serving Suggestions
- Chopped fresh parsley
- Lemon wedges
Instructions
- Prepare the Lemon-Garlic Sauce: In a small bowl, combine mayonnaise, Greek yogurt, fresh lemon juice, chopped garlic, and parsley. Stir until smooth, then cover and refrigerate to let the flavors meld until ready to serve.
- Flake the Salmon: In a medium mixing bowl, use a fork to flake the cooked or canned salmon into small pieces, ensuring an even texture for the patties.
- Mix the Patty Ingredients: Add lightly beaten eggs, chopped onion, almond flour, fresh parsley, chopped garlic, lemon juice, sea salt, and black pepper to the salmon. Stir thoroughly until all ingredients are well combined into a cohesive mixture.
- Form the Patties: Using a cookie scoop or disher, scoop out 2-ounce portions of the salmon mixture. Roll each portion into a ball, then gently flatten to form a patty about ½ inch thick.
- Heat the Skillet and Add Oil: Place a large skillet over medium heat and add 1 tablespoon of neutral oil, heating until hot but not smoking to ensure even cooking.
- Cook the Salmon Patties: Carefully place the patties in the skillet without overcrowding. Cook each side for 5-6 minutes or until golden brown and crispy, flipping gently to maintain the shape.
- Drain Excess Oil: Transfer the cooked patties to a paper towel-lined plate to absorb any excess oil. Repeat the cooking process with remaining patties, adding oil as needed.
- Serve: Arrange the salmon patties on serving plates, drizzle with prepared lemon-garlic sauce, and garnish with additional fresh parsley and lemon wedges. Serve immediately for best flavor and texture.
Notes
- For a gluten-free version, almond flour is an excellent substitute as used in this recipe.
- Ensure the pan is hot before adding patties to avoid sticking and to achieve a nice golden crust.
- Use fresh lemon juice for the best flavor in both the patties and sauce.
- These patties reheat well in a skillet or air fryer for a quick meal prep option.
- Leftover lemon-garlic sauce can be stored in the refrigerator for up to 3 days.
