Salmon Patty Sauce

Total Time Prep: 45 min. + chilling Cook: 10 min./batch
Yield 6 servings (3/4 cup sauce)
Test Kitchen Approved
Crunchy, golden-brown salmon cakes are an appealing way to eat more fish, and even more so when paired with the right salmon patty sauce. Start with salmon fillets (instead of canned), and serve them with a bright lemon dill sauce.

Ingredients

  • 3/4 cup mayonnaise
  • 1 small garlic clove, minced
  • 1-1/2 teaspoons lemon juice
  • 1-1/2 teaspoons grated lemon zest
  • 1/4 teaspoon dill weed
  • Pinch cayenne pepper
  • Dash salt
  • SALMON:
  • 4 frozen salmon fillets (4 ounces each), thawed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 large eggs
  • 1-1/2 cups panko bread crumbs
  • 4 green onions, chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil

Directions

  1. In a small bowl, mix the first seven ingredients. Refrigerate until serving.
  2. Preheat oven to 350°. Sprinkle salmon with salt and pepper. Bake until fish just begins to flake easily with a fork, 6-8 minutes. Cool slightly; remove skin if necessary. In a small bowl, combine eggs, bread crumbs, green onions, garlic and salt. Flake salmon; add to bread crumb mixture, mixing thoroughly. Shape into twelve 2-1/2-in. patties. Refrigerate, covered, 30 minutes.
  3. In a large skillet, heat oil over medium-high heat. Add patties in batches; cook until golden brown, 3-4 minutes on each side. Serve with dipping sauce.

Nutrition Facts

2 salmon patties with 1 tablespoon sauce: 434 calories, 34g fat (6g saturated fat), 133mg cholesterol, 676mg sodium, 12g carbohydrate (1g sugars, 1g fiber), 18g protein.

These cute little patties are a great way to get my whole family to enjoy salmon, even my toddler! And I love the fresh flavor the lemon and dill add. —Brandi Murphy, McMinnville, Tennessee
Recipe Creator

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