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To make Lemon Dill Salmon Patties, you need some key items: - 1 can (14 oz) wild-caught salmon, drained and flaked - 1/2 cup breadcrumbs (whole wheat or gluten-free) - 1/4 cup finely chopped red onion - 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill) - 1 tablespoon lemon zest - 2 tablespoons lemon juice - 1 large egg, beaten - 1/2 teaspoon garlic powder - Salt and pepper to taste - 3 tablespoons olive oil for frying These ingredients blend to create tasty patties. You can swap some ingredients if needed. Here are a few ideas: - Use tuna instead of salmon for a different taste. - Swap breadcrumbs with crushed crackers or oats for a gluten-free option. - Instead of red onion, use green onion for a milder flavor. - You can replace fresh dill with parsley if you prefer. - Use lime juice and zest instead of lemon for a twist. These swaps keep the recipe flexible. Both fresh and canned salmon work well in this recipe. - Canned salmon is convenient and budget-friendly. It’s already cooked, making it simple to use. - Fresh salmon has a richer taste and texture. If you choose fresh, cook it first, then flake it. Using either option gives you delicious salmon patties. Enjoy experimenting with what you have! {{ingredient_image_1}} Start by gathering all your ingredients. You need 1 can of salmon, breadcrumbs, red onion, dill, lemon zest, lemon juice, an egg, garlic powder, salt, and pepper. In a large bowl, add the flaked salmon. Then, sprinkle in the breadcrumbs and chopped onion. Next, add the dill, lemon zest, and lemon juice. Crack the egg into the bowl. Finally, season with garlic powder, salt, and pepper. Use a fork or your hands to mix everything well. You want a smooth blend with no dry bits. Now, it's time to shape the mixture into patties. With your hands, grab a handful of the mixture. I like to make patties about 2 inches wide and 1/2 inch thick. This size helps them cook evenly. Roll the mixture into a ball, then flatten it gently. You should end up with about 8 patties. Place them on a plate as you shape the rest. Make sure they are all similar in size for even cooking. Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. Wait until the oil shimmers. Carefully add the patties one by one, leaving space between them. Cook for about 4-5 minutes on each side. Look for a golden brown color. If you need more oil for the second batch, feel free to add it. Once they are cooked, move the patties to a paper towel-lined plate. This helps soak up extra oil. Enjoy them warm! To get the best texture, mix your ingredients well. The breadcrumbs help bind the patties. If you want a crunch, use panko breadcrumbs. They add a nice crispiness. Make sure not to overmix; it can make the patties tough. Form them gently into 2-inch rounds. This keeps them light and tender. Fresh herbs make your patties pop! Dill is key for that classic flavor. You can also add parsley for a fresh taste. If you want more zest, try adding chopped chives. For a twist, mix in some tarragon. Don't skip the lemon zest; it brightens up every bite. Always taste the mixture before forming patties. This helps you adjust flavors if needed. When cooking, don’t crowd the skillet. This helps the patties cook evenly. Use a non-stick skillet for easy flipping. Heat your oil until it shimmers before adding the patties. Cook them for about 4-5 minutes per side. If you make a large batch, keep cooked patties warm in the oven. Set it to low heat (about 200°F). This way, everyone enjoys hot, crispy patties! Pro Tips Use Fresh Ingredients: Fresh dill and high-quality salmon will enhance the flavor of your patties significantly. Chill the Mixture: Refrigerating the salmon mixture for 30 minutes before forming patties can help them hold their shape better while cooking. Cooking Batch Sizes: Avoid overcrowding the skillet; cook in batches to ensure each patty gets crispy and golden brown. Serving Suggestions: Pair with a yogurt dill sauce or a side of tartar sauce for added flavor and creaminess. {{image_2}} You can boost your salmon patties by adding vegetables. Chopped spinach, grated carrots, or diced bell peppers add flavor and nutrients. These veggies keep the patties moist and colorful. Simply mix them in when combining your ingredients. You might not even notice they are there, but your body will thank you! If you want to change the flavor, try new seasonings. Instead of dill, use fresh parsley or chives for a different taste. A pinch of red pepper flakes can add some heat. You could also experiment with smoked paprika for a smoky twist. Don’t be afraid to mix and match to find your favorite flavor! You can cook salmon patties in different ways. Baking is a great option if you want a healthier meal. Preheat your oven to 400°F (200°C). Place the patties on a baking sheet and cook for about 15-20 minutes. Flip them halfway through for even cooking. Air frying is also quick and easy. Set your air fryer to 375°F (190°C) and cook for around 10 minutes. This method makes the patties crispy without much oil. To keep your leftover salmon patties fresh, place them in an airtight container. You can store them in the fridge for up to three days. If you want to save them longer, freezing is a good option. To freeze salmon patties, first let them cool completely. Then, place parchment paper between each patty to prevent sticking. Put them in a freezer bag or container, and they will stay good for up to three months. When you're ready to eat, just thaw them in the fridge overnight. For the best texture when reheating, use a skillet over medium heat. Add a little olive oil and cook the patties for about 3-4 minutes per side. This will help them regain their crispiness. You can also use an oven at 350°F for about 10-15 minutes. Just be sure to check that they are heated through before serving. Yes, you can use frozen salmon. Make sure to thaw it first. Once thawed, drain and flake it just like fresh salmon. This keeps the taste and texture great. You can tell the patties are done when they turn golden brown. Cook them for about 4-5 minutes on each side. A crispy outside and firm inside mean they are ready to eat. Many sides go well with these patties. Here are a few tasty options: - Mixed greens salad - Steamed broccoli - Roasted sweet potatoes - Quinoa or rice - Lemon slices for garnish Feel free to mix and match these sides to make a complete meal! This blog post covered everything you need for making salmon patties. We discussed key ingredients, substitutions, and whether to use fresh or canned salmon. Next, we walked through mixing, forming, and cooking the patties for best results. I shared tips to improve texture and flavor, plus variations to try with your recipe. With proper storage and reheating methods, these salmon patties can be enjoyed multiple times. You now have a solid guide to create delicious meals. Start cooking and enjoy every bite!

Lemon Dill Salmon Patties

Delicious salmon patties flavored with lemon and dill, perfect for a light meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 can wild-caught salmon, drained and flaked
  • 1/2 cup breadcrumbs (whole wheat or gluten-free)
  • 1/4 cup finely chopped red onion
  • 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 large egg, beaten
  • 1/2 teaspoon garlic powder
  • to taste salt and pepper
  • 3 tablespoons olive oil for frying

Instructions
 

  • In a mixing bowl, combine the flaked salmon, breadcrumbs, chopped onion, dill, lemon zest, lemon juice, beaten egg, garlic powder, salt, and pepper. Mix until all ingredients are well blended.
  • Using your hands, form the mixture into patties, about 2 inches in diameter and 1/2 inch thick. You should get approximately 8 patties.
  • Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. Once the oil is hot, carefully add the patties to the skillet, making sure not to overcrowd the pan.
  • Cook the patties for about 4-5 minutes on each side or until they are golden brown and crispy. Add the remaining oil if needed for the second batch.
  • Once cooked, transfer the patties to a paper towel-lined plate to drain any excess oil. Serve warm.

Notes

Serve on a bed of mixed greens with lemon wedges and fresh dill.
Keyword dill, lemon, patties, salmon