Real Recipes From Real Home Cooks ®

family favorite salmon patties

(10 ratings)
Blue Ribbon Recipe by
Carol *
Western, NC

I have been making these tasty salmon patties for many years. My family especially likes the lemon-dill sauce with them. They are good with or without the sauce. Yummy... They are really good the next day cold on a bun with lettuce and a slice of tomato. If there are any left, that is... lol!! Hope you enjoy these as much as my family does.

Blue Ribbon Recipe

Savory and satisfying, these salmon patties are perfect for your next brunch, party, or dinner! The creamy dill sauce on top makes for a wonderful presentation. For a lighter meal, you could serve these along side a simple tossed salad. So very easy to make!

— The Test Kitchen @kitchencrew
(10 ratings)
yield 4 or 5 depending on the size of patty
prep time 20 Min
cook time 15 Min
method Pan Fry

Ingredients For family favorite salmon patties

  • 1 can
    salmon, drained, skin and bones removed (14 3/4 oz)
  • 2
  • 1/2 c
    plain bread crumbs plus extra for coating
  • 1/4 c
    mayonnaise, we use Hellmanns
  • 1 Tbsp
    minced onion
  • 1 Tbsp
    horseradish, we use creamy
  • 1 tsp
    Worcestershire sauce
  • 1 tsp
    parsley flakes
  • 1/4 tsp
  • 1/8 tsp
    black pepper
  • 4-5 dash
    tabasco sauce
  • 2 Tbsp
  • 2 Tbsp
    all-purpose flour
  • 3/4 c
    milk, not fat-free
  • 1 Tbsp
    lemon juice
  • 1/4 tsp
  • 1/8 tsp
    dill weed

How To Make family favorite salmon patties

  • Patty ingredients combined in a bowl.
    After cleaning the salmon, mix all patty ingredients together and form into patties. Coat lightly with additional bread crumbs on both sides and place in a shallow dish and refrigerate until ready to cook.
  • Pan-frying the salmon patties.
    Pan fry in olive oil until nicely browned on both sides. Place on paper towels and keep warm until ready to serve.
  • Preparing sauce in a saucepan.
    Make the lemon dill sauce by melting the butter in a small saucepan over medium heat. Stir in the flour to form a smooth paste. Gradually stir in the milk; bring to a boil over medium heat, stirring constantly. Cook for 2 minutes or until thickened. Remove from heat and stir in the lemon juice, salt, and dill.