Salmon patties with lemons

Irisa Raina 9


Growing up my mother made these all the time. I use to always have to have fish on my birthday ......
" Christmas Eve " she always tried to make the fish exciting and different. This is her recipe...only tweaked a wee bit. My husband who is a meat and potatoes kind of guy ...loves these....


★★★★★ 1 vote

1 Hr
25 Min
Stove Top


  • 2 large
  • 1 Tbsp
    dried minced onion2
  • 1 Tbsp
    rind of one lemon grated fine
  • 1 Tbsp
    mayo { not miracle whip }
  • 4 can(s)
    salmon { i use chicken of the sea }
  • 5 oz
    ½ of one pouch of instant mashed potatoes w/garlic { i use betty crocker }
  • 1 tsp
  • 1 Tbsp
    fresh ground pepper
  • 1 1/2 c
    progresso italian style bread crumbs
  • ·
    for dredging oil & butter for frying { equal amount’s }

How to Make Salmon patties with lemons


  1. Beat eggs, onions, lemon rind and mayo in a bowl, set aside.
    Drain salmon well and add instant potatoes.
    Add salt and pepper.
    Mix all the ingredient’s and form into 4 patties.
    Dredge in Italian bread crumb and refrigerate for at least one hour.
  2. Lemon sauce

    2 cups water
    1 cup sugar
    2 lemons using only strips “ no pith “ and juice
    2 Tablespoons pepper
  3. Place water and sugar in none stick pot and start to simmer.
    Using a vegetable peeler cut lemons in very thin strips and place in simmering water. squeeze the juice from the lemon Being careful not to get any pith in the strips.
    Add pepper.

    At this point you’ll want to bring the mixture to a boil, stirring constantly. Once it starts to boil turn down heat to very low and let it simmer till it becomes very thick. This will need to be stirred occasionally till it is done.
  4. While lemon sauce cooks, take patties out and fry in equal amounts of butter and oil.

    Fry patties till they are golden brown on all sides place them on a serving platter and drizzle lemon mixture over them.
    Extra sauce can be served on the side.

    You can keep the rind in and serve it like that or take the rind out before mixture is fully cooked. The rind will be soft and chewy and adds another layer of texture and flavor to the sauce.
    The amount of sweetness in the sauce can be controlled by using less sugar or more lemons.
    I usually serve these with a green salad and crusty bread.

Printable Recipe Card

About Salmon patties with lemons

Course/Dish: Other Main Dishes
Main Ingredient: Fish
Regional Style: American

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