These easy Salmon Patties with Dill Sauce come together in less than 30 minutes! Made with canned salmon and topped with a delicious lemon yogurt dill sauce, these patties are so flavorful and easy to make!
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Why you'll love this recipe
- These salmon cakes come together in less than 30 minutes, making them a great dinner for any night of the week!
- Made with lots of pantry staples, these are a great meal to whip up with what you have on hand.
- Paired with a creamy dill sauce, these salmon patties are are so flavorful!
- These salmon patties are freezer friendly and great to prep ahead!
Key Ingredients & Substitutions
- Canned salmon: Drain the boneless, skinless, no salt-added salmon before using. Leftover salmon also works, however, if it has already been seasoned you will need to modify the seasoning in this recipe (ie cut back on the salt if the salmon is already salted).
- Panko breadcrumbs: Regular breadcrumbs will work if you can't find panko.
- Egg: for binding. Without it the patties can fall apart.
- Lemon: A little lemon juice and zest give this recipe the perfect acidic balance.
- Dill: Fresh dill complements the salmon cakes so well!
- Yogurt: I use full-fat Greek yogurt. Make sure you buy plain yogurt, not flavored. You can substitute sour cream, if you'd like!
- Red Pepper Flakes: you can omit these if you don't like spice.
- Shallot: finely dice a small shallot for a mild onion flavor.
- Garlic: I like to finely grate the garlic so that it just melts into the patties.
- Dijon: a little yellow mustard will work if you don't have Dijon on hand!
How to make Salmon Patties
Make the yogurt dill sauce by combining the Greek yogurt, fresh dill, Dijon, lemon, salt and pepper. Set aside.
Combine all the salmon patty ingredients in a medium mixing bowl and mix to combine.
Form the mixture into four patties about ¾ inch thick.
Heat a skillet on medium-high heat. Add the oil then the patties. Cook until golden brown on both sides and fully cooked through, about 3 minutes per side.
Prep ahead tips
These easy salmon patties are great for meal prep or to prepare ahead of time for company!
Storing in the refrigerator:
- Dill sauce: The yogurt dill sauce can be prepped up to 3 days in advance and stored in an airtight container in the refrigerator. Stir it again before enjoying.
- Salmon cakes: The salmon patties can be formed up to the night before and stored in an airtight container in the refrigerator. Proceed with searing them off when you are ready to enjoy. Alternatively, cook them completely, and once cooled store them in an airtight container in the refrigerator for up to 3 days. Reheat in a 400-degree oven for 10 minutes, or until warmed through.
Storing in the freezer:
- Dill sauce: I do not recommend freezing this yogurt-based sauce.
- Salmon cakes: To freeze the salmon, cook the patties completely then once cooled store them in an airtight container (use a vacuum seal if you have it!) in the freezer for up to 3-4 months. You can defrost them in the fridge overnight or cook them straight from frozen. Reheat in a 400-degree oven until warmed through.
Try mini salmon patties!
- For a fun variation, try forming these into smaller patties! They make for fun bite-sized appetizers to serve at a party!
Serving suggestions
- Add them to a bun with a little arugula for salmon burgers!
- Serve them with a side of lemon feta orzo and roasted asparagus for a full meal.
- Try forming these into smaller patties and serve them as an appetizer at your next party.
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📖 Recipe
Salmon Patties with Dill Sauce
These easy Salmon Patties with Dill Sauce come together in less than 30 minutes and are made with canned salmon and a creamy yogurt sauce!
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Servings: 4 patties
Ingredients
Yogurt Dill Sauce:
- ½ cup Greek yogurt
- 1 tablespoon finely chopped dill
- ½ teaspoon Dijon mustard
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- 1 small garlic clove grated
- 1 Pinch of Kosher salt
- 1 Pinch of freshly cracked black pepper
Salmon patties:
- 12 oz canned unsalted salmon drained
- 3 tablespoon panko breadcrumbs
- 2 eggs beaten
- 1 teaspoon Dijon mustard
- ¼ teaspoon red pepper flakes optional
- 1 teaspoon lemon zest
- 2 garlic cloves grated
- 1 small shallot minced
- 1 tablespoon capers chopped
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1 tablespoon avocado oil
Instructions
- Make the yogurt dill sauce: In a small mixing bowl, combine all the ingredients. Taste, adjusting for seasoning as desired. Set aside.
- Prep the salmon patties: In a medium mixing bowl, combine all the ingredients, except the oil together. Form the mixture into 4 large balls and press down with your palms to create about 1-inch thick patties.
- Cook the salmon: Heat a large skillet on medium high heat. Add the avocado oil then the patties. Cook for 5-8 minutes, or until golden brown on both sides and cooked in the center, flipping half way.
- To serve: Serve the patties hot or warm with a dollop of the dill yogurt sauce on top and extra sauce and lemon wedges on the side, if desired.
Notes
Storage tips:
- Dill sauce: The yogurt dill sauce can be prepped up to 3 days in advance and stored in an airtight container in the refrigerator. Stir it again before enjoying. I do not recommend freezing.
- Salmon cakes: The salmon patties can be formed up to the night before and stored in an airtight container in the refrigerator. Proceed with searing them off when you are ready to enjoy. Alternatively, cook them completely, and once cooled store them in an airtight container in the refrigerator for up to 3 days. You can freeze them in an airtight container for up to 3-4 months. Reheat in a 400-degree oven for 10 minutes, or until warmed through.
Tried this recipe?Please consider leaving a review! It means the world to me!
Jeff the Chef
My mom used to make salmon patties when I was a kid, so this brings back a lot of memories. I don't think I've had one since those days!