Description
These salmon patties are flaky, moist, and bursting with flavor, perfect for a healthy weeknight dinner. Featuring fresh salmon, aromatic herbs, and a creamy lemon dill sauce, they offer a delicious and nutritious meal option that’s easy to prepare and cook.
Ingredients
Salmon Patties
- 1 pound fresh salmon
- ⅓ cup olive oil, divided
- 1 medium onion, finely diced
- 1 red bell pepper, finely diced
- 1 to 2 garlic cloves, minced
- ½ cup almond flour
- 2 large eggs, beaten
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- ⅓ cup fresh parsley, finely chopped
- 2 tablespoons fresh dill, finely chopped
- Kosher salt and black pepper, to taste
Lemon Dill Mayonnaise
- 1 cup mayonnaise
- 2 tablespoons finely chopped fresh dill
- ½ lemon, zested and juiced (about 1½ tablespoons juice)
- Kosher salt and black pepper, to taste
Instructions
- Bake the salmon: Preheat your oven to 425°F. Place the fresh salmon on a baking sheet, drizzle with 1 tablespoon of olive oil, and generously season with kosher salt and black pepper. Bake for 10 to 13 minutes or until just cooked through. Once done, transfer the salmon to the refrigerator and let it cool completely for 5 to 10 minutes.
- Cook the vegetables: While the salmon is cooling, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the finely diced onion and red bell pepper and sauté for 6 to 8 minutes until the vegetables are soft and translucent. Remove from heat and allow to cool.
- Make the patties: Flake the cooled salmon with your hands, removing the skin as you go, and place it in a large mixing bowl. Add the sautéed onion and bell pepper, fresh dill, parsley, mayonnaise, Dijon mustard, minced garlic, almond flour, and beaten eggs. Mix well by hand until all ingredients are fully combined. Then, form the mixture into small patties and place them on a parchment-lined baking tray.
- Cook the patties: Heat several tablespoons of olive oil in a large pan over medium heat. Cook the salmon patties for 3 to 4 minutes on each side until golden brown and heated through. Once cooked, transfer the patties to a paper towel-lined plate to drain excess oil.
- Make the lemon dill sauce: In a small bowl, combine 1 cup mayonnaise, 2 tablespoons finely chopped fresh dill, lemon zest and juice from half a lemon, and season with kosher salt and black pepper to taste. Stir well to blend all flavors.
- Serve: Serve the warm salmon patties alongside the creamy lemon dill sauce for dipping or drizzling.
Notes
- To bake the patties instead of pan frying, spray a baking sheet with oil spray (such as avocado oil) and bake at 400°F for 10 to 12 minutes on each side until golden and cooked through.
- King Salmon has a higher oil content and is naturally moister, so you may only need one beaten egg if using this variety.
- Canned salmon tends to be drier than fresh salmon; consider increasing mayonnaise to ¼ cup to keep patties moist.
- These salmon patties freeze well and reheat beautifully, making them excellent for meal prepping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Meal
- Method: Baking and Frying
- Cuisine: American
