Salmon Patties with Lemon Dill Mayonnaise Recipe
Deliciously crispy and flavorful salmon patties made with fresh salmon, sautéed vegetables, and a blend of herbs, served with a tangy lemon dill mayonnaise. Perfect for a healthy and satisfying meal or snack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
Main Ingredients
- 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
Lemon Dill Mayonnaise
- 1 cup mayonnaise
- 2 tablespoons finely chopped fresh dill
- ½ lemon, zested and juiced (about 1 ½ tablespoons juice)
- Kosher salt and black pepper
Instructions
- Bake the salmon: Preheat your oven to 425°F. Drizzle the salmon with a tablespoon of olive oil and generously season with salt and black pepper. Place the salmon on a baking sheet and cook for 10 to 13 minutes, or until just cooked through. Remove from the oven and let the salmon cool completely in the refrigerator for 5 to 10 minutes.
- Cook the vegetables: While the salmon cools, heat one tablespoon of olive oil in a large pan over medium heat. Sauté the finely diced onion and red bell pepper for 6 to 8 minutes, until soft and translucent. Remove from heat and allow to cool.
- Make the patties: Flake the cooled salmon with your hands in a large mixing bowl, removing any skin. Add the sautéed onion and bell pepper, fresh dill, parsley, mayonnaise, Dijon mustard, minced garlic, almond flour, and beaten eggs. Mix all ingredients thoroughly with your hands until well combined. Shape the mixture into small patties and place them on a parchment-lined baking tray for easy handling.
- 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 cooked through. Transfer them to a paper towel-lined plate to drain excess oil.
- Make the lemon dill sauce: In a small bowl, combine the mayonnaise, chopped fresh dill, lemon zest and juice, and season with kosher salt and black pepper. Stir well to blend all the flavors.
- Serve: Plate the salmon patties and serve them alongside the lemon dill mayonnaise for dipping or spreading. Enjoy warm.
Notes
- To bake patties instead of pan-frying, spray a baking sheet with oil and bake at 400°F for 10 to 12 minutes on each side.
- King Salmon, with higher oil content, may require only one beaten egg for binding.
- When using canned salmon, increase mayonnaise to ¼ cup to keep patties moist.
- These patties freeze and reheat well, making them great for meal prep.
