Salmon Patties with Lemon Sauce
Brighten up your dinner table with these crispy, golden-brown Salmon Patties with Lemon Sauce, a perfect fusion of simplicity and sophistication. Made from tender canned salmon, panko breadcrumbs, zesty lemon, and fresh parsley, these flavorful patties are pan-fried to perfection for a satisfying texture. The star of the dish is the velvety lemon sauce, a creamy blend of fresh lemon juice, chicken broth, and heavy cream, lightly infused with butter for a luxurious finish. Ready in just 35 minutes, this recipe is an easy weeknight dinner that feels like a gourmet experience. Serve these savory patties with a drizzle of the tangy lemon sauce and a sprinkle of fresh dill for a burst of freshness your family will adore. Perfect for pairing with a crisp salad or roasted veggies, these salmon patties are a delicious and nutritious way to elevate your mealtime.
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Recipe Information
Ingredients
- 14 oz canned salmon (drained and flaked)
- 1 cup panko breadcrumbs
- 1 large egg
- 2 tbsp mayonnaise
- 2 tbsp fresh parsley (chopped)
- 1 tsp Dijon mustard
- 1 tsp lemon zest
- 0.5 tsp salt
- 0.25 tsp black pepper
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 0.75 cup chicken broth
- 2 tbsp lemon juice
- 2 tbsp heavy cream
- 1 tsp fresh dill (optional, for garnish)
Instructions
In a large mixing bowl, combine the canned salmon, panko breadcrumbs, egg, mayonnaise, parsley, Dijon mustard, lemon zest, salt, and black pepper. Mix thoroughly until well combined.
Form the mixture into 8 evenly sized patties, about 2-3 inches in diameter. Place them on a plate and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add 4 salmon patties and cook for 3-4 minutes per side, or until they are golden brown and cooked through. Remove from the skillet and place on a paper towel-lined plate to drain. Repeat with the remaining patties, adding more oil if needed.
In the same skillet, reduce the heat to medium-low and add the butter. Once melted, whisk in the flour and cook for 1 minute, stirring constantly.
Gradually whisk in the chicken broth and lemon juice, ensuring no lumps remain. Cook for 2-3 minutes until the sauce thickens slightly.
Stir in the heavy cream and cook for an additional minute. Season with a pinch of salt and pepper to taste.
To serve, drizzle the lemon sauce over the salmon patties and garnish with fresh dill, if desired. Serve warm with a side of your choice, such as a green salad or roasted vegetables.
Nutrition Facts
Calories |
1602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.8 g | 164% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 495 mg | 165% | |
| Sodium | 3273 mg | 142% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.7 g | ||
| Protein | 89.5 g | 179% | |
| Vitamin D | 47.7 mcg | 239% | |
| Calcium | 923 mg | 71% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1718 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
