Salmon Patties with White Sauce
Crispy, golden-brown salmon patties meet a velvety Parmesan-infused white sauce in this comforting yet elegant recipe, perfect for a weeknight dinner or a special gathering. Made with flaky canned salmon, zesty herbs, and a hint of lemon, these patties are pan-fried to perfection for a crunchy exterior and tender interior. The rich and creamy white sauce, enhanced with Dijon mustard and a touch of nutty Parmesan cheese, takes this dish to the next level. Ready in just 40 minutes, this easy-to-follow recipe is packed with flavor and high in protein—ideal for a satisfying meal. Serve these salmon patties with a drizzle of sauce and a sprinkle of fresh parsley for a visually stunning and deliciously balanced plate.
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Recipe Information
Ingredients
- 14 oz canned salmon (skinless, boneless)
- 1 cup breadcrumbs
- 2 large eggs
- 0.5 cup yellow onion, finely diced
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons lemon juice
- 1 teaspoon garlic powder
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 tablespoons olive oil or vegetable oil (for frying)
- 2 tablespoons butter (unsalted)
- 2 tablespoons all-purpose flour
- 1 cup milk
- 2 tablespoons Parmesan cheese, grated
- 1 teaspoon Dijon mustard
- 0.25 teaspoon white pepper (optional)
Instructions
Drain the canned salmon and place it in a large mixing bowl. Use a fork to flake it into small pieces.
Add the breadcrumbs, eggs, diced onion, parsley, lemon juice, garlic powder, paprika, salt, and black pepper to the bowl. Mix everything together until well combined.
Divide the mixture into 8 equal portions and shape each portion into a patty, about 3 inches in diameter.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, cook the patties in batches for 3-4 minutes per side or until golden brown and heated through. Remove the patties from the skillet and set them on a plate lined with paper towels to drain.
To make the white sauce, melt the butter in a small saucepan over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk, making sure to eliminate any lumps. Continue whisking until the sauce thickens, about 2-3 minutes.
Stir in the Parmesan cheese, Dijon mustard, and white pepper (if using). Season with additional salt to taste, if needed.
Serve the salmon patties warm with a generous drizzle of white sauce on top. Garnish with additional chopped parsley, if desired.
Nutrition Facts
Calories |
1964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.6 g | 144% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 4810 mg | 209% | |
| Total Carbohydrate | 118.5 g | 43% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 23.6 g | ||
| Protein | 122.8 g | 246% | |
| Vitamin D | 51.8 mcg | 259% | |
| Calcium | 1280 mg | 98% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1730 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.
