Salmon Patties with Lemon Sauce


I do not like fish, or any seafood. I will eat it, but if it tastes fishy it’s so hard for me to eat. So when I make seafood, I try to mask the fishiness and make it taste as good as I can. My poor husband, I think I have made him shrimp like once in our entire marriage.

The two types of fish I typically can enjoy are Salmon and Talapia. My dad makes great talapia, but my husband swears it makes his throat itchy, so pretty much the only seafood that gets made in my kitchen is Salmon.


My favorite way to eat salmon, or crab, or anything…is in a patty. Mix it with a bunch of yummy ingredients, bread it, fry it, serve it with a creamy sauce…how can you go wrong?

Luckily my husband and baby also love these…my toddler, well he likes nothing. This dish is light and delicious, and I may be biased…but I think this salmon patty is far better then most of the ones I’ve had at nice restaurants. These weren’t fishy at all, and had such nice flavor. The sauce was a perfect pair, lemony and creamy. So good. We had no leftovers tonight.


To make these I started with fresh salmon.

I accidentally bought this salmon on my online grocery order, and when I took it out of the bag I was skeptical. I thought it was frozen or precooked or something. It turned out to be really good and I think I am going to start buying these from now on. It added a great boost of flavor.


When I opened the package there were two raw pre-seasoned salmon filets. I would say you want 1 filet per person. I got three patties out of these two filets.


I baked them in the oven for 13 minutes at 400°.


Then I shredded the meat with two forks. I promise you it is so worth the extra time and effort to use fresh salmon instead of canned salmon. Canned meat should never be an option in my opinion.


To the salmon I added 1/3 cup of seasoned breadcrumbs, 1 egg, 1/4 tsp salt, 1/8 tsp pepper, 1/8 tsp garlic powder, 1/8 tsp onion powder, 2 tsp mayo, the zest of 1 lemon, and 1 tbs freshly chopped parsley.


Then form them into patties, and coat with more breadcrumbs.


Then I added a few tablespoons of olive oil to a pan, and heated it on medium heat. Add the patties and cook for 4-5 minutes on each side. Try to only flip these once so they create that nice crust on the outside and don’t fall apart.


While these were cooking I made some asparagus. I just added a pound of asparagus to a baking dish, and tossed with olive oil, red wine vinegar, salt and pepper. Then baked for 12 minutes at 350°.


I also made the sauce. You start out by making a roux. Melt 2 tbs of butter then add in 2 tbs of flour. Whisk for several minutes to cook the flour a bit.


Then add in a cup of milk.


Thicken the sauce until it coats the back of a wooden spoon. Then add in the juice of 1 lemon, 1/4 tsp of salt, and 1/8 tsp of cayenne pepper.

I served this with 1/4 cup of sauce on the bottom of the plate, then added the salmon patty on top. I really enjoyed eating it this way because you got some sauce in every bite, and it really paired nicely with the salmon.


I hope you enjoy this recipe as much as I did. Let me know what you think!

Salmon Patties with Lemon Sauce

  • Servings: 1-2
  • Print

2 Salmon Filets

1 Cup Seasoned breadcrumbs

1 Egg

1 Lemon

1/2 Tsp Salt

1/2 Tsp Pepper

1/8 Tsp Onion Powder

1/8 Tsp Garlic Powder

2 Tsp Mayonnaise

1 Tbs Fresh Parsley

2 Tbs Butter

2 Tbs Flour

1 Cup Milk

1/8 Tsp Cayenne Pepper

3 Tbs Olive Oil

Cook salmon in a baking dish for 12-15 minutes at 400°. Move cooked salmon in a bowl, and shred with two forks. To the shredded salmon add 1/3 cup of breadcrumbs, egg, mayonnaise, the zest of the lemon, 1/4 tsp salt, the garlic powder, onion powder and parsley. Stir to combine.

Add the remaining breadcrumbs to a shallow bowl. Form the salmon mixture into patties, then coat with breadcrumbs.

Heat olive oil in a skillet on medium heat. Once the pan is hot, add the breaded salmon patties. Cook for 4-5 minutes on each side, only flipping once.

To make the lemon sauce, melt butter in a saucepan. Then add flour, stir, and cook for 1-2 minutes. Add in milk, juice from the lemon, 1/4 tsp salt, and cayenne pepper. Stir and cook until sauce has thickened, and is smooth and silky. Taste and adjust seasonings.



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