Salmon Patties

Name: Salmon Patties
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1¼ lb Salmon; 2 Eggs; 2 oz Breadcrumbs; 3 Scallions; ¾ tsp Salt; ½ tsp Black Pepper; 7 oz Greek Yogurt; ½ oz Fresh Dill; 1 Lemon; 2 tbsp Olive Oil; 1 Lettuce; 1 Cucumber; 8 slices Bread

By Eatpace

Pan-fried salmon patties are served with lemon dill sauce, a green salad and bread. The patties cook in batches while you toss the salad.

Total: 32 min; 20 prep · 12 cook
Serves: 4; Scale it below
Calories: 696; kcal per serving
Protein: 47g; per serving

Plan this dinner Jump to recipe

Salmon patties with lemon dill sauce, green salad and sliced bread.

32 min

Method

7 steps 20 min prep · 12 min cook

Prep

Step 1. Mix Salmon, Eggs, Breadcrumbs, Scallions, half the Salt and all the Black Pepper in a bowl. Let stand until the crumbs absorb moisture, about 5 minutes.
Step 2. Stir Greek Yogurt, Fresh Dill and the juice from half the Lemon together in a small bowl.
Step 3. Shape the salmon mixture into eight compact patties. Press them firmly so they hold together in the skillet.

Cook

Step 4. Heat half the Olive Oil in a large nonstick skillet over medium heat. Cook half the patties until browned and opaque in the center, about 3 minutes per side; transfer to a plate.
Step 5. Add the rest of the Olive Oil and cook the remaining patties over medium heat until browned and opaque in the center, about 3 minutes per side. Transfer to the plate.

Finish & serve

Step 6. Meanwhile, toss Lettuce and Cucumber with the juice from the rest of the Lemon and the rest of the Salt.
Step 7. Serve the patties with the lemon dill sauce, salad and Bread.

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Tips

Good to know

Chop the salmon finely rather than pureeing it, and press the patties firmly so they stay together.

Swap it

Use gluten-free breadcrumbs and bread if needed.

Leftovers

Refrigerate cooked patties and sauce separately for up to 3 days; reheat the patties until hot.

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