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You need 1 pound of fresh salmon fillet, skin removed. Fresh salmon brings a rich flavor and moist texture. You can chop it finely or use a food processor. Just be careful not to turn it into mush. Fresh salmon is key for great patties. For the binding, use 1/2 cup of breadcrumbs. Whole wheat or panko works well. Whole wheat gives a nutty taste, while panko adds a crunch. Either option helps hold the patties together. Choose what you like best for your dish. Now for the fun part—flavor! You will need: - 2 tablespoons fresh dill, chopped - Zest of 1 lemon - 1 tablespoon lemon juice - 1 egg, lightly beaten - 2 green onions, finely chopped - 1 teaspoon garlic powder - Salt and pepper to taste Dill adds a fresh taste, while lemon zest and juice bring brightness. The egg binds the mix, and garlic powder adds depth. Don’t forget to add salt and pepper to enhance all the flavors. {{ingredient_image_1}} Start with one pound of fresh salmon. Remove the skin first. You can chop the salmon finely with a knife. If you prefer, use a food processor. Pulse it until it is coarsely ground. Be careful not to over-process it. You want some texture in your patties. In a large bowl, combine the salmon with other ingredients. Add 1/2 cup of breadcrumbs. Then, mix in 2 tablespoons of fresh dill and the zest of one lemon. Pour in 1 tablespoon of lemon juice for brightness. Next, add one beaten egg to help bind everything together. Toss in 2 finely chopped green onions and 1 teaspoon of garlic powder. Season with salt and pepper to taste. Mix until everything is well combined. You should have a sticky mixture that's easy to form into patties. Form the salmon mixture into small patties. Each should be about 2-3 inches wide and 1/2 inch thick. You should get around eight patties from this batch. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the patties. Cook them in batches to avoid crowding the pan. Fry each side for about 4-5 minutes. Look for a golden brown color and a crispy exterior. Once cooked, place the patties on a paper towel-lined plate to drain excess oil. Serve them warm, garnished with extra dill and lemon wedges. To get the best texture in your lemon dill salmon patties, chop the salmon finely. You can also use a food processor, but be careful not to over-process. You want small pieces, not mush. Adding breadcrumbs helps bind the mixture. This gives the patties a nice crunch when you fry them. Keep the patties about 1/2 inch thick for even cooking. If they are too thick, they may not cook through. Frying is my favorite way to cook these patties. Use a large skillet and heat olive oil over medium heat. Once the oil is hot, add the patties in batches. Avoid overcrowding the pan. This helps them fry evenly and get golden brown. Cook for about 4-5 minutes on each side. If you want a healthier option, you can bake them at 400°F for about 15-20 minutes. Just flip halfway through for even browning. Serve the patties warm for the best taste. I love to garnish them with fresh dill and lemon wedges. This adds extra flavor and freshness. Pair them with a simple salad or some roasted veggies. You can also serve them on a bun for a tasty salmon burger. Enjoy with your favorite dipping sauce, like tartar or a yogurt sauce. Pro Tips Fresh Salmon is Key: Use the freshest salmon available for the best flavor and texture. If possible, buy it the same day you plan to make the patties. Don’t Overmix: When combining the ingredients, mix just until everything is combined. Overmixing can lead to tough patties. Chill Before Cooking: For firmer patties, refrigerate the formed patties for 20-30 minutes before frying. This helps them hold their shape while cooking. Experiment with Herbs: While dill is classic, feel free to mix in other fresh herbs like parsley or chives for a different flavor profile. {{image_2}} You can swap salmon for other fish or even meat. Try using canned tuna or cooked shrimp. For a plant-based option, use chickpeas or lentils. These swaps keep the dish tasty while adding variety. Each protein brings its own flavor, so feel free to experiment. If you want to change the flavors, try different herbs. Instead of dill, use parsley or cilantro for a fresh twist. You can also add spices like paprika or cumin for a kick. Lemon zest is key, but lime zest is a fun change. These small tweaks can make a big difference in taste. To make these patties gluten-free, use gluten-free breadcrumbs or crushed rice cereal. You can also skip the breadcrumbs entirely and use mashed potatoes instead. This keeps the patties together and adds creaminess. Just ensure any other ingredients, like sauces, are gluten-free. Enjoy your tasty meals without gluten worries! You can store leftover lemon dill salmon patties in the fridge. Place them in an airtight container. They stay fresh for about 2-3 days. Be sure to let them cool before sealing. This helps keep them crispy. If you want, you can also place parchment paper between layers. To freeze salmon patties, wrap each one tightly in plastic wrap. Then, place them in a freezer-safe bag. They can last up to 3 months in the freezer. When you’re ready to eat, thaw them in the fridge overnight. This helps them keep their flavor and texture. Reheat your salmon patties in a skillet for the best taste. Heat a little olive oil over medium heat. Cook each side for about 3-4 minutes. You can also use the oven. Preheat it to 350°F (175°C) and bake for 10-15 minutes. This keeps them warm and crispy without drying them out. Yes, you can use canned salmon. It is a quick and convenient option. Make sure to drain the salmon well before mixing it with the other ingredients. Canned salmon will still give you tasty patties, but fresh salmon adds a better texture. If using canned salmon, try to find wild-caught for the best flavor. To add spice, mix in some red pepper flakes or chopped jalapeños. You could also add a dash of hot sauce to the mixture. Another option is to include more garlic powder or use spicy breadcrumbs. Just remember, start small and taste as you go to find your perfect heat level. These patties pair well with many sides. Fresh salads work great, especially with a lemon vinaigrette. You can also serve them with roasted vegetables or a light coleslaw. For a heartier meal, try serving them with rice or quinoa. Don’t forget some lemon wedges for an extra zing! This blog post covered lots of helpful details about making salmon patties. You learned about fresh salmon and ways to add flavor. I shared step-by-step instructions, tips for the best texture, and serving ideas. We also explored variations, storage tips, and answered common questions. In conclusion, making salmon patties is simple and fun. Enjoy experimenting with new flavors and methods. You can create a dish that suits your taste and lifestyle. Happy cooking!

Lemon Dill Salmon Patties

Delicious salmon patties infused with lemon and dill, perfect for a light meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 pound fresh salmon fillet, skin removed
  • 1/2 cup breadcrumbs (whole wheat or panko)
  • 2 tablespoons fresh dill, chopped
  • 1 lemon zest
  • 1 tablespoon lemon juice
  • 1 egg lightly beaten
  • 2 green onions finely chopped
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 2 tablespoons olive oil (for frying)

Instructions
 

  • Begin by finely chopping the salmon fillet into small pieces or pulse in a food processor until coarsely ground, being careful not to over-process.
  • In a large mixing bowl, combine the chopped salmon, breadcrumbs, fresh dill, lemon zest, lemon juice, beaten egg, green onions, garlic powder, salt, and pepper. Mix until all ingredients are evenly incorporated.
  • Form the mixture into small patties, about 2-3 inches in diameter and 1/2 inch thick. You should get around 8 patties.
  • Heat the olive oil in a large skillet over medium heat.
  • Once the oil is hot, add the patties to the skillet in batches, being careful not to overcrowd the pan. Fry for about 4-5 minutes on each side, or until they are golden brown and crispy.
  • Place the cooked patties on a paper towel-lined plate to absorb any excess oil.
  • Serve the patties warm, garnished with additional fresh dill and lemon wedges on the side.

Notes

Serve with additional dill and lemon wedges for garnish.
Keyword dill, lemon, patties, salmon