Description
Golden-brown salmon patties, pan-seared to a delicate crisp, are nestled in a rich, velvety lemon garlic sauce. The patties offer a tender, flaky interior, complemented by the bright, tangy notes of fresh lemon and aromatic garlic infused into the creamy sauce, finished with fresh parsley. This dish presents a harmonious blend of savory and zesty flavors with satisfying textures.
Ingredients
Scale
- **For the Salmon Patties:**
- 14.75 ounces (about 2 cans) canned salmon, drained and flaked
- 1/2 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 2 tablespoons mayonnaise
- 1 tablespoon fresh dill, chopped (or parsley)
- 1 teaspoon Dijon mustard
- 1/4 cup finely diced red onion or shallot
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, for frying
- **For the Creamy Lemon Garlic Sauce:**
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- **Prepare the Salmon Patties:** In a large bowl, combine the drained and flaked salmon, panko breadcrumbs, beaten egg, mayonnaise, chopped dill, Dijon mustard, diced red onion, salt, and pepper. Mix gently until just combined, being careful not to overmix.
- **Form the Patties:** Divide the mixture into 5-6 equal portions and gently form them into patties, about 1-inch thick.
- **Cook the Patties:** Heat the olive oil in a large non-stick skillet over medium heat. Once hot, carefully place the salmon patties in the skillet, ensuring not to overcrowd the pan. Cook for 4-5 minutes per side, or until golden brown and heated through. Remove the patties from the skillet and set aside on a plate.
- **Make the Creamy Lemon Garlic Sauce:** In the same skillet (no need to clean), melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- **Simmer the Sauce:** Pour in the chicken or vegetable broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer, then stir in the heavy cream and fresh lemon juice. Continue to simmer for 3-5 minutes, or until the sauce slightly thickens.
- **Finish the Sauce:** Stir in the chopped fresh parsley. Season the sauce with salt and black pepper to taste.
- **Combine and Serve:** Gently return the cooked salmon patties to the skillet, nestling them into the creamy lemon garlic sauce. Spoon some sauce over the patties. Serve immediately, garnished with extra fresh parsley if desired.
Notes
Ensure salmon is well-drained to prevent soggy patties.
Do not overmix the patty ingredients; a light hand keeps them tender.
For extra crispness, you can lightly dredge patties in additional panko before frying.
Adjust the lemon juice in the sauce to your preference for tanginess.
The sauce can be made ahead and gently reheated before adding the patties.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 550 kcal
- Fat: 38g
- Carbohydrates: 15g
- Protein: 35g