Salmon Patties with White Sauce

Sometimes, when I’m in the mood for something tasty and craving seafood, I love making these patties. Last time, while preparing Salmon Guacamole, I had some leftover salmon—so I used it to make these delicious patties. But let’s be honest, patties without a good sauce just don’t hit the same. That’s why I paired them with a zesty lemon dill sauce, which complements them perfectly. I also enjoy these patties with Italian Pasta Salad With Chickpeas.

If you’re like me and enjoy pasta salad with patties, check out my collection of 20 Pasta Salad Recipes—you’re sure to find one you’ll love!

Ingredients

For the Salmon Patties:

• Flaked wild-caught salmon (either canned or cooked fresh)
• Breadcrumbs (panko or regular)
• Egg
• Mayonnaise
• Dijon mustard
• Fresh lemon juice
• Finely diced onion
• Chopped parsley (fresh or dried)
• Garlic powder
• Salt and pepper
• Olive oil for pan-frying
  

For the Lemon Dill Sauce:

• Butter
• All-purpose flour
• Milk (whole or 2%)
• Garlic powder
• Salt and pepper
• Lemon juice
• Chopped dill (fresh or dried)
  

How To Make Salmon Patties with White Sauce

In a large bowl, combine the salmon, breadcrumbs, egg, mayo, mustard, lemon juice, onion, parsley, garlic powder, salt, and pepper.

Stir until just combined. If the mixture seems too soft or sticky, mix in a little more breadcrumbs until it holds together.

Shape into 5–6 even patties and place them on a plate. Chill them in the refrigerator for about 15–20 minutes so they firm up.

While the patties chill, make the sauce: In a small saucepan over medium heat, melt the butter.

Whisk in the flour to form a roux, and cook for 1 minute, stirring constantly.

Slowly add the milk, whisking continuously to avoid lumps. Cook for 3–5 minutes, or until the sauce thickens.

Season with garlic powder, salt, pepper, lemon juice, and dill. Stir well and keep warm on low heat.

Heat olive oil in a nonstick skillet over medium heat. Add the chilled salmon patties and cook for 3–4 minutes per side, or until they’re golden and heated through.

Transfer to a paper towel-lined plate to remove any excess oil.

Serve the patties hot, topped with a spoonful of lemon dill sauce. Add a garnish of extra dill or lemon wedges, if desired.

Pro Tips

Use what you have: Canned salmon is quick and convenient, but fresh cooked salmon gives you better flavor and texture.

Chill before frying: Letting the patties rest in the fridge helps them stay together in the pan.

Adjust moisture as needed: Add extra bread crumbs if the mixture feels too wet to shape.

Don’t rush cooking: Use medium heat for a perfectly golden crust without overcooking.

Sauce fix: If the sauce gets too thick, loosen it with a splash of warm milk. Too thin? Simmer a bit longer.

Make extra sauce: It’s delicious on roasted vegetables, baked potatoes, or rice.

Variations

Add extra veggies: Toss in finely chopped bell pepper, celery, or scallions for color and crunch.

Spice it up: A pinch of cayenne or splash of hot sauce adds a little heat to the patties or the sauce.

Gluten-free version: Swap regular breadcrumbs with gluten-free ones and use cornstarch instead of flour in the sauce.

More herbs: Fresh herbs like basil, chives, or tarragon bring a new twist to both patties and sauce.

Tartar sauce twist: For a classic touch, use homemade tartar sauce instead of the white sauce.

Baked option: Bake the patties at 400°F (200°C) for 15–18 minutes, flipping halfway through for even crispness.

Storage Tips

Refrigeration:
Once the salmon patties have cooled down, place them in an airtight container and store them in the fridge for up to 3 days. Make sure they’re completely cooled before sealing to help reduce moisture buildup and keep the texture intact.

Freezing:
For longer storage, arrange the cooled, cooked patties in a single layer on a tray and freeze until firm (about 1–2 hours). Then transfer them to a freezer-safe bag or container. They’ll keep well for up to 2 months. To reheat, bake or pan-fry directly from frozen until heated through.

Reheating:
For best results, reheat the patties on the stovetop in a skillet over medium heat for a few minutes on each side. You can also use the oven—bake at 350°F (175°C) for 10–12 minutes. Avoid microwaving as it can soften the crispy exterior.

Sauce Storage:
Leftover lemon dill sauce should be kept in a tightly sealed container in the refrigerator and used within 3–4 days. When reheating, warm it slowly over low heat and stir frequently. If it gets too thick, add a bit of milk to loosen it.

Prep Ahead:
To save time, you can form the salmon patties a day ahead and store them uncooked in the fridge. When ready to eat, just cook them straight from the fridge—no extra prep needed.