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A white plate featuring four golden salmon patties arranged in a circular pattern, garnished with fresh parsley. In the center, a small bowl of creamy dipping sauce is placed, with lemon wedges and additional parsley scattered around the plate.

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.
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Course Appetizer
Cuisine American
Servings 6 patties

Ingredients
  

  • 1 14.75 oz can wild-caught salmon, drained and flaked (or 1½ cups cooked fresh salmon, flaked)
  • ½ cup breadcrumbs panko or regular
  • 1 large egg
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons finely chopped onion
  • 1 tablespoon chopped fresh parsley or 1 tsp dried
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste
  • 2 tablespoons olive oil for pan-frying
  • For the White Sauce Lemon Dill Sauce:
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk whole or 2%
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh dill or 1 tsp dried

Instructions
 

  • 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.
Keyword Patties, Patties with sauce