Recipe by tinalyn
"My daughter and I love salmon patties, and we found this version that is healthier than salmon patties made with mayo. Everyone I've made this for has asked for the recipe. I would love to hear any improvements and/or variations you make to this simple recipe. Enjoy!"
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1 (5 ounce) can
salmon, drained and flaked
egg, lightly beaten
sea salt and ground black pepper to taste
olive oil, or as needed
light sour cream
sea salt to taste
I make salmon patties quite often and don't use a recipe. I followed this to the letter except for adding a little chopped red bell pepper which I had on hand. The ingredients are pretty much the same as I typically use, and I never use mayo. I found the breadcrumbs overpowered the salmon flavor, and I use a very high quality canned salmon. I would use fewer breadcrumbs, just enough to hold the patties together. I mixed up the sour cream-dill sauce, tasted it, and thought it was fairly bland, so I added a little seasoned salt and some lemon zest. Don't really mean to knock this recipe because we did enjoy it but, honestly, didn't find it to be anything out of the ordinary, pretty much the same as I've been making for years.
Two stars because the dill sauce was delicious. The salmon patty was bland, dry and totally uninteresting. I think there is way too much bread crumb in this recipe. The sauce recipe was scrumptious. I later substituted the dill with fresh chives and served with baked potatoes. It's a very well rounded and versatile sauce.
I made this for dinner tonight. Usually, my husband doesn't like my salmon patties, but tonight he ate two and put away two for his lunch. I tripled the recipe because I had a 14 oz can of salmon. I didn't change anything else. I did make the dill sauce about 5 hours ahead of time so the flavors could mix well and that seemed to work out fine. I would make these again.
I tripled this dish so I could use one 14.5 oz. can of salmon. Cut back the Dijon mustard by 1/3, cut back the bread crumbs (I used the grocery store's not homemade) by 1/3, and add sufficient mayonaise (Hellman's preferred) to create salmon patties that are easily shaped and hold together; otherwise these patties are simply too dry.
Love the recipe, but I did make a couple of tweaks to try to make it even healthier. I used Ener-G Egg Replacer in lieu of the whole egg (I had it on hand, but egg whites would work, too), reduced the breadcrumbs by a tad, and used non-fat Greek yogurt instead of low-fat sour cream. I also added more dill and a bit of lemon zest. With or without the tweaks, the recipe is solid!
I have to add one other tip that I didn't use for this particular recipe but that I often use for my salmon patties: the magic of the waffle iron! We love, love, love how crispy the waffle iron makes the patties and just use a little olive oil spray to keep them from sticking. Try it! I think you'll be surprised!
I make this for my clients and their guests all the time and they absolutely LOVE IT and it is so easy to make . My clients have me make the dill sauce fresh for them every week as they use it to dip fresh veggies in . It's quick , it's easy and very filling and most especially easy on the wallet !!!
I love this recipe. It is perfect for the small can of salmon. I used crushed garlic bagel chips instead of the crackers for more flavor. The dill dip is wonderful also. I got 4 small patties with this recipe. A perfect meal for two people along with cream potatoes and green peas. Yum Yum....This is a keeper..
My husband made these for dinner tonight along with the dill sauce. We both loved them. This recipe is a keeper. Thank you Tinalyn for sharing.
* Percent Daily Values are based on a 2,000 calorie diet.
Salmon Patties With Dill Sauce
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 176
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