Why You'll Love It
- - Easy to prep with pantry staples
- - Crispy exterior, tender interior
- - Light yet satisfying protein
- - Sauce can be made ahead
*"The patties turned out perfectly crisp, and the sauce is just divine—my family loved them!"*
Essential Ingredient Guide
- Fresh salmon fillet: Choose wild‑caught for richer flavor; skin removed and finely flaked.
- Egg: Acts as a binder, keeping the patties together without becoming dry.
- Panko breadcrumbs: Provides a light, airy crunch; toast slightly for extra texture.
- Fresh dill and parsley: Adds herbaceous brightness; chop just before mixing.
- Lemon zest: A small amount lifts the fish and balances richness.
- Mayonnaise: Forms the base of the tartar sauce, giving it a silky mouthfeel.
Complete Cooking Process
-
Ingredient Readiness:
Pat the salmon dry, flake it, and set aside; whisk egg and combine with breadcrumbs.
-
Flavor Development:
Fold herbs, zest, and seasonings into the mixture, then chill for 15 minutes.
-
Texture Control:
Form even patties and pan‑sear on medium‑high heat until golden on each side.
-
Finishing Touches:
Whisk tartar sauce ingredients together, adjust lemon and salt to taste.
-
Serving Timing:
Serve patties hot with sauce on the side; a squeeze of fresh lemon seals the moment.
- Keep the pan hot but not smoking; this creates that perfect crust.
- Press the patties gently—too much pressure makes them dense.
- Use a fish spatula for easy flipping.
- Make the tartar sauce a few hours ahead for deeper flavor.
Pro Tips
Well, that’s pretty much it. I find that letting the sauce rest lets the dill and capers soften and mingle, which makes each bite feel like a tiny celebration. So, go ahead, plate those golden discs, drizzle the sauce, and enjoy the quiet comfort of a home‑cooked snack.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Pat the fish dry to avoid soggy patties.
- Do not over‑mix; keep the texture light.
- Serve immediately for maximum crispness.
Frequently Asked Questions
→ Can I use canned salmon?
Yes, but drain well and add a bit more breadcrumb to keep the patties from falling apart.
→ What if I don’t have panko?
Regular breadcrumbs work fine; toast them lightly for extra crunch.
→ How long can the tartar sauce be stored?
Keep it in an airtight container in the refrigerator for up to 3 days.
→ Can I bake instead of pan‑fry?
Absolutely—bake at 400°F for 12‑15 minutes, flipping once, for a lighter option.
→ Is this recipe gluten‑free?
Swap the panko for gluten‑free breadcrumbs or almond meal.
→ What side dishes go well with these patties?
A crisp green salad, roasted vegetables, or a simple rice pilaf complement the flavors nicely.
Chef's Tips
Make the tartar sauce a few hours ahead for deeper flavor integration.,If the mixture feels too wet, add a splash more breadcrumbs.,For extra crispness, dust the patties lightly with flour before frying.
Nutrition Facts
per serving
380
Calories
30g
Protein
12g
Carbs
22g
Fat
Taste Profile
Bright and buttery with a tangy finish
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Adjust cooking time slightly; white fish cooks a bit faster.
Provides a tangier, lower‑fat sauce.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add 1 tsp cayenne pepper to the patty mixture and a dash of hot sauce to the tartar.
Mediterranean Style
Stir in chopped olives and sun‑dried tomatoes, and serve with a drizzle of olive oil.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Over‑mixing the patty mixture, leading to a dense texture.
- Cooking on too low heat; the crust won’t brown properly.
- Adding the sauce too early; it can become watery.
Meal Prep & Storage
Make Ahead Tips
You can mix the patty ingredients and refrigerate the formed patties for up to 12 hours; the sauce improves after a few hours in the fridge.
Leftover Ideas
Reheat gently in a skillet with a splash of oil; the sauce can be served cold or warmed.
Perfect Pairings
Serve this with...
Cooking Timeline
Gather and prep all ingredients; flake salmon, chop herbs, zest lemon.
Combine salmon, egg, breadcrumbs, and seasonings; form patties.
Chill patties; start whisking tartar sauce ingredients.
Heat skillet and pan‑fry patties until golden on each side.
Finish sauce, plate patties, drizzle sauce, garnish, and serve.
Salmon Patties With Homemade Tartar Sauce
Crispy salmon patties served with a tangy homemade tartar sauce—perfect for a light lunch or snack. The golden crust gives way to flaky fish, while the sauce adds a bright, creamy kick.
Timing
Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
Recipe Details
Ingredients
For the Patties
- 01 1 lb fresh salmon fillet, skin removed and finely flaked
- 02 1 large egg, lightly beaten
- 03 1/2 cup panko breadcrumbs
- 04 2 tbsp finely chopped fresh dill
- 05 2 tbsp finely chopped fresh parsley
- 06 1 tsp lemon zest
- 07 1/2 tsp salt
- 08 1/4 tsp black pepper
- 09 2 tbsp olive oil for pan‑frying
For the Tartar Sauce
- 01 1/2 cup mayonnaise
- 02 2 tbsp sweet pickle relish
- 03 1 tbsp capers, rinsed and chopped
- 04 1 tsp Dijon mustard
- 05 1 tsp lemon juice
- 06 1 tbsp chopped fresh chives
- 07 Pinch of salt
Instructions
Pat the salmon dry with paper towels, then place it in a large bowl and break it into small pieces.
Add the beaten egg, breadcrumbs, herbs, lemon zest, salt, and pepper to the salmon and gently fold until just combined; avoid over‑mixing.
Form the mixture into eight equal patties, pressing lightly. Chill on a plate for 10 minutes to help them hold together.
Heat olive oil in a skillet over medium‑high heat. Add the patties and cook 3‑4 minutes per side, or until golden brown and heated through.
While the patties cook, whisk together all tartar sauce ingredients in a small bowl; adjust lemon and salt to taste.
Serve the hot patties on a platter, drizzle or dip with the tartar sauce, and finish with an extra sprinkle of fresh dill if desired.
Notes & Tips
- 1 Make the tartar sauce a few hours ahead for deeper flavor integration.
- 2 If the mixture feels too wet, add a splash more breadcrumbs.
- 3 For extra crispness, dust the patties lightly with flour before frying.
Tools You'll Need
-
Large mixing bowl
-
Chef’s knife
-
Cutting board
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Measuring cups and spoons
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Skillet or non‑stick pan
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Spatula
Must-Know Tips
- Don’t overcrowd the pan; fry in batches to keep the crust crisp.
- Let the patties rest a minute after cooking; this helps the interior settle.
- Taste the sauce before serving; a pinch more lemon can brighten it instantly.
Professional Secrets
- Room‑temperature salmon mixes evenly, preventing a gritty texture.
- Medium‑high heat creates a golden crust without overcooking the interior.
- A quick deglaze with a splash of white wine (optional) adds depth.
Recipe by
Oliver Brooks“Every great meal begins with the perfect bite. My passion is crafting irresistible starters that wow.” 🧀🍢
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