Crispy Salmon Patties with Lemon Dill Sauce Recipe

Crispy Salmon Patties with Lemon Dill Sauce are a healthy, satisfying option for an easy weeknight dinner or an elegant appetizer. These low-carb, gluten-free salmon cakes come together in about 30 minutes and use pantry-friendly ingredients like canned wild salmon, making them affordable and nutritious.

I cook salmon often because my family loves it. While baked lemon-dijon or blackened preparations are regulars at my table, canned salmon is a wonderful shortcut for making quick salmon patties with a bright lemon dill sauce. These cakes are crisp on the outside, tender inside, and pair well with salads, roasted vegetables, or potatoes.

Why you’ll love this recipe:

• Golden-brown, crispy salmon patties served with a creamy lemon dill sauce.
• Quick to prepare and excellent for meal prep — assemble ahead and fry when ready.
• Low carb and grain-free options make it suitable for paleo, keto, and Whole30-style meals when using compliant ingredients.
• Flexible and easy to customize with ingredients you already have on hand.

Recipe ingredients

This recipe is easy to adapt. Below are the core ingredients and suggested substitutions.

• Salmon: Canned wild salmon is convenient, budget-friendly, and nutritious. Drain well and remove skin if you prefer; small bones are edible and add calcium and texture.
• Oil: Use a neutral, high-heat oil such as avocado oil for frying.
• Egg: Adds structure so the patties hold together.
• Mayo: Keeps the patties moist and is the base for the sauce; plain Greek yogurt is a fine substitute.
• Almond flour: Helps bind the mixture; use breadcrumbs, crushed crackers, or panko instead if you’re not avoiding grains.
• Lemon: Fresh lemon juice and zest brighten both the cakes and the sauce.
• Dijon mustard: Adds savory depth; yellow mustard works too.
• Dill: Fresh dill adds herbaceous brightness. Parsley, chives, or scallions are good alternatives.

How to make salmon cakes

This recipe is fast and straightforward — perfect for busy evenings. The key to success is a good, even sear so the cakes don’t fall apart when flipped.

Pro tip: Let the bottom develop a golden-brown crust before turning; this takes about 2–3 minutes over medium-high heat depending on your pan.

1. Combine the salmon, mayo, almond flour (or substitute), egg, lemon juice, lemon zest, dill, Dijon mustard, and a pinch of black pepper in a large bowl. Gently mix with a fork until just combined.
2. Form the mixture into 4 medium patties about 1/2″ thick (or divide into 8 smaller cakes for appetizers).
3. Heat enough oil in a large skillet to coat the bottom. Add the patties and cook 2–3 minutes per side, until evenly golden and crisp. Transfer to a platter and keep warm while you finish the rest.
4. Whisk together the lemon dill sauce ingredients in a small bowl and serve spooned over the warm patties.

Recipe FAQs

What’s the best type of salmon to use?
You can use canned wild salmon or cooked fresh salmon. Canned wild salmon is affordable and already cooked, which makes prep quick. If using canned, drain well and remove skin if desired. Bones are edible and nutritious but can be removed if preferred.

How do you keep the patties from falling apart?
The secret is a good sear: let the bottom form a solid golden crust before flipping. Using a binder such as egg and a dry binder (almond flour, breadcrumbs, or crushed crackers) helps the mixture hold its shape.

Can they be made in advance?
Yes — shape the patties up to a day ahead and refrigerate, then fry when ready. You can also cook them and freeze for up to three months for easy meal prep.

Serving suggestions

These salmon patties are versatile and pair well with many sides:

• Serve in lettuce wraps or on a bed of butter lettuce for a light meal.
• Turn them into sliders or sandwiches with favorite toppings.
• Offer as an appetizer with a crudités platter.
• Serve alongside rice pilaf, crispy roasted or smashed baby potatoes, or a crisp slaw for a lighter option.

Recipe notes

• Pro tip: Ensure a nicely browned crust before flipping to prevent the patties from falling apart.
• Substitute almond flour with crackers, panko, or regular breadcrumbs when not following a grain-free diet.
• This recipe scales easily — halve or double as needed.
• Fresh herbs like parsley or chives can replace dill if you prefer.
• Store leftovers refrigerated for 3–5 days or freeze cooked patties for up to 3 months.

More salmon recipes you’ll love

• Air fryer salmon
• Broiled salmon fillets
• Miso orange salmon with coconut mango rice
• Salmon niçoise salad
• Smoked salmon appetizer bites
• Maple orange teriyaki salmon bowls

Did you try this recipe? If so, please leave a review and share your experience.

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