Golden Salmon Patties Dill (Print Version)
# Ingredients:
01 -
3 tablespoons olive oil, divided
02 -
½ cup finely chopped yellow onion
03 -
½ cup finely chopped red bell pepper
04 -
15 ounces canned salmon, drained
05 -
½ cup Panko bread crumbs
06 -
1 large egg, lightly beaten
07 -
¼ cup plain Greek yogurt or mayonnaise or sour cream
08 -
2 tablespoons finely chopped fresh parsley
09 -
1 tablespoon fresh lemon juice
10 -
1 tablespoon Dijon mustard
11 -
2 teaspoons chopped fresh dill
12 -
1 teaspoon garlic powder
13 -
¼ teaspoon salt
14 -
¼ teaspoon black pepper
→ Yogurt Dill Sauce (Optional)
15 -
1 cup plain Greek yogurt
16 -
4 teaspoons fresh lemon juice
17 -
2 teaspoons chopped fresh dill
# Instructions:
01 -
Heat 1 tablespoon of the olive oil in a skillet over medium heat. Add the onion and bell pepper and sauté until softened, about 3 minutes. Remove from the heat.
02 -
In a large bowl, combine the drained canned salmon, sautéed onion and bell peppers, Panko bread crumbs, egg, Greek yogurt, parsley, lemon juice, Dijon mustard, dill, garlic powder, salt, and pepper. Mix gently until combined.
03 -
Shape the mixture into 8-10 patties about ½-inch thick. Use about ⅓ cup of the salmon mixture per patty. First shape each portion into a ball, then flatten. Place patties on a sheet of parchment paper.
04 -
In a large cast iron or other heavy skillet, heat 1 tablespoon of the olive oil over medium heat. Add half of the salmon patties and cook for 3-4 minutes per side, until golden brown and cooked through. Turn down the heat if the outsides are browning too quickly. Add the remaining tablespoon of oil to the pan and cook the remaining patties.
05 -
Whisk together the Greek yogurt, lemon juice, and dill in a small bowl.
06 -
Serve the salmon patties with yogurt dill sauce, or as desired.
# Notes:
01 -
Cooked salmon patties can be stored in an airtight container in the refrigerator for up to 2-3 days.
02 -
Freeze cooked patties by letting them cool completely and storing in an airtight container for up to 1 month. Use parchment paper between each patty to prevent sticking.
03 -
Reheat salmon patties in an air fryer at 350° F for a few minutes, in a 375° F oven, in a skillet over medium heat, or in a microwave.
04 -
You may substitute canned salmon for 1 pound of cooked fresh salmon. Bake a salmon fillet at 400° F until fully cooked (about 15-25 minutes), then flake it and use as directed.