Description
Crispy, flaky salmon patties baked to perfection and topped with a zesty, creamy garlic herb sauce. A healthy, high-protein meal ready in 33 minutes.
Ingredients
2 cans (14 oz / 400g each) wild-caught salmon, drained
1 cup (60g) all-purpose flour
1 cup (120g) breadcrumbs (or crushed cornflakes for gluten-free)
2 large eggs
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp lemon zest
1 tbsp fresh dill, chopped
1 tsp salt
1/2 tsp black pepper
For the Garlic Herb Sauce: 1 cup (240ml) plain Greek yogurt or vegan yogurt
2 cloves garlic, minced
2 tbsp fresh parsley, finely chopped
1 tbsp fresh dill, finely chopped
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
Instructions
Preheat oven to 375°F (190°C).
In a bowl, mash drained salmon with flakes intact.
Add flour, breadcrumbs, eggs, onion, garlic, lemon zest, dill, salt, and pepper. Mix until well combined (use hands if needed).
Form mixture into 8 evenly sized patties.
Place on a baking sheet lined with parchment paper.
Bake 15-18 minutes, flipping once, until golden and crispy.
Meanwhile, make the sauce: Whisk yogurt with garlic, parsley, dill, lemon juice, salt, and pepper. Adjust seasoning as needed.
Serve patties warm with sauce drizzled over the top.
Notes
For best texture, refrigerate the salmon mixture 15-30 minutes before shaping patties.
Use leftover cooked salmon (cooled) instead of canned if preferred.
Freeze uncooked patties in a single layer, then transfer to a freezer bag for up to 2 months.
- Prep Time: 15
- Cook Time: 18
- Category: Dinner
- Method: Baking
- Cuisine: American