Homemade Salmon Patties with Lemon Dill Sauce
A smokey twist on a classic salmon patty recipe
Ingredients
- 2 tablespoon olive oil
- 1/3 cup diced onion
- 1/3 cup diced bell pepper
- 1 1/2 pound smoked salmon trimmed of all skin and fat
- 1 large egg whisked
- 2 garlic cloves minced
- 1 tablespoon dried dill
- 14 crackers crushed finely
- Oil for frying
Lemon Dill Sauce
- 1/2 cup sour cream
- 1/2 cup mayonaise
- 1 tablespoon dried dill
- 1 tablespoon onion minced finely
- 1 garlic clove minced finely
- 2 tablespoon lemon juice
- 1 teaspoon salt
Instructions
- Heat a medium skillet over medium high heat
- Sauté the onion and bell pepper in the oil until translucent (Not the garlic)
- Set aside to cool
- In a large bowl, combine the salmon, egg, garlic, dill and crackers
- Add the onion and peppers and mix well
- Using a 1/3 cup measuring cup, scoop out eight portions of the mixture
- Shape each portion into rounded patty
- Place on a lined baking tray and freeze for 30 minutes
- Heat about 1 inch of oil in a large frying pan to 375 degrees F
- Cook the patties two at a time about 3 to 5 minutes on each side
- Place the cooked patties on a paper towel lined plate to drain excess oil
- Serve hot with Lemon Dill Sauce
Lemon Dill Sauce
- Combine all ingredients in a bowl and chill for 30 minutes
Notes
This salmon patty recipe makes 8 patties when portioned in 1/3 cup portions. The patties freeze well when placed in an airtight container or food saver bag. No need to thaw prior to cooking. Cooking time may be a little longer.
When cooking from frozen, if you have an air fryer, cook the patties in the oil until browned. Then transfer to air fryer and cook for about 8 minutes on 350 degrees F. Check internal temp. Should be 165 degrees F.
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