FitSalmon Patties with Dill Yogurt Sauce
Crisp-edged salmon patties made from canned salmon, panko and herbs, pan-seared and served with a cool lemon-dill yogurt sauce.
Canned salmon is a pantry hero that does not get enough credit. It is affordable, already cooked, and mixes up into patties in a few minutes. Bound with egg, a little panko and Dijon, and seasoned with green onion, lemon zest and dill, these patties are tender inside with a golden crust outside.
A quick yogurt sauce with dill and lemon is the perfect partner. Serve the patties on greens, in a toasted bun, or next to roasted potatoes. They also freeze well uncooked, so you can make a double batch and pull out a few at a time.
The method
- In a large bowl, flake the drained salmon with a fork, breaking up any large pieces.
- Add the egg, panko, green onions, Dijon, lemon zest, 1 tablespoon dill, salt and pepper. Mix gently until combined and the mixture holds together when squeezed.
- Shape into 8 patties about 1/2 inch thick. Place them on a plate and chill for 10 minutes so they firm up.
- Meanwhile, stir the yogurt, lemon juice, garlic and remaining dill together with a pinch of salt for the sauce.
- Heat the olive oil in a large nonstick skillet over medium heat. Add the patties and cook for 3 to 4 minutes, until deep golden underneath.
- Flip carefully and cook another 3 minutes, until golden on the second side and hot in the center (160°F).
- Serve the patties on greens with a generous spoonful of dill yogurt and lemon wedges.
Coach notes
- If the mixture feels wet, add another tablespoon or two of panko.
- Chilling before cooking is the secret to patties that do not fall apart in the pan.
- Fresh cooked salmon works too; you need about 12 ounces of flaked fish.
Make it your way
Make a full plate by pairing the patties with roasted potatoes or a quick couscous and a simple cucumber salad. For a spicier version, add a teaspoon of Old Bay seasoning or a minced jalapeño to the mixture. Mini patties make a fun party appetizer served on cucumber slices.
Store & reheat
Refrigerate cooked patties for up to 3 days and the sauce for up to 4 days. Reheat patties in a 375°F oven or air fryer for 6 to 8 minutes to keep them crisp. Freeze uncooked patties between sheets of parchment for up to 2 months.
*Protein per serving is a rough estimate based on typical ingredient values and will vary with the brands and portions you use. This recipe is for general cooking information and is not medical or nutrition advice. Check labels if you cook for anyone with allergies, and see our disclaimer.
