Homestyle Salmon Patty Recipe

Make the sauce first. In a small bowl, stir together the mayo, sour cream, lemon juice, Dijon, dill, garlic (if using), salt, and pepper. Taste and adjust with more lemon or pepper. Refrigerate while you make the patties.

Flake the salmon. Add drained salmon to a large bowl and flake with a fork. Remove any larger skin pieces if you want. Mash any soft bones in, or remove them, your call.

Mix the patty base. Add breadcrumbs, onion, parsley, Dijon, lemon juice, Old Bay, salt, pepper, eggs, and mayonnaise. Mix until it holds together when you squeeze a bit in your hand. If it feels wet and loose, add 1 to 2 tablespoons more breadcrumbs. If it feels dry and crumbly, add a teaspoon or two of reserved salmon liquid or water.

Shape and chill (quick but important). Shape into 8 patties, about 3 inches wide. Place on a plate and chill for 10 minutes. This helps them stay together and brown more cleanly.

Pan-fry until crisp. Heat a skillet over medium to medium-high heat and add 2 tablespoons oil. When the oil shimmers, add patties in a single layer (cook in batches if needed). Cook 3 to 4 minutes on the first side until deeply golden, then flip and cook 2 to 3 minutes more. Add a little more oil between batches if the pan looks dry.

Drain and serve. Transfer to a wire rack or paper towel lined plate. Serve hot with creamy dill sauce and lemon wedges. Taste, add a pinch of salt if needed, and do not be shy with that sauce.