Crispy Lemon Dill Salmon Patties

These crispy salmon patties are one of my go-to speedy meals when I crave something fresh bright and deeply satisfying. They come together with pantry staples and a big punch of lemon and dill that makes each bite burst with flavor While they are amazing as a light lunch or appetizer I have also pulled them out for weeknight dinners and they never disappoint with their golden edges and juicy centers

I first whipped up these patties on a busy workday when I was short on time but needed a satisfying bite. Now they are often requested at family gatherings especially in the summer with a zesty dipping sauce on the side

Ingredients

• Canned salmon: use a good quality brand for tender flavor packed patties make sure to drain well
• Egg: helps bind everything together for patties that hold their shape
• Onion: grated to blend smoothly and add moisture in every bite
• Breadcrumbs: like Panko for a light crisp texture on the outside
• Bell pepper: adds sweetness and a pop of color opt for a firm and glossy one
• Fresh dill: brings brightness and an herby note seek out vibrant green fronds
• Lemon zest and lemon juice: both add tang and fullness try to use fresh lemons for best results
• Sweet paprika: for gentle spice and appealing color pick a fresh tin for maximum aroma
• Salt and pepper: lift all the flavors choose sea salt and freshly ground black pepper if possible
• Vegetable oil: for frying pick one with a neutral flavor and high smoke point

Step-by-Step Instructions

Combine Ingredients:

Add drained salmon egg grated onion breadcrumbs finely chopped bell pepper dill lemon zest lemon juice paprika salt and pepper to a large bowl Mix gently but thoroughly until everything is evenly distributed and there are no large chunks of salmon

Shape Patties:

Scoop out portions and use your hands to form the mixture into even round patties Press each gently so they hold their shape but do not compact too tightly Expect to get eight to ten patties depending on exact size

Fry Patties:

Heat about two tablespoons of vegetable oil in a twelve inch cast iron skillet over medium high heat Wait until the oil shimmers so you know it is hot enough Add patties in batches leaving space between each one Cook for two to three minutes per side Rotate only once the underside is deep golden and crispy Use a thin spatula to flip so the patties stay together

Serve:

Transfer cooked patties to a paper towel lined plate so excess oil drains Serve warm with fresh lemon wedges on the side for an added pop of citrus

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My favorite part is packing the patties with lots of fresh dill My kitchen always smells amazing and it brings back memories of summer picnics as a child when my mom would toss handfuls of dill into everything I now do the same for my kids

Storage Tips

Once completely cool store leftover salmon patties in an airtight container in the fridge They will last three to four days For longer storage place cooled patties in a single layer on a baking sheet freeze until solid then transfer to a freezer safe bag or container To reheat bake from frozen at three hundred seventy five degrees until hot and crisp or pan fry briefly

Ingredient Substitutions

If you do not have fresh dill try chopped fresh parsley or chives Avoid dried herbs for this recipe as they lack the brightness For breadcrumbs use cracker crumbs or even cooked quinoa for a gluten free option You can swap the bell pepper for finely chopped celery or carrot if you prefer

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Serving Suggestions

Serve these patties on top of a crisp green salad tuck them into a toasted bun for a light sandwich or make a platter for appetizers with toothpicks A simple dill or lemony yogurt dip elevates them even more I love them next to roasted potatoes and a cucumber salad for a full meal

Cultural and Historical Context

Salmon patties are a long time staple in many American kitchens often found in Southern cooking where canned salmon was prized for being budget friendly and shelf stable The tradition continues in my family as an easy yet delicious reminder that convenience foods can be transformed into something special with a few fresh touches

Frequently Asked Questions

→ How do I keep salmon patties from falling apart?

Be sure to drain the salmon well and mix thoroughly with egg and breadcrumbs; this helps bind the mixture together.

→ Can I use fresh salmon instead of canned?

Yes, you can! Cook and flake fresh salmon before mixing it with the other ingredients for a similar result.

→ What’s the best oil for frying patties?

Use a neutral oil with a high smoke point, such as vegetable oil or canola, so the patties crisp without burning.

→ Can I freeze cooked salmon patties?

Absolutely! Freeze them individually on a tray before storing in a container, and reheat in the oven for best results.

→ What dip goes well with these patties?

A dill dip with sour cream, fresh dill, Dijon, and lemon juice pairs beautifully with the flavors in these patties.