What's the best way to reheat them?

Use an air fryer at 350°F (175°C) for 4 to 5 minutes to crisp baked fish again if you'd like. Another method for reheating baked fish is to pan-fry it briefly over medium heat. Avoid microwaving the fish, as it will be soft and tough.

Can I use canned salmon?

Use canned salmon of high quality if other types are not available. Remove skin and bones from canned salmon if needed before adding to the topping. Fine vegetable sieves or strainers might be useful for this purpose. Excess liquid in the topping keeps the crust from crisping well.

Why are my salmon patties falling apart?

Press the fried fish mixture into patties before frying. Adding egg and mayonnaise to the patties before frying will help them hold together while frying, but these ingredients will not save overworked salmon. Do not flip salmon patties for 4-5 minutes after frying the first side. A wide spatula with straight edges works best for flipping salmon patties. Spatulas with curved edges can damage salmon patties. If using a small pan, fry only two or fewer patties at a time to keep the oil hot.

Can I bake the salmon patties?

Bake the dough at 400°F (200°C) for 15-20 minutes. Pan-frying in olive oil and butter will help the crust brown and become crisper.

What if the mixture is too wet?

If the mixture is too wet, refrigerate it for 10 minutes before or after making patties and refrigerating them for 10 minutes to help the panko soak up excess moisture and prevent the patties from falling apart.

Salmon Patties with Creamy Lemon-Garlic Drizzle

By Emma CollinsOct 26, 2026

Prep

15 min

Cook

10 min

Total

25 min

Servings

Level

Easy

Jump to recipe

These salmon cakes can be eaten as three smaller dinners. I make the sauce for the salmon cakes while cooking them. It takes 25 minutes to make dinner. A side sauce can be offered to diners, and lemon wedges can be offered with meals.

Salmon Patties with Creamy Lemon-Garlic Drizzle

I cook panko-coated foods in cast iron or stainless steel pans on medium heat to avoid overcooking the breading while cooking the food thoroughly and evenly. Panko-coated foods are added to the pan after the butter stops foaming and smells nutty. No flipping is required for 4 to 5 minutes, or until the edge of one side is deeply browned, at which point a thin-finned fish spatula can be used to turn the food.

Mix the salmon and other ingredients together using a rubber spatula to distribute the breadcrumbs and other ingredients evenly. Do not overmix, the pieces of salmon will help keep the dish's interior moist. Try not to form a crumbly mixture. Keep the portions about 1 inch thick to help them stay round during frying.

The lemon-garlic sauce contains sour cream and lemon juice. I make the lemon-garlic sauce while cooking the other side of the patty. Recommended side dishes for the patty include Greek lemon potatoes to round out the meal. Garnish patties with parsley and red pepper flakes and serve lemon slices on the side. Green parsley adds color to the white sauce on the plate.

Why this recipe works

Three patties is a small quantity and should leave enough space in the pan for the bottoms to brown.
The sauce is made while the burgers cook. The total cooking time is 25 minutes.
Panko breadcrumbs add texture and help salmon fillets stay in distinct flakes.
At 1 inch thick, two hamburger patties will cook through the center in the same pan-fry time.
Olive oil and butter create a dark crust on hamburgers at a lower cooking temperature.

Instructions

Combine the flaked salmon, panko breadcrumbs, egg, and 2 tablespoons mayonnaise in a large mixing bowl. Fold gently with a rubber spatula until combined without mashing the salmon.

Divide the mixture into 3 equal portions and firmly press them into round patties about 1 inch thick.

Heat the olive oil and butter in a heavy skillet over medium heat. Fry the patties for 4 to 5 minutes per side, until a golden-brown crust forms.

Whisk the 1/4 cup mayonnaise, sour cream, minced garlic, and fresh lemon juice in a small bowl until smooth.

Drizzle the sauce over the warm patties. Garnish with parsley and black pepper flakes, then serve with lemon wedges.

FAQ

Leftover patties can be stored in a covered dish in the refrigerator for up to 3 days. Keep sauce in a covered jar or other container to avoid sogginess of the pastry crust.

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Dinner Fish American Meal Prep Stovetop

Salmon Patties with Creamy Lemon-Garlic Drizzle

Name: Salmon Patties with Creamy Lemon-Garlic Drizzle
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 patties
Ingredients: 1 lb cooked flaked salmon (freshly baked or canned and thoroughly drained); 1/2 cup panko breadcrumbs; 1 large egg; 2 tbsp mayonnaise (for the patties); 2 tbsp olive oil; 1 tbsp unsalted butter; 1/4 cup mayonnaise (for the sauce); 2 tbsp sour cream; 1 clove garlic (minced); 1 tbsp fresh lemon juice; 2 tbsp fresh green parsley (finely chopped); 1 pinch black pepper flakes (for garnish); 2 wedges fresh yellow lemon (for serving)

By Emma CollinsOct 26, 2026

Prep

15 min

Cook

10 min

Total

25 min

Servings

Level

Easy

Jump to recipe

Why this recipe works

Three patties is a small quantity and should leave enough space in the pan for the bottoms to brown.
The sauce is made while the burgers cook. The total cooking time is 25 minutes.
Panko breadcrumbs add texture and help salmon fillets stay in distinct flakes.
At 1 inch thick, two hamburger patties will cook through the center in the same pan-fry time.
Olive oil and butter create a dark crust on hamburgers at a lower cooking temperature.

Ingredients

Servings3

•1 lb cooked flaked salmon (freshly baked or canned and thoroughly drained)
•½ cup panko breadcrumbs
•1 large egg
•2 tbsp mayonnaise (for the patties)
•2 tbsp olive oil
•1 tbsp unsalted butter
•¼ cup mayonnaise (for the sauce)
•2 tbsp sour cream
•1 clove garlic (minced)
•1 tbsp fresh lemon juice
•2 tbsp fresh green parsley (finely chopped)
•1 pinch black pepper flakes (for garnish)
•2 wedges fresh yellow lemon (for serving)

Instructions

1
Combine the flaked salmon, panko breadcrumbs, egg, and 2 tablespoons mayonnaise in a large mixing bowl. Fold gently with a rubber spatula until combined without mashing the salmon.
2
Divide the mixture into 3 equal portions and firmly press them into round patties about 1 inch thick.
3
Heat the olive oil and butter in a heavy skillet over medium heat. Fry the patties for 4 to 5 minutes per side, until a golden-brown crust forms.
4
Whisk the 1/4 cup mayonnaise, sour cream, minced garlic, and fresh lemon juice in a small bowl until smooth.
5
Drizzle the sauce over the warm patties. Garnish with parsley and black pepper flakes, then serve with lemon wedges.

FAQ

Leftover patties can be stored in a covered dish in the refrigerator for up to 3 days. Keep sauce in a covered jar or other container to avoid sogginess of the pastry crust.