Salmon Patties with Dill Aioli

Name: Salmon Patties with Dill Aioli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 pound fresh salmon (skin removed (see notes)); 1/2 teaspoon garlic salt; 1/4 teaspoon pepper; 1/2 lemon (juiced); 1/3 cup mayo; 1 tablespoon lemon juice; 1/2 teaspoon lemon zest; 1-2 cloves garlic (minced); 2 teaspoons fresh dill (chopped (or 1/2 teaspoon dried)); 1/8 teaspoon salt; 6 tablespoons olive oil (divided); 3/4 cup onion (finely diced ); 1/2 cup red bell pepper (diced); 2 large eggs; 3 tablespoons mayo; 2 teaspoons Worcestershire sauce; 2 tablespoons fresh dill (minced); 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 cup panko breadcrumbs

Author

Kylee Ayotte

| Published/Modified:

January 31, 2025

Rating

Salmon patties are a game-changer for weeknight dinners! They’re crispy on the outside, tender on the inside, and paired with a zesty dill aioli that’ll have everyone asking for seconds. Whether you’re using fresh salmon or canned in a pinch, this recipe is as versatile as it is delicious.

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Close-up of a stack of salmon patties, one with a bite taken out.

Salmon patties are a game-changer for weeknight dinners! They’re crispy on the outside, tender on the inside, and paired with a zesty dill aioli that’ll have everyone asking for seconds.

Love salmon? Check out my Balsamic Glazed Salmon, too!

Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!

A hand holding a salmon patty above a bowl of creamy aioli, with lemons in the background.

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These salmon patties check all the boxes: easy to make, loaded with fresh flavors, and perfectly crispy on the outside while staying tender inside.

Bonus? The dill aioli adds a zesty, tangy kick that just finishes off the fabulousness!

They’re super adaptable, too! Mix it up with your favorite herbs, spices, or even go gluten-free if you need.

Whether it’s a casual family dinner or you’re having friends over, these patties are a guaranteed hit. Quick enough for busy weeknights but fancy enough for any special occasion!

Serve as an appetizer or a main dish, or even a snack.

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Why you’ll love this recipe:

Easy. A simple recipe with minimal prep.
Customizable. Plenty of options to make it your own.
Flavorful. Packed with fresh ingredients and zesty dill aioli.

Frequently Asked Questions

Can I use canned salmon?

Yes, but fresh salmon offers the best flavor and texture.

Can I make the patties ahead?

Absolutely! Form them a day ahead and refrigerate until ready to cook.

Can I freeze the patties?

Yes! Freeze uncooked patties for up to 2 months. Thaw overnight in the fridge and cook as directed.

How do I prevent the patties from falling apart?

Ensure the mixture isn’t too wet or dry. Adjust with breadcrumbs or mayo until the mixture holds together easily when forming patties.

What to serve with Salmon Patties

If you’re looking to round out your meal, try any kind of salad. I love Arugula Salad with fresh lemon vinaigrette. Coleslaw is also a great option.

You could make rice, quinoa, pasta or mashed potatoes as a starchy side.

I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.

Golden salmon patties on a serving board with dill and a small dish of aioli.

Key Recipe Ingredients

Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.

Salmon. The star of the show! While I use fresh salmon in the recipe, because it offers the best flavor and texture, if you’re in a pinch, a well-drained can of your favorite brand of canned salmon works too. Remember to check for any stray bones when flaking the salmon. I use leftover salmon if I have it, or just cook it up.
Garlic salt. Adds a subtle garlic flavor and seasoning in one step. You can swap it with a mix of salt and garlic powder if needed.
Lemon juice. Brightens up the salmon and enhances its natural flavor. Freshly squeezed is ideal, but bottled works too.
Onion. You can use white or red onion if that’s what you have on hand.
Red bell pepper. Provides a pop of color and a mild, sweet crunch.
Eggs. Helps bind the patties together. Always use large eggs for best results.
Mayonnaise. Keeps the patties moist and flavorful and adds the creamy base of the dill aioli. You can substitute with plain Greek yogurt for a lighter option.
Worcestershire sauce. Adds a tangy, umami kick. Soy sauce or tamari can work as substitutes if needed.
Fresh dill. Brings a burst of freshness to the patties. Dried dill works in a pinch – use about half the amount. You could also swap it with parsley or chives for a different flavor.
Panko breadcrumbs. Helps bind the patties while keeping them light and crispy. Regular breadcrumbs or even crushed saltine crackers can be used as a substitute.
Lemon zest. Adds a zippy citrus note to the aioli. Make sure to zest only the yellow part of the peel, as the white part can be bitter.
Garlic. Gives the aioli a savory punch. Fresh garlic is best, but 1/2 teaspoon of garlic powder can be used if necessary.

Ingredients for salmon patties arranged on a table, each labeled.

Recipe Variations

Canned Salmon Patties. Use a well-drained 15-16 ounce can of canned pink salmon if fresh isn’t available. Expect a slightly different texture.

Herb Swap. Replace dill with parsley, chives, or cilantro for a different flavor profile. You can also add some old bay seasoning if you’d like.

Gluten-Free Option. Swap the panko breadcrumbs for gluten-free breadcrumbs or almond flour.

How to make Salmon Patties

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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.

Get prepped

Set your oven to 425°F (220°C). Cover a baking sheet with foil and give it a quick spray of cooking oil so nothing sticks.

Cook the salmon

If using canned or leftover cooked salmon, skip this step. Open the cans and drain salmon well. Too much liquid will affect the texture of the patties.

To cook fresh salmon, sprinkle with garlic salt and pepper, then squeeze some lemon juice over it. Bake it for 10-20 minutes, depending on how thick it is, until it’s fully cooked (145°F inside). Let it cool, then flake it apart with a fork. Check for any small bones and take them out.

Raw salmon fillet seasoned with garlic salt and pepper on foil with a halved lemon. Text says 'Sprinkle the salmon with garlic salt and pepper, then squeeze some lemon juice over it.'

Cooked salmon fillet on foil with browned edges. Text says 'Bake it for 10-20 minutes.'

Make the aioli

While the salmon is in the oven, mix the aioli ingredients in a bowl. Cover it up and pop it in the fridge until you’re ready to use it.

A clear bowl with mayonnaise, minced garlic, fresh dill, and lemon zest. Text says 'Add aioli ingredients to a bowl.'

Smooth, blended aioli mixture in a clear bowl. Text says 'Mix until well blended. Cover, and refrigerate.'

Sauté the veggies

Warm up 2 tablespoons of olive oil in a skillet over medium heat. Toss in the onion and bell pepper, and cook them until they’re soft and just starting to brown—this takes about 9 minutes. Set the skillet aside.

Cooked onions and bell peppers lightly browned in a skillet. Text says 'Cook onion and bell peppers in olive oil until softened.'

Chopped onions and diced red bell peppers with olive oil in a skillet. Text says 'Cook onion and bell peppers in olive oil until softened.'

Form the patties

In a big bowl, whisk the eggs, mayo, Worcestershire sauce, dill, salt, and pepper together. Add the salmon, cooked veggies, and breadcrumbs. Mix it all up until it’s combined.

A clear bowl with flaked salmon, cooked veggies, breadcrumbs, and egg mixture. Text says 'Add the salmon, veggies and breadcrumbs.'

Mixed salmon patty mixture in a clear bowl. Text says 'Mix well.'

Shape the mixture into patties that are about half an inch thick. Smaller ones like I make, you’ll get 11-12. If you tempted to make large patties, you’ll get 6 patties out of this recipe. Be gentle, the bigger they are, the easier they will fall apart.

Shaped salmon patties arranged on a plate. Text says 'Shape into patties.'

Fry the patties

Use the same large skillet and heat up 2 tablespoons of olive oil on medium. Cook the patties in batches, flipping them after about 3 minutes per side until the patties are cooked, and they’re golden brown. If they’re cooking too fast, turn the heat down; if it’s taking forever, turn it up. Add more oil if needed as you go.

Uncooked salmon patties in a skillet with olive oil. Text says 'Cook in olive oil over medium heat.'

Golden-brown salmon patties in a skillet. Text says 'Cook 3 minutes per side until golden brown.'

How to cook salmon patties in an air fryer

Make the salmon patties recipe as written, then instead of frying in the skillet, preheat the air fryer to 375°F (190°C). Spray the basket lightly with cooking oil to prevent sticking.

Place the patties in a single layer, leaving space between them for air circulation. Cook for 8-10 minutes, flipping the patties halfway through, until they are golden brown and crispy on the outside.

Adjust the cooking time slightly depending on the thickness of the patties and your model. Serve with dill aioli for dipping.

Serve

Serve the patties warm with dill aioli on the side for dipping. Enjoy!

Salmon patty dipped in aioli, with a halved lemon and dill sprigs on the side.

Kylee’s Notes

Make Ahead. You can form the patties up to a day in advance. Stack them with parchment paper in between to keep them from sticking.

Adjust Mixture Consistency. If the mixture feels too wet, add a bit more breadcrumbs. If it’s too dry, mix in a little extra mayo.

Cooking Tip. Don’t overcrowd the skillet! Cooking in batches ensures the patties crisp up properly without steaming.

Removing Salmon Skin. Baking the salmon with the skin on is fine; simply remove the skin after baking.

Cooking Time. Cooking time for salmon varies based on thickness. Use a thermometer for best results.

Fresh vs. Canned Salmon. Fresh salmon gives the best flavor, but canned works in a pinch.

What to do with leftovers

Leftover patties should be stored in an airtight container for up to 3 days.

Reheating: Warm patties in a skillet over medium heat until heated through, or bake at 350°F (175°C) for 10 minutes.

Freezing instructions

Freeze uncooked patties for up to 2 months. Thaw in the fridge overnight before cooking.

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