Salmon Patties with Dill Aioli

Cooked salmon patties on a plate with a halved lemon and dill sprigs.

Salmon Patties with Dill Aioli

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.

Course Appetizer, Dinner, Main Course, Snack

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings patties

Calories 167kcal

Author Kylee Ayotte

Ingredients

Salmon

1 pound fresh salmon skin removed (see notes)
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/2 lemon juiced

Dill Aioli

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

Patties

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

Instructions

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

Sprinkle 1 pound fresh salmon with 1/2 teaspoon garlic salt and 1/4 teaspoon pepper, then squeeze some 1/2 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.

Make the aioli

While the salmon is in the oven, mix the 1/3 cup mayo, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, 1-2 cloves garlic, 2 teaspoons fresh dill, and1/8 teaspoon salt in a bowl. Cover it up and pop it in the fridge until you’re ready to use it.

Sauté the veggies

Warm up 2 tablespoons of6 tablespoons olive oil in a skillet over medium heat. Toss in the 3/4 cup onion and 1/2 cup red bell pepper, and cook them until they’re soft and just starting to brown - this takes about 9 minutes. Set the skillet aside.

Form the patties

In a big bowl, whisk the 2 large eggs, 3 tablespoons mayo, 2 teaspoons Worcestershire sauce, 2 tablespoons fresh dill, 1/4 teaspoon salt, and 1/8 teaspoon pepper together. Stir in the cooled salmon, cooked veggies, and 1 cup panko breadcrumbs. Mix it all up until it’s combined. Shape the mixture into 11-12 patties that are about half an inch thick.

Cook the patties

Use the same skillet and heat up 2 tablespoons of6 tablespoons olive oil on medium. Cook the patties in batches, flipping them after about 3 minutes per side until 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.

Serve

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

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.

Nutrition