Salmon Patties With Dill Sauce

Salmon Patties With Dill Sauce

tinalyn 1

"My daughter and I love salmon patties, and we found this version that is healthier than salmon patties made with mayo. Everyone I've made this for has asked for the recipe. I would love to hear any improvements and/or variations you make to this simple recipe. Enjoy!"

Ingredients 30 m {{adjustedServings}} servings 376 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 24.2g
  • 8%
  • Protein:
  • 24.5 g
  • 49%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 1010 mg
  • 40%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Mix salmon, breadcrumbs, onion, Dijon mustard, egg, and lemon juice together in a bowl; form into 2 patties.
  2. Heat olive oil in a skillet over medium-high heat. Cook patties in the hot oil until lightly browned and cooked through, 4 minutes per side; season with sea salt and black pepper.
  3. Mix sour cream, dill, garlic powder, and sea salt together in a bowl; serve alongside salmon patties.
Tips & Tricks
Creamy Salmon and Leek Pasta

See how to make a simple springtime pasta with salmon.

How to Cook Salmon

See how to choose and prepare salmon fillets.


  • Cook's Notes:
  • We make our own bread crumbs with the food processor, usually using whole wheat bread. I usually double the dill sauce and refrigerate any leftovers to cut down on prep time the next round.
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Reviews 13

  1. 17 Ratings


I made this for dinner tonight. Usually, my husband doesn't like my salmon patties, but tonight he ate two and put away two for his lunch. I tripled the recipe because I had a 14 oz can of salmon. I didn't change anything else. I did make the dill sauce about 5 hours ahead of time so the flavors could mix well and that seemed to work out fine. I would make these again.


I make salmon patties quite often and don't use a recipe. I followed this to the letter except for adding a little chopped red bell pepper which I had on hand. The ingredients are pretty much the same as I typically use, and I never use mayo. I found the breadcrumbs overpowered the salmon flavor, and I use a very high quality canned salmon. I would use fewer breadcrumbs, just enough to hold the patties together. I mixed up the sour cream-dill sauce, tasted it, and thought it was fairly bland, so I added a little seasoned salt and some lemon zest. Don't really mean to knock this recipe because we did enjoy it but, honestly, didn't find it to be anything out of the ordinary, pretty much the same as I've been making for years.


I tripled this dish so I could use one 14.5 oz. can of salmon. Cut back the Dijon mustard by 1/3, cut back the bread crumbs (I used the grocery store's not homemade) by 1/3, and add sufficient mayonaise (Hellman's preferred) to create salmon patties that are easily shaped and hold together; otherwise these patties are simply too dry.