Salmon Patties With Homemade Tartar Sauce

Salmon Patties with Homemade Tartar Sauce

This recipe creates delicious and healthy salmon patties along with a cool and flavorful tartar sauce for dipping. You can pan-fry the patties for a crispier texture or bake them for a lighter option.

Ingredients:

• For the Salmon Patties:
  • 1 (15 oz) can salmon, flaked (skin and bones removed)
  • 1/2 cup panko breadcrumbs
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh dill
  • 1 tablespoon mayonnaise
  • 1 large egg, beaten
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried dill weed
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
• For the Homemade Tartar Sauce:
  • 1/2 cup mayonnaise
  • 2 tablespoons finely chopped dill pickles
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon capers, drained and chopped (optional)
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon dried dill weed
  • Salt and freshly ground black pepper, to taste

Cooking Guide:

1. Make the Tartar Sauce: In a small bowl, whisk together mayonnaise, dill pickles, red onion, capers (if using), lemon juice, dill weed, salt, and pepper. Set aside in the refrigerator to chill.

2. Prepare the Salmon Patties: In a large bowl, combine flaked salmon, panko breadcrumbs, red onion, fresh dill, mayonnaise, egg, lemon juice, dried dill weed, garlic powder, salt, and pepper. Mix gently but thoroughly until just combined.

3. Form the Patties: Using your hands, gently form the salmon mixture into 6-8 equal patties. You can flatten them slightly for even cooking.

4. Cooking Option 1: Pan-frying: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, carefully add the salmon patties and cook for 3-4 minutes per side, or until golden brown and cooked through.

5. Cooking Option 2: Baking: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the salmon patties on the prepared baking sheet and bake for 12-15 minutes per side, or until cooked through and golden brown on the edges.

6. Serve: Plate the salmon patties and top with a dollop of chilled homemade tartar sauce. Enjoy with a side of lemon wedges and your favorite salad or roasted vegetables.

Tips:

• For a moister patty, you can add 1-2 tablespoons of mashed avocado to the salmon mixture.
• If the mixture seems too wet, add a little more panko breadcrumbs until it holds its shape well.
• Don’t overmix the salmon mixture, as this can make the patties tough.
• Leftover salmon patties can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven until warmed through.
• To make the tartar sauce ahead of time, it can be stored in the refrigerator for up to a week.
• Feel free to adjust the amount of chopped pickles, capers, and fresh dill in the tartar sauce to your taste preference.