Salmon Patties with Lemon Aioli
This easy weeknight dinner comes together with parsley, Old Bay, lemon, and a delicious sauce for dunking.
Serves4
Prep25 minutes
Cook10 minutes
Cooking fish can be a finicky affair. It’s a versatile protein that works just as well in a taco as it does on top of a salad, but it’s also quite delicate. Getting the perfect cook on a salmon fillet without it being underdone or becoming dried-out can be tricky business. One of my favorite ways to enjoy salmon without the fuss is to turn it into patties.
Like any fish cake, salmon patties are a mixture of fish, breadcrumbs, seasonings, and herbs, with a little egg to bind it all together. After a brief trip in the oven, you have a perfectly cooked, well-seasoned patty that you can turn into a sandwich, serve over rice or pasta, or just plate next to a big salad. It’s one of my go-to weeknight meals.
Why You’ll Love It
- It’s perfect for a busy weeknight. With a couple of pulses in the food processor and a quick sauce, you can have dinner on the table in less than 30 minutes.
- The simple sauce takes it over the top. A stir-together sauce utilizes the green tops of the scallions that are in the patties and is the perfect creamy, lemony complement to the savory patties.
Key Ingredients in Salmon Patties
- Salmon. You can use fresh salmon or substitute boneless, skinless canned salmon.
- Breadcrumbs. You can either use panko breadcrumbs here or make your own crumbs by pulsing a couple of slices of white sandwich bread in the food processor.
- Parsley. Tender herbs keep the patties tasting fresh and light. If you’re out of parsley, you can use other tender herbs like cilantro, basil, or mint, or a mix.
- Old Bay seasoning. This classic spice blend packs a ton of flavor into the patties without having to measure out a bunch of different spices.
- Mayonnaise. Serves as the creamy base for the stir-together sauce.
- Scallions. Chopped scallion whites go into the patties, while the greens are reserved for the sauce.
- Lemon. Adds tang to the sauce.
How to Make Salmon Patties
- Make the breadcrumbs. Pulse 2 slices of sandwich bread and parsley leaves in the bowl of a food processor until broken down into very small pieces.
- Make the salmon mixture. Add salmon and scallion whites and pulse until coarsely ground. Transfer to a large bowl and mix with lemon zest, Old Bay seasoning, egg, salt, and pepper.
- Form into patties and bake. Form the salmon mixture into 4 patties. Place them under the broiler until golden, about 4 minutes per side.
- Make the sauce. While the patties are baking, stir together the citrus-scallion aioli in a small bowl.
Helpful Swaps
- You can sub other soft herbs like basil, mint, or cilantro (or a mix) for the parsley.
- You can sub canned boneless, skinless salmon for fresh salmon.
- Some fish counters may sell salmon trimmings (sometimes labeled “salmon ends” or “salmon bits,” the smaller pieces of salmon left over when cutting the fish into fillets. While these small, varied cuts might not work well for just any salmon recipe, they’re perfect for these patties, as the fish is destined for the food processor anyway. Bonus: They’re usually priced significantly cheaper than salmon fillets.
Storage and Make-Ahead Tips
- You can form the salmon mixture into patties and refrigerate them for up to three hours before cooking.
What to Serve with Salmon Patties
Salmon Patties with Lemon Aioli Recipe
This easy weeknight dinner comes together with parsley, Old Bay, lemon, and a delicious sauce for dunking.
Prep time 25 minutes
Cook time 10 minutes
Serves 4
Nutritional Info
Ingredients
- 1 pound
skinless salmon fillets
- 3
medium scallions
- 1
medium lemon
- 2 slices
white sandwich bread or 2/3 cup panko breadcrumbs
- 6 sprigs
fresh parsley
- 1
large egg
- 1 1/2 teaspoons
Old Bay seasoning
- 1/2 teaspoon
kosher salt, plus more as needed
- 1/4 teaspoon
freshly ground black pepper, plus more as needed
- 1/3 cup
mayonnaise
- 1 clove
garlic
- 1 pinch
ground cayenne pepper
Instructions
Arrange an oven rack to 3 to 4 inches from the broiler element and heat the broiler. Line a rimmed baking sheet with aluminum foil.
Cut 1 pound skinless salmon fillets into 1-inch pieces. Halve 3 medium scallions, separating the green and white parts. Coarsely chop the scallion whites. Finely grate the zest of 1 medium lemon, then juice the lemon until you have 1 tablespoon.
Prepare the following, adding each to the bowl of a food processor as you complete it: If using, tear 2 slices white sandwich bread into 1-inch pieces; oick the leaves from 6 fresh parsley sprigs until you have 1/4 cup; pulse until the bread is broken down into very small pieces, 4 to 5 (1-second) pulses. (If using panko breadcrumbs, add 2/3 cup to the food processor and skip pulsing.)
Add the salmon pieces and scallion whites, and pulse until coarsely ground, 10 to 15 (1-second) pulses.
Transfer salmon mixture to a large bowl. Add the lemon zest, 1 large egg, 1 1/2 teaspoons Old Bay seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Gently fold together with a flexible spatula until combined.
Divide the salmon mixture into 4 portions (1/2 cup or 4 1/2 ounces each). Form each one into a patty about 1 inch thick and 3 1/2 inches wide. Place on the baking sheet.
Broil until the patties are lightly browned on top, 3 to 5 minutes. Flip the patties and continue to broil until they are just cooked through and register at least 125°F on an instant-read thermometer, 2 to 3 minutes more. Meanwhile, make the sauce.
Finely chop the scallion greens and place in a small bowl. Finely grate 1 garlic clove into the bowl. Add the lemon juice, 1/3 cup mayonnaise, and 1 pinch ground cayenne pepper. Stir until well-combined. Taste and season with more lemon juice, kosher salt, and black pepper as needed. Serve the patties topped with the sauce.
Recipe Notes
Canned salmon substitution: Substitute 16 ounces drained canned salmon for the salmon fillets. Reduce to 1 slice sandwich bread or 1/3 cup panko breadcrumbs. Cook until golden-brown on both sides, no need to cook to 125°F.
Storage: Leftover salmon patties can be refrigerated in an airtight container for up to 2 days.