Classic Salmon Patties Recipe with Crackers
Moist and full of flavor, these Classic Salmon Patties are perfect with a quick dill sauce.
Servings: 4
Calories: 326kcal
Cost: $15-$25.00
Equipment
- Large Plastic bag
- Rolling Pin
- non-stick skillet
- Measuring Cups
- Measuring Spoons
Ingredients
- 1 pound Fresh Salmon filet, chopped into ¼" inch pieces
- ½ cup Butter crackers, crushed
- 1 large Egg, lightly beaten
- 1 teaspoon Lemon juice, freshly squeezed
- ½ teaspoon Kosher Salt
- ¼ teaspoon Freshly Ground Pepper Lemon Pepper if possible
- ½ teaspoon Garlic Powder
- 2 tablespoons Shallot, grated
- 1 tablespoon Italian Parsley, chopped
- 3 tablespoons Olive Oil
- FOR THE DILL SAUCE
- ¼ cup Plain yogurt or no-dairy mayonnaise
- 1-2 tablespoons Lemon Juice, freshly squeezed
- 1 teaspoon Dijon Mustard
- 1 tablespoon Fresh Dill, chopped fine
- 1 tablespoon Italian Parsley, chopped fine
- ½ teaspoon Garlic Powder
- ½ teaspoon Kosher Salt
- ½ teaspoon Freshly Ground Pepper
- Fresh Lemon wedges for serving
Instructions
- Add the chopped salmon to a medium-sized bowl. Crush the butter crackers by placing them in a large plastic bag and smashing them lightly with a rolling pin until fully crushed and no chunks remain. Alternatively, whiz them up in a food processor or blender. Add the crushed butter crackers to the bowl with the salmon.
- Add the beaten egg, lemon juice, kosher salt, pepper, garlic powder, shallot and Italian parsley, and mix with your (clean) hands just to combine. Be careful not to over mix. Form into four patties and set aside on a baking sheet. Note: If the salmon mixture is very wet and doesn't form fairly easily (they should be soft and just hold together) then add another tablespoon or two of crushed butter crackers. Just add a little at a time, too much will make the patties tough.
- Heat the olive oil in a large, non-stick skillet over medium-high heat and cook for 3-4 minutes per side, turning once. (Internal temperature 145) and cooked through. Serve with fresh lemon wedges and Creamy Dill Sauce.
- CREAMY DILL SAUCE In a medium-sized bowl, combine the yogurt or non-dairy mayo if using, the lemon juice (start with one tablespoon and add more to desired consistency), Dijon mustard, fresh dill, Italian parsley, garlic powder, salt and ground pepper and whisk with a fork to combine. Serve with the salmon patties.
Notes
- Add another tablespoon of butter cracker crumbs if needed to hold the patties together.
- Fresh salmon cut from a filet is best for this recipe (don't use canned).
Nutrition
Calories: 326kcal | Carbohydrates: 7g | Protein: 26g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 736mg | Potassium: 649mg | Fiber: 1g | Sugar: 2g | Vitamin A: 293IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 2mg