These salmon patties are crispy on the outside, tender and flavorful on the inside. Made with fresh salmon, breadcrumbs, and simple seasonings, they’re perfect for a quick dinner or light lunch. The patties come together in minutes and are pan-fried to golden perfection. Topped with a tangy lemon-garlic sauce, each bite is zesty, refreshing, and full of savory goodness.

The lemon-garlic sauce is what truly elevates this dish. A creamy blend of mayo, fresh lemon juice, and garlic creates the perfect complement to the crispy salmon patties. Serve these with a side of salad or veggies, and you have a wholesome, delicious meal that everyone will love!

Ingredients & Substitutions

For the Lemon-Garlic Sauce

¼ cup mayonnaise
½ cup plain Greek yogurt
1 tablespoon fresh lemon juice
1 clove garlic chopped
1 tablespoon freshly chopped parsley plus more for garnish

For the Lemon-Garlic Sauce

16 ounces cooked salmon or 1 14.75-ounce can canned salmon
2 large eggs lightly beaten
½ cup chopped onion
⅔ cup fine almond flour
¼ cup white wine
¼ cup chopped fresh parsley
2 cloves garlic chopped
2 tablespoons fresh lemon juice
⅛ teaspoon sea salt more or less to taste
⅛ teaspoon freshly cracked black pepper more or less to taste
neutral oil approximately 2-4 tablespoons as needed

How to Make Salmon Patties with Lemon-Garlic Sauce:

Add ¼ cup mayonnaise, ½ cup plain Greek yogurt, 1 tablespoon fresh lemon juice, 1 clove garlic, and 1 tablespoon freshly chopped parsley to small mixing bowl.
Stir all ingredients together until well incorporated. Cover bowl with lid or plastic wrap and refrigerate until ready to serve.
Using fork, flake 16 ounces cooked salmon (approximately 4 cups loosely packed) into medium mixing bowl.
Add 2 large eggs (lightly beaten), ½ cup chopped onion, ⅔ cup fine almond flour, ¼ cup chopped fresh parsley, 2 cloves garlic, 2 tablespoons fresh lemon juice, ⅛ teaspoon sea salt, and ⅛ teaspoon freshly cracked black pepper to mixing bowl with flaked salmon. Stir ingredients together until fully combined.
Use disher to scoop 2-ounce portions of salmon mixture from bowl. Roll portion of salmon mixture between palms of hands to form smooth ball, then gently press ball into evenly-thick patty shape.
Place salmon patty on parchment paper and repeat process until entire salmon mixture has been formed into patties.
Place large skillet on stovetop over medium heat. When pan is warm, add 1 tablespoon neutral oil and swirl or tilt pan to distribute oil across entire surface. Continue warming pan until oil is hot and shimmery.
When oil is ready, place salmon patties in skillet in single layer, being careful not to overcrowd pan. Work in batches as needed.
Cook salmon patties 5 to 6 minutes or until golden-brown on bottom, then flip patties over. Continue cooking salmon patties approximately 5 minutes more, until golden-brown on both sides. Be careful not to overcook patties.
Once both sides of salmon patties are fully cooked, transfer pan-fried salmon patties to large plate lined with paper towels. Repeat until all patties have been pan-fried, adding oil to skillet as needed.
Once all salmon patties have been pan-fried, transfer patties to serving plates. Spoon prepared lemon-garlic sauce over salmon patties. Garnish with chopped fresh parsley and lemon wedges, then serve immediately