Crispy Salmon Patties with Lemon & Dill (5-Ingredient, Freezer-Friendly!)
Juicy, Herby, Golden-Brown Salmon Burgers That Come Together in Minutes—and Taste Better Than Takeout
If you love the idea of a fresh, flaky salmon burger but don’t want to mess with complicated prep or hard-to-find ingredients, you’re going to fall in love with these Crispy Salmon Patties with Lemon & Dill. They’re simple but sophisticated, full of clean flavor, and can be served on buns, greens, or even meal-prepped into bento-style lunches.
And best of all? These salmon patties are freezer-friendly, high in protein, and totally customizable. Whether you’re trying to eat cleaner, impress guests, or just use up what’s in your pantry, this one checks all the boxes.
Why You’ll Love These Salmon Patties
- ✅ 5 real ingredients (plus salt and pepper)
- ✅ Ready in 20 minutes
- ✅ Made with canned or fresh salmon
- ✅ Pantry- and freezer-friendly
- ✅ High-protein + meal prep approved
- ✅ Elegant enough for entertaining, easy enough for Tuesday
Ingredients
- 1 can (about 14 oz) wild or pink salmon, drained (or 1 cup cooked fresh salmon)
- 1 large egg
- 1/4 cup mayonnaise
- 1/3 cup breadcrumbs (panko or regular)
- 1 tbsp chopped fresh dill (or 1 tsp dried)
- Zest of 1 lemon
- Salt and pepper, to taste
- Olive oil or butter, for frying
Optional additions:
- 1 tsp Dijon mustard
- 1 finely chopped green onion
- 1–2 tbsp chopped parsley
- A few drops of hot sauce or cayenne for heat
Step-by-Step Instructions
Step 1: Mix It Up
In a medium bowl, combine drained salmon (removing any skin or bones if desired), egg, mayo, breadcrumbs, dill, and lemon zest. Season with salt and pepper. Mix just until combined, you want it moist but able to hold shape.
If the mixture is too wet, add a bit more breadcrumbs. Too dry? Add a touch more mayo.
Step 2: Shape the Patties
Form into 4–5 patties, about 1/2 inch thick. Place on a plate and chill for 10–15 minutes if time allows – this helps them firm up and sear cleanly.
Step 3: Pan-Fry Until Crisp
Heat 1–2 tbsp olive oil or butter in a nonstick skillet over medium heat. Cook patties for 3–4 minutes per side, until golden brown and cooked through.
Step 4: Serve Your Way
Serve warm with a squeeze of lemon juice and optional Greek yogurt dill sauce. Great on toasted brioche buns, over salad greens, or with roasted potatoes and green beans.
Alternative Air Fryer Instructions
You can easily make these salmon patties in the air fryer for an even easier, mess-free version!
To air fry:
- Preheat your air fryer to 375°F (190°C).
- Lightly spray the air fryer basket with oil or use parchment paper with holes.
- Place patties in a single layer (don’t overcrowd).
- Air fry for 9–11 minutes, flipping halfway through, until golden brown and heated through.
If cooking from frozen: Add 3–4 extra minutes, flipping at the halfway mark. Spray lightly with oil for crispier edges.
Time, Yield & Nutrition
- Prep Time: 10 minutes
- Cook Time: 8–10 minutes
- Total Time: 20 minutes
- Makes: 4–5 patties (2–3 servings)
Nutrition (Per Patty, Approximate)
- Calories: 210
- Protein: 18g
- Fat: 12g
- Carbs: 7g
- Omega-3s: ~1000mg+
- Fiber: 0.5g
Tips & Flavor Add-Ons
- For crispier edges, use panko and don’t overcrowd the pan.
- Add a spoonful of capers or finely chopped pickles for briny bite.
- Mix in finely chopped spinach or zucchini for a veggie boost.
- Make a quick lemon-dill yogurt sauce with Greek yogurt, lemon juice, and chopped dill.
- Freeze uncooked patties flat on a tray, then transfer to a bag. Cook straight from frozen, adding a few minutes per side.
Serving Ideas
- On a toasted brioche bun with baby arugula and garlic aioli
- Over herby couscous or quinoa bowls
- As part of a mezze platter with hummus and flatbread
- With tzatziki, roasted veggies, and lemon wedges
- Cold in a wrap with crunchy lettuce and pickled onion
Crispy Salmon Patties with Lemon & Dill (5-Ingredient, Freezer-Friendly!)
Ingredients
Ingredients
- 1 can about 14 oz wild or pink salmon, drained (or 1 cup cooked fresh salmon)
- 1 large egg
- 1/4 cup mayonnaise
- 1/3 cup breadcrumbs panko or regular
- 1 tbsp chopped fresh dill or 1 tsp dried
- Zest of 1 lemon
- Salt and pepper to taste
- Olive oil or butter for frying
Optional additions:
- 1 tsp Dijon mustard
- 1 finely chopped green onion
- 1-2 tbsp chopped parsley
- A few drops of hot sauce or cayenne for heat
Instructions
Step-by-Step Instructions
Step 1: Mix It Up
- In a medium bowl, combine drained salmon (removing any skin or bones if desired), egg, mayo, breadcrumbs, dill, and lemon zest. Season with salt and pepper. Mix just until combined, you want it moist but able to hold shape.
- If the mixture is too wet, add a bit more breadcrumbs. Too dry? Add a touch more mayo.
Step 2: Shape the Patties
- Form into 4–5 patties, about 1/2 inch thick. Place on a plate and chill for 10–15 minutes if time allows – this helps them firm up and sear cleanly.
Step 3: Pan-Fry Until Crisp
- Heat 1–2 tbsp olive oil or butter in a nonstick skillet over medium heat. Cook patties for 3–4 minutes per side, until golden brown and cooked through.
Step 4: Serve Your Way
- Serve warm with a squeeze of lemon juice and optional Greek yogurt dill sauce. Great on toasted brioche buns, over salad greens, or with roasted potatoes and green beans.
Alternative Air Fryer Instructions
- You can easily make these salmon patties in the air fryer for an even easier, mess-free version!
To air fry:
- Preheat your air fryer to 375°F (190°C).
- Lightly spray the air fryer basket with oil or use parchment paper with holes.
- Place patties in a single layer (don’t overcrowd).
- Air fry for 9–11 minutes, flipping halfway through, until golden brown and heated through.
- If cooking from frozen: Add 3–4 extra minutes, flipping at the halfway mark. Spray lightly with oil for crispier edges.
Notes
- For crispier edges, use panko and don’t overcrowd the pan.
- Add a spoonful of capers or finely chopped pickles for briny bite.
- Mix in finely chopped spinach or zucchini for a veggie boost.
- Make a quick lemon-dill yogurt sauce with Greek yogurt, lemon juice, and chopped dill.
- Freeze uncooked patties flat on a tray, then transfer to a bag. Cook straight from frozen, adding a few minutes per side.
- On a toasted brioche bun with baby arugula and garlic aioli
- Over herby couscous or quinoa bowls
- As part of a mezze platter with hummus and flatbread
- With tzatziki, roasted veggies, and lemon wedges
- Cold in a wrap with crunchy lettuce and pickled onion
