Ingredients
Method
Prepare the Patties
- In a large bowl, combine the finely chopped salmon, breadcrumbs, beaten eggs, lemon juice, minced garlic, chopped parsley, salt, and pepper. Mix gently but thoroughly until everything is well incorporated.
- Shape the mixture into 8 equal patties, each about 1/2 inch thick. Place them on a plate or baking sheet.
- In a large skillet, heat the olive oil over medium heat. Carefully add the patties and cook for 3 to 4 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
Make the Sauce and Serve
- In a small bowl, whisk together the mayonnaise, lemon juice, minced garlic, and chopped parsley. Season with salt and pepper to taste.
- Serve the warm salmon patties drizzled with the creamy lemon garlic sauce. Enjoy immediately.
Nutrition
Notes
For a gluten-free version, substitute almond flour or crushed pork rinds for the breadcrumbs. To make ahead, form the patties and refrigerate for up to 4 hours before cooking. Store leftover patties in an airtight container in the fridge for up to 3 days; reheat in a skillet. Avoid overmixing the patty mixture to keep them tender. Serve with a side of mixed greens or roasted vegetables for a complete meal.