Quick Garlic Sauce Salmon Patties
These quick garlic sauce salmon patties are a delicious and easy weeknight meal, ready in under 30 minutes. Flaked salmon is combined with breadcrumbs, herbs, and spices, formed into patties, and pan-fried until golden brown, then drizzled with a flavorful homemade garlic sauce.
Equipment
- Medium bowl
- Fork
- Measuring cups and spoons
- Plate or baking sheet
- Parchment paper (optional)
- Small saucepan
- Large skillet
- Spatula
- Paper towels
Ingredients
- 1 pound canned salmon, drained
- ½ cup breadcrumbs panko or regular
- ¼ cup finely chopped onion
- ¼ cup finely chopped fresh parsley
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil, for cooking
- 4 tablespoons butter
- 4 cloves garlic, minced
- ¼ cup chicken broth or vegetable broth
- 2 tablespoons heavy cream
- 1 tablespoon lemon juice
- ¼ teaspoon red pepper flakes optional
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- In a medium bowl, gently flake the drained salmon with a fork.
- Add the breadcrumbs, onion, parsley, egg, minced garlic, lemon juice, Dijon mustard, salt, and pepper to the flaked salmon.
- Gently mix all the ingredients until just combined. Be careful not to overmix.
- Divide the salmon mixture into 4 equal portions.
- Shape each portion into a patty, about 3/4 inch thick.
- Place the patties on a plate or baking sheet lined with parchment paper. Cover and refrigerate for at least 15 minutes (optional).
- In a small saucepan, melt the butter over medium heat.
- Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic!
- Pour in the chicken broth and heavy cream. Bring to a simmer, then reduce the heat to low.
- Simmer the sauce for 2-3 minutes, or until it slightly thickens.
- Stir in the lemon juice and red pepper flakes (if using). Season with salt and pepper to taste.
- Remove the saucepan from the heat and keep the sauce warm.
- Heat the olive oil in a large skillet over medium heat.
- Carefully place the salmon patties in the hot skillet.
- Cook for 4-5 minutes per side, or until golden brown and cooked through. Be gentle when flipping them.
- Remove the patties from the skillet and place them on a plate lined with paper towels to drain any excess oil.
- Place the cooked salmon patties on plates.
- Drizzle generously with the garlic sauce.
- Garnish with chopped fresh parsley.
- Serve immediately and enjoy!
Notes
If the salmon mixture is too sticky, wet your hands with cold water before shaping the patties. To prevent the patties from falling apart, don't overmix the ingredients and chill the patties before cooking. You can add more garlic to the sauce if desired. For a little heat, add a pinch of cayenne pepper or a dash of hot sauce. You can also add some finely diced bell peppers, celery, or spinach to the salmon mixture. The uncooked salmon patties can be frozen for up to 2 months. The garlic sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Gluten-free breadcrumbs can be used to make this recipe gluten-free.