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Salmon Patties with Tartar Sauce

Salmon patties with tartar sauce are pan-fried in a skillet until crisp and golden brown. Serve the tender salmon cakes with a quick dill pickle tartar sauce made while the patties cook.
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Prep Time 15 minutes
Cook Time 16 minutes
resting 10 minutes
Total Time 41 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

Tartar sauce
  • 0.5 cup mayonnaise
  • 2 tbsp dill pickle relish
  • 1 tbsp lemon juice
  • 1 tbsp fresh dill chopped
  • 0.125 tsp black pepper
Salmon patties
  • 2 can (14.75 oz) salmon drained, flaked, and large bones removed
  • 2 eggs large
  • 0.33 cup yellow onion finely chopped
  • 0.75 cup plain dry breadcrumbs plus 0.25 cup for coating
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.25 cup canola oil divided

Equipment

  • 1 12-inch skillet

Method
 

Make the tartar sauce
  1. Stir together the mayonnaise, dill pickle relish, lemon juice, chopped fresh dill, and black pepper in a small bowl. Cover and refrigerate while you make the patties.
Make and cook the salmon patties
  1. Beat the eggs in a medium bowl, then gently mix in the salmon, onion, 3/4 cup breadcrumbs, kosher salt, and black pepper until combined. Let the mixture rest for 10 minutes.
  2. Divide the mixture into 8 equal portions and shape into 3-inch patties. Press both sides of each patty into the remaining 1/4 cup breadcrumbs.
  3. Heat 2 tablespoons of the oil in a 12-inch skillet over medium heat.
  4. Cook 4 patties for 3 to 4 minutes per side, until crisp and golden brown, then transfer to a plate.
  5. Repeat with the remaining oil and patties, serving with the tartar sauce.

Notes

Avoid overmixing the salmon mixture to help keep the patties tender. Refrigerate leftovers for up to 3 days; cooked patties can be frozen. Use gluten-free breadcrumbs for a gluten-free option.