Salmon Patties with Homemade Tartar Sauce (Keto) Recipe

Introduction

Salmon patties are a delicious and keto-friendly way to enjoy seafood with minimal effort. Paired with a tangy homemade tartar sauce, they make a perfect meal for lunch or dinner that’s both flavorful and satisfying.

Ingredients

• 1 lb skinless salmon fillet (cut into 1″ chunks)
• 1 egg yolk
• 1 small shallot or 1/4 sweet onion (chopped)
• 1 tbsp fresh lemon juice
• ½ tsp salt
• 1 ½ tsp Dijon mustard
• ¼ tsp smoked paprika
• 2 tbsp fresh dill (chopped)
• 2 tbsp cooking oil
• Lemon wedges, for serving
• 1 cup mayonnaise
• 2 tbsp buttermilk
• 2 tbsp dill pickle (minced finely)
• 2 tbsp dill pickle juice
• 2 tbsp shallot or onion (minced finely)
• 1 tbsp capers (drained and minced)
• 1 tbsp fresh dill or parsley (finely chopped)
• 1 tsp Dijon mustard

Instructions

1. Step 1: In a food processor, combine the salmon chunks, egg yolk, chopped shallot or onion, lemon juice, salt, Dijon mustard, smoked paprika, and fresh dill. Pulse for about 10 seconds until the ingredients are evenly combined but not over-blended.
2. Step 2: Wet your hands with water and shape the salmon mixture into 8 balls. Flatten each ball gently into a patty shape using your hands.
3. Step 3: Heat the cooking oil in a skillet over medium heat. Cook the salmon patties for 2 to 2 ½ minutes per side, or until golden and crispy.
4. Step 4: Remove the patties from the skillet and place them on a cooling rack to rest for 5 minutes.
5. Step 5: Transfer the rested patties to a serving plate. Serve warm with lemon wedges and homemade tartar sauce.
6. Step 6: To make the tartar sauce, combine mayonnaise, buttermilk, finely minced dill pickle, dill pickle juice, shallot or onion, capers, chopped fresh dill or parsley, and Dijon mustard in a small bowl. Mix well.
7. Step 7: Cover the tartar sauce and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Tips & Variations

• For a firmer texture, chill the salmon mixture for 15 minutes before shaping the patties.
• Substitute smoked paprika with regular paprika or a pinch of cayenne for extra heat.
• Use Greek yogurt instead of buttermilk in the tartar sauce for a lighter option.
• Add chopped capers or extra herbs to the salmon mixture for enhanced flavor.

Storage

Store leftover salmon patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the oven to keep them crispy. The tartar sauce can be refrigerated in a sealed container for up to 5 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned salmon for this recipe?

While fresh salmon gives the best texture and flavor, you can use canned salmon in a pinch. Drain it well and avoid over-processing to keep some texture in the patties.

Is this recipe suitable for freezing?

Yes, you can freeze the uncooked salmon patties by placing them on a baking sheet to freeze individually, then transfer to a freezer bag. Cook from frozen, adding a couple of extra minutes per side.

Salmon Patties with Homemade Tartar Sauce (Keto) Recipe

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★★★★★

4.8 from 52 reviews

• Author: Jack
• Total Time: 55 minutes
• Yield: 8 salmon patties 1x
• Diet: Keto

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Description

Delicious and keto-friendly salmon patties made with fresh salmon fillet and flavorful herbs, served with a creamy homemade tartar sauce. These crispy patties are perfect for a healthy lunch or dinner and come together quickly on the stovetop.

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Ingredients

Scale 1x2x3x

Salmon Patties

• 1 lb skinless salmon fillet (cut into 1″ chunks)
• 1 egg yolk
• 1 small shallot or 1/4 sweet onion (chopped)
• 1 tbsp fresh lemon juice
• ½ tsp salt
• 1 ½ tsp Dijon mustard
• ¼ tsp smoked paprika
• 2 tbsp fresh dill (chopped)
• 2 tbsp cooking oil
• lemon wedges (for serving)

Homemade Tartar Sauce

• 1 cup mayonnaise
• 2 tbsp buttermilk
• 2 tbsp dill pickle (minced finely)
• 2 tbsp dill pickle juice
• 2 tbsp shallot or onion (minced finely)
• 1 tbsp capers (drained and minced)
• 1 tbsp fresh dill or parsley (finely chopped)
• 1 tsp Dijon mustard

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Instructions

1. Prepare the Salmon Mixture: In a food processor, combine the salmon chunks, egg yolk, chopped shallot or onion, fresh lemon juice, salt, Dijon mustard, smoked paprika, and fresh dill. Pulse for about 10 seconds until the ingredients are well incorporated but not over-blended to maintain texture.
2. Shape the Patties: Wet your hands to prevent sticking and form the salmon mixture into 8 balls. Flatten each ball gently with your hands to create patties of even thickness.
3. Cook the Patties: Heat a skillet over medium heat and add the cooking oil. Fry the salmon patties for 2 to 2 ½ minutes per side, or until they develop a golden and crispy crust.
4. Rest the Patties: Transfer the cooked patties to a cooling rack and let them rest for 5 minutes to firm up and retain their texture.
5. Make the Tartar Sauce: In a small bowl, combine mayonnaise, buttermilk, minced dill pickle, dill pickle juice, minced shallot or onion, capers, chopped dill or parsley, and Dijon mustard. Mix thoroughly until smooth and well blended.
6. Chill the Sauce: Cover the tartar sauce mixture with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld before serving.
7. Serve: Arrange the salmon patties on a serving plate, garnish with lemon wedges, and serve alongside the homemade tartar sauce while the patties are still warm.

Notes

• Do not over-process the salmon mixture to keep a nice texture for the patties.
• Using a cooling rack to rest the patties helps keep them crispy by allowing steam to escape.
• Homemade tartar sauce can be stored in the refrigerator for up to 3 days.
• For a dairy-free tartar sauce, substitute buttermilk with lemon juice or water.
• Ensure the skillet is properly heated before frying to get a crispy golden crust.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Frying
• Cuisine: American

Keywords: salmon patties, keto salmon recipe, homemade tartar sauce, low carb fish patties, healthy seafood