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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
