Lemony Salmon Patties Recipe
Lemony Salmon Patties Recipe photo by Taste of Home

Lemony Salmon Patties Recipe

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With the tasty salmon and zippy sauce, my family finds this a delicious entree! It is an impressive main dish.—Lorice Britt, Severn, North Carolina
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 4 servings


  • 1 can (14-3/4 ounces) pink salmon, drained, skin and bones removed
  • 3/4 cup milk
  • 1 cup soft bread crumbs
  • 1 large egg, lightly beaten
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon finely chopped onion
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons butter
  • 4 teaspoons all-purpose flour
  • 3/4 cup milk
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/8 to 1/4 teaspoon cayenne pepper

Nutritional Facts

2 each: 328 calories, 18g fat (8g saturated fat), 127mg cholesterol, 1044mg sodium, 13g carbohydrate (5g sugars, trace fiber), 27g protein


  1. Preheat oven to 350°. In a large bowl, combine first nine ingredients. Fill eight greased muffin cups with 1/4 cup salmon mixture. Bake 45 minutes or until browned.
  2. Meanwhile, melt butter in a saucepan; stir in flour until smooth. Gradually stir in milk; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice, salt and cayenne. Serve with patties. Yield: 4 servings.
Originally published as Lemony Salmon Patties in Taste of Home February/March 1996, p19

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Apr. 4, 2016

"Was really hoping this would repace our favorite salmon patty recipe which uses saltines instead of breadcrumbs. But it didn't work for us. The patties never solidified completely and were a bit gloppy to remove from the pan. And the flavor didn't work either."

Reviewed Mar. 8, 2016

"This was just awful. I used one can of salmon and made the sauce as written. It was terrible. No one liked it."

Reviewed Feb. 16, 2016

"Excellent as written. So much better than the fried version. I'm freezing the leftovers for another meal."

Reviewed Feb. 15, 2016

"I used 2 7-oz cans of boneless, skinless salmon. Turned out very good, more meaty with little filler. Sauce was tasty, wondering if I thickened too much?"

Reviewed Jan. 27, 2016

"I made the recipe just as written, and the salmon patties were delicious! They were also very easy, since they were baked vs. the mess of frying. The lemon sauce is the star of this recipe, imo. Wow. Next time, I am doubling the whole recipe!"

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