Lemony Salmon Patties Recipe (Pan-Fried Salmon Cakes)
This Lemony Salmon Patties recipe uses canned pink salmon mixed with eggs, parsley, and onion, then pan-fried until lightly golden. A quick lemon cream sauce is made in the same pan by cooking flour with milk and finishing with lemon juice and spices. Here are the malzemeleri and how it’s made, step by step, in an easy, under-15-minute style.
Ingredients
Ingredients
Step-by-Step Method
Mix the salmon base
Drain the salmon and flake it into a bowl. Add the milk, eggs, parsley, onion, Worcestershire sauce, salt, and pepper, then stir just until evenly combined.
Shape the patties
Portion the mixture and shape it into small patties. If it feels loose, let it sit for 2–3 minutes so it holds together better.
Pan-fry until lightly golden
Melt the butter in a skillet over medium heat. Cook the patties 3–4 minutes per side, flipping carefully once the bottom is set and lightly browned.
Start the lemon sauce
Lower the heat if needed. Sprinkle in the flour and cook for about 1 minute, stirring so it doesn’t scorch.
Whisk in milk and thicken
Gradually whisk in the milk to keep it smooth. Cook, stirring, until the sauce thickens enough to coat a spoon.
Season, add lemon, and serve
Stir in lemon juice, salt, cayenne, and black pepper. Simmer 1–2 minutes, then serve over the patties or on the side.