Salmon Patties With Tartar Sauce

Salmon Patties With Tartar Sauce

Salmon patties with tartar sauce are pan-fried in a 12-inch skillet until browned, with centers cooked to 160°F. Serve the crisp-edged patties with a quick homemade sauce of mayonnaise, sweet pickle relish, lemon juice, and capers.

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Prep Time 15

Cook Time 16

Resting 2

Total Time 33

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 475

Ingredients Equipment Method Notes

Ingredients

For the tartar sauce

0.5 cup mayonnaise divided (6 tablespoons for the sauce and 2 tablespoons for the patties)
2 tbsp sweet pickle relish
1 tsp lemon juice
1 tbsp capers finely chopped

For the salmon patties

1 can (14.75 oz) salmon drained, skin and large bones removed
1 egg large
0.5 cup breadcrumbs plain dry
0.25 cup yellow onion finely minced
1 tsp Dijon mustard
0.5 tsp kosher salt
0.25 tsp black pepper
3 tbsp neutral oil such as canola oil

Equipment

1 12-inch skillet

Method

Make the tartar sauce

Stir 6 tablespoons of the mayonnaise with the relish, lemon juice, and capers in a small bowl, then refrigerate while you make the patties.

Make the salmon patties

Flake the drained salmon into a medium bowl, removing any remaining skin or large bones.
Add the egg, breadcrumbs, onion, Dijon mustard, salt, pepper, and the remaining 2 tablespoons mayonnaise, and mix until evenly combined.
Shape the mixture into 8 patties about 1/2 inch thick.
Heat 1 1/2 tablespoons oil in a 12-inch skillet over medium heat, then cook 4 patties for 3 to 4 minutes per side until browned and the centers reach 160°F; repeat with the remaining oil and patties.
Rest the patties for 2 minutes.
Serve the patties with the tartar sauce.

Notes

For tender patties, mix just until the ingredients are evenly combined. Refrigerate leftover patties and sauce separately for up to 3 days; freeze the patties without sauce for up to 2 months. Use gluten-free breadcrumbs for a gluten-free option.