I’m so excited to share my family’s favorite weeknight meal with you! Imagine crispy, golden-brown salmon patties perfectly complemented by a vibrant, zesty Lemon Dill Pink Slaw. This incredible recipe for salmon patties with Lemon Dill Pink Slaw truly transforms simple ingredients into a showstopper. It’s the perfect solution for those busy evenings when you need a healthy, satisfying dinner on the table without a lot of fuss. My kids even help me shred the cabbage for the slaw sometimes!
Ingredient Essentials for Hearty Salmon Patties & Zesty Slaw
- Canned Salmon: 2 (6-ounce / 170g) cans, drained very well. The star of our recipe for salmon patties with Lemon Dill Pink Slaw, providing a budget-friendly and high-protein base.
- Binder (Egg, Breadcrumbs/Panko): 1 large egg, lightly beaten (for moisture and binding); 1/4 cup (25g) plain breadcrumbs or panko (for texture and crispiness). For gluten-free needs, use GF breadcrumbs or almond flour as a swap.
- Flavor Boosters (Fresh Dill, Lemon Zest, Onion Powder): 2 tablespoons fresh dill, finely chopped (essential for bright, fresh flavor in both patties and slaw); 1 teaspoon lemon zest (brightens the patties); 1/2 teaspoon onion powder (adds savory depth).
- Cabbage (Green or Red), Carrots: 3 cups (225g) shredded green cabbage (or red cabbage for a bolder color, provides crisp base for the slaw); 1 cup (115g) shredded carrots (for sweetness and color).
- Dressing (Mayonnaise, Fresh Lemon Juice, More Fresh Dill): 1/2 cup (120g) good quality mayonnaise (or Greek yogurt for a lighter dressing, provides creaminess to the slaw); 2 tablespoons fresh lemon juice (for tangy brightness); 1 tablespoon fresh dill, chopped (reinforces herbaceous flavor). For dairy-free, use vegan mayo.
- Seasonings: Salt and freshly ground black pepper, to taste (enhances all flavors).
- Cooking Oil: 1-2 tablespoons olive oil or avocado oil (for pan-frying until golden).
Always choose wild-caught canned salmon for best flavor and sustainability.
Fresh dill and lemons are truly crucial for that vibrant taste in both the salmon patties and slaw. Crisp cabbage and firm carrots ensure the best texture for your slaw.
Cooking Method Step-by-Step for Crispy Salmon Patties & Refreshing Slaw
- Prep the Zesty Pink Slaw: Shred 3 cups green cabbage and 1 cup carrots (a food processor makes this quick!). In a medium bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons fresh lemon juice, 1 tablespoon fresh dill, a pinch of salt, and pepper for the dressing. Add shredded veggies and toss gently until every strand is coated. Let it sit for 10-15 minutes in the fridge; this allows the flavors to meld and the slaw to achieve a vibrant pink hue.
- Mix the Salmon Patties: Drain the 2 cans of salmon extremely well using a fine-mesh sieve or by pressing with a spoon (this is key to firm patties!). Flake the salmon into a large mixing bowl. Add 1 beaten egg, 1/4 cup breadcrumbs, 2 tablespoons chopped fresh dill, 1 teaspoon lemon zest, 1/2 teaspoon onion powder, salt, and pepper to prepare your savory salmon patties. Mix gently with a fork until just combined; avoid overmixing, as it can make the patties tough.
- Form & Chill Patties: Form the mixture into 6-8 patties, about 1/2 inch thick and roughly 3 inches across. Place them on a plate lined with parchment paper and chill in the refrigerator for at least 15 minutes. This chilling step significantly helps the salmon patties hold their shape during cooking.
- Cook to Golden Perfection: Heat 1-2 tablespoons of olive oil or avocado oil in a large 10-inch non-stick skillet over medium heat until it shimmers. Carefully place the chilled salmon patties into the skillet, ensuring not to overcrowd the pan (cook in batches if necessary, you want a good sear). Cook for 3-4 minutes per side, until deeply golden brown and crispy, listening for that satisfying sizzle. If your patties seem a bit dry during mixing, a splash of milk or a tiny bit more mayo can help bind them.
- Variations & Tips:
- For extra crispiness, lightly dredge the formed salmon patties in a little flour (all-purpose or gluten-free) before frying.
- You can also air fry the recipe for salmon patties with Lemon Dill Pink Slaw at 375°F (190°C) for 10-12 minutes, flipping halfway, for a hands-off approach.
- If patties are falling apart during cooking, ensure the salmon was very well-drained and try adding a tiny bit more binder (a teaspoon more breadcrumbs or a drizzle of oil).
Perfect Serving Moments & Pairings for Your Salmon Patties Meal
These easy salmon patties with Lemon Dill Pink Slaw are wonderful for busy weeknight dinners, quick and healthy lunches, or refreshing additions to casual summer gatherings. They’re a true family favorite.
Serve alongside steamed green beans, roasted asparagus, a simple rice pilaf, or homemade sweet potato fries. A crisp sparkling lemon water or light fruit salad pairs beautifully for a complete meal.
The fresh, bright flavors of the Lemon Dill Pink Slaw make this a fantastic summer dish. However, the hearty salmon patties provide comfort suitable for any season, ensuring healthy eating year-round.
Storage, Leftovers & Make-Ahead Tips for Easy Salmon Patties
Cooked salmon patties will stay fresh in an airtight container in the refrigerator for 3-4 days. The Lemon Dill Pink Slaw is best consumed within 2-3 days for optimal crispness.
Store patties and slaw separately in airtight containers. Reheat salmon patties in a skillet over medium heat or in an air fryer for 5-7 minutes to regain their crispness; avoid microwaving for the best texture. Always serve slaw chilled.
For smart meal prep recipes, form raw salmon patties ahead of time and chill for up to 24 hours. You can also freeze them for up to 1 month (thaw before cooking). Slaw ingredients can be prepped a day in advance, then combined just before serving.
Budget-Friendly & Quick Prep Benefits Aligned with Reader Goals
Utilizing canned salmon makes this recipe for salmon patties a very economical and high-protein choice for a satisfying family meal. It’s a clever way to enjoy seafood without breaking the bank.
From start to finish, this meal comes together in under 30 minutes, making it an ideal time-saving solution for the busiest weeknights. Perfect for quick meals when time is short.
Enjoy a homemade, wholesome meal with minimal effort and easy cleanup. This recipe for salmon patties proves that delicious, healthy options don’t have to be complicated.
Pro-Level Adjustments & Safety Notes for Salmon Patties & Slaw
For an extra depth of flavor, lightly toast your breadcrumbs before mixing them into the salmon patties. I find using a 10-inch non-stick skillet ensures a perfect, crisp crust every time. A tiny dollop of Dijon mustard in the slaw dressing can also add an unexpected gourmet touch.
To make the salmon patties low-carb, substitute breadcrumbs with crushed pork rinds or almond flour. Always double-check ingredient labels if you need this recipe for salmon patties with Lemon Dill Pink Slaw to be fully gluten-free or dairy-free.
Always wash hands thoroughly after handling raw egg and raw salmon. Ensure salmon patties are cooked through to an internal temperature of 145°F (63°C). Do not leave food at room temperature for extended periods to maintain safety.
Common Questions Answered About Salmon Patties with Lemon Dill Pink Slaw
Q: Can I use fresh salmon instead of canned for these salmon patties?
A: Yes, absolutely! Simply cook and flake about 12-14 ounces of fresh salmon. Ensure it’s very well-drained and flaked before mixing it into the patty mixture.
Q: How do I prevent my salmon patties from falling apart?
A: The key steps are ensuring your salmon is extremely well-drained, mixing gently, and chilling the formed patties for at least 15 minutes before cooking. This helps them hold their shape.
Q: What’s the best way to get crispy salmon patties?
A: Cook them in a hot skillet with a thin layer of olive oil until deeply golden brown on each side, without overcrowding the pan. For me, an air fryer at 375°F for 10-12 minutes also works great.
Q: Can I make the Lemon Dill Pink Slaw ahead of time?
A: For the freshest taste and texture, prep the shredded cabbage and carrots and the dressing components separately. Combine them no more than an hour before serving to keep the slaw crisp.
Q: Is this recipe for salmon patties gluten-free?
A: It can easily be made gluten-free! Just swap out regular breadcrumbs for a gluten-free alternative like gluten-free breadcrumbs or an equal amount of almond flour.
Q: Can I freeze cooked salmon patties?
A: Yes, you can. Freeze cooled, cooked patties on a baking sheet until firm, then transfer them to a freezer-safe bag for up to 1 month. Reheat from frozen in an oven or air fryer for best results.
Conclusion
This easy recipe for salmon patties with Lemon Dill Pink Slaw truly delivers on flavor, ease, and family satisfaction, proving that homemade meals can be both quick and delicious. Don’t wait — add these ingredients to your next grocery list and transform your weeknights into something special, bringing healthy, family-friendly meals to your table! Save this recipe on Pinterest for future easy dinner ideas!
Print
recipe for salmon patties with Lemon Dill Pink Slaw
- Total Time: 60 minutes
- Yield: 6–8 patties 1x
- Diet: General
Description
Crispy, golden-brown salmon patties are paired with a vibrant, zesty Lemon Dill Pink Slaw for a healthy and satisfying weeknight meal. This recipe transforms simple ingredients into a delicious dinner perfect for busy evenings.
Ingredients
- 2 (6-ounce) cans canned salmon, drained very well
- 1 large egg, lightly beaten
- 0.25 cup plain breadcrumbs or panko
- 2 tablespoons fresh dill, finely chopped (for patties)
- 1 teaspoon lemon zest
- 0.5 teaspoon onion powder
- 3 cups shredded green or red cabbage
- 1 cup shredded carrots
- 0.5 cup good quality mayonnaise or Greek yogurt
- 2 tablespoons fresh lemon juice (for slaw)
- 1 tablespoon fresh dill, chopped (for slaw)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1–2 tablespoons olive oil or avocado oil
Instructions
- Prep The Zesty Pink Slaw: Shred 3 cups green or red cabbage and 1 cup carrots. In a medium bowl, whisk together 0.5 cup mayonnaise (or Greek yogurt), 2 tablespoons fresh lemon juice, 1 tablespoon fresh dill, a pinch of salt, and pepper for the dressing. Add shredded veggies and toss gently until every strand is coated. Let it sit for 10-15 minutes in the fridge; this allows the flavors to meld and the slaw to achieve a vibrant pink hue.
- Mix The Salmon Patties: Drain the 2 cans of salmon extremely well using a fine-mesh sieve or by pressing with a spoon. Flake the salmon into a large mixing bowl. Add 1 beaten egg, 0.25 cup breadcrumbs, 2 tablespoons chopped fresh dill, 1 teaspoon lemon zest, 0.5 teaspoon onion powder, salt, and pepper. Mix gently with a fork until just combined (avoid overmixing, as it can make the patties tough).
- Form And Chill Patties: Form the mixture into 6-8 patties, about 0.5 inch thick and roughly 3 inches across. Place them on a plate lined with parchment paper and chill in the refrigerator for at least 15 minutes. This chilling step significantly helps the patties hold their shape during cooking.
- Cook To Golden Perfection: Heat 1-2 tablespoons of olive oil or avocado oil in a large 10-inch non-stick skillet over medium heat until it shimmers. Carefully place the chilled salmon patties into the skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 3-4 minutes per side, until deeply golden brown and crispy.
Notes
For extra crispiness, lightly dredge formed salmon patties in a little flour (all-purpose or gluten-free) before frying. You can also air fry the patties at 375F (190C) for 10-12 minutes, flipping halfway. If patties seem dry during mixing, a splash of milk or a tiny bit more mayo can help bind them. If patties are falling apart, ensure salmon was very well-drained and try adding a tiny bit more binder (a teaspoon more breadcrumbs or a drizzle of oil).
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 patty with slaw
- Calories: 390 calories
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 85 mg
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