Recipe by Brynie Greisman

Salmon Patties with Lemon Dill Sauce

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Parve Parve
Easy Easy
4 Servings
35 Minutes

Both canned and fresh salmon have a high concentration of omega-3 fatty acids, but canned salmon with bones also provides a hefty dose of calcium. The bones are soft and mash easily, so don’t leave them out. Just don’t tell anyone they’re in! Serve with the lemon dill sauce for a light, healthful, nourishing meal.



  • 1 (14.75-oz./418-g.) can pink salmon, with skin and bones, drained

  • 2 teaspoons low-fat mayonnaise

  • 1 small onion, diced

  • 1 tablespoon finely diced red pepper, or to taste

  • 1 large cube Dorot Gardens Frozen Parsley

  • 2 small sweet potatoes, microwaved for 5–7 minutes, then peeled and mashed

  • 2 eggs

  • salt, to taste

  • 1 cup (approximately) Gefen Bread Crumbs or other golden bread crumbs

  • pepper, to taste

Lemon Dill Sauce

  • pinch sugar

  • 1/4 teaspoon Baron Herzog Chenin Blanc or other dry white or red wine, or to taste (optional but recommended)

  • pepper, to taste


Make the Patties


Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).


Combine salmon and mayo in a small bowl and mash together. Add onion, red pepper, parsley, sweet potatoes, eggs, and seasoning.


Prepare a baking sheet lined with Gefen Parchment Paper and sprayed with cooking spray. Place golden bread crumbs in a flat plate. Form salmon mixture into eight patties and dip gently into bread crumbs. (You might have to slightly reshape afterward.)


Put on prepared baking sheet and spray tops with cooking spray. Bake for seven minutes. Raise temperature to 400 degrees Fahrenheit (200 degrees Celsius) and continue baking for another seven to eight minutes. Remove patties from oven and turn over each patty with a spatula to cool. Alternatively, you can turn over midway through baking.


I remove the skin before mashing my salmon. Your choice. Canned pink and red salmon are basically interchangeable in recipes. The main difference is that pink salmon is more inexpensive and has less fat. Red is superior in taste, especially when eaten on its own.

Make the Patties

Yields 8 large patties.

Make the Sauce


Whisk together all ingredients in a small bowl until smooth. Feel free to double or triple sauce. I use it as a dip, but some people prefer to slather it on! Serve patties on a bed of lettuce, with cherry/grape tomatoes, and the sauce on the side.


Photography: Moishe Wulliger Styling: Renee Muller

Salmon Patties with Lemon Dill Sauce

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2 years ago


Sally Lustig
Sally Lustig
2024 years ago

Delish!!!!! And such an interesting and unique flavor combo- who would ever think to blend wine and mustard with lemon juice…?

I did leave out the pepper and sweet potato in the patties (no time!) and it was still heavenly.

Reply to  Sally Lustig
5 years ago

We are so happy to hear that you enjoyed this recipe!