From the roundup: 22 Easy High Protein Fall Dinners the Whole Family Will Actually Eat
These baked Dijon herb salmon patties have become a regular in our dinner rotation, mostly because I can pull them together with pantry staples on a night when I have not thawed anything. Two cans of salmon, a handful of fresh parsley, some lemon zest, and Dijon mustard come together in about 15 minutes of hands-on work. The oven does the rest.
The one step I would not skip is the 15-minute chill before baking. I learned that the hard way the first time I made these. I was in a hurry and skipped it, and half the patties crumbled when I went to flip them. Now I mix them, form them, and refrigerate them while the oven preheats. Problem solved.
They come out firm and golden, not greasy the way pan-fried versions can get. The yogurt dipping sauce takes about two minutes to stir together while the patties bake, and it is worth making. A little Dijon and fresh dill stirred into Greek yogurt is a much better companion than plain ketchup, which is what my kids requested the first time.
How this one actually started
I made these for the first time on a Thursday when I realized at 5 p.m. that I had nothing defrosted and five people expecting dinner. I had two cans of salmon in the back of the pantry that had been sitting there for months, and I figured it was time to actually use them. I was skeptical, honestly. Canned salmon is not exactly exciting. But the Dijon and lemon zest made a real difference, and my pickiest eater ate two of them without complaint, which is a higher bar than most dinners clear around here.
Now I keep a couple of cans of salmon on hand on purpose. These are also one of the few things I can make ahead on a Sunday, refrigerate the formed patties, and bake fresh on a weeknight without any extra work.
Why you will love this
- Uses canned salmon, so the cost is a fraction of fresh fillets and there is no thawing required
- Bakes hands-free with no stovetop frying and no grease splatter to clean up
- The 15-minute chill step means the patties hold together cleanly when you flip them
- Works as a plate dinner with roasted vegetables or tucked into a bun for a quick sandwich
- The yogurt dipping sauce comes together in the same time the patties spend in the oven
Tips for success
- Drain the canned salmon thoroughly and press it with the back of a spoon before mixing. Excess liquid is the main reason patties turn out too soft to flip.
- Do not skip the refrigerator chill before baking. Even 15 minutes makes a noticeable difference in how well the patties hold their shape at the flip point around the 9-minute mark.
- Use a thin metal spatula to flip, not a rubber one. These patties are firm but not indestructible, and a thin edge slides under them cleanly without breaking the crust.
- If your mixture feels too wet after combining everything, add breadcrumbs one tablespoon at a time, not a big handful at once. Too many breadcrumbs makes the centers dense and dry.
What to serve alongside these
- Roasted broccoli or asparagus: toss with olive oil and roast on a second sheet pan at the same 400 degrees F temperature while the patties bake.
- A simple green salad with lemon vinaigrette echoes the lemon in the patties without competing with them.
- For a sandwich version, a soft brioche bun with a little yogurt sauce and thin cucumber slices works well.
- Leftover patties are good cold, broken up over a salad the next day, similar to a salmon Caesar.
Substitutions
Canned tuna or flaked cooked cod works in place of salmon if that is what you have. The flavor is milder but the texture holds the same way. For the breadcrumbs, panko gives a slightly firmer patty and crushed butter crackers work in a pinch. For a gluten-free version, certified gluten-free breadcrumbs swap in directly with no other changes needed.
Fresh dill is a better fit for the dipping sauce than parsley if you have it, but either works. If your kids object to visible green flecks in the patties, you can reduce the parsley to a tablespoon and it does not change the structure. The Dijon is doing most of the flavor work anyway.
Make-ahead and storage
You can form the patties up to 24 hours ahead, cover the baking sheet tightly with plastic wrap, and refrigerate until you are ready to bake. The mixture actually firms up a bit overnight, which makes them easier to handle. Brush with olive oil right before they go in the oven, not ahead of time.
Cooled leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350 degree F oven for 8 to 10 minutes on a bare baking sheet. A microwave works in a pinch but softens the exterior. These also freeze well after baking: wrap each patty individually, freeze in a zip bag for up to 2 months, and thaw overnight in the fridge before reheating in the oven.
Baked Dijon Herb Salmon Patties
Ingredients
Equipment
Method
- Line a rimmed baking sheet with parchment paper and set it aside. Drain your canned salmon well, pressing out as much liquid as you can with the back of a spoon. Pick out any visible skin and large bones, then add the salmon to a large mixing bowl and flake it apart with a fork until no large chunks remain.
- Add the beaten eggs, breadcrumbs, Dijon mustard, chopped parsley, lemon zest, lemon juice, garlic powder, salt, and pepper to the bowl. Stir everything together until it is evenly combined. The mixture should feel moist but firm enough to hold a shape when you press it together. If it feels too wet, add another tablespoon of breadcrumbs.
- Divide the mixture into 8 equal portions. Wet your hands with cool water, then roll each portion into a ball and press it gently into a patty about 3/4 inch thick and 3 inches wide. Place each patty on the prepared baking sheet, spacing them an inch apart. Refrigerate the formed patties for 15 minutes. This step is important because it helps them hold their shape in the oven instead of crumbling.
- Preheat your oven to 400 degrees F while the patties chill. Once chilled, brush the tops lightly with olive oil. Bake for 18 to 20 minutes, flipping them gently at the halfway point with a thin spatula. They are ready when the outsides are golden brown and the centers feel set, not soft or jiggly, when you press them.
- While the patties bake, stir together the Greek yogurt, Dijon mustard, lemon juice, and chopped dill or parsley in a small bowl. Taste and adjust with a pinch of salt if needed.
- Let the patties rest on the pan for 2 to 3 minutes before serving. Plate them with the yogurt dipping sauce on the side along with roasted fall vegetables, a simple green salad, or tuck them into a bun for a salmon sandwich.
Notes
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