Lemony Salmon Patties

A clever twist on the classic salmon cake: instead of frying patties in a skillet, you bake them in muffin cups. No flipping, no fragile patties falling apart, and tidy individual portions every time.

The patties use canned salmon, which makes this a budget-friendly, pantry-ready dinner. Bread crumbs and a beaten egg bind everything, while parsley, onion, and Worcestershire keep the flavor savory and bright.

The real lift comes from the sauce. A simple butter-and-flour roux thickens with milk into a smooth white sauce, then off the heat you stir in lemon juice and a pinch of cayenne. Adding the lemon at the end keeps the sauce from curdling and lets that fresh, tangy brightness shine.

Spoon the warm lemon sauce generously over the baked patties. It’s a comforting, lightly zesty fish dinner that comes together with humble ingredients.

Kitchen Tips

• Bake the patties in muffin cups for even portions and no flipping.
• Stir the lemon juice into the sauce off the heat so it doesn’t curdle the milk.
• Mash the soft canned salmon bones in for extra calcium, or pick them out if you prefer.
• Adjust the cayenne to taste; a little adds warmth without overpowering.

Variations

• Add a spoonful of Dijon or fresh dill to the sauce.
• Stir grated lemon zest or chopped capers into the patties.
• Use canned tuna in place of salmon.