Salmon Patties with Lemon Cheese Sauce

This isn’t your grandma’s “salmon loaf in a 9×13 pan." The bechamel base is what sets it apart from basic salmon patties, the white-sauce thickener binds the flakes into rich, custardy patties instead of dry packed mounds.

Start by building a quick roux: butter, flour, then the salmon’s reserved canning liquid plus milk whisked in for a thick base. That liquid is salmon stock by another name and adds depth that water or extra milk can’t.

Beau Monde seasoning (a celery-onion-salt blend) is the unusual spice that pulls this above the average patty. Dry mustard adds bite, hot sauce keeps it interesting, and fresh lemon juice cuts the richness of the cream.

Mix in the flaked salmon, egg, and bread crumbs to bind. Patty up, dredge in more crumbs for a crispy crust, and pan-fry in a quarter inch of oil until golden brown on both sides. Five minutes total, no more.

Finish with a lemon cheese sauce spooned over the top.

Kitchen Tips

• Pick through the canned salmon carefully; the bones are edible but easy to bite into, so remove the spine and any large pieces
• Chill the mixture for 15 minutes before forming patties; cold mix holds its shape and dredges more evenly
• Don’t move the patties around in the pan, let them form a crust before flipping or they’ll fall apart on you
• Use any leftover salmon liquid as the base of the lemon cheese sauce for extra flavor depth

Variations

• Substitute canned tuna or fresh flaked poached salmon for the canned salmon
• Swap Beau Monde for Old Bay for a more pronounced bay-and-celery flavor profile
• Add a tablespoon of capers to the mix for briny pops of flavor