Ingredients:

  • 1 pound Cooked Salmon, flaked, skin/bones removed
  • 1/2 cup Panko Breadcrumbs, plus extra for dredging
  • 1/4 cup Mayonnaise
  • 1 large Egg, lightly beaten
  • 2 tablespoons Fresh Parsley, finely chopped
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Lemon Zest
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 3 tablespoons Olive Oil or Vegetable Oil for frying
  • 2 tablespoons Unsalted Butter
  • 3 cloves Garlic, minced very finely
  • 1 tablespoon All-Purpose Flour
  • 1/4 cup Dry White Wine (optional)
  • 1/2 cup Chicken or Vegetable Broth, low sodium
  • 1/3 cup Heavy Cream (Double Cream)
  • 1 tablespoon Freshly Squeezed Lemon Juice
  • Salt and White Pepper to taste

Instructions:

  1. Combine Dry Ingredients: In a large bowl, gently mix the flaked salmon, 1/2 cup Panko, parsley, Dijon, lemon zest, salt, and pepper. Do not overmix.
  2. Bind the Mixture: Add the beaten egg and mayonnaise. Gently fold everything together until just combined. The mixture should hold its shape loosely.
  3. Form and Chill: Form the mixture into 8 uniform patties (about 1 inch thick). Place them on a plate lined with parchment paper. Chill in the refrigerator for at least 30 minutes.
  4. Dredge: Just before cooking, lightly coat both sides of the chilled patties in the reserved extra Panko breadcrumbs.
  5. Cook the Patties: Heat oil in a medium non-stick skillet over medium-high heat. Carefully place the patties in the hot oil and fry for 3–4 minutes per side until deeply golden brown and heated through. Keep warm.
  6. Sauté Aromatics: In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook gently for about 1 minute until fragrant.
  7. Make the Roux: Whisk in the flour and cook for 1 minute to cook out the raw taste.
  8. Deglaze (Optional): Pour in the white wine (if using) and scrape up any bits from the bottom of the pan. Let it bubble and reduce by half.
  9. Build the Sauce: Gradually whisk in the broth, followed by the heavy cream. Bring to a gentle simmer, whisking frequently until the sauce thickens enough to coat the back of a spoon (about 3–5 minutes).
  10. Finish the Sauce: Remove from heat. Stir in the fresh lemon juice, then season carefully with salt and white pepper. Taste and adjust seasoning.
  11. Plating: Serve 2 warm salmon patties per person, generously drizzled or pooled with the warm Creamy Lemon-Garlic Sauce.