Fleur de Lis

Fleur de Lis

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Sunday, March 13, 2016

Lemon Pepper Salmon Patties with Creamy Lemon Sauce



Regular readers of the blog know how much I love salmon patties. I'm always willing to play with ingredients and come up with new flavor variations. This may be my most perfect batch yet!

For the salmon patties:

2 cans boneless, skinless salmon, drained
2 T. self-rising flour
2 eggs, lightly beaten
1 - 2 t. lemon pepper
salt to taste
2 T. minced onion
1/4 cup vegetable oil

In a medium bowl, combine all ingredients, except vegetable oil. Shape salmon mixture into patties and place on a plate.  Set aside.

Pour oil into a cast iron skillet over medium high heat. When oil shimmers, place salmon patties into skillet, a few at a time. Cook for 3 - 4 minutes on each side. Remove from skillet and drain on paper toweled line plane.

Repeat until all patties are cooked. Serve immediately with creamy lemon sauce.


Creamy Lemon Sauce

1/4 cup mayonnaise
1/4 cup sour cream
2 T. lemon juice
2 t. lemon pepper

Whisk all ingredients together in small bowl. Refrigerate until time to serve.

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