These crispy salmon patties are a delightful twist on a classic dish, paired with a tangy lemon sauce for a burst of flavor.
Prepare the sauce by mixing the mayonnaise, capers, lemon juice, lemon rind, black pepper, and red pepper flakes in a bowl. Refrigerate until serving.
Refrigerating the sauce allows the flavors to meld together for a more robust taste.
Sauté the diced red bell pepper in a non-stick skillet with a small amount of butter for about 3 minutes. Add the minced garlic and cook for an additional 30 seconds.
Avoid overcooking the garlic as it can turn bitter.
In a mixing bowl, combine the sautéed vegetables, green onion, mayonnaise, seasoning salt, dill, cayenne, egg, salmon, and panko breadcrumbs. Mix until well combined.
Ensure the mixture is evenly combined for consistent patties.
Form the mixture into four equal-sized balls, then roll them in the crushed cornflakes to coat. Flatten each ball into a patty about 1 inch thick.
Press the cornflakes firmly onto the patties for a crispy coating.
Heat oil in a non-stick skillet over medium-high heat. Fry the patties for 3-4 minutes on each side until golden brown and crispy.
Ensure the oil is hot before adding the patties to prevent them from absorbing excess oil.
Serve the patties warm with the prepared sauce on the side. Enjoy your meal!
Garnish with fresh herbs or a lemon wedge for an appealing presentation.
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