These savory salmon patties are paired with a tangy lemon sauce, perfect for a delightful meal.
In a small bowl, mix together the mayonnaise, capers, lemon zest, lemon juice, black pepper, and red pepper flakes. Cover and refrigerate.
Chilling the sauce allows the flavors to meld together for a more cohesive taste.
Heat a teaspoon of olive oil in a skillet over medium heat. Sauté the onion and celery until softened, about 4 minutes.
Ensure the vegetables are finely chopped for even cooking and better texture in the patties.
In a mixing bowl, combine the sautéed vegetables, canned salmon, egg, mayonnaise, lemon juice, Worcestershire sauce, hot sauce, and 1/2 cup breadcrumbs. Mix well.
Mix gently to keep some texture in the salmon mixture.
Form the mixture into 4 equal patties, about 1/2 inch thick. Coat each patty with the remaining breadcrumbs. Chill for 20 minutes.
Chilling helps the patties firm up, making them easier to cook without breaking apart.
Heat the remaining olive oil in a skillet over medium heat. Cook the patties for about 5 minutes on each side, until golden brown.
Avoid overcrowding the skillet to ensure even cooking.
Serve the salmon patties warm with the prepared lemon-caper sauce on the side.
Garnish with fresh herbs like parsley or dill for added flavor and presentation.
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