Salmon patties with lemon-dill sauce

Some people hear the words "salmon patties" and immediately cringe, but I promise, these salmon patties are light, flavorful, and very tasty! I really love these little patties. Just throw together a salad for the side and you have a really nice and easy summer dinner or lunch. You can change-up the flavorings, but I like the lemon and dill the best. It really compliments the fish and also the sauce doubles and a dressing for your salad. 

We just got back from a few days of camping in the Adirondacks. It's so beautiful up there, but it was pretty rainy, especially in the evening and overnight. It made for difficulty in sleeping as we were anxious for lightning (not the best when sleeping in a tent with metal poles) and everything started getting super damp. It was nice to unplug for a few days though - we didn't even have cell reception! Plus, we did get to see some nice areas and do some hiking during the day. My husband and I often have bad luck with weather when we try to tent camp!

Salmon patties with lemon-dill sauce 
for the patties:
1 can pink salmon, drained (this is my favorite) 
1 rib celery, chopped
1/4 cup chopped red onion
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sea salt
zest of 1 lemon
1 tablespoon minced fresh dill
1/2 cup breadcrumbs
1 large egg
1 tablespoon olive oil, for cooking
for the sauce:
1-1/2 tablespoons fresh lemon juice
1 tablespoon mayonnaise
1-1/2 tablespoon sour cream
2 teaspoons minced fresh dill
salt and pepper, to taste 
capers for serving, optional
extra lemon wedges for serving, optional

Mix together all of the patty ingredients in a large bowl until well-combined. Divide into 4 equal amounts and firmly press each one together in your hands into a round disc. Heat the olive oil in a cast iron or non-stick skillet until warm. Add the patties and cook until golden on both sides.

Whisk all of the sauce ingredients together. Refrigerate until serving.

When the patties are golden on both sides, serve immediately topped with the sauce. 

What was I cooking one year ago?: lemon & chive kohlrabi fritters 
Two years ago?: pepperjack & zucchini cornbread 
Three?: zucchini-corn fritters 
Four?: currant & ginger scones 
5?: stuffed clams