Sesame Crusted Salmon Patties Recipe
The BEST Salmon Patties you will ever make! Made with fresh salmon filet instead of canned salmon, this incredible salmon patty recipe is bursting with some of my favorite Thai flavors including lime, ginger, garlic, cilantro, and mint, and explodes with awesome texture thanks to its fun coating of sesame seeds and Panko breadcrumbs.
Servings: 6 servings
Cost: $10
Ingredients
FOR THE SALMON PATTIES
- 1.5 pounds skinless center-cut salmon fillets finely chopped
- ½ cup mayonnaise
- 2 tablespoon soy sauce
- 2 tablespoon Asian fish sauce
- 1 tablespoon sambal oelek or Sriracha
- 4 cloves garlic minced
- 1 tablespoon minced fresh ginger
- 1 lime zested
- ½ lime juiced
- 1 small red onion finely diced
- ½ cup fresh cilantro finely chopped
- ¼ cup fresh mint finely chopped
- 3 green onions chopped
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoon white sesame seeds
- 1.5 cups panko breadcrumbs divided
- 2 tablespoon black sesame seeds
Instructions
- Start by preparing the salmon. Remove any skin and bones from each salmon fillet and carefully slice/chop the salmon into small pieces. Transfer the chopped salmon to a large bowl and set aside. Meanwhile, line a large baking sheet with parchment paper and set aside.
- Next, transfer the mayonnaise, soy sauce, fish sauce, sambal oelek, minced garlic, ginger, lime zest and juice, diced red onion, cilantro, mint, green onions, salt, pepper, PLUS, 1 cup of panko breadcrumbs to a separate mixing bowl. Gently mix to combine.
- Transfer the chopped salmon to the breadcrumb mixture. Mix thoroughly - for best results, use your hands.
- Divide the mixture into approximately 6-7 salmon patties, transferring each patty to your lined baking sheet. Transfer your baking sheet to the refrigerator and allow your salmon patties to set and chill for at least 2 hours.
- When ready to cook, remove the patties from the refrigerator. In a wide, shallow bowl, combine the remaining half cup of Panko breadcrumbs with the white and black sesame seeds.
- Heat 2 tablespoons oil in a large skillet over set over medium-high heat. One at a time, and working in batches, gently press each salmon patty into the Panko-sesame mixture, making sure all sides (plus corners!) are coated).
- With the oil hot and shimmering carefully transfer 3 patties to the skillet. Reduce heat to medium and cook for 4 minutes before flipping and cooking the other side for an additional 4-5 minutes, or until fully cooked (145 degrees F). Remove from skillet and repeat with remaining burgers.
- Serve immediately over a bed of fresh greens or on top of your favorite sandwich bun! Enjoy!
Notes
- Canned salmon can be used in place of fresh salmon filet. Be sure to drain any canning liquid before mixing.
- Leftovers store well in the refrigerator for up to 3 days.
Nutrition
Calories: 404kcal | Carbohydrates: 18g | Protein: 27g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 1534mg | Potassium: 720mg | Fiber: 3g | Sugar: 3g | Vitamin A: 287IU | Vitamin C: 11mg | Calcium: 118mg | Iron: 3mg
