Asian Salmon Patties

These crispy patties made with salmon, egg, and seasoned with shallots and ginger, are served with lime wedges and sesame mayonnaise.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2004


  • 1 1/2 pounds skinless salmon fillet, finely chopped
  • 2 shallots, minced
  • 2 tablespoons grated peeled fresh ginger
  • 1 large egg, lightly beaten
  • 1/4 to 1/2 teaspoon crushed red pepper
  • Coarse salt and ground pepper
  • Lime wedges, for serving (optional)

Sesame Mayonnaise

  • 1/3 cup reduced-fat mayonnaise
  • 2 thinly sliced scallions
  • 2 tablespoons fresh lime juice
  • 1 teaspoon toasted sesame oil


  1. In a large bowl, combine salmon, shallots, ginger, egg, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground pepper. Form mixture into eight 1-inch-thick patties, packing each firmly; transfer to a plate. Place in freezer until just firm, about 20 minutes.

  2. Heat a large nonstick skillet over medium-high heat. Add salmon patties; cook until browned on both sides and just opaque throughout, 4 to 6 minutes per side, turning carefully. Serve with lime wedges and Sesame Mayonnaise, if desired.

  3. Make the sesame mayonnaise: In a small bowl, stir together mayonnaise, scallions, lime juice, and sesame oil. Chill until ready to serve.

Cook's Notes

The uncooked patties can be refrigerated, covered with plastic, up to one day, or wrap the patties individually, and freeze up to two months; thaw before cooking.


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