Asian Salmon Patties

The uncooked patties can be refrigerated, covered with plastic, up to one day.

  • Prep:
  • Total Time:
  • Servings: 4
Asian Salmon Patties

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)
  • 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. To make Sesame Mayonnaise: In a small bowl, stir together mayonnaise, scallions, lime juice, and sesame oil. Chill until ready to serve.

Cook's Notes

Wrap the patties individually, and freeze up to two months; thaw before cooking.


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