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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.

Reviews Add a comment

  • filmbat
    9 JUL, 2014
    Fantastic! I cut the salt to almost nothing and didn't miss it, added just a little bit of bread crumb because my salmon was very moist. Also, I added a little sesame oil to the pan while frying which may have been unnecessary but did add a nice, subtle flavor. These fried up beautifully and have wonderful flavor and texture despite there being so few ingredients.
  • amysue233
    2 MAR, 2012
    We love this recipe! The 20 minutes in the freezer is key to them not falling apart. Do not be afraid of the fresh ginger, it is amazing!
  • mothra7
    24 AUG, 2011
    I made these with wild salmon and they were delicious! I'll definitely make them again.
  • rejean
    11 MAR, 2011
    I loved this recipe. I putted only 1 tablespoon of ginger and I added a bit of bread crumbs to help everything stick together.
  • osagej4
    10 MAR, 2011
    UHM is it just me or is 1 TEASPOON OF SALT waaaay too much for this recipe!??!?!?
  • mitmer
    26 APR, 2010
    These are awful. I have a great family recipe for salmon patties that I make frequently. Compared to those, this one is horrible. I was told by my friends to stick with my recipe; That they never wanted to eat these again. They are much too salty, and would not hold together. Add another egg if you plan on trying these.
  • cerine
    8 APR, 2010
  • grannycooks
    4 APR, 2010
    Also, if you read the recipe it calls for uncooked salmon. As for canned salmon, I would imagine that you could use it.
  • grannycooks
    4 APR, 2010
    Could everyone PLEASE stop with the nutritional information requests. The comment section is for a review of the recipe. Go to the bottom of the page where it says 'help' and click on 'contact us'.
  • emmasyaya
    2 APR, 2010
    could we PLEASE get nutritional information on every recipe here???