• About
  • Recipe Index
  • FAQs
  • Contact

The Forked Spoon

Family-Friendly Recipes by Chef Jessica Randhawa

  • Recipe Index
  • Breakfast
  • Salad
  • Soups
  • Sides
  • Dinners
  • Dessert
  • Diets

Home ยป Recipe Index ยป Seafood Recipes

Sesame Crusted Salmon Patties Recipe

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight Jessica Randhawa
March 11, 2020
4.85 from 39 votes


Last Updated May 22, 2020 | 19 Comments

This post may contain affiliate links. Read my disclosure policy.

Jump to Recipe
Long pinterest pin for salmon patties.
stack of salmon patties

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.

Three fully cooked salmon burger patties crusted with black and white sesame seeds.

Salmon Patties Recipe

Filled with amazing Thai flavors, it’s fair to say that this is not your average salmon patty recipe – it’s so much better! Another word for salmon cake, these sesame and Panko-crusted patties are smaller than jumbo-size salmon burgers, less dense, and much fluffier. What really sets these salmon patties apart from the rest?

  • Crispy sesame and Panko-crusted exterior. Like a protective shell, the sesame and Panko not only adds amazing flavor and TEXTURE, but also helps keep everything together.
  • The inside is soft, tender, and flavorful with big bites of perfectly flakey salmon.
  • Compared to beef patties, these salmon patties are healthy! With just over 400 calories and 27 grams of protein per patty. 

Overhead close-up image of one single raw patty made with fresh salmon, breadcrumbs, Asian sauces, mayonnaise, and fresh cilantro.

How to Make Salmon Patties

For the full list and amounts of ingredients, scroll down to the recipe card at the bottom of the page.

Step 1 – Prepare the salmon

I have found that this recipe tastes best with fresh salmon filets. However, many of you have asked if they can be made with canned salmon. The answer is, yes, absolutely. Canned salmon is easy, affordable, and a great alternative if you’re short on time.

If you do decide to stick with fresh salmon, you’ll need to prep your filets –

  • Remove any skin and bones
  • Carefully slice/chop the salmon into small pieces approximately 1/4-1/2 inch thick.

Transfer your chopped salmon to a large bowl and set aside.

Step 2 – Gather other ingredients and mix everything together

Aside from salmon, these delicious patties are filled with a handful of yummy things you’ll often find in Thai or Asian inspired recipes. To these particular salmon patties, I’ve added,

  • Mayonnaise
  • Soy sauce
  • Fish sauce
  • Sambal oelek (or Sriracha)
  • Minced ginger and garlic
  • Lime zest and juice
  • Red and green onion
  • Cilantro and mint
  • Panko breadcrumbs

I know, it seems like a lot of stuff, but trust me, it all works together SO WELL. If you can’t find certain ingredients, simply skip it or replace it with something you do love!

Once you’ve gathered all the above ingredients, add to a separate bowl and gently mix well to combine. Transfer the chopped salmon to the breadcrumb mixture and thoroughly mix to combine (I usually use my hands).

Six raw salmon patties on a large parchment-paper lined baking sheet.

Step 3 – Form your patties and chill

Divide the mixture into approximately 6-7 salmon patties, transferring each patty to a baking sheet lined with parchment paper. Transfer your baking sheet to the refrigerator and allow your salmon patties to sit and chill for at least 2 hours.

This step is extremely important. Don’t skip it.

Step 4. Cook

Finally, two hours have passed and it’s time to cook your patties! In a wide, shallow bowl, combine the remaining half cup of Panko breadcrumbs with the white and black sesame seeds. Remove the patties from the refrigerator.

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.

Heat the oil in a large skillet over set over medium-high heat. 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 patties.

Can you cook these salmon patties in the oven?

Yes- although I do recommend at least searing the outside before transferring to the oven to finish cooking.

If you really want to skip the added oil altogether, simply bake at 400 degrees F for approximately 8 minutes per side, or until the internal temperature reaches 145 degrees F.

Coating raw salmon patty in a mixture of panko breadcrumbs, black sesame seeds, and white sesame seeds.

Storing and Freezing Salmon Patties

Once you’ve cooked your patties, leftovers man be stored in the refrigerator for as long as three days. I recommend reheating them in a skillet for a few minutes to re-crisp the breadcrumbs, but if you’re in a hurry the microwave will also get the job done.

Salmon patties also freeze well. Wrap each individual patty in plastic followed by aluminum foil and transfer to the freezer for up to three to four months. For best result, defrost in the refrigerator before reheating.

What to Serve with Salmon Patties?

The most obvious choice is to serve this salmon patty piled on top of a soft, buttery bun, topped with all the usual toppings. While there is nothing wrong with a little lettuce and tomato, try topping yours with crunchy cabbage slaw, like this creamy coleslaw or apple coleslaw, instead.

Other delicious ideas include:

  • Salad – With so much amazing flavor, these delicious little patties instantly bring life to even the saddest salad. Serve on a bed of lettuce with cucumber, tomatoes, and avocado.
  • As an appetizer or snack – Need a quick snack? Enjoy a patty with a small scoop of tartar sauce. Perfect for pre-dinner munchies or post-workout snack.
  • Tacos – Pile a soft tortilla with crunchy cabbage, avocado, Thai chili sauce, mayo, and, of course, a salmon patty. So many amazing flavors and contrasting textures. You’ll love it.

Coating raw salmon patty in a mixture of panko breadcrumbs, black sesame seeds, and white sesame seeds.

More Salmon Recipe,

Chili Lime Orange Glazed Salmon Recipe

Grilled Salmon Burgers with Garlic Lemon Aioli

Marinated Salmon Apple Salad

Fresh Spring Salad with Smoked Salmon and Honey Dijon Vinaigrette

If you try making this Salmon Patty Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

Fully cooked sesame crusted salmon patty.

RECIPE CARD

Three fully cooked salmon burger patties crusted with black and white sesame seeds.

Sesame Crusted Salmon Patties Recipe

4.85 from 39 votes
AuthorAuthor: Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
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.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 30 minutes mins
Cook Time 10 minutes mins
Chill 2 hours hrs
Total Time 40 minutes mins
Course Main Course, Sandwich
Cuisine American, Asian
Servings 6 servings
Calories 404 kcal

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
Prevent your screen from going dark

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!

Jessica's 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.

Nutritional Information

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

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

12.8K shares
Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. Dionalyn Kelly-Handt says

    March 31, 2025 at 6:35 pm

    Hi, how many cans of salmon (tuna size cans) would you use instead of fresh salmon? I really want to try the recipe. Thank you, Dionalyn

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      March 31, 2025 at 9:27 pm

      About 3 to 4 standard (7-ounce) cans of salmon will roughly equal 1.5 pounds of fresh skinless center-cut salmon fillets, once drained.

      Here’s the calculation:

      1.5 pounds fresh salmon = 24 ounces

      Typical canned salmon (7 oz): After draining, about 6โ€“7 oz salmon per can

      24 ounces รท 7 ounces โ‰ˆ 3.4 cans

      Reply
  2. Laura says

    August 27, 2024 at 9:43 pm

    5 stars
    So after spending nearly an hour hand-chopping everything, I told my husband that they had better be worth it or I wonโ€™t make them again. OMG! SO worth it! These were delicious! And the texture from not using a food processor was so much better. These are gonna be a staple around here for sure!

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      August 28, 2024 at 9:13 am

      I am happy you and your husband found it worth the effort ๐Ÿ™‚

      Reply
  3. RQ says

    April 13, 2023 at 12:10 am

    5 stars
    ๐Ÿ˜‹
    Thanks for sharing your recipe
    We all loved these salmon Pattieโ€™s ๐Ÿ‘
    X

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      April 13, 2023 at 7:13 am

      Thank you for the lovely review ๐Ÿ™‚

      Reply
  4. Lynell says

    March 22, 2022 at 4:43 pm

    Can these be cooked on the grill?

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      March 22, 2022 at 6:50 pm

      I haven’t tried this, but I don’t think it’s a good idea given the sesame seed crust.

      Reply
      • PDX333 says

        December 22, 2022 at 5:33 pm

        5 stars
        Put a cast iron skillet on the grill and cook them this way!

  5. Maggie says

    March 11, 2022 at 6:16 am

    5 stars
    Jessica, we made these and they are DEEEEE-licious. My mom had gotten some lemongrass turmeric paste that we wanted to use; we subbed 1 tablespoon of the lemongrass paste (which included salt) for 1 tablespoon of the fish sauce. Thanks!

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      March 11, 2022 at 7:05 am

      Thanks for the DEEEEE-licious feedback, Maggie ๐Ÿ˜€

      Reply
  6. Alyssa says

    February 27, 2021 at 3:52 pm

    If I am making these and wanting to freeze, would I cook all patties first and then freeze? Or can they be frozen before cooking? Looks great & canโ€™t wait to make!!

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      February 27, 2021 at 7:59 pm

      I have not tried freezing these before, Alyssa. But if I were to try, I would freeze them before cooking and also make sure to thaw them before cooking ๐Ÿ™‚

      Reply
      • Alyssa says

        March 16, 2021 at 2:50 pm

        5 stars
        Thank you!! Made these and they are AMAZING!

      • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

        March 16, 2021 at 8:51 pm

        Thank you, Alyssa, for the amazing feedback ๐Ÿ™‚

  7. Chloe says

    August 3, 2020 at 3:41 pm

    Hi! Is there really no egg? I’m having a hard time getting my patties to form. They are falling apart.

    Reply
  8. Nama says

    May 24, 2020 at 11:01 pm

    5 stars
    These turned out delicious and are super easy to make! Thank you for sharing this recipe.

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      May 25, 2020 at 9:24 pm

      Thanks for delicious feedback Nama ๐Ÿ™‚

      Reply
  9. Sam says

    March 12, 2020 at 3:08 pm

    This looks amazing!!! Definitely trying soon.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




4.85 from 39 votes (33 ratings without comment)

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Welcome to The Forked Spoon! I’m Chef Jessica Randhawa, and for over 14 years, I’ve been crafting and sharing more than 1200 recipes, blending delicious flavors with practical kitchen tips and expert culinary advice to elevate your everyday cooking. Learn more about meโ†’

Reader Favorites

  • Baked Buffalo Chicken Dip Cheese Pull with a tortilla chip. The Best Buffalo Chicken Dip Recipe (+ Video)

  • Acai bowl topped with fresh fruit and granola. Acai Bowl Recipe โ€“ How to Make Your Own Acai Bowl

  • Two beautifully seasoned bone-in pork chops tilted against a pile of mashed potatoes on a white serving plate garnished with chopped parsley. The Best Baked Pork Chops

  • Perfect, clear, beef bone broth in a large stockpot. Bone Broth Recipe (How to Make Bone Broth)

  • Large salad bowl filled with a variety of different fresh fruit including blackberries, ,strawberries, grapes, pineapple, kiwi, and watermelon. Easy Fruit Salad Recipe

  • Small serving of mango sticky rice topped with coconut cream and sesame seeds and served with sliced mango. Thai Mango Sticky Rice Recipe (Khao Niaow Ma Muang)

Spring Recipes

  • Grilled and sliced Greek marinated chicken breasts. The Best Greek Chicken Marinade

  • Skillet filled with fully cooked mahi mahi fillets cooked in a lemon butter sauce and garnished with fresh parsley. Easy Mahi Mahi Recipe with Lemon Garlic Sauce

  • Two images side by side. On the left is an image of quesabirria tacos on a white plate, and the image on the right is of five shrimp tacos topped with Mexican crema and slaw. 40+ Mexican Recipes Perfect for Cinco de Mayo

  • A close up of a bowl Chimichurri Chimichurri Recipe (How to Make Chimichurri Sauce)

  • Large salad bowl filled with a variety of different fresh fruit including blackberries, ,strawberries, grapes, pineapple, kiwi, and watermelon. Easy Fruit Salad Recipe

  • grilled veggie skewers up close Easy Grilled Veggie Skewers

Logo of The Forked Spoon by Jessica Randhawa
The Forked Spoon has been featured on Yahoo, CountryLiving, MSN, Cosmopolitan, USA Today, and Parade with logos shown of News Media Companies
  • About
  • Recipes
  • Contact
  • Disclosure & Policies
  • Accessibility Statement

ยฉ 2011 - 2025 The Forked Spoonยฎ LLC

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.