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Home » Seafood » Sesame Crusted Salmon Patties Recipe

Sesame Crusted Salmon Patties Recipe

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
March 11, 2020
4.87 from 30 votes


Last Updated May 22, 2020 | 13 Comments

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3.5K shares
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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.

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

Sesame Crusted Salmon Patties Recipe

4.87 from 30 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica 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 Recipe Saved!
Prep Time 30 mins
Cook Time 10 mins
Chill 2 hrs
Total Time 40 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
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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.)

Keyword Salmon Patties, Salmon Patties Recipe
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

3.5K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Lynell says

    March 22, 2022 at 4:43 pm

    Can these be cooked on the grill?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica 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!

  2. 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
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      March 11, 2022 at 7:05 am

      Thanks for the DEEEEE-licious feedback, Maggie 😀

      Reply
  3. 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 & can’t wait to make!!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica 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 🙂

      Reply
      • Alyssa says

        March 16, 2021 at 2:50 pm

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

      • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

        March 16, 2021 at 8:51 pm

        Thank you, Alyssa, for the amazing feedback 🙂

  4. 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
  5. 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
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      May 25, 2020 at 9:24 pm

      Thanks for delicious feedback Nama 🙂

      Reply
  6. Sam says

    March 12, 2020 at 3:08 pm

    This looks amazing!!! Definitely trying soon.

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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