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.
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.
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,
- 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).
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.
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.
More Salmon Recipe,
If you try making this Salmon Patty Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
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Sesame Crusted Salmon Patties Recipe
FOR THE SALMON PATTIES
- 1.5 pounds skinless center-cut salmon fillets - finely chopped
- 1/2 cup mayonnaise
- 2 tbsp soy sauce
- 2 tbsp Asian fish sauce
- 1 tbsp sambal oelek - or Sriracha
- 4 cloves garlic - minced
- 1 tbsp minced fresh ginger
- 1 lime - zested
- 1/2 lime - juiced
- 1 small red onion - finely diced
- 1/2 cup fresh cilantro - finely chopped
- 1/4 cup fresh mint - finely chopped
- 3 green onions - chopped
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp white sesame seeds
- 1.5 cups panko breadcrumbs - divided
- 2 tbsp black sesame seeds
- 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!
- 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.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)