Thai-Style Sesame Salmon Patties (Print Version)
# Ingredients:
→ Patty Base
01 -
1.5 pounds skinless center-cut salmon fillets, finely chopped
02 -
1/2 cup mayonnaise
03 -
2 tablespoons soy sauce
04 -
2 tablespoons Asian fish sauce
05 -
1 tablespoon sambal oelek or Sriracha
→ Aromatics and Herbs
06 -
4 cloves garlic, minced
07 -
1 tablespoon minced fresh ginger
08 -
1 lime, zested and half juiced
09 -
1 small red onion, finely diced
10 -
1/2 cup fresh cilantro, finely chopped
11 -
1/4 cup fresh mint, finely chopped
12 -
3 green onions, chopped
→ Coating
13 -
1.5 cups panko breadcrumbs, divided
14 -
2 tablespoons white sesame seeds
15 -
2 tablespoons black sesame seeds
16 -
1 teaspoon salt
17 -
1/2 teaspoon pepper
# Instructions:
01 -
Remove any skin and bones from your salmon fillets and chop into small pieces. Pop the chopped salmon in a large bowl and set aside.
02 -
In another bowl, combine mayo, soy sauce, fish sauce, sambal oelek, garlic, ginger, lime zest and juice, red onion, herbs, seasonings, and 1 cup of the panko. Add the salmon and mix thoroughly with your hands.
03 -
Shape the mixture into 6-7 patties and place them on a parchment-lined baking sheet. Let them firm up in the fridge for at least 2 hours.
04 -
Mix the remaining panko with white and black sesame seeds in a shallow bowl. Press each chilled patty into the mixture to coat all sides.
05 -
Heat oil in a skillet over medium-high heat. Cook patties in batches for about 4 minutes per side until they reach 145°F inside and are golden brown outside.
# Notes:
01 -
Can be made with canned salmon instead of fresh
02 -
Keeps well in the fridge for up to 3 days
03 -
Can be served on a bun or over greens