Introduction

These Sesame Crusted Salmon Patties offer a delicious blend of Asian flavors and fresh herbs with a satisfying crunch from sesame seeds and panko. Perfect for a light lunch or a flavorful dinner, they come together easily and pair well with greens or in a sandwich.

A stack of three round patties sits on a white plate, each patty coated with a mix of black and white sesame seeds on the outside, giving a crunchy texture. The patties have a textured surface showing bits of orange, green, and purple inside, hinting at shredded vegetables and herbs mixed into the dough. The stack is placed on a white marbled surface, making the colors and textures of the patties stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 pounds skinless center-cut salmon fillets (finely chopped)
1/2 cup mayonnaise
2 tablespoons soy sauce
2 tablespoons Asian fish sauce
1 tablespoon sambal oelek (or Sriracha)
4 cloves garlic (minced)
1 tablespoon 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 teaspoon salt
1/2 teaspoon pepper
2 tablespoons white sesame seeds
1.5 cups panko breadcrumbs (divided)
2 tablespoons black sesame seeds

Instructions

Step 1: Prepare the salmon by removing any skin and bones. Finely chop the fillets and transfer the salmon to a large bowl. Line a large baking sheet with parchment paper and set aside.
Step 2: In a separate mixing bowl, combine mayonnaise, soy sauce, fish sauce, sambal oelek, minced garlic, ginger, lime zest and juice, diced red onion, cilantro, mint, green onions, salt, pepper, and 1 cup of panko breadcrumbs. Mix gently to combine.
Step 3: Add the chopped salmon to the mixture and mix thoroughly using your hands for best results.
Step 4: Divide the mixture into 6-7 equal patties and place them on the lined baking sheet. Refrigerate for at least 2 hours to set and chill.
Step 5: When ready to cook, combine the remaining 1/2 cup panko breadcrumbs with white and black sesame seeds in a shallow bowl.
Step 6: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Press each patty gently into the panko-sesame mixture, coating all sides.
Step 7: Place 3 patties carefully in the hot oil. Reduce heat to medium and cook for 4 minutes on one side, then flip and cook another 4-5 minutes until fully cooked (145°F internal temperature). Remove and repeat with remaining patties.
Step 8: Serve immediately over fresh greens or on your favorite sandwich bun. Enjoy!

Tips & Variations

For a milder spice, reduce the amount of sambal oelek or substitute with sweet chili sauce.
Use fresh herbs like basil or parsley instead of mint for a different flavor profile.
Add a splash of lemon juice instead of lime for a slightly different citrus note.
Try baking the patties at 400°F for 12-15 minutes if you prefer a lighter cooking method.

Storage

Store cooked salmon patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the oven at 350°F until warmed through to maintain crispness.

How to Serve

The image shows a close-up of a round, thick patty made from mixed chopped ingredients with an uneven texture. The patty has visible chunks of orange pieces, likely sweet potato or carrots, interspersed with small green bits of leafy herbs or spinach. There are also tiny purple pieces, possibly red onion, and pale beige bits that look like mushrooms or grains. The patty has a moist, slightly crumbly surface and sits directly on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned salmon instead of fresh?

While fresh salmon is best for texture and flavor, you can substitute canned salmon if pressed for time. Be sure to drain it well and adjust breadcrumbs to achieve a good consistency.

How do I know when the patties are fully cooked?

The patties are fully cooked when they reach an internal temperature of 145°F and are opaque throughout. The outside should be golden and crispy from the sesame-panko coating.