These salmon patties are so packed with flavor! Rather than a salmon filet with a sauce on top, these have the flavor all the way through, in every single bite. A light breading of panko bread crumbs gives them just the right amount of crunch and the inside stays tender and juicy. Don’t let the long list of ingredients scare you…many of them are probably already in your fridge or pantry.Jump to Recipe
I served these with roasted broccoli and basmati rice with a drizzle of the most delicious spicy miso mayo sauce. The 2 patties that I had left over were repurposed for lunch as salmon burgers on brioche rolls with some avocado, arugula, red onion and the yummy spicy miso mayo. They were out of this world good. The sauce is a cinch to make and is at the end of the recipe instructions. It is not a necessity but it adds a ton more flavor and would be good on just about anything.
The bonus of all of the flavorful ingredients in these patties is that they are pretty forgiving. If you overcook them a little, they are still going to be juicy and delicious. And since all the work can be done in advance, you can get dinner on the table in a snap when it is time to cook them.
Tips for foolproof salmon patties:
- Use the best wild salmon you can find! I get a monthly subscription for wild salmon from Wild Alaska Company and their salmon is flash frozen right after it is caught. I always have some in my freezer to pull out for dinner when I need it. They also occasionally sell the ground salmon which makes this recipe even easier. I would not grind the salmon in a food processor. It is too delicate and will get a mealy texture. Coarsely chop it so that you have quarter to half inch pieces for better texture.
- To make this recipe gluten free, choose a gluten free tamari and use gluten free panko like Ian’s.
- Make these patties ahead and chill them before frying. They will firm up and be easier to handle!
Miso Ginger Salmon Patties
- 2 lbs skinless salmon fillets, coarsely chopped OR 2 lbs ground salmon or salmon "burger"
- 2 eggs, lightly beaten
- 1 1/2 cups panko bread crumbs, divided
- 1 bunch fresh cilantro, chopped
- 2 garlic cloves, minced
- 3 green onions, minced
- 1 small shallot, minced
- 1 -2 inch piece of fresh ginger, peeled and grated or finely minced
- 1/2 tsp kosher salt
- 2 tbsp white miso paste
- 2 tsp tamari or soy sauce
- 1-2 tsp Sambal Oelek (chili paste) Or Sriracha to taste
- 2 tsp toasted sesame oil
- 1 lime, zested and juiced
- avocado oil or other neutral oil for frying
- Add your chopped or ground salmon to a large bowl. Add the eggs, 3/4 cup of the panko bread crumbs, cilantro, garlic, green onions, shallot, ginger and salt.
- In a separate small bowl, whisk together the miso, tamari, sambal, sesame oil, lime zest, and 2 tsp of the lime juice until smooth. Add to the salmon and mix everything together gently until combined.
- Form the salmon mixture into patties (about 3 inches in diameter). I was able to make 9 patties. Refrigerate for at least an hour so that they firm up a bit and become easier to handle. I put mine on a parchment or foil lined baking sheet and cover with plastic until I am ready to cook them. You can do this up to one day in advance if you want to make these in advance.
- When you are ready to cook, heat a large frying pan on medium heat with a couple tablespoons of neutral frying oil like avocado oil. Dredge your chilled salmon patties in the remaining panko breadcrumbs to lightly coat. Once your oil is nice and hot, fry them in batches (I do 4 at a time) for about 3 – 4 minutes on each side until golden and crisp and cooked through. Add a little more oil between batches if necessary. Make sure the heat isn’t too high or the panko will burn before the salmon cooks through.
Spicy Miso Mayo Sauce
- Whisk together 1/4 cup good mayonnaise, 1 tbsp miso paste, 2 tsp fresh lime juice, a couple splashes of soy sauce, and sriracha sauce to taste (I used about a tablespoon). This sauce is great drizzled over the salmon or used for a sauce on a burger!