• 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!