Fresh Thai Salmon Patties (Print Version)
# Ingredients:
→ Patty Base
01 -
1.5 pounds of center-cut salmon fillets, no skin, finely diced
02 -
1/2 cup of mayonnaise
03 -
2 tablespoons of soy sauce
04 -
2 tablespoons of fish sauce used in Asian recipes
05 -
1 tablespoon of sambal oelek or Sriracha sauce
→ Aromatics and Herbs
06 -
4 garlic cloves, finely minced
07 -
1 lime, zest grated and juice squeezed from half
08 -
1 small red onion, diced into tiny pieces
09 -
3 green onions, sliced
10 -
1 tablespoon of freshly grated ginger
11 -
1/4 cup of fresh mint, chopped
12 -
1/2 cup of cilantro, finely cut
→ Coating
13 -
1.5 cups of panko breadcrumbs, divided into portions
14 -
2 tablespoons of white sesame seeds
15 -
1 teaspoon of salt
16 -
1/2 teaspoon of black pepper
17 -
2 tablespoons of black sesame seeds
# Instructions:
01 -
Start by removing the skin and any bones from the salmon. Chop it into very small bits, then place them in a big bowl and leave it to the side.
02 -
In a separate large bowl, combine the mayo, soy sauce, fish sauce, sambal oelek, garlic, ginger, red onion, lime zest and juice, all the herbs, 1 cup of panko breadcrumbs, salt, and pepper. Toss in the chopped salmon and mix it all thoroughly, using your hands for the best results.
03 -
Shape the salmon mixture into 6-7 burger-style patties and arrange them on a baking sheet lined with parchment paper. Store them in the fridge and chill for at least 2 hours so they firm up.
04 -
Mix the rest of the panko with the white and black sesame seeds. Put it in a shallow dish and coat each patty on all sides, making sure they’re evenly covered.
05 -
Heat some oil in a large frying pan over medium-high heat. Cook each patty for about 4 minutes on one side, then flip and cook the other side until they’re golden and reach 145°F in the center.
# Notes:
01 -
If fresh salmon isn’t available, canned salmon works, too
02 -
The patties can stay fresh in the fridge for up to 3 days
03 -
Serve either as a burger on a bun or on top of a salad