Flaky salmon patties burst with ginger, garlic, and herbs—crisp outside, tender inside, easy for weeknight meals.
# What you'll need:
→ Fish
01 - 14 ounces skinless salmon fillet, finely chopped or flaked; canned salmon, drained, may be substituted
→ Aromatics & Vegetables
02 - 2 garlic cloves, minced
03 - 2 teaspoons fresh ginger, grated
04 - 2 spring onions, finely sliced
05 - 2 tablespoons fresh cilantro or parsley, chopped
→ Binding & Seasoning
06 - 1 large egg
07 - 1/2 cup breadcrumbs; for gluten-free, use gluten-free breadcrumbs
08 - 1 tablespoon soy sauce
09 - 1 teaspoon sesame oil
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon ground black pepper
→ For Frying
12 - 2 tablespoons neutral oil, such as canola or sunflower
# Method:
01 - Place chopped salmon, minced garlic, grated ginger, sliced spring onions, and chopped cilantro into a large mixing bowl.
02 - Add egg, breadcrumbs, soy sauce, sesame oil, salt, and pepper. Mix thoroughly until the ingredients form a cohesive mixture.
03 - Divide mixture into four equal portions and shape each into a patty approximately three-quarters of an inch thick.
04 - Warm neutral oil in a non-stick skillet over medium heat.
05 - Pan-fry salmon patties for 4 to 6 minutes per side until golden brown and cooked through.
06 - Transfer cooked patties briefly onto paper towels to drain excess oil. Serve immediately with preferred dipping sauce or salad.
