Garlic Ginger Salmon Patties (Printer View)

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.

# Expert Advice:

01 -
  • Made with easy-to-find ingredients
  • Ready in about half an hour
  • Light and protein packed
  • Great for meal prep or a speedy dinner
  • Dairy free and adaptable for gluten free diets
02 -
  • High in protein and omega-3s
  • Freezes beautifully for future meals
03 -
  • Do not rush when browning the patties Letting them fully sear develops the crispy edges that are so satisfying
  • If your mix feels too wet add a touch more breadcrumbs If too dry a splash of soy or a teaspoon of yogurt helps Find your own perfect ratio by feel

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