Introduction

These Sesame Crusted Salmon Patties are a flavorful twist on a classic seafood dish, featuring fresh herbs, tangy lime, and a crunchy sesame crust. Perfect as a snack, appetizer, or main course, they bring a delightful Asian-inspired taste to your table. Crispy on the outside and tender on the inside, they’re sure to impress family and friends.

A stack of three round patties on a white plate, each patty showing a mix of orange, green, and white bits within a crispy, golden-brown coating covered with toasted black and white sesame seeds. The patties have a rough texture with visible small pieces of vegetables and herbs embedded throughout. The white plate rests on a white marbled surface, enhancing the colors and textures of the patties. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 pounds skinless center-cut salmon fillets (finely chopped)
1/2 cup mayonnaise
2 tablespoons soy sauce
2 tablespoons Asian fish sauce
1 tablespoon sambal oelek (or Sriracha)
4 cloves garlic (minced)
1 tablespoon minced fresh ginger
1 lime (zested)
1/2 lime (juiced)
1 small red onion (finely diced)
1/2 cup fresh cilantro (finely chopped)
1/4 cup fresh mint (finely chopped)
3 green onions (chopped)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons white sesame seeds
1.5 cups panko breadcrumbs (divided)
2 tablespoons black sesame seeds
2 tablespoons oil (for frying)

Instructions

Step 1: Prepare the salmon by removing any skin and bones. Finely chop the salmon fillets into small pieces and transfer to a large bowl. Line a baking sheet with parchment paper and set aside.
Step 2: In a separate mixing bowl, combine mayonnaise, soy sauce, fish sauce, sambal oelek, minced garlic, fresh ginger, lime zest and juice, red onion, cilantro, mint, green onions, salt, pepper, and 1 cup of panko breadcrumbs. Mix gently to combine.
Step 3: Add the chopped salmon to the breadcrumb mixture and mix thoroughly with your hands for best results, until all ingredients are well incorporated.
Step 4: Divide the mixture into 6 to 7 equal-sized patties. Place each patty on the lined baking sheet and refrigerate for at least 2 hours to set and chill.
Step 5: When ready to cook, combine the remaining 1/2 cup panko breadcrumbs with white and black sesame seeds in a shallow bowl.
Step 6: Heat 2 tablespoons of oil in a large skillet over medium-high heat. One at a time, press each salmon patty into the panko-sesame mixture, coating all sides thoroughly.
Step 7: Carefully place 3 patties into the hot oil. Reduce heat to medium and cook for 4 minutes, then flip and cook for an additional 4 to 5 minutes, or until the salmon reaches an internal temperature of 145°F (63°C). Remove patties and repeat with the remaining ones.
Step 8: Serve immediately on a bed of fresh greens or in a sandwich bun. Enjoy your flavorful salmon patties!

Tips & Variations

For extra flavor, add a splash of sesame oil to the salmon mixture before chilling.
Substitute sambal oelek with Sriracha or another chili sauce if you prefer milder heat.
Use fresh herbs like dill or basil instead of mint for a different taste profile.
To make the patties gluten-free, replace panko breadcrumbs with crushed gluten-free crackers or almond flour.

Storage

Store cooked salmon patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to maintain crispiness. You can also freeze uncooked patties for up to 1 month; thaw in the refrigerator before cooking.

How to Serve

A round, golden-brown patty with a crispy, textured surface is shown from the top on a white plate. The patty has a crunchy crust sprinkled generously with black and light brown sesame seeds. Bits of dark green herbs or vegetables are visible near the edges, with a moist, orange interior peeking through the browned exterior. The plate sits on a white marbled texture, highlighting the patty’s rich and varied colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned salmon instead of fresh?

While fresh salmon provides the best texture and flavor, you can use canned salmon in a pinch. Drain and flake the canned salmon before mixing, but note the patties may be softer and less crispy.

How do I know when the salmon patties are fully cooked?

The patties should reach an internal temperature of 145°F (63°C) to ensure safety. They will be firm to the touch and have an opaque, flaky interior when done cooking.