Garlic Ginger Salmon Patties (Printable)

Juicy salmon patties with aromatic ginger and garlic, crisped golden and perfect as a light main or appetizer.

# Components:

→ Fish

01 - 14 ounces skinless salmon fillet, finely chopped or flaked (may substitute canned, well drained)

→ 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 (use gluten-free if required)
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 - In a large mixing bowl, combine the chopped salmon, minced garlic, grated ginger, sliced spring onions, and chopped cilantro.
02 - Add the egg, breadcrumbs, soy sauce, sesame oil, salt, and ground black pepper to the bowl. Mix thoroughly until the mixture holds together.
03 - Divide the mixture evenly and form into four patties, each approximately 3/4 inch thick.
04 - Heat the neutral oil in a non-stick skillet over medium heat.
05 - Place the salmon patties in the skillet and cook for 4 to 6 minutes per side, or until golden brown and cooked through.
06 - Drain the patties briefly on paper towels. Serve hot with a preferred dipping sauce or alongside fresh salad.

# Expert Advice:

01 -
  • Quick to prepare with under 35 minutes from start to finish
  • Works perfectly with fresh or canned salmon so it is great for using pantry staples
  • Packed with protein and healthy fats yet feels light and fresh
  • Great for meal prep or freezing for later
02 -
  • High in protein and packed with omega-three healthy fats
  • Naturally dairy free and easy to make gluten free with simple swaps
  • Freezes beautifully just wrap patties individually and thaw before reheating
03 -
  • Keep your salmon cold it helps the patties stay together and fry up neatly.
  • Do not overwork the mixture when shaping or the patties may become tough.
  • Let the patties sit for five minutes before frying as this helps breadcrumbs absorb moisture and makes for a more tender bite.
  • Toast the breadcrumbs for a richer flavor if you have time.
Return