Asian Salmon Patties


  • 1 1/2 pounds skinless salmon fillet, finely chopped
  • 2 shallots, minced
  • 2 tablespoons grated, peeled fresh ginger
  • 1 large egg, lightly beaten
  • 1/4 to 1/2 teaspoon crushed red pepper
  • Coarse salt and ground pepper
  • Lime wedges, for serving (optional)
  • 1/3 cup reduced-fat mayonnaise
  • 2 thinly sliced scallions
  • 2 tablespoons fresh lime juice
  • 1 teaspoon toasted sesame oil

Cooking Instructions

Step 1: In a large bowl, combine salmon, shallots, ginger, egg, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground pepper.  Form mixture into eight 1-inch thick patties, packing each firmly; transfer to a plate.  Place in freezer until just firm, about 20 minutes.

Step 2: Heat a large nonstick skillet over medium-high heat.  Add salmon patties; cook until browned on both sides and just opaque throughout, 4 to 6 minutes per side, turning carefully.  Serve with lime wedges and Sesame Mayonnaise, if desired.

Step 3: Sesame Mayonnaise: In a small bowl, stir together mayonnaise, scallions, lime juice, and sesame oil.  Chill until ready to serve.

Enjoy these easy & nutritious Asian salmon patties from Chef Kathy Damm!