Sesame Crusted Salmon Patties

This hearty sesame crusted salmon patty recipe transforms fresh salmon into Thai-inspired flavor bombs that outshine any canned salmon patty. The crispy exterior of sesame seeds and Panko breadcrumbs gives way to a tender, flavor-packed interior that brings restaurant quality to your home kitchen.

I first made these patties for a dinner party when I wanted to impress without spending hours in the kitchen. The combination of Thai flavors with the satisfying crunch of the sesame seed coating had everyone requesting the recipe before dessert was even served.

Ingredients

• Fresh salmon fillets: the star ingredient that provides clean flavor and perfect texture compared to canned versions
• Mayonnaise: creates moisture and richness while helping bind ingredients together
• Soy sauce and fish sauce: provide umami depth that makes these patties irresistible
• Sambal oelek or Sriracha: adds customizable heat that balances the rich salmon
• Fresh herbs including cilantro and mint: bring brightness that cuts through richness
• Panko breadcrumbs: create structure inside and incredible crunch outside
• Black and white sesame seeds: add nutty flavor and stunning visual appeal

Step-by-Step Instructions

Prepare the salmon:

Carefully remove all skin and bones from your salmon fillets. Chop into small pieces about 1/4-inch in size. This detailed hand-chopping creates a superior texture compared to food processor methods which can make the mixture pasty.

Create the flavor base:

Combine mayonnaise, soy sauce, fish sauce, sambal oelek, garlic, ginger, lime zest and juice, red onion, herbs, seasonings, and 1 cup of Panko in a large bowl. This creates a concentrated flavor paste that will distribute evenly throughout the patties.

Mix with salmon:

Add the chopped salmon to your flavor base and mix thoroughly using your hands. The warmth of your hands helps the ingredients bind together without overmixing. Stop when everything is just combined to keep the texture chunky.

Form and chill patties:

Divide mixture into equal portions and form into patties about 3/4-inch thick. The chilling time is non-negotiable as it allows the flavors to meld and the patties to firm up enough for cooking.

Create the crust:

When ready to cook, coat each patty completely in the Panko-sesame mixture. Press firmly to ensure good adhesion on all surfaces including the sides.

Cook with care:

Use a medium-high heat initially to create a hot surface, then reduce to medium to allow proper cooking without burning the crust. The flip should be done carefully with a wide spatula to maintain the patty shape.

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The sesame seed coating is what makes these patties truly special. I discovered this technique after testing countless salmon patty recipes and finding most lacked textural contrast. The combination of black and white seeds not only creates visual appeal but adds a nutty flavor that complements the salmon perfectly.

Making Ahead and Storage

These salmon patties actually benefit from being made in advance. You can prepare the patties through the chilling stage up to 24 hours before cooking. Keep them covered in the refrigerator on a parchment-lined baking sheet. For longer storage, freeze the uncooked patties individually on a baking sheet until solid, then transfer to a freezer container with parchment between layers. Cook directly from frozen, adding 2-3 minutes to the cooking time per side.

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Perfect Pairings

These Thai-inspired salmon patties pair beautifully with bright, fresh accompaniments. Try serving them with a cucumber salad dressed with rice vinegar and a touch of sugar, or atop a bed of coconut rice. For a complete meal, add a side of quick-pickled vegetables or a simple slaw dressed with lime juice and a splash of sesame oil. The cooling crunch of fresh vegetables balances the richness of the salmon perfectly.

Troubleshooting Tips

The mixture might seem wet when you first combine everything, but dont be tempted to add more breadcrumbs. The chilling time firms everything up beautifully. If your patties are falling apart during cooking, they likely need more chilling time or your pan may be too hot. Make sure to press the sesame-Panko coating firmly onto the patties for the best adhesion. Finally, resist the urge to flip too early the first side needs to develop a golden crust that helps hold everything together.

Frequently Asked Questions

→ Can I use canned salmon instead of fresh salmon?

Yes, you can substitute canned salmon for fresh. Be sure to drain the liquid and remove any bones before using.

→ What sauce pairs well with salmon patties?

A zesty lime or garlic aioli pairs wonderfully with these patties. You can also try a sweet chili sauce for added contrast.

→ How should I store leftovers?

Leftover salmon patties can be stored in an airtight container in the refrigerator for up to three days. Reheat gently before serving.

→ Can I cook the patties without frying?

Yes, you can bake the patties in the oven at 375°F (190°C) for about 20 minutes, flipping halfway, or air fry them for a healthier option.

→ Can these patties be frozen?

Absolutely! Freeze uncooked patties in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. Cook directly from frozen when needed.