Sesame Ginger Salmon Patties

November 29, 2017

Here's our classic salmon patty with an Asian twist. They’re fresh, easy, and made with only a few simple ingredients. Like the others, they can easily be made ahead of time and frozen, then cooked right before serving, or made the morning of your gathering and reheated in the oven on trays. You choose the sauces. We think they’re fabulous served with at least three dipping sauces: Frank's Sesame Ginger, Claudia's Triple Citrus, and perhaps a plum sauce from the local specialty food section!


1 pound salmon meat
1 tablespoon fresh ginger, finely grated
Zest of 1/2 lemon, juice of 1 lemon
1/2 teaspoon salt
1 tablespoon oil

1 tablespoon honey
1 tablespoon gluten-free tamari sauce or soy sauce
Toasted sesame seeds

Mix salmon meat, ginger, lemon zest, and salt together. Form into small cakes about 1 1/2" to 2" wide. In a pan, gently heat oil until hot. Sauté cakes for a few minutes on each side, or until crispy. Add lemon juice, honey, and tamari to pan, and coat patties in the glaze, being careful not to burn the honey. Remove from pan, and serve with a sprinkling of sesame seeds.




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