Save These garlic ginger salmon patties bring together flaky salmon with the punchy flavors of fresh ginger and garlic. Whether I am looking for a quick weeknight main dish or an appetizer to impress, they always deliver crispy outsides and a tender, flavorful inside.
I first made these for a spring dinner party and guests raved about how fresh and satisfying they were. Since then they have become a staple every time I want something comforting and easy.
Ingredients
- Salmon fillet: chopped or flaked for the best flaky texture fresh is ideal but canned works fine in a pinch Always look for salmon that is bright and moist not dull or with a strong fishy smell
- Garlic cloves: minced for aroma and savory depth Opt for firm bulbs with tight skin
- Fresh ginger: grated which adds warmth and zing Choose ginger root that feels heavy and is free of soft spots
- Spring onions: finely sliced to bring sharpness and a bit of crunch The best ones have crisp bright green tops
- Fresh cilantro or parsley: chopped for freshness and color Choose bunches that look lively not wilted or yellow
- Large egg: which binds everything and keeps patties tender Fresh eggs give the best hold and color
- Breadcrumbs: they soak up moisture and keep patties from crumbling Freshly made or panko styles make for lighter texture Gluten free if needed
- Soy sauce: brings in a rich umami base For a clean taste go for naturally brewed choices
- Sesame oil: a little goes a long way with its toasty aroma Opt for cold pressed or roasted for deeper flavor
- Salt: enhances every note Use fine sea salt for even seasoning
- Ground black pepper: adds a gentle heat and extra flavor Crack fresh if possible
- Neutral oil for frying: helps develop a crisp and golden crust Canola or sunflower are excellent as they do not alter the flavors
Instructions
- Prep the Salmon:
- Finely chop or flake your salmon pieces with a sharp knife or clean your canned salmon and remove any bones or skin. This ensures an even texture and easy mixing for really smooth patties.
- Mix Aromatics and Veg:
- Add garlic, ginger, spring onions, and cilantro into a large bowl with the salmon. Stir until the aromatics are evenly distributed and smell fragrant in the bowl.
- Bind and Season:
- Crack the egg into the bowl, add breadcrumbs, soy sauce, sesame oil, salt, and pepper. Use a fork or clean hands to mix until everything is just combined. Be gentle to keep some salmon pieces chunky which makes for a satisfying bite.
- Form the Patties:
- Divide the mixture into four equal portions. Gently shape each into a patty about two centimeters thick. Press the edges together so they hold and do not crack during cooking.
- Heat the Skillet:
- Pour neutral oil into a non-stick skillet and set over medium heat. Give it a minute or two until a few droplets of water flicked in sizzle and dance.
- Fry to Golden Perfection:
- Gently lay the patties in the hot pan. Cook four to six minutes per side until each patty is richly golden on the outside and cooked through. Flip with a spatula only when they release easily.
- Drain and Serve:
- Transfer cooked patties to a plate lined with paper towels to remove extra oil. Serve them hot alongside your favorite salad or dipping sauce. A fresh squeeze of lemon is never a bad idea.
Save My favorite part about this dish is the bright aroma that fills the kitchen when the ginger and garlic hit the hot skillet. When I make these with my family we love to pile the patties onto warm rice bowls and fight over the crispest edges. It never lasts long.
Storage Tips
Once cooked extra patties keep in the fridge for three days. If making ahead for lunches wrap tightly or store in a sealed container. For a quick midweek meal they reheat best in a skillet over low heat to keep the outside crisp.
Ingredient Substitutions
If you are out of salmon try fresh trout or arctic char as both hold up well in patty form. Gluten-free breadcrumbs and tamari stand in easily for those with dietary needs. No fresh herbs Use a dash of dried but reduce the amount to avoid overpowering.
Serving Suggestions
The patties are delicious on their own but really shine atop a big green salad or tucked into a soft bun as a seafood burger. Drizzle sriracha mayo or a tangy yogurt sauce for a punchy finish. For a light family dinner I like pairing with quick pickled cucumbers.
Cultural Context
Fish patties pop up across the globe from Scandinavian fiskekaker to Japanese saba no tsukune. My love for this recipe comes from merging Asian flavors like ginger and soy sauce with the familiar comfort of the classic salmon cake. It feels both new and nostalgic at the table.
Save With vibrant flavors and a pleasing flaky texture these salmon patties are sure to become a family favorite. Try them for a weeknight meal or at your next get-together for a dish that feels special yet simple.
Recipe Guide
- → Can I use canned salmon instead of fresh?
Yes, canned salmon works well and adds convenience. Be sure to drain it thoroughly before using for best texture.
- → What are good serving suggestions?
Serve with salad, dipping sauces like sriracha mayo, or a squeeze of fresh lemon. They also pair well with rice or in sandwiches.
- → How can I make this dish gluten-free?
Use gluten-free breadcrumbs and substitute tamari for soy sauce. Always check ingredient labels for any potential gluten sources.
- → Are there tips for extra crispiness?
Ensure patties are not overcrowded in the skillet and fry over medium heat until both sides are golden brown and crisp.
- → Can these be made ahead and reheated?
Yes, you can prepare patties ahead and store in the fridge. Reheat in a skillet or oven to restore crispness before serving.