Description
These Sesame Crusted Salmon Patties offer a delicious and nutritious lunchtime option, combining tender canned salmon with a crunchy sesame seed crust. Quick to prepare and packed with flavor, they’re perfect served warm with a squeeze of fresh lemon or your favorite dipping sauce.
Ingredients
Scale
Salmon Patties
- 2 cans (6 ounces each) salmon, drained, flaked, skin and bones removed
- 1 large egg
- 1/3 cup plain breadcrumbs
- 2 green onions, finely sliced
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce or tamari
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Coating and Cooking
- 1/3 cup white and black sesame seeds mixed
- 2 tablespoons olive oil, for cooking
- Lemon wedges, for serving
Instructions
- Prepare the mixture: In a large bowl, combine the flaked salmon, egg, breadcrumbs, green onions, Dijon mustard, soy sauce, sesame oil, garlic powder, and black pepper. Mix gently until the ingredients are well incorporated and hold together.
- Shape the patties: Form the mixture into 6 evenly sized patties. Be careful to shape them firmly so they hold together during cooking.
- Coat with sesame seeds: Press each patty gently into the mixed white and black sesame seeds, ensuring both sides are thoroughly coated to create a crunchy crust.
- Heat the skillet: Warm the olive oil in a large skillet over medium heat to prevent sticking and ensure even cooking.
- Cook the patties: Place the salmon patties in the skillet and cook for 3 to 4 minutes on each side, or until they are golden brown, crisp on the outside, and heated through in the center.
- Drain and serve: Transfer the cooked patties to a paper towel-lined plate briefly to absorb excess oil. Serve warm with fresh lemon wedges for an added zing.
Notes
- Serve these salmon patties over a fresh salad, inside a sandwich, or with a creamy yogurt or spicy sriracha mayo sauce for variation.
- For extra crispiness, avoid overcrowding the pan to allow proper browning and even cooking on each patty.
- You can substitute soy sauce with tamari for a gluten-free option.
