If you’re looking for a recipe that’s equal parts weeknight-friendly, crave-worthy, and just a tad bit fancy, these Sesame Crusted Salmon Patties will be your new go-to. Bursting with savory salmon, bright green onions, and the nutty crunch of sesame seeds, every bite is satisfyingly crisp on the outside with a tender, flavorful center. Whether you’re using canned salmon for ease or leftover cooked salmon, these patties are quick to assemble and packed with Asian-inspired flavors. They’re the kind of dish that feels special enough for guests but is easy enough to whip up on a busy Tuesday.
Ingredients You’ll Need
The beauty of Sesame Crusted Salmon Patties is how simple yet essential each ingredient is. Every component brings something unique: richness, texture, umami, or that signature crunch. Here’s what you’ll need and why it matters.
- Salmon: Use a can of salmon (14.75 oz) for convenience, or substitute 1½ cups of cooked salmon for a fresher taste and texture.
- Egg: Acts as the binder that holds your patties together, ensuring they don’t fall apart during cooking.
- Mayonnaise: Adds moisture and a creamy richness that keeps the patties tender inside.
- Dijon Mustard: Delivers a bit of tang and a gentle heat that perks up the flavors.
- Soy Sauce: Brings essential savory umami and a touch of saltiness to balance the richness of the salmon.
- Breadcrumbs: Help absorb moisture and give the patties structure—panko or regular both work.
- Green Onions: Offer a pop of fresh color and a mild oniony bite that brightens the dish.
- Garlic Powder: Infuses a subtle garlicky flavor without overpowering the salmon.
- Ground Ginger: Adds a touch of warmth and zing, enhancing the Asian-inspired profile.
- Black Pepper: Just enough to give the patties a gentle background heat.
- Sesame Seeds: The star of the show—these provide that signature toasty crunch on the crust!
- Olive Oil: For frying the patties to golden, crispy perfection while adding a hint of richness.
How to Make Sesame Crusted Salmon Patties
Step 1: Mix the Salmon Patty Base
Start by grabbing a large mixing bowl. Add in your flaked salmon, egg, mayonnaise, Dijon mustard, soy sauce, breadcrumbs, green onions, garlic powder, ground ginger, and black pepper. Use a fork or your hands to gently combine everything until the mixture is even and cohesive. The key here is not to overmix—just enough so that you can easily form patties, but not so much that the mixture becomes dense.
Step 2: Shape the Patties
Divide the mixture into 6 to 8 equal portions, depending on how big you like your patties. With your hands, gently form each portion into a round patty about ¾ inch thick. If the mixture feels a bit too wet to handle, add a sprinkle more breadcrumbs to help firm things up. Lining a plate or baking sheet with parchment makes transferring the patties less sticky.
Step 3: Coat with Sesame Seeds
Pour your sesame seeds onto a shallow plate. Carefully press each patty into the seeds to coat one side for a classic look, or both sides if you want that extra nutty crunch. The seeds will adhere easily thanks to the moisture in the mixture, and this step is what really sets Sesame Crusted Salmon Patties apart from your typical fish cakes!
Step 4: Pan-Fry to Perfection
Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, gently add the patties, being careful not to overcrowd the pan (you may need to work in batches). Cook for 3 to 4 minutes per side, flipping carefully with a spatula, until the sesame crust is golden and the patties are heated through. The aroma is absolutely irresistible at this point!
Step 5: Drain and Serve
Transfer the cooked patties onto a paper towel-lined plate to absorb any excess oil. Serve them right away while they’re crispy and hot. Whether you opt for a simple squeeze of lemon, a drizzle of sriracha mayo, or a sweet chili dipping sauce, these Sesame Crusted Salmon Patties are ready to steal the spotlight at your dinner table.
How to Serve Sesame Crusted Salmon Patties
Garnishes
A finishing touch goes a long way with these patties. Sprinkle extra sliced green onions or toasted sesame seeds over the top for added color and crunch. A squeeze of fresh lemon brightens every bite, and a sprinkle of chopped cilantro or a drizzle of sriracha mayo makes the flavors pop even more.
Side Dishes
Sesame Crusted Salmon Patties play well with so many sides. Serve them with a simple cucumber salad, steamed jasmine rice, or a tangle of stir-fried veggies for a nourishing dinner. For a lighter meal, try them over a bed of greens tossed with a sesame vinaigrette—absolutely refreshing!
Creative Ways to Present
Think beyond the plate: tuck a patty into a toasted bun with crunchy slaw for an Asian-inspired burger, or slice them into strips to top a sushi rice bowl. For appetizers, make mini patties and serve with toothpicks and a trio of dipping sauces at your next gathering. Sesame Crusted Salmon Patties are versatile enough to shine in any setting.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra patties (lucky you!), simply let them cool to room temperature before placing them in an airtight container. They’ll keep beautifully in the refrigerator for up to three days, staying moist and flavorful.
Freezing
To extend their life even further, freeze the cooked patties on a baking sheet until firm, then transfer them to a freezer bag or container. They’ll stay tasty for up to two months. When you’re ready for a quick meal, just thaw and reheat!
Reheating
For best results, reheat Sesame Crusted Salmon Patties in a skillet over medium heat with a touch of oil to restore their crispy exterior. You can also use a toaster oven or bake them at 350°F until heated through. The microwave works in a pinch, but they’ll be softer rather than crisp.
FAQs
Can I use fresh salmon instead of canned?
Absolutely! If you have leftover cooked salmon, simply flake it and use about 1½ cups in place of the canned version. The flavor will be even richer and the texture a bit lighter—just be sure to remove any skin or bones.
Are these Sesame Crusted Salmon Patties gluten-free?
They can be! Swap out traditional breadcrumbs for gluten-free breadcrumbs or crushed rice crackers. Also, double check that your soy sauce is gluten-free; tamari is a great substitute.
What’s the best dipping sauce to serve with these?
Sriracha mayo and sweet chili sauce are favorites, but don’t overlook wasabi mayo, soy-ginger dipping sauce, or even a simple lemon-yogurt sauce for a tangy twist. The patties’ flavor pairs well with both creamy and tangy accompaniments.
Can I make the patties ahead of time?
Yes! You can shape the patties and store them (uncooked) in the fridge for up to a day before frying. Chilling them before cooking also helps them hold together and develop an even crispier crust.
Do I have to coat both sides with sesame seeds?
Not at all—it’s up to you! Coating only one side gives a beautiful presentation and a lighter sesame flavor, while coating both sides amps up the crunch and sesame aroma. Try both ways and see which you prefer!
Final Thoughts
If you’re craving a dinner that’s both comforting and a little bit special, you can’t go wrong with Sesame Crusted Salmon Patties. They’re easy to make, endlessly adaptable, and always a crowd-pleaser. Give them a try and watch these golden, crispy patties disappear faster than you’d expect!
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Sesame Crusted Salmon Patties Recipe
- Total Time: 25 minutes
- Yield: 6–8 patties 1x
- Diet: Non-Vegetarian
Description
These Sesame Crusted Salmon Patties are a delicious and easy-to-make main course, featuring tender salmon mixed with flavorful seasonings and coated in crunchy sesame seeds. Perfect for a quick weeknight dinner, they offer a perfect balance of protein and healthy fats with an Asian-inspired twist.
Ingredients
Salmon Patties
- 1 can (14.75 oz) salmon, drained and flaked (or 1½ cups cooked salmon)
- 1 egg
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- ½ cup breadcrumbs
- 2 green onions, finely chopped
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- ¼ teaspoon black pepper
Coating
- ¼ cup sesame seeds (white or a mix of black and white)
For Frying
- 2 tablespoons olive oil
Instructions
- Prepare the mixture: In a large bowl, combine the flaked salmon, egg, mayonnaise, Dijon mustard, soy sauce, breadcrumbs, green onions, garlic powder, ground ginger, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Form patties and coat with sesame seeds: Shape the salmon mixture into 6 to 8 patties, each about ¾ inch thick. Spread the sesame seeds evenly on a plate, then gently press each patty into the seeds to coat one or both sides to your preference, creating a crunchy outer layer.
- Cook the patties: Heat the olive oil in a large skillet over medium heat. Add the patties and cook for 3 to 4 minutes on each side, or until they turn golden brown and are cooked through. Ensure the patties are firm and hold together when flipped.
- Drain and serve: Remove the cooked patties from the skillet and place them on a paper towel-lined plate to absorb excess oil. Serve them hot with your favorite dipping sauce like sriracha mayo, sweet chili sauce, or simply with a squeeze of lemon.
Notes
- Serve with sriracha mayo, sweet chili sauce, or over a fresh salad for a lighter meal.
- For extra crunchiness, chill the patties in the refrigerator for 20 minutes before cooking.
- These patties can be made ahead of time and reheated in a skillet or oven without losing their texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 patty
- Calories: 210
- Sugar: 1g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 60mg
