Garlic Ginger Salmon Patties

These garlic ginger salmon patties are the answer for quick weeknight dinners or impressive appetizers that never fail to please. Savory salmon meets the punch of fresh ginger and garlic all bundled up in golden crispy cakes that are tender and full of flavor inside. You only need about half an hour and a handful of everyday ingredients to bring this together.

The fresh ginger and garlic fill the kitchen with the best aroma when these hit the pan and honestly my family cannot get enough These little patties always disappear faster than I expect

Ingredients

• Salmon fillet: Select fresh if possible for moist texture though canned salmon will work in a pinch Look for bright pink flesh and a clean scent
• Garlic cloves: Freshly minced garlic brings a punchy aromatic base Avoid pre-chopped jarred garlic for best taste
• Fresh ginger: Grated ginger gives a warm zing Choose plump pieces with smooth skin for easiest grating
• Spring onions: These add subtle onion flavor and a bit of crunch Opt for firm stalks without wilted greens
• Fresh cilantro or parsley: Either works for a herby accent and color Use leaves only avoiding the tough stems
• Large egg: This binds everything together Room temperature eggs mix more easily
• Breadcrumbs: Go for panko or homemade if you like extra crunch Gluten free works well too Check freshness for best bind
• Soy sauce: This deepens the umami flavor Tamari is a good option for gluten free needs Always taste for saltiness
• Sesame oil: Just a little provides nutty aroma Make sure yours smells fresh and not rancid
• Salt: Simple seasoning to round out flavors Use fine sea salt for even distribution
• Black pepper: Freshly cracked pepper brings mild heat Grind as needed for best taste
• Neutral oil: For pan frying Go for canola or sunflower with a clean taste and high smoke point

Instructions

Prepare the Salmon:

Chop the skinless salmon fillet into very small pieces or flake it well if using canned salmon The smaller the pieces the better the patties will hold together

Combine the Aromatics:

Add minced garlic grated ginger finely sliced spring onions and chopped cilantro or parsley to the salmon Mix thoroughly to ensure all the flavors are evenly distributed

Bind the Mixture:

Crack in the egg add breadcrumbs soy sauce sesame oil salt and black pepper Stir until the mixture comes together and the breadcrumbs have soaked up any excess moisture

Shape the Patties:

Divide the mixture into four equal portions Shape each into a thick patty about two centimeters thick Press gently so they hold together but do not overpack

Pan Fry the Patties:

Heat neutral oil in a non-stick skillet over medium heat Once the oil shimmers carefully place each patty in the pan Leave space between them for even cooking

Brown and Cook Through:

Let each patty cook for four to six minutes per side Avoid flipping too early Wait until the underside is a deep golden brown and the patties feel set before turning Finish both sides until golden and cooked through

Drain and Serve:

Once cooked transfer each patty to a plate lined with paper towels to absorb excess oil Serve immediately with a squeeze of lemon sriracha mayo or alongside a fresh salad

Save

Makes a satisfying lunch or dinner My favorite part is the little flecks of ginger in every bite They brighten up the salmon so much The first time I made these my youngest insisted on using chopsticks and called them patty sushi It is a dinner memory I cherish

Storage Tips

Store leftover patties in an airtight container in the fridge for up to two days Reheat in a hot pan for best results and restored crispness If freezing layer patties with parchment paper before sealing in a freezer bag Thaw in the fridge before reheating

Ingredient Substitutions

Substitute canned salmon for fresh if you are short on time or budget Swap panko with gluten free breadcrumbs easily For a soy free version coconut aminos work as a good stand in Chopped chives are great if you do not have spring onions

Serving Suggestions

Serve these patties with a light cucumber salad or nestle them into buns like a burger style snack They also pop atop a bowl of steamed rice with a drizzle of soy or tangy yogurt sauce They are versatile enough to work as an appetizer or a main dish

Cultural Context

Fish cakes have a long history in many world cuisines These salmon patties take their cue from both Asian flavors and classic Western salmon cakes so they fit in just about anywhere I love merging those flavors for something comforting and fresh

Seasonal Adaptations

Use parsley and chives instead of cilantro if you have a herb garden in late spring In cooler months try adding some finely grated carrot or sweet potato for extra flavor and moisture If you have garden peas those are a nice seasonal addition too

Save

Mix fresh salmon with canned for a different texture Tuck any leftovers into lunch wraps for kids Add extra aromatic herbs to match the season

Recipe Guide

→ Can I use canned salmon instead of fresh?

Yes, both canned and fresh salmon work well. Fresh salmon provides better texture, but canned offers convenience.

→ What gives the patties their unique flavor?

Minced garlic, grated ginger, herbs, sesame oil, and soy sauce infuse the patties with rich, savory notes.

→ How do I keep the patties from falling apart?

The combination of breadcrumbs and egg helps hold the mixture together for easy shaping and frying.

→ Are there gluten-free options?

Switch to gluten-free breadcrumbs and replace soy sauce with tamari for a gluten-free result.

→ What is the best way to serve these?

Pair hot patties with a salad, dipping sauce like sriracha mayo, or a wedge of lemon for extra zing.

→ Is this suitable for a pescatarian diet?

Yes, these patties feature fish and egg and avoid dairy, fitting pescatarian and dairy-free nutrition.