4 Reviews
You must be logged in to post a review.
VictoriaDoubleU on 4.27.2013
Really delicious! I am so happy to find a new salmon recipe that is light and refreshing. I echo Katie’s comment above that the ginger lime sauce is a MUST. However, instead of the mayo/sour cream combination, I used mostly Greek yogurt, and just a touch of mayo. It turned out great and got effusive compliments! I will definitely make this again!
hisgem2009 on 9.21.2012
These are wonderful salmon patties! They taste even better than my mom’s, which is saying a lot! 
The Asian flavors would be good even in a salmon patty by itself – just a little kick, but not overpowering – they take a little of the edge off of the “fishy” flavor. Frying them in sesame oil lends them a great flavor, too, and 10 minutes is just right for a nice crisp on the outside.
My only recommendations would be to separate the patties out into two pans? I cooked all four of them in one pan and turning them was a little tough, so they fell apart a little on the edges.
Thank you!
Katie on 8.12.2011
My husband and I love these! We usually use 2 pouches of salmon instead of fresh, but I REALLY want to try this with fresh because I’m sure it would be even more delicious. The only thing I change is I add 1 egg and 1/4-1/2 c. panko breadcrumbs to the burger mixture to help hold everything together. I’m not sure if it’s necessary if you use fresh salmon like the recipe calls for, but this works for the way we make them. They’re so tasty, and the ginger lime sauce is a MUST. Thanks so much for sharing this recipe!
2 Comments
Leave a Comment
You must be logged in to post a comment.
mommiecooks on 4.28.2011
Typically you add more for fresh vs. dry so I would say that’s probably a logical substitution. I tend to do a tablespoon of fresh for a teaspoon of dry.
pjstl on 4.27.2011
This recipe sounds very tasty. A nice change from broiled salmon. Have you ever tried it with fresh ginger? I am guessing that I would use double the amount of powdered ginger.