Salmon Sesame Patties

These juicy salmon cakes with sesame coating turn fresh fish into Thai-inspired flavor explosions that'll make you forget all about those bland canned versions. The mix of crunchy sesame seeds and Panko outside gives way to a moist, flavorful center that brings fancy restaurant vibes straight to your dinner table.

I whipped these up for friends when I wanted something impressive without being stuck in the kitchen forever. Everyone started asking for my secrets before we'd even gotten to the sweet stuff - that crunchy sesame coating paired with those bold Thai flavors totally won them over.

Ingredients

• Fresh salmon fillets: they're what makes everything taste clean and proper, way different from what you'd get using canned
• Mayonnaise: adds that needed moisture and helps everything stick together nicely
• Fish sauce and soy sauce: they bring that can't-stop-eating-it savory kick
• Sriracha or sambal oelek: puts in as much spicy kick as you want to balance the rich fish
• Mint and cilantro: cut through the richness with their fresh pop
• Panko breadcrumbs: build the framework inside and that amazing crunch outside
• White and black sesame seeds: give that nutty taste and make everything look fancy

Step-by-Step Instructions

Get your salmon ready:

Take out all skin and any tiny bones from your fish. Cut it into small chunks about 1/4-inch big. Doing this by hand instead of using a food processor keeps the texture just right and stops it from turning mushy.

Mix up your flavor combo:

Throw together your mayo, fish sauce, soy sauce, garlic, ginger, sambal oelek, lime juice and zest, red onion, fresh herbs, spices, and a cup of Panko in a big bowl. This makes a tasty paste that'll spread flavor through every bite.

Combine with the fish:

Add your chopped salmon to the bowl and mix it all up with your hands. Your warm fingers help everything come together without overdoing it. Stop mixing when it's just combined so it stays chunky.

Shape and cool your patties:

Split the mix into even portions and shape them into patties about 3/4-inch thick. You can't skip the cooling time - it lets all those flavors mingle and helps the patties firm up so they'll cook properly.

Add your crunchy coating:

When you're ready to cook, roll each patty completely in your Panko-sesame mix. Press it on firmly all over, including the edges, so it sticks well.

Cook them just right:

Start with medium-high heat to get things hot, then turn it down to medium so they cook through without burning. Flip them carefully using a wide spatula so they don't fall apart.

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That sesame seed coating really makes these stand out. I came up with this trick after trying tons of salmon patty recipes that just felt boring texture-wise. Using both black and white seeds not only looks cool but adds this toasty flavor that works amazingly with the salmon.

Making Ahead and Storage

These patties actually taste better when you make them ahead of time. You can get them ready and chill them up to 24 hours before cooking. Just cover them on a parchment-lined tray in your fridge. If you want to save them longer, freeze the raw patties on a tray until they're solid, then stack them in a container with parchment paper between layers. You can cook them straight from frozen - just add a few extra minutes to each side.

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Perfect Pairings

These Thai-flavored salmon cakes go great with light, crisp sides. Try them with cucumber salad tossed in rice vinegar and a bit of sugar, or put them on top of some coconut rice. For a complete meal, add some quick-pickled veggies or a simple slaw with lime juice and a dash of sesame oil. The cool crunch from fresh vegetables really balances out the rich salmon.

Troubleshooting Tips

The mix might look too wet at first, but don't worry about adding more breadcrumbs. The chilling time works magic to firm everything up. If your patties fall apart while cooking, they probably need more time in the fridge or your pan's too hot. Make sure you really press that sesame-Panko coating on firmly so it sticks well. And don't flip them too soon - the first side needs to get nice and golden to help hold everything together.

Frequently Asked Questions

→ Can I swap fresh salmon for canned?

Absolutely! Just drain the liquid and take out any bones before you start.

→ What kind of sauce tastes best with these patties?

A tangy lime or garlic aioli works perfectly. Sweet chili can add something extra too!

→ How do I keep leftovers fresh?

Store them in a sealed container in the fridge for up to three days. Warm them gently when you're ready to eat again.

→ Is frying the only way to cook them?

Nope! Bake them in the oven at 375°F (190°C) for 20 minutes, flipping halfway. Air frying works too!

→ Can I freeze these for later meals?

Of course! Lay them uncooked on a baking sheet, freeze them solid, then transfer to a freezer bag. Cook straight from frozen when needed.