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Asian Salmon Patties with Teriyaki Mayo

Asian Salmon Patties with Teriyaki Mayo

30 MIN

Spiked with soy sauce, orange zest, and ginger, these Asian Salmon Patties taste like weekend party food on a weeknight time and energy budget. And speaking of budget, wild caught Alaskan canned salmon is your answer to affording this nutrition powerhouse any night of the week.

Good Cents

Opt for wild caught Alaskan canned salmon, which is easy to find in most grocery stores nowadays. Prices vary widely, but it will no doubt always cost you less than fresh. The salmon skin contains omega-3 fatty acids, so don’t remove it. And the bones are a great source of calcium. Some prefer to remove the large bones, but they’re very soft and aren’t detectable once combined with other ingredients.

  • 1/4 cup minced green onion
  • 3 Tbsp reduced sodium soy sauce
  • 3 Tbsp orange juice
  • 2 tsp toasted sesame oil
  • 1 tsp orange zest
  • 1 tsp minced garlic
  • 1/2 tsp ground ginger
  • 2 14-oz cans wild salmon, drained 
  • 3/4 cup panko breadcrumbs
  • 2 eggs
  • 2 Tbsp olive oil
Teriyaki Mayo:
  • 1/2 cup mayonnaise, any variety
  • 1 Tbsp orange juice
  • 2 tsp teriyaki sauce
  • Black or white sesame seeds

In a large bowl, whisk together the first seven ingredients (green onion through ground ginger). Drain salmon and remove large bones if you like (FYI, they’re harmless if you eat them. Calcium!). Add salmon and panko and fold in with the wet ingredients (easiest with your hands). Add the eggs and continue to fold everything together until well combined. Shape into 6-8 patties. Heat 2 Tbsp olive oil in a large skillet over medium heat. Once hot (oil should be shimmering), add patties in a single layer (you may need to cook in two batches) and allow to sear. Cover (to minimize oil splatter) and cook for 4 minutes. Flip and cook 3-4 minutes more. In a small dish, whisk together the mayonnaise, orange juice, and teriyaki sauce. Top salmon patties with the teriyaki mayo. Garnish with sesame seeds. Serve with raw or quickly steamed/sauteed sugar snap peas.

Make Ahead Tips

Up to 2 days in advance: Prepare the patty mixture and refrigerate. Shape the patties just before cooking them. The sauce can also be prepared and refrigerated.

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