Description
Quick and budget-friendly crispy salmon patties that are perfect for weeknight dinners or meal prep.
Ingredients
- 1 (6 oz) can wild salmon, drained and flaked
- 1 cup cooked white or brown rice (or cauliflower rice)
- 1/4 cup diced cucumber, seeds removed
- 1/4 cup shredded carrots
- 1/4 avocado, sliced
- 2 tbsp mayonnaise (or Greek yogurt)
- 1 tsp sriracha
- 1 tsp soy sauce or tamari
- 1/2 tsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp chopped green onion
- 1 tsp sesame seeds
- Optional: thin nori strips, pickled ginger, shelled edamame
- Optional: 1 beaten egg or 2–3 tbsp breadcrumbs
Instructions
- Make the sauce: Whisk together mayonnaise, sriracha, soy sauce/tamari, rice vinegar, and sesame oil in a small bowl until smooth. Adjust salt or heat as needed.
- Prepare the salmon: Drain and flake the salmon with a fork. Mix gently with half of the prepared sauce.
- If building a bowl: Spoon rice into a bowl and top with the sauced salmon, cucumber, shredded carrots, and avocado. Drizzle remaining sauce and sprinkle with sesame seeds and green onion.
- To shape patties: Combine salmon and rice; if loose, stir in a beaten egg or breadcrumbs. Form into 2-3 patties and refrigerate for 10-15 minutes.
- Fry the patties: Heat 1-2 tablespoons oil in a skillet over medium-high heat. Fry patties for 3-4 minutes per side until golden.
Notes
Use canned pink or sockeye salmon if wild is unavailable. Substitute avocado oil for frying for a neutral flavor.