Friday, June 08, 2012

Asian Flavored Wild Salmon Patties Recipe with Ginger, Scallions, and Sesame-Lime Mayonnaise (Low-Carb)

Asian Flavored Wild Salmon Patties Recipe with Ginger, Scallions, and Sesame-Lime Mayonnaise found on
These Salmon Patties start with chopped raw salmon that's seasoned with Asian flavors.

(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites.  Since I am in Seattle enjoying the seafood and attending BlogHerFood, it seemed like a perfect time to feature this wonderful recipe with wild salmon.  Enjoy!)

Last year my brother Dave and his four sons went to Alaska and fished for salmon and halibut.  I've been the grateful recipient of some of the frozen wild salmon and halibut they had shipped back to Utah, so lately I've been looking for some new ideas for cooking both these types of fish. 

If you enter "salmon recipes" into the search bar on the blog, you'll see quite a few recipes for salmon, including Salmon Patties made with canned salmon, but this type of salmon patties are a completely new way to cook salmon for me.  These Asian Flavored Wild Salmon Patties with Ginger, Scallions, and Sesame-Lime Mayonnaise are made with chopped raw salmon, flash frozen so they keep their shape, and then pan-fried in a small amount of olive oil.  The salmon patties are seasoned with Sriracha and plenty of ginger and scallions and served with a delightful sesame-lime mayonnaise that goes perfectly with the salmon.

I found this recipe in Everyday Food: Fresh Flavor Fast, the companion volume to Everyday Food: Great Food Fast.  These two paperback cookbooks from the kitchens of Martha Stewart Living are both ones I've used over and over for simple but creative recipe ideas.  I changed this recipe just slightly, subbing green onions for shallots and using my beloved Sriracha sauce instead of red pepper flakes.

Remove skin from the salmon and finely chop the fish.

Finely mince 1 T green onion and grate 2 T fresh ginger root.

Mix one egg with 1/2 tsp. Sriracha sauce.  (I did this to get the spicy flavor well-distributed in the salmon, and it worked well.  If you like it spicy, use a bit more Sriracha.)

Mix the minced green onion, grated ginger root, and Sriracha-egg mixture into the chopped salmon.  Season to taste with salt and fresh ground black pepper.

Put a piece of cling-wrap on a baking sheet, then form the salmon mixture into four patties and put them in the freezer until they are just firm, about 20-30 minutes.

While the salmon is freezing, stir together light mayo, thinly sliced scallions, lime juice, and sesame oil to make the Sesame-Lime Mayonnaise.

When they feel very firm to the touch, remove the patties from the freezer.

Fry the patties in a tiny bit of olive oil, just 4-6 minutes per side.

Patties are done when they're nicely browned on both sides.  Serve hot, with the sauce on the side.

Asian Flavored Wild Salmon Patties with Ginger, Scallions, and Sesame-Lime Mayonnaise
(Makes 4 servings, recipe adapted slightly from Everyday Food: Fresh Flavor Fast.)

1 1/2 lbs. wild salmon, skin removed and finely chopped
1 T finely minced green onion
2 T grated fresh ginger root
1 egg, beaten
1/2 tsp. Sriracha sauce
salt and fresh ground black pepper to taste
2-3 tsp. olive oil (for frying the salmon patties)
lime wedges for serving (optional, but good)

Sesame-Mayo Sauce Ingredients:
1/3 cup mayo or light mayo (use light mayo for South Beach Diet)
2 green onions, very thinly sliced
2 T fresh lime juice
1 tsp. Asian sesame seed oil

Remove skin from salmon; then finely chop the salmon and put in a mixing bowl.  Slice green onions, and then finely mince, using a large chef's knife.  Grate ginger root until you have enough to make 2 T grated ginger.  

Beat the egg with a fork; then mix in 1/2  tsp. (or more) Sriracha sauce.  Put minced green onion, grated ginger, and egg-Sriracha mixture in the bowl with the chopped salmon, season to taste with salt and fresh ground black pepper, and use your hands to combine.  

Put a piece of cling wrap over a baking sheet; then form the salmon into four patties and place on cling wrap.  Put patties into the freezer for 20-30 minutes, until they are firm but not frozen through.  While salmon is freezing, whisk together the mayo, sliced scallions, lime juice, and sesame oil to make the Sesame-Lime Mayonnaise.

When salmon patties are firm, heat 2 tsp. oil in large heavy frying pan over medium-high head.  Add salmon patties and cook 4-6 minutes per side, until the patties are browned and cooked through.   (Add more oil to cook the second side if needed.  Cook until done, but don't overcook.)  Serve hot, with Sesame-Lime mayonnaise on the side and additional lime wedges to squeeze over if desired.

South Beach Suggestions:
Everything about this recipe is a great choice for any phase of the  South Beach Diet, or most any type of low-carb eating plan.  If you use the original red pepper flakes instead of Sriracha, this recipe can even be Paleo.

More Delicious Ways to Cook Salmon:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)

Foil-Baked Salmon with Basil Pesto and Tomatoes from Kalyn's Kitchen

Roasted Salmon with Balsamic Sauce from Kalyn's Kitchen

Slow Roasted Salmon from [No Recipes]

Easy Agave and Lime Salmon from Gluten-Free Goddess

Salmon with Kiwi Sauce from Cooking with Amy

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  1. I love the sound of these! The dipping sauce is a great addition! Definitely have to try these!

  2. I have been thinking about making salmon patties, but wasn't sure if it would work out without breading. This recipe sounds delicous and would be an excellent low carb dish as well. Thanks.

  3. Yum! These look like a delicious way to eat salmon. I love Asian flavors!

  4. Oh my goodness, these look absolutely crave-able. I will definitely be giving them a go.

  5. Oh look at the color on those salmon. I happened get some canned salmon when I was in seattle. It will be perfect for this recipe. Love the sesame lime mayonnaise. Yummy.

  6. I'm so glad people are liking this. Just to clarify though, this recipe is for raw fresh salmon. I do have a recipe for Salmon Patties made with canned salmon which are also very good if people don't want to buy the fresh wild salmon (which can be rather pricey if you don't have a brother who gives you salmon!)

  7. Amazing salmon patties that I will definitely make!!

    Hope you had a great holiday!

  8. Oh my goodness, Kalyn, these look so delicious! And the sesame-lime mayo sauce must round it out perfectly. This is going on my list of things to make this week!

  9. Nisrine, and Christine, thanks to both of you! (And your names rhyme, how fun.)

  10. Oh what I wouldn't give for that much wild lucky! I love the idea of salmon patties and the asian flavors at play here sound so vibrant!

  11. Salmon and Sriracha? Oh, yes -- two of my favorite ingredients, together in a patty. I'm bookmarking.

  12. These sound fantastic, Kalyn! I'm a total salmon snob so I love that you've gone with wild, and the touch of sesame oil in the mayo sounds delicious.

  13. Joanne, Lydia, and Cara, I know all three of you ladies would love this. I thought it was such a great recipe. (And I love that term "Salmon Snob"!)

  14. Yum, these sound amazing Kalyn. I love spicy food, and the colors of this dish are so appetizing!

  15. I made these and the taste was great and the dipping sauce was divine. However, mine didn't hold together very well even after the 30-min freeze time. I'll try again though. I live in Alaska and have a freezer full of wild salmon!

  16. I love the flavor combo of ginger and scallion in this pattie. And the sesame-lime mayo sounds so delicious.

  17. Jeanette, mine were only slight spicy, but you can definitely add more Sriracha!

    Minda, not sure what caused that? Did you cut the salmon into very small pieces when you chopped it up? Mine did require somewhat careful handling but they stuck together just fine. Lucky you to have all that wild salmon!

    Karina, thanks! This was so delicious and naturally gluten-free too!

  18. Salmon Patties are definitely one of my favourite ways with a salmon. So much flavour packed into every bite. Love this Asian twist as well Kalyn.

  19. Looks amazing! I'm a huge fan of fresh salmon and now have another great recipe to try with it!.

  20. Everything about this recipe calls out to me. Wonderful flavors, Kalyn! Let's make dinner together. If you make these patties, I'll bring appies, sides and drinks. Deal?

  21. Dara, that sounds great to me!

  22. These look delicious, but I can't imagine turning fresh wild salmon into patties, unless I had a direct link to it like you do! I think I'll keep using canned salmon and just try to incorporate these yummy Asian flavors.

  23. Martha, I do know what you mean about that but it was fun to have an abundance of salmon to try the recipe. Would love to hear how this turns out with canned salmon if you try it.

  24. Tried these this week with one of the napa cabbage - Asian slaw recipes as a side dish - yummy and I love feeling virtuous and indulgent all at the same time!

  25. Margo, glad you liked it. (That sounds like a great feeling to me too!)

  26. This sounds delicious. Love the combination of Asian flavors - especially in the mayo sauce!

  27. So, I lost 20 lbs in 3 months earlier this year eating only Kalyn's recipes and now I've decided to go on a little summer health kick! I made this recipe last night, and paired it with Kalyn's Roasted Asparagus with Seseame Soy Flavors and it was AWESOME! My husband raved, and he's a meat and potatoes kinda guy! I was super worried that the patties weren't firm enough to stick together, but they turned out perfect! The sauce is soooooo good! The asparagus was a perfect pairing too, like a meal from a restaurant! Thank you, Kalyn, you make "dieting" so easy!

  28. Also, I tried (briefly) to find out info on how to store sriracha and how long it's good for, and didn't get any clear answers - all over the board. I'm going to refrigerate it and probably toss it after a year or so....any other thoughts?

  29. Amanda, so glad you enjoyed it! I think Sriracha will last at least a year in the fridge, maybe longer.

  30. Salmon is a favorite of ours and this is a different way to prepare it. Will give it a try. Thanks

  31. This was the first recipe I ever made from this blog, and still one of my all-time favorites! Delicious. For the poster above, sriracha will last for quite a while, but you can tell when it's time to replace by the color. It should be a bright red - when it starts to darken, it's time to replace it.

  32. Wow! I want to make this so bad! What a clever thing to do with the Sriracha!

  33. This sounds absolutely delicious but I, too, would prefer to use canned salmon for patties. I plan to try it and will let you know if it works.

  34. These sound fantastic, Kalyn! I hope you had a wonderful time in Seattle. I'm looking forward to hearing the scoop.

  35. I've heard that salmon straight from Alaska is some of the best. These sound wonderful!!


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