Crispy Asian Salmon Patties Recipe: A Twist On a High-Protein Southern Staple (20 Minutes) High Protein Recipes Low Carb Recipes Seafood Dinner Appetizers Asian Recipes Budget Recipes Low Sodium Recipes

Salmon patties are a quick, family pleasing and budget-friendly dinner. Salmon patties can be made in so many different ways. These crispy skillet salmon patties put an Asian twist on the southern staple.

This high-protein, low-sugar and low-sodium Asian salmon patties recipe is made with canned salmon, panko breadcrumbs, an egg, fresh ginger or ground ginger, crushed red pepper flakes (optional, but adds a little kick), lemon zest for freshness, green onions, sweet red bell pepper and toasted sesame oil. Mix the ingredients together in one bowl, shape into patties and pan fry until crispy and golden brown.

If you avoid canned salmon because it takes you forever to remove the bones (or it just grosses you out!), here’s a tip for you: crush the bones with your fingers when breaking up the salmon. The salmon bones literally turn to powder and disappear into the fish. The healthy bonus? The bones are full of bone-building calcium.

Not only are you serving your family a flavorful meal quick, but they get the health benefits of salmon and the health benefits of protein.

Serve these low-carb crispy salmon cakes for dinner with your favorite sides and a dipping sauce. We like sweet chili sauce, creamy Asian dipping sauce or Chinese duck sauce.

Cuisine: American / Asian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6

Ingredients

• 15 ounces (3 cans) salmon, drained well 
• 3/4 cup panko (divided)
• 1 egg
• 1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
• crushed red pepper flakes, to taste (optional)
• zest of 1 lemon (cut lemon into wedges for serving)
• 2 green onions, chopped
• 1/4 cup chopped red bell pepper 
• 1 tablespoon sesame oil
• vegetable oil, for frying

Here's how to make it: 

1. Combine the salmon, 1/4 cup panko, egg, ginger, crushed red pepper flakes, lemon zest, green onion, red bell pepper and sesame oil in a bowl. Season with salt and pepper. Mix well. If the mixture is too loose, add a little more panko. (If you prefer to use fresh salmon, cook about 1 pound of salmon fillets, cool and then flake into small pieces.)
2. Put the 1/2 cup of panko onto a plate. Shape the salmon mixture into eight patties. (If you want salmon patties for appetizers, simply form into smaller patties.)
3. Heat a little vegetable oil in a large skillet. Dredge the patties in the panko and then put into the hot oil. Fry until golden brown and crispy, about 3 to 4 minutes per side. (You may have to fry in two batches.) Serve with lemon wedges. Store any leftovers in an airtight container in the fridge. 

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