Crispy Salmon Patties
A quick and wholesome salmon patty recipe that combines pantry staples with fresh vegetables for a nutritious meal. Perfect for meal prep and customizable to your taste.
Ingredients
For the salmon base
- 1 can 6 oz can wild salmon, drained and flaked Can substitute with canned pink salmon.
- 1 cup cooked white or brown rice (or cauliflower rice for low-carb)
For the toppings
- 1/4 cup diced cucumber (seeds removed if watery)
- 1/4 cup shredded carrots (matchstick or grated)
- 1/4 avocado sliced
- 1 tablespoon chopped green onion
- 1 teaspoon sesame seeds
For the sauce
- 2 tablespoons mayonnaise (use vegan mayo for dairy-free) Can substitute with Greek yogurt.
- 1 teaspoon sriracha (adjust to taste)
- 1 teaspoon soy sauce or tamari (use tamari for gluten-free)
- 1/2 teaspoon rice vinegar
- 1 teaspoon sesame oil
Optional extras
- to taste thin nori strips, pickled ginger, shelled edamame
Instructions
Make the sauce
- In a small bowl, whisk together mayonnaise, sriracha, soy sauce/tamari, rice vinegar, and sesame oil until smooth. Taste and adjust heat or salt.
Prepare the salmon
- Drain the canned salmon and flake it into bite-sized pieces. Mix the salmon with half of the prepared sauce until lightly coated.
Assemble the base
- Spoon rice or cauliflower rice into serving bowls, spreading it evenly.
Layer toppings
- Top the rice with the sauced salmon, then arrange cucumber, shredded carrots, and avocado slices on top. Add optional extras if desired.
Finish and garnish
- Drizzle with the remaining sauce, sprinkle with sesame seeds and chopped green onion. Serve immediately or chill.
For patties (optional)
- Combine the rice and salmon mixture, form into 2-3 firm patties, and pan-fry in a tablespoon of oil over medium-high heat for 3-4 minutes per side.
Notes
Store assembled bowls (without avocado) in airtight containers for up to 3 days. Cooked patties can be frozen for up to 2 months. Reheat in the oven or skillet to keep them crispy.