A recipe for salmon patties with ginger and green onions

Soy Ginger Salmon Patties

Total time:35 minutes


Total time:35 minutes


I love an easy-to-prepare salmon fillet, slow seared or seared with a little olive oil, drizzled with herbs and lemon juice.

Nevertheless, we were all there. We buy a fillet – fresh or frozen – only to find that it’s not quite as fresh as it looked at the grocery or fish market. This is where fish pies can come to the rescue. With added spices and a binding agent, they can save the day flavor-wise and be a frugal way to take your fish a little further, too.

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I will be making this patty again from Betty Crocker’s Simply Delicious Diabetic Cookbook. The mild salmon is paired with fresh ginger, scallions and soy sauce and served with an aioli heated with a touch of wasabi powder. Taste and add more if you want a livelier kick.

The six-ingredient patty can also be made with other fish such as cod, snapper or sea bass.

The first time I overmixed the fish mixture and my patties were a bit rubbery. The key to this concoction is to be careful when mixing the spices and the fish.

Cut the salmon into large chunks, then add to the bowl of the food processor with the grated fresh ginger and sliced ​​spring onions and pulse until the ingredients are chopped and combined. It is best when small pieces of fish are visible. Then gently hand mix this mixture with panko and soy sauce until combined and shape into patties.

A note: These patties, which do not require eggs, are soft and therefore not suitable for grilling.

The cookbook, which has more than 160 recipes for people with diabetes, suggests cooking the patties on one side in an ovenproof skillet and then finishing them in a 400-degree oven for about 10 minutes, but I found them to sear easily and turn over and ready on the stove.

Try the patties, as the cookbook recommends, on lettuce with sliced ​​avocado and a homemade aioli, or eat them on a toasted brioche roll topped with this aioli. We also liked them with a vinegar, soy, and scallion dipping sauce.

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Prepare: The aioli can be prepared up to 3 days in advance.

Storage Instructions: Store in the fridge for up to 3 days.

Where to Buy: Wasabi powder is available in well-stocked supermarkets, as well as in Asian or international markets.

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  • 1 pound skinless salmon fillet, cut into 3-inch pieces
  • 2 tablespoons grated fresh ginger
  • 4 spring onions, thinly sliced
  • 2/3 cup regular panko breadcrumbs
  • 4 teaspoons low-sodium soy sauce
  • 1 tablespoon olive oil
  • Leaves of red leaf or bibb lettuce, for serving
  • 1 avocado, pitted, peeled and thinly sliced, to serve
  • Lemon wedges for serving
  • 1/2 cup low-fat plain yogurt
  • 2 garlic cloves, chopped or grated
  • 1 teaspoon honey, more as needed
  • 1/2 teaspoon wasabi powder or prepared horseradish
  • 1/4 teaspoon fine salt, plus more as needed

Place the salmon, ginger, and spring onions in the bowl of a food processor and pulse until the ingredients are blended; don’t over edit. It’s okay if small chunks are visible.

In a large bowl, gently mix together the salmon mixture, breadcrumbs, and soy sauce until well combined. Shape the mixture into 4 patties, about half an inch thick.

In a large nonstick or seasoned cast iron skillet, heat the oil over medium-high heat until shimmering. Add the patties and fry until browned on one side, 2 to 3 minutes. Flip to brown the other side, another 2 to 3 minutes.

Prepare Aioli: While the patties cook, in a small bowl, stir together the yogurt, garlic, honey, wasabi powder or prepared horseradish, and salt. Taste and add more honey or salt as needed.

Place a few lettuce leaves on each plate; Top each with a salmon patty. Add the avocado slices and a dollop of aioli to each patty. Serve with a lemon slice.

Per serving (1 patty, 2 tablespoons aioli and 2 slices of avocado)

Calories: 315; total fat: 16 g; Saturated fat: 3 g; cholesterol: 64 mg; Sodium: 418 mg; carbohydrates: 16 g; fiber: 3 g; sugar: 5 g; Protein: 27 g

This analysis is an estimate based on available ingredients and this preparation. It should not replace the advice of a nutritionist or nutritionist.

Adapted from “Betty Crocker Simply Delicious Diabetes Cookbook” (Seafarers Books, 2022).

Tested by Ann Maloney; email questions insatiable@washpost.com.

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