Since we got back from Alaska with over 100 pounds of salmon, I’ve been trying salmon recipes left and right. This one I consider, well, a home run!
1 lb fresh salmon filet skinned
3/4 cup panko (Japanese-style bread crumbs)
2 green onions, thinly sliced
2 Tbls snipped fresh cilantro
2 tsp grated fresh ginger
1 clove garlic, minced
2 eggs, lightly beaten
2 Tbls. soy sauce
1 Tbls lemon juice
2 Tbsp vegetable juice
Rinse salmon and pat dry; cut into 1-inch chunks. Place salmon in food processor; cover. Pulse 7 times to coursely grind (do not overprocess); set aside. In a bowl combine panko, green onions, cilantro, ginger, garlic, eggs, soy sauce, and lemon juice. Stir in salmon.
Line a tray with parchment paper or foil. Divide salmon into four mounds on the tray. Shape into on inch thick patties. Cover with plastic wrap; refrigerate at least 30 minutes or up to 8 hours (mixture will be easier to handle after chilling).
Heat oil in large skillet over med-high heat. Add salmon patties. Cook 4 to 5 minutes per side or until cooked through (160 degrees).
We skip the bun and just eat it as a salmon patty.
I also cheated on chilling it for 30 minutes and it turned out totally fine.