Kalyn's Kitchen

Asian Salmon Patties with Sesame-Lime Mayonnaise

Asian Salmon Patties with Sesame-Lime Mayonnaise are absolutely amazing, and this is a great dinner when want a new idea for cooking salmon. 

PIN Asian Salmon Patties to try them later!

Asian Flavored Wild Salmon Patties with Ginger, Scallions, and Sesame-Lime Mayonnaise found on KalynsKitchen.com

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 these salmon patties are a completely new way to cook salmon for me. Asian Salmon Patties with 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. (affiliate links) 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 a little, subbing green onions for shallots and using my beloved Sriracha Sauce (affiliate link) instead of red pepper flakes.

Asian Salmon Patties with Sesame-Lime Mayonnaise process shots collage

How to Make Asian Salmon Patties with Sesame-Lime Mayonnaise:

(Scroll down for complete recipe with nutritional information.)

  1. Remove skin from the salmon and finely chop the fish.
  2. Finely mince 1 T green onion and grate 2 T fresh ginger root.
  3. 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.)
  4. 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.
  5. 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 30 minutes.
  6. While the salmon is freezing, stir together light mayo, thinly sliced scallions, lime juice, and sesame oil to make the Sesame-Lime Mayonnaise.
  7. When they feel very firm to the touch, remove the patties from the freezer.
  8. Fry the patties in a tiny bit of olive oil, just 4-6 minutes per side.
  9. Patties are done when they’re nicely browned on both sides.  Serve hot, with the sauce on the side.

Asian Salmon Patties with Sesame-Lime Mayonnaise on serving plate

Make it a Low-Carb Meal:

These Asian Flavored Wild Salmon Patties with Sesame-Lime Mayonnaise would be delicious with Low-Carb Spicy Cilantro-Peanut Slaw for a low-carb meal!

More Delicious Ways to Cook Salmon:

Foil-Baked Salmon with Basil Pesto and Tomatoes from Kalyn’s Kitchen
Slow Roasted Salmon from [No Recipes]
Roasted Salmon with Balsamic Sauce from Kalyn’s Kitchen

Asian Salmon Patties with Sesame-Lime Mayonnaise

Asian Salmon Patties with Sesame-Lime Mayonnaise

Yield 4 servings
Prep Time 20 minutes
Cook Time 12 minutes
Additional Time 30 minutes
Total Time 1 hour 2 minutes

Asian Salmon Patties with Sesame-Lime Mayonnaise are a great dinner to make with fresh salmon!



  • 24 oz. 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
  • 1 T olive oil (for frying the salmon patties)
  • lime wedges for serving (optional, but good)

Sesame-Mayo Sauce Ingredients:

  • 1/3 cup mayo
  • 2 green onions, very thinly sliced
  • 2 T fresh lime juice
  • 1 tsp. Asian sesame seed oil


  1. Remove skin from salmon; then finely chop the salmon and put in a mixing bowl.
  2. Slice green onions, and then finely mince, using a large chef’s knife.
  3. Grate ginger root until you have enough to make 2 T grated ginger.
  4. Beat the egg with a fork; then mix in 1/2  tsp. (or more) Sriracha sauce.
  5. 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.
  6. Put a piece of cling wrap over a baking sheet; then form the salmon into four patties and place on cling wrap.
  7. Put patties into the freezer for 20-30 minutes, until they are firm but not frozen through.
  8. While salmon is freezing, whisk together the mayo, sliced scallions, lime juice, and sesame oil to make the Sesame-Lime Mayonnaise.
  9. When salmon patties are firm, heat 2 tsp. oil in large heavy frying pan over medium-high head.
  10. 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.)
  11. Serve hot, with Sesame-Lime mayonnaise on the side and additional lime wedges to squeeze over if desired.


This recipe adapted slightly from Everyday Food: Fresh Flavor Fast.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 534Total Fat: 35gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 151mgSodium: 388mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 49g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything about this recipe for Asian Flavored Wild Salmon Patties is a great choice for the South Beach Diet or any type of low-carb eating plan.

Find More Recipes Like This One:
Use Seafood Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Asian Salmon Patties with Sesame-Lime Mayonnaise

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

    40 Comments on “Asian Salmon Patties with Sesame-Lime Mayonnaise”

  1. I'm trying to incorporate more fish into my diet due to elevated cholesterol levels. This looked intriguing, but in all sincerity, my cakes were rather flavorless and dry. My husband concurred. I also felt like the sauce was lacking flavor, so added a good squirt of sriracha. That gave it a nice kick. I followed the salmon cake recipe to a T, so was confused why it came out so dry. I'm thinking of ways to combat the dryness of the cakes the next time around. Maybe I'll add mayo to the chopped salmon.

    • Sorry to hear it was not a winner for you. Did you use wild salmon? (Some salmon has a lot more fat than others.) I think adding some mayo to the salmon could be a good idea, and love the idea of adding sriracha to the sauce, although I quite liked the limey mayo flavor.

    • In all honesty, I did not use wild salmon. Maybe that was the problem.

    • I think that would have made a big difference in a recipe like this. I'm not always a wild salmon fanatic myself, but it really is fattier and more flavorful than farmed salmon, especially for a recipe like this where you want the flavor of the salmon to shine!

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

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

  4. 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.

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

  6. 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.

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

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

  9. 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?

  10. 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!

  11. This sounds delicious. Love the combination of Asian flavors – especially in the mayo sauce!

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

  13. 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!

  14. 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.

  15. 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.

  16. Dara, that sounds great to me!

  17. 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?