Mini salmon patties are perfect as an easy appetizer or stack them in buns for the ultimate seafood sliders!
Take a look at the color of that salmon, bright gorgeous orange and freshly caught Sockeye Salmon from Prince William Sound in Alaska.
The waters in the sound are so pristine, it goes without saying that it’s home to some of the best salmon in the world. Completely free and natural the Prince William Sound salmon don’t have as much healthy oil as the Copper River Sockeye due to the shorter swim that they endure but they are still highly prized and each one is guaranteed to be handled with care from the fishermen.
That’s true dedication.
So what did I do with my gorgeous fish?
Let’s be honest friends, fish sauce isn’t the best smelling food ingredient available but dang, it can take a meh dish and turn it into a crazy illegal flavor firework.
These mini salmon patties are awesome hot or cold and can be eaten as an appetizer, or add two or three to a salad like I did and have a super healthy dinner. They only have a few ingredients, the fish sauce being one with red chilies, cilantro, shallots and garlic.
Pulse all of the ingredients in a food processor for a few seconds and then dive in with your (clean) hands. Roll into teeny patties and then pan fry.
If tiny isn’t your jam and you prefer giant manly patties, go ahead and make them bigger. The only difference is, you’ll eat more salmon.
And that’s a good thing!
I was provided with fresh Copper River Sockeye Salmon to create this recipe. All other ideas and opinions are my own.
Mini Thai Style Salmon Patties
- 1 1/2 pounds fresh Alaskan Sockeye Salmon skin off
- 2 cloves small garlic
- 2 tablespoons diced red chili
- 1/4 cup diced shallots
- 1 cup cilantro
- 1 egg
- 2 tablespoons water
- 1 tablespoon fish sauce
- Sea salt and black pepper
- Flour sprinkled lightly on a parchment lined baking pan
- Canola oil for pan frying
Roughly chop the salmon into cubes and add to a food processor.
Add the garlic, chili, shallots, cilantro, egg, water and fish sauce.
Pulse until the contents are well combined.
Season with salt and black pepper.
Scoop some salmon from the processor (about 1/4 cup) and gently pat it into a flat shape.
Place the patties onto the pan.
Heat a pan over a medium heat and pour in enough canola oil to cover an inch deep at the bottom.
Take each salmon patty and place into the hot oil.
Pan fry for about 2 minutes and then carefully turn over and cook for another 2 minutes until no longer pink in the middle.
Season the patties again if needed and garnish with more fresh chopped cilantro.
Serve at once with some tartar sauce or ranch with hot sauce.