These simple salmon patties get their meaty flavour and brilliant coral-pink colour from sockeye salmon. Top them with dollops of creamy Green Goddess aioli for a perfect hot-weather meal.
Fresh Salmon Patties:
- 1 lb sockeye salmon filet
- ½ cup panko crumbs
- 1 egg
- 2 tbsp finely chopped red onion
- 1 tbsp fresh lime juice
- ½ tsp lime zest
- ½ tsp salt
- ½ tsp fresh ground black pepper
Green Goddess Aioli:
- 1/4 cup roughly chopped parsley
- 1/4 cup roughly chopped chives
- 2 tbsp roughly chopped tarragon
- 1 clove garlic, finely minced
- ¾ cup mayonnaise
- 2 tsp white wine vinegar
- ½ tsp anchovy paste
- Salt and pepper to taste
- 4 leaves Boston or red leaf lettuce
- Lime wedges, for garnish
Prepare the Salmon Patties:
- Using a sharp chef’s knife, remove the skin from the salmon and discard. Finely chop the salmon – you’re aiming to preserve some of the texture of the fish (as opposed to using the food processor, which I find tends to reduce the fish to a paste), but chop it finely enough to hold together if you gently form it into a ball.
- In a large bowl, stir together the salmon with panko, egg, lime juice, lime zest, salt, and pepper. Mix gently until everything is well combined.
- Shape the mixture into 8 equal-sized patties. Arrange on a baking sheet and chill for half an hour to help them set up.
Make the Aioli:
- While the patties are chilling, prepare the aioli. Using a food processor, pulse the parsley, chives, tarragon and garlic until finely chopped. Add the mayonnaise, white wine vinegar and anchovy paste. Process for a minute or two, or until smooth, stopping occasionally to scrape down the sides of the bowl. Pour into a small mason jar and chill until ready to use.
Cook the Patties and Assemble:
- Heat the olive oil in a large heavy-bottomed skillet over medium-high heat. Pan-fry the patties for 3-4 minutes per side, or until golden brown and crisp.
- Arrange a leaf or two of lettuce on each plate, and top with two patties. Spoon a generous amount of aioli on top, and serve with lime wedges on the side. (The leftover aioli is delicious as a sandwich spread, or as a creamy dip for fresh vegetables.)
- Category: Main