Thai-Inspired Salmon Patties

Name: Thai-Inspired Salmon Patties
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 patties
Ingredients: 1 pound fresh salmon, skin removed; 1/4 cup breadcrumbs; 1/4 cup fresh cilantro, chopped; 2 green onions, finely chopped; 1 tablespoon red curry paste; 1 tablespoon fish sauce; 1 teaspoon lime juice; 1 egg, beaten; Salt and pepper to taste; 1-2 tablespoons coconut oil for frying

Highlighted under: Global Flavors

I absolutely love making Thai-Inspired Salmon Patties for a quick, vibrant meal that bursts with flavor. The combination of fresh herbs, spices, and tender salmon creates a delightful dish that transports me straight to Thailand with every bite. These patties are not only easy to whip up, but they’re also a fantastic way to incorporate healthy fish into our diets. Whether served as an appetizer or a main course, they never fail to impress our family and friends.

Created by

Emily

Last updated on 2026-02-19T17:35:19.726Z

When I first stumbled upon the idea for these Thai-Inspired Salmon Patties, I was determined to create something that my whole family would enjoy. The fresh herbs like cilantro and scallion marry perfectly with the salmon, adding a refreshing twist. I usually serve these with a zesty dipping sauce made from lime and fish sauce to amplify the Thai flavors.

Through trial and error, I found that chilling the mixture for just a few minutes helps the patties hold their shape during cooking. Pan-frying them in a little coconut oil not only brings out the best in the salmon but also gives a wonderfully crisp exterior that my family can't get enough of!

Why You'll Love This Recipe
Deliciously fragrant with Thai herbs and spices
Healthy, protein-packed meal ready in 35 minutes
Perfectly crispy on the outside and tender on the inside

Understanding the Ingredients

The key to achieving delicious Thai-Inspired Salmon Patties lies in the selection of fresh ingredients. Using high-quality fresh salmon not only enhances the flavor but also maintains the ideal texture for the patties. I recommend choosing wild-caught salmon for its natural richness, which complements the fragrant herbs and spices beautifully. If fresh salmon isn't available, canned salmon can work in a pinch; just be sure to drain it well and break it up into small pieces in the mixing stage.

The addition of red curry paste plays a crucial role in defining the dish's flavor profile. Its vibrant mix of spices provides both heat and depth, giving the patties that authentic Thai appeal. If you're sensitive to spice, start with half a tablespoon and adjust to your taste. Pairing the curry paste with fish sauce and lime juice introduces an umami sweetness that rounds out the overall taste, making every bite a delight.

Techniques for Perfect Patties

To ensure your salmon patties cook evenly, it’s essential to shape them uniformly. I recommend using a 1/4 cup measuring scoop and then gently form each scoop into a patty about 1/2 inch thick. Keeping the patties somewhat uniform allows for consistent cooking and helps them hold together better while frying. If you notice your mixture is a bit loose, adding a touch more breadcrumbs can help bind it together without compromising flavor.

When frying the patties, maintaining the right oil temperature is critical. Heat the coconut oil over medium heat until it shimmers, which typically takes 2-3 minutes. If the oil is too hot, the patties may burn on the outside while remaining raw inside; too low, and they'll absorb too much oil, leading to greasy patties. I like to conduct a quick test by dropping a small piece of the salmon mixture into the oil. If it sizzles immediately, the oil is ready!

Ingredients

For the Salmon Patties

1 pound fresh salmon, skin removed
1/4 cup breadcrumbs
1/4 cup fresh cilantro, chopped
2 green onions, finely chopped
1 tablespoon red curry paste
1 tablespoon fish sauce
1 teaspoon lime juice
1 egg, beaten
Salt and pepper to taste
1-2 tablespoons coconut oil for frying

Instructions

Prepare the Mixture

In a bowl, combine the salmon, breadcrumbs, cilantro, green onions, red curry paste, fish sauce, lime juice, beaten egg, and a pinch of salt and pepper. Mix until well combined, being careful not to overwork the salmon.

Form Patties

Shape the mixture into equal-sized patties, about 2 inches wide. Refrigerate the patties for about 10 minutes to help them firm up.

Cook the Patties

In a large skillet, heat the coconut oil over medium heat. Fry the patties for about 4-5 minutes on each side or until they are golden brown and cooked through.

Serve

Drain the patties on paper towels and serve hot with a lime wedge and your favorite dipping sauce.

Pro Tips

For an extra flavor boost, try adding grated ginger or minced garlic to the mixture. These patties pair wonderfully with a side of fresh salad or cucumber slices.

Serving Suggestions

These Thai-Inspired Salmon Patties shine when paired with fresh, zesty accompaniments. I love serving them alongside a tangy cucumber salad dressed with rice vinegar and garnished with sesame seeds to balance the richness of the salmon. A simple dipping sauce made from mixing soy sauce, lime juice, and a hint of chili adds a flavorful kick that enhances the dish without overpowering it.

For a complete meal, consider serving the patties on a bed of jasmine rice or a crisp salad topped with vibrant pickled vegetables. This not only adds nutritional value but also creates a visually appealing plate that showcases the colorful nature of Thai cuisine.

Make-Ahead and Storage Tips

Preparing salmon patties in advance can save time during busy weeknights. After forming the patties, place them on a baking sheet lined with parchment paper and pop them in the freezer for about 30 minutes until they firm up. Once frozen, transfer them to a zip-top bag for longer storage. They can be kept in the freezer for up to three months, making them a convenient option for quick meals.

When you're ready to enjoy your patties, you can either cook them straight from frozen, adding an additional 2-3 minutes to the cooking time, or you can let them thaw overnight in the refrigerator before pan-frying. This flexibility allows you to plan ahead without compromising on flavor or freshness.

Questions About Recipes

→ Can I use canned salmon instead of fresh?

Yes, canned salmon works well. Just be sure to drain it and adjust the amount of breadcrumbs to maintain the mixture's consistency.

→ Can I bake these patties instead of frying?

Absolutely! Preheat your oven to 375°F (190°C) and bake for about 15-20 minutes, flipping halfway through for even cooking.

→ What dipping sauces can I serve with these patties?

They pair beautifully with a spicy sriracha mayo, sweet chili sauce, or a simple lime and fish sauce mix.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet for a crispy finish.