Here is a very simplified way to make flavorful salmon patties. You can choose to either grill them or fry them in a pan with a little oil. I chose the latter, since I wasn’t sure if they would hold up on the grill or not. I am now confident that they would have made it on the grill just fine. They key is to place them down and not fuss with them until it’s time to flip them. Let’s get started! Make the aioli first, that way it can be chilling in the fridge while you are preparing the patties.
Chili Garlic Lime Aioli (original post 1/15/14) with (new) Diced Cucumber
1/3 cup of mayonnaise
1 tablespoon olive oil
2 teaspoons chili garlic sauce
1 tablespoon fresh lime juice
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 medium/large cucumber, seeded and diced
Mix all ingredients in a small bowl until combined and smooth. Plastic-wrap bowl and refrigerate until ready to use. Note: save diced cucumber and add to aioli just before serving.
One and a quarter pound of fresh salmon, diced into chunks
2 tablespoons original yakitori sauce
2/3 cup of breadcrumbs (we chose 1/3 panko and 1/3 regular)
In a large bowl, add egg and 2 tablespoons of yakitori sauce and whisk. Next, add salmon and coat well, then add breadcrumbs and mix by hand until nicely incorporated. Wipe hands and coat them with a little vegetable oil and divide mixture into four parts and form patties and place onto wax paper (see photo).
Heat pan with oil to cover bottom (or grill) on medium to medium high heat and gently place patties being careful not to break them apart. I found that by brushing a little oil on my spatula the patties were easier to pick up and slide off. After cooking about 3 minutes flip patties. At this point I placed a little more yakitori sauce on the center of each patty and cooked about 3 minutes more. Remove from heat and place each on a bun and top with the Chili Garlic Lime Aioli and Diced Cucumber. Enjoy!