These deliciously easy to make Salmon Patties – Salmon Cakes are going to be one of the most flavorful morsels you’ve put in your mouth in decades. Made with fresh ruby-red colored fresh, never frozen, wild sockeye salmon, that’s fried crisp on the outside with tender flakes of salmon on the inside.
Preheat oven to 400˚F. Line a metal baking sheet with parchment paper. Place the salmon skin-side down, brush with melted butter and season with ginger, kosher salt, and fresh ground black pepper.
Bake the seasoned salmon uncovered for 10-15 minutes or just until cooked through and flaky. Remove the salmon from the oven, cover it with aluminum foil and rest for about 15 minutes. Discard the skin from the cooked salmon, flake salmon with a fork or with your fingers and place in the refrigerator while prepping the remaining ingredients.
Slice the green onions, finely dice the carrots in a small food processor, mince the garlic, and grated ginger at this time.
In a large glass dish combine by gently stirring, flaked wild sockeye salmon, green onions, matchstick carrots, minced garlic, freshly grated ginger, panko bread crumbs, beaten eggs, mayonnaise, teriyaki sauce, and chopped parsley.
Form the salmon mixture into small patties. It’s easy to portion patties using an ice cream scoop, then simply press them into ½” thick patties.
Heat about two tablespoons of olive oil and 1/2 of a teaspoon of sesame oil in a large cast-iron skillet that has been heated on medium heat, add about half of the salmon cakes and cook about 3 minutes per side or until lightly browned and cooked through. Remove the salmon patties one by one on a paper-towel-lined plate. Repeat step to cook the remaining salmon cakes.
Serve immediately with a sweet teriyaki dipping sauce or one of your preference.