Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content

KEEP SCREEN ON

Yield: Makes 12 patties

Ingredients
Ingredients
1 pound salmon filet, skinned, coarsely chopped

1 cup panko style bread crumbs

1/4 cup finely diced red pepper

2 tablespoons mayonnaise

2 tablespoons chopped pickled ginger

1 egg

3 scallions, thinly sliced

1 clove garlic, peeled and finely chopped

Large pinch kosher salt

Freshly ground black pepper

2 tablespoons vegetable oil

Ingredients


Garnish

Diced red pepper and greens

RATE THIS RECIPE

Based on 9 ratings

Preparation Method

  1. In large bowl, combine all ingredients except oil and garnishes.
  2. Cover and place in Sub-Zero refrigerator for at least an hour.
  3. Preheat Wolf Griddle to 350° F.
  4. Form salmon mixture into 12 patties about 3/4” thick and 2” in diameter.
  5. Spread oil over surface of griddle.
  6. Place formed cakes on griddle and allow to cook 5 to 6 minutes on each side or until evenly browned on each side and interior is cooked through.
  7. Garnish with additional diced red pepper and greens.
  8. Serve with Citrus Ginger Sauce.

; ; ;