Chile-Lime Salmon Patties

cathy tate


This recipe was adpted from a turkey burger recipe that I tweeked to make my own. It puts a kicked-up spin on the traditional salmon pattie.


★★★★★ 1 vote

30 Min
35 Min


  • 2 large can(s)
  • 1/4 c
  • 1/4 c
    celery, finely chopped
  • 1/4 c
    green onion, finely chopped
  • 1 c
    panko bread crumbs
  • 1/4 c
  • 1 large
    egg, lightly beaten
  • 1 Tbsp
    lime juice
  • 1 tsp
    red chile paste
  • 1/8 tsp
    worcestershire sauce
  • 2 Tbsp
  • 1
    recipe lime butter sauce
  • 1/3 c
    white wine
  • 1 Tbsp
    lime juice
  • 1 clove
    garlic, minced
  • 2 Tbsp
    whipping cream
  • 1/3 c
    butter, cut up
  • 1 Tbsp
    sriracha hot sauce

How to Make Chile-Lime Salmon Patties


  1. Drain salmon. Crumble salmon and pick out any bones. Place in large bowl. Set aside. In food processor, process parsley, celery and onion until finely chopped. Add to salmon. Add half of the panko, the mayonnaise, egg, lime juice, chile paste and Worcestershire sauce. Form eight 3-inch patties. Coat with remaining panko. In 12-inch skillet, heat 1 tablespoon butter over medium heat. Cook patties, half at a time, 10 minutes or until browned, turning halfway through. Repeat. Serve with Chile-Lime Sauce.

    In a small saucepan combine white wine, lime juice, minced garlic. Bring to a boil then reduce heat to low. Wisk in whipping cream. Gradually whisk in butter cut up until melted. Stir in Asian Sriracha Hot Sauce.

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About Chile-Lime Salmon Patties

Course/Dish: Fish

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