Tangy Wasabi Salmon Patties with Zesty Mayo Dip
Indulge in these delicious and flavorful salmon patties infused with a tangy wasabi kick, complemented by a zesty mayonnaise dip. Perfectly crispy on the outside and tender on the inside, these patties are a fantastic way to elevate canned salmon into a gourmet dish. The unique seasoning blend featuring lemon zest, Dijon mustard, and fresh parsley brings vibrancy to every bite, while the homemade tangy mayo adds a delightful acidity that balances the flavors beautifully. Ideal for a quick lunch or a satisfying dinner, pair these patties with a fresh, crunchy salad for a complete meal that the whole family will love.
N/A
Servings
102
Calories
16
Ingredients
Ingredients
Mayonnaise
5 - 6 (tablespoons, tangy)
Wasabi sauce
2 (teaspoons)
Lemon zest
1 (tablespoon, finely grated)
Honey
2 (tablespoons)
Olive oil
to taste (for frying)
Canned salmon
2 (7 1/2 ounce cans, drained)
Onion
1/2 (cup, finely chopped)
Cornflake crumbs
3/4 (cup (reserve 1/4 cup for coating))
Dijon mustard
1 (tablespoon, smooth)
Black pepper
1/2 (teaspoon, coarse)
Parsley
2 (tablespoons, chopped)
Mayonnaise
3 (tablespoons, tangy (for serving))
Lemon juice
1 (tablespoon)
Fish sauce
1 (tablespoon)
Worcestershire sauce
2 (teaspoons)
Eggs
2 (lightly beaten)
Instructions
1
In a small bowl, whisk together 5 tablespoons of mayonnaise, wasabi sauce, lemon zest, honey, lemon juice, fish sauce, and Worcestershire sauce until smooth and well combined. Taste and adjust seasoning if necessary. Transfer the mixture to a small jug, cover, and refrigerate to let the flavors meld.
2
In a large mixing bowl, gently flake the drained salmon with a fork. Add the finely chopped onion, cornflake crumbs (reserve 1/4 cup), Dijon mustard, coarse black pepper, and chopped parsley. Mix lightly to combine, ensuring the salmon remains flaky.
3
Add the lightly beaten eggs to the salmon mixture and gently fold everything together until well mixed. For enhanced flavor, consider refrigerating the mixture for at least 30 minutes before cooking.
4
Heat a nonstick frying pan over medium-high heat. Add enough olive oil to coat the bottom of the pan. Once the oil is hot, form the salmon mixture into patties about the size of your palm and press the reserved cornflake crumbs on the outside of each patty.
5
Fry the patties in batches, ensuring not to overcrowd the pan. Cook for about 4-5 minutes on one side or until deep golden brown. Carefully flip and add more oil if needed. Cook on the other side for an additional 4-5 minutes until golden and cooked through.
6
Once cooked, transfer the patties to a paper towel-lined plate to drain excess oil. Serve hot with the chilled tangy mayo dip and a fresh salad for a complete meal.
Nutrition Information
6.5g
Fat
3.5g
Carbs
7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Tangy Wasabi Salmon Patties?
They are flavorful salmon cakes made from canned salmon, seasoned with wasabi, lemon zest, and Dijon mustard, then fried until crispy.
What makes the mayo dip 'zesty'?
The dip is made with a combination of mayonnaise, wasabi sauce, lemon zest, honey, lemon juice, fish sauce, and Worcestershire sauce.
How many calories are in one serving of these salmon patties?
Each serving contains approximately 102 calories.
What is the protein content of this recipe?
There are 7 grams of protein per serving.
Can I use fresh salmon instead of canned salmon?
Yes, you can use cooked, flaked fresh salmon as a substitute for the two 7 1/2 ounce cans of salmon.
How do I ensure the patties are crispy?
Pressing the reserved cornflake crumbs onto the outside of the patties before frying in hot olive oil ensures a crispy exterior.
Should I refrigerate the salmon mixture before frying?
Yes, refrigerating the mixture for at least 30 minutes helps the flavors meld and makes the patties easier to handle.
What is the carbohydrate count for this recipe?
Each serving contains approximately 3.5 grams of carbohydrates.
What type of oil is recommended for frying?
Olive oil is recommended for coating the pan and frying the patties until golden brown.
How long should I cook each side of the patty?
Cook the patties for about 4-5 minutes per side until they are deep golden brown and cooked through.
What are the main seasonings inside the patties?
The patties are seasoned with onion, Dijon mustard, coarse black pepper, and fresh chopped parsley.
What purpose do the eggs serve in this recipe?
The two lightly beaten eggs act as a binder to hold the salmon and other ingredients together into patty shapes.
Is there a specific way to flake the salmon?
Gently flake the drained salmon with a fork in a large bowl to ensure the texture remains light and flaky.
Can I substitute the cornflake crumbs?
While cornflake crumbs provide a unique crunch, you could substitute them with panko breadcrumbs or cracker crumbs if necessary.
What is the fat content per serving?
There is approximately 6.5 grams of fat per serving.
How much wasabi sauce is needed for the dip?
The recipe calls for 2 teaspoons of wasabi sauce for the zesty mayo dip.
Should the onion be finely chopped?
Yes, using 1/2 cup of finely chopped onion ensures it distributes evenly and cooks through properly.
Is the fish sauce necessary?
The fish sauce adds a savory depth to the zesty mayo dip, but it can be omitted if you prefer, though the flavor profile will change.
What side dishes pair well with these patties?
A fresh, crunchy salad is recommended to complement the richness of the salmon and the tanginess of the dip.
How do I prepare the salmon before mixing?
Ensure the canned salmon is thoroughly drained before flaking it with a fork.
Is this recipe considered healthy?
With 102 calories and 7g of protein, these patties can be part of a healthy meal when served with fresh vegetables.
Can I make the dip in advance?
Yes, preparing the dip first and refrigerating it allows the flavors to meld together more effectively.
What size should the patties be?
Form the mixture into patties approximately the size of your palm.
What is the total number of ingredients used?
There are 16 ingredients used in total for both the patties and the zesty mayo dip.
How do I prevent the patties from sticking to the pan?
Use a nonstick frying pan and ensure the olive oil is hot before adding the patties.
Can I use bottled lemon juice?
Fresh lemon juice is preferred as you also need the lemon zest, which provides much of the vibrancy.
What kind of mustard should I use?
The recipe specifies smooth Dijon mustard for the best flavor profile.
Do I need to drain the patties after frying?
Yes, transferring them to a paper towel-lined plate helps remove any excess oil for a better texture.
How much honey is in the dip?
The recipe calls for 2 tablespoons of honey to balance the heat of the wasabi.
Are these patties spicy?
They have a 'tangy kick' from the wasabi, but the level of heat can be adjusted by adding more or less wasabi sauce to the dip.