Wild Alaska Salmon Patties, Mesclun & Wasabi Vinaigrettte

READY IN: 24mins
Recipe by Vicky Bryant

This dish has an Asian flair and is a healthy, filling, easy meal that I now make about once a week.

Top Review by Mia in Germany

These are really different and good! A bit messy because they indeed are very delicate to handle, but being low carb, they're definitely healthier than other patties and worth the little extra mess. Next time - and there will be a next time - I'll use some more wasabi. Thanks for posting!
Made for Bargain Basement.

Ingredients Nutrition


  1. Drain salmon and remove any larger bones and vertebrae. Put salmon in a bowl and add scallions, ginger, egg white and soy sauce, lime juice and carefully mix with your fingers to keep salmon pieces larger rather than smaller.
  2. Make 2 thicker patties versus wider patties. Make sure pan isn't crowded or they are harder to flip and will break apart. Cook in heated olive oil on a medium setting turning only once as they are delicate – total cooking time 7 minutes per side.
  3. *Whisk wasabi, honey, and vinegar well. Slowly drizzle in oils to emulsify. Add salt and pepper to taste and chopped cilantro if you choose to use it.
  4. Toss mixed greens with 3 TBS of the dressing to coat and place on plate and top with salmon patty.
  5. If you do not like too much wasabi start with 1 teaspoon then add more if needed.
  6. I also like to add a healthy dousing of Chilula hot sauce to the patties.

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