These salmon patties are soft and flavorful on the inside and have a delightful crunchy outer shell. It’s a special recipe for salmon patties because I added rice right into the patty mixture.
Preheat a pan over medium heat and add some oil. Saute chopped onions and chopped sun-dried tomatoes until golden and tender. After it's cooled a little, add the mixture to a mixing bowl.
Drain most of the juice from salmon and add it to the bowl. Add cooked rice and remaining ingredients for the salmon patties. (Except for the Panko crumbs that are meant for coating the patties.)
Mix everything well until all ingredients are well incorporated.
Form patties and lightly coat them in the Panko bread crumbs. Prepare all the patties before adding the to the pan and place the on a clean cutting board or a sheet of parchment paper
Preheat a large cooking pan over medium heat and add oil.
Cook the patties, over medium heat, until golden brown. About 5-7 minutes on each side.
While the patties are cooking, make the sauce. Combine all ingredients in the bowl and mix well. Serve on top of salmon rice patties.
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Notes
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.