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You are going to love these homemade Salmon Tofu Patties! They are crispy, chewy and savory in every bite! Perfect as an appetizer or a light meal! Kids approved!
Why this recipe works:
- Easy one pan meal recipe
- Enjoy as a main dish or a side dish
- Tasty and healthy, packed with protein
- Packable, sharable, freezer friendly
- Kid friendly, they won’t even know there’s tofu in there!
Ingredients needed to make Salmon Tofu Patties:
Cooked Salmon: I used Boneless Pink Salmon that were precooked and sealed in a pouch. You can use the canned version as well, just make sure it’s well drained. I didn’t use fresh salmon for this recipe, making it easier to prep and save time.
tofu: make sure it’s a firm tofu. It also needs to be drained, dabbed with paper towel, then mashed.
eggs: I used large size organic eggs
aromatics: garlic, green onion, ginger, onion flakes.
seasonings: salt, sugar, pepper, soy sauce, Shaoxing wine
panko: any brand works
neutral oil: I used canola oil
optional: Korean green chili peppers (chopped)
mashed tofu
combine into a bowl
pan fry
How to make Salmon patties:
- Prep the Tofu
Set the tofu block on a strainer, then lay a flat heavy object on top of tofu for about 15 mins. Let excess water out. Afterward, dry with paper towel. Mash the tofu with the side of a chef’s knife. Set aside.
- Prep the salmon
Drain salmon as needed, making sure to get rid of excess moisture. If it’s too moist, it makes it harder to form the patties. Set aside.
- Combine everything
Into a large bowl, combine tofu, salmon, aromatics, and seasonings. Combine all the ingredients with hand. Once well incorporated, add the panko. Mix again.
- Create patties
Create 10 equal salmon cake balls and lay them on a greased baking sheet. You can use ice cream scooper if you like.
- Cook the patties
Heat up a skillet and oil generously. Drop each salmon balls into the skillet and gentlyp press down until they are evenly flat. Cook in medium high heat for about 8-10 mins or until you get that golden brown color. Be sure to flip halfway through.
- Ready to serve!
Serve hot, with sauce of your choice. These taste so much better hot off the pan!!
Recipe Variations:
Have fun and modify to your liking!
- splash of vinegar or lemon juice
- chili flakes or hot sauce
- chopped sweet potatos
- shredded cheese
- shiitake mushrooms, diced
Q & A
What does Salmon tofu patties taste like?
According to my family, these patties reminded them of the Asian fish cakes: savory, sweet with some chewiness. One of my kids thought I had made them a crab cake! Overall, tasty patties with nice texture and flavor!
Do kids like salmon patties?
I tested on my two kids, and they really loved them! The meaty texture and tons of aromatics helped create a wonderful flavor balance. Your picky eaters will love them too!
Can you enjoy this as a full meal?
Have some hamburger buns ready? Create a double stacker salmon burger! I used some brioche buns and created a full meal out of it. I layered the patties with lettuce, cheese and potato chips on the side. It was a hit!
Any dipping sauce ideas?
My family enjoyed this dish without any sauce, but if you like sauces here are some suggestions:
-dipping sacue: soy sauce mixed with little bit of vinegar, water and red pepper flakes
-tartar sauce mixed with some hot sauce
-Mayonnaise mixed with gochujang
-ketchup.
Can you freeze the patties?
Yes, you can freeze the salmon patties up to a month. When reheating, I recommend pan frying in low with a bit of oil or air frying them with spritz of cooking oil.
Print Recipe
3.34 from 3 votes
Salmon Tofu Patties Recipe
You are going to love these homemade Salmon Tofu Patties! They are crispy, chewy and savory in every bite! Perfect as an appetizer or a light meal! Kids approved!
Prep Time20 minutes mins
Cook Time10 minutes mins
Course: Appetizer, banchan, fingerfood, light meal, lunch
Cuisine: Fusion
Servings: 3 people
Calories:
Author: Seasoned by Jin
Ingredients
- 4-5 oz tofu block
- 15 oz Pink Salmon pouch, precooked skinless, boneless
- 2 eggs large
- ⅛ tsp ginger powder
- ⅛ tsp sea salt
- 1 tsp sugar
- ⅛ tsp craked pepper
- 1½ tsp garlic, minced
- 2 Tbsp green onion, chopped
- 1 tsp Shaoxing wine
- 2 tsp onion flakes dehydrated
- ½ Tbsp low sodium soy sauce
- ½ cup panko
- 4-5 Tbsp neutral oil
optional
- 1 Tbsp Korean green chili peppers chopped
Instructions
Set tofu block on a strainer. Lay a flat heavy object on top of tofu for about 15 mins. letting excess water out. Dry with paper towel then mash the tofu. Set aside.
Drain salmon as needed, set aside.
Into a large bowl, combine tofu, salmon, aromatics, and seasonings. Combine all the ingredients with hand. Once well incorporated, add the panko. mix again.
Create 10 equal salmon cake balls and lay them on a greased baking sheet. You can use ice cream scooper if needed.
Heat up a skillet and oil generously. Drop each salmon balls into the skillet and gentlyp press down until they are evenly flat. Cook in medium high heat for about 8-10 mins or until golden brown. Flip halfway through.
Serve hot, with sauce of your choice.
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Tried this recipe?Mention @seasonedbyjin or tag #seasonedbyjin!
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