Ginger Salmon Patties with Ponzu Whip up these easy, gingery salmon patties ahead of time for a heat-and-serve lunch or last-minute appetizer. Total Time 30 minutes Servings 2 servings Ingredients Share 2 (5 oz) cans Chicken of the Sea® Pink Salmon, Skinless & Boneless, drained 2 large eggs2 teaspoons fresh lemon juice 1 cup panko bread crumbs (or crushed pork rinds for keto), divided 2 Tablespoons chopped fresh cilantro 2 stalks green onion, minced 1 Tablespoon finely minced fresh ginger (or 2 teaspoons ginger powder) 1/2 teaspoon garlic powder1/4 teaspoon salt black pepper, to tasteOil for frying1/4 cup ponzu sauceGarnish: lemon slices, sliced green onion and minced cilantroOptional: top with togarashi seasoning Instructions Mix egg, lemon juice, 1/3 cup of panko bread crumbs or crushed pork rinds, cilantro, green onion, fresh ginger, garlic powder, salt, and pepper until well combined. Gently mix in the salmon until combined. Put the remaining 2/3 cup of panko or crushed pork rinds in a bowl. Scoop about 1/4 cup of salmon mix and form into a patty about 2-inches wide. Gently press the patty into the bowl of panko or crushed pork rinds. Coat both sides of the patty. Repeat for the rest of the patties. Heat about 1/4” of oil in a skillet on medium heat. Fry both sides of the salmon patties until they are golden brown and cooked through, about 3-5 minutes per side. Serve with ponzu sauce and optional garnishes. In this Recipe: Pink Salmon Packet