Ingredients
1 (14 3/4 ounce) can red salmon
14 cup panko breadcrumbs (as needed for consistency)
18 teaspoon Worcestershire sauce
Method
Sources
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Recipe1M+
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Flaky Japanese breadcrumbs — tonkatsu, crispy coating, au gratin
Japanese Worcestershire-style — tonkatsu, okonomiyaki, yakisoba
Ready-made guajillo sauce — enchiladas, chilaquiles, braising
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Flaky Japanese breadcrumbs — tonkatsu, crispy coating, au gratin
Japanese Worcestershire-style — tonkatsu, okonomiyaki, yakisoba
Ready-made guajillo sauce — enchiladas, chilaquiles, braising
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
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drain salmon and remove skin and bones. mix all salmon pattie ingredients except for panko crumbs and add those to get a moldable texture. spray a nonstick muffin pan with vegetable spray - about 7 out of 12 muffin cups. add mixture to fill each cup, just short of full and top with panko crumbs. spray tops with vegetable spray and bake in a 375f oven for about 20 minutes or until 160f internally. meanwhile, mix the sauce ingredients until smooth and chill.