Hot, sour, salty, sweet. They're all covered here, and the result is delicious.
213 g can sockeye salmon, drained and flaked
1 t minced ginger
1 t sugar
1 T soy sauce
¼ t sesame oil
1 t prepared hot mustard
1 T lime juice
1-2 green onions, sliced (depending on size)
Small handful chopped cilantro
Sprinkle white pepper
1/3 c panko breadcrumbs
Combine all in bowl. Cover with plastic wrap and refrigerate for at least one hour.
Form into two patties. Cook in frying pan with 2 t vegetable oil over medium heat until nicely browned on both sides.