Ingredients for Asian Salmon Cakes
- 1 cup cooked salmon (flaked)
- 1 cup panko bread crumbs
- Scallion
- Cilantro
- Eggs
- Fresh Lime Juice
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon grated ginger
- Jalapeno
- Sugar
- Salt
- 1 tablespoon sesame seeds
- 1 tablespoon vegetable oil
- 1/4 cup finely chopped red onion
- 1/4 cup mayonnaise
- 1 tablespoon sesame oil
- 1 teaspoon sriracha (or to taste)
- 1/2 teaspoon honey
- 1/4 teaspoon ground coriander
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
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How to Make Asian Salmon Cakes
- In a large bowl, gently combine 1 cup cooked salmon (flaked), 1/4 cup finely chopped red onion, 2 tablespoons soy sauce, and 1 tablespoon grated ginger.
- In a separate bowl, whisk together 1/4 cup mayonnaise, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 teaspoon sriracha (or to taste), 1/2 teaspoon honey, 1/4 teaspoon ground coriander, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper. Add this mixture to the salmon mixture and stir gently to combine.
- In a shallow dish, combine 1 cup panko bread crumbs with 1 tablespoon sesame seeds.
- Shape the salmon mixture into 4-6 patties (depending on size preference). Coat each patty evenly with the panko-sesame mixture.
- Place the salmon cakes on a baking sheet lined with parchment paper and chill in the refrigerator for at least 30 minutes (or up to 2 hours).
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Fry the salmon cakes for 6-7 minutes per side, or until golden brown and heated through. Adjust cooking time depending on thickness of cakes.
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
25g
Fat
12g
Carbs
14g
