Asian Salmon Cakes Recipe

Ingredients for Asian Salmon Cakes

• 1 cup cooked salmon (flaked)
• Panko Breadcrumbs
• Scallion
• Cilantro
• Eggs
• Fresh Lime Juice
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• Minced Ginger
• Jalapeno
• Sugar
• Salt
• 1 tablespoon sesame seeds
• Oil

How to Make Asian Salmon Cakes

1. 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.
2. 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.
3. In a shallow dish, combine 1 cup panko bread crumbs with 1 tablespoon sesame seeds.
4. Shape the salmon mixture into 4-6 patties (depending on size preference). Coat each patty evenly with the panko-sesame mixture.
5. 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).
6. 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.