Recipe: Asian Salmon Cakes

Fish cakes are one of my favorite ways to eat seafood, especially when said seafood is leftover. I used to think fish the next day was just not very appetizing (i.e. too fishy!), but then one day I turned our leftovers into fish cakes, and I have never looked back.

Today I am sharing Asian-inspired salmon cakes that can be made into large cakes for a main dish or small cakes for an appetizer to share with friends. We’ve done it both ways and love them!

Asian Salmon Cakes from 100 Days of #RealFood #salmoncakes


4.9 from 9 reviews
Asian Salmon Cakes
Serves: 3-4 (makes 5 or 6 three-inch cakes)
Dipping Sauce
  • ½ cup sour cream
  • 2 teaspoons soy sauce
  • 2 teaspoons lime juice
  • 3 tablespoons cilantro, plus extra for garnish
Fish Cakes
  • 1 pound salmon, cooked or leftover and shredded with a fork (make sure the grey part of the salmon and the skin are both removed)
  • 2 eggs, lightly beaten
  • 2 tablespoons minced green onions
  • 2 tablespoons sour cream (helps hold the cake together prior to cooking)
  • ⅓ cup whole-grain breadcrumbs
  • 1 tablespoon soy sauce
  • ½ teaspoon toasted sesame oil
  • Olive oil or ghee (clarified butter) for cooking
Dipping Sauce
  1. In a small bowl, mix together the sour cream, soy sauce, lime juice, and cilantro for the dipping sauce. Cover and refrigerate until the salmon cakes are ready.
Salmon Cakes
  1. In a medium bowl, thoroughly combine the cooked, shredded salmon with the eggs, green onions, sour cream, bread crumbs, soy sauce, and sesame oil.
  2. Begin forming the cakes by taking a handful of the mixture into your hands. Squeeze it together and discard any excess liquid that comes out. Flatten the cake and place it on an empty plate until all have been formed.
  3. Set a large sauté pan over medium-low heat and add a thin layer of olive oil or ghee. Once the pan is warm, cook the fish cakes (in batches if necessary) until golden brown, about 3 to 5 minutes on each side. Serve warm with dipping sauce and extra cilantro for garnish.
We recommend organic ingredients when feasible.


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  • Comments

    1. Phil |

      You people afe nuts to use any food from the western Pacific or from China!
      if the poison and pollution don’t get you, the radiation will!

    2. SB |

      Please forgive me if this has been answered and I missed it, but I wondered if you have baked these before rather than sautéed. If so, at what temperature and for how long? I made up a double batch to cook tonight, would love to have them all baking at the same time so I can be hands-free for something else.

      Thank you so much for a wonderful website! You have helped me get foods into my kids that I didn’t think I could. :-)

      • Assistant to 100 Days (Amy) |

        Hi SB. Sorry, we are rarely able to answer recipe questions in real time. We’ve not tried baking this recipe. If you do/did, let us know how they turned out for you. :)

    3. Lauren |

      These look so good. Can’t wait to try them. I love crab cakes and am almost positive I will love these. Salmon is my mom favorite fish. I will have to make them when I have my parents over for dinner.

    4. Nichole V |

      I made these tonight and they were awesome. So much better than the salmon patties from my childhood. My one year old couldn’t get enough!

    5. Sophie |

      Hi Lisa,
      Love the recipe! Also, you can mix leftover fish with mayonnaise (add onions, garlic, chopped herbs, etc) to make filling for sandwiches too!

    6. Tina |

      These were such a hit in my house. My husband loved them and my 16 month old gobbled them up – all of them – no leftovers last night! Thanks for all of your amazing recipes – its my go to for dinner time :)

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