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
- 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 green onions, minced
- 2 tablespoons sour cream, helps hold the cake together prior to cooking
- 1/3 cup whole-wheat breadcrumbs
- 1 tablespoon soy sauce
- 1/2 teaspoon toasted sesame oil
- olive oil, for cooking (or use ghee, aka clarified butter)
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.
In a medium bowl, thoroughly combine the cooked, shredded salmon with the eggs, green onions, sour cream, bread crumbs, soy sauce, and sesame oil.
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.
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.