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
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.
Ingredients
Dipping Sauce
- 1/2 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 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)
Instructions
Dipping Sauce
- 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
- 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.
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
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I was not a fan and I like a lot of Lisa’s recipes. Not even good enough for me to eat a whole one. My boyfriend found it edible though. All of the Asian ones I have found on this site have missed the mark, this included. I don’t think I did anything wrong…just not exploding with a lot of flavor, Asian or otherwise and I even added salt and pepper, which it didn’t even call for. Looking back, I wish I would have added garlic. Definitely needed.
Thank you for the feedback. Sorry to hear it wasn’t a hit for you. – Nicole
I have made these twice and double the recipe the second time. They are the moistest salmon cakes I’ve ever made!
Would love to get recipes
These look great and sounds absolutely delicious. I’ve never thought to use sour cream to hold fish cakes together. Great idea! Will have to give this a try.