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Home » Blog » Asian Salmon Cakes

Asian Salmon Cakes

 Updated: March 24, 2017    Lisa    103 Comments

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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

 

Asian Salmon Cakes
4.91 from 10 votes

Course: Dinner
Dietary Restriction: Peanut/Tree-Nut Free

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings (Adjust to suit): 4 cakes

Print

Asian Salmon Cakes from 100 Days of #RealFood

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

  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.

Recipe Notes

We recommend organic ingredients when feasible.

 

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Category: Dinner, Recipes

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About Lisa

Lisa is a wife, mother, foodie, blogger, and New York Times Best-selling author who is on a mission to cut out processed food.

Reader Interactions

Comments

  1. Yuen Mi

    July 21, 2017 at 8:17 pm

    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.

    Reply
  2. Cathy Scott

    October 28, 2017 at 6:55 pm

    I have made these twice and double the recipe the second time. They are the moistest salmon cakes I’ve ever made!

    Reply
    • Helene

      December 5, 2017 at 4:10 pm

      Would love to get recipes

      Reply

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