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Home » Recipes

Asian Salmon Cakes

Asian Salmon Cakes from 100 Days of #RealFood #salmoncakes

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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.

For another favorite, make this Homemade Lo Mein!

Asian Salmon Cakes from 100 Days of #RealFood

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. They come together quickly so you can have dinner on the table in under 30 minutes.
10 Reviews / 4.9 Average
Prep Time: 10 minutes mins
Cook Time: 10 minutes mins
Total Time: 20 minutes mins
Course: Dinner
Cuisine: Asian
Method: Freezer Friendly
Diet: Peanut/Tree Nut-Free
Print Recipe
Servings: 4 cakes
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Ingredients
  

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 green onions (minced)
  • 2 tablespoons sour cream (helps hold the cake together prior to cooking)
  • ⅓ cup whole-wheat breadcrumbs
  • 1 tablespoon soy sauce
  • ½ 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.

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Asian Salmon Cakes
Amount Per Serving
Calories 282 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 5g31%
Cholesterol 159mg53%
Sodium 572mg25%
Potassium 636mg18%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 1g1%
Protein 28g56%
Vitamin A 395IU8%
Vitamin C 3.4mg4%
Calcium 58mg6%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
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8.0K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. LL says

    October 08, 2020 at 11:32 pm

    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.

    Reply
    • 100 Days Admin says

      October 09, 2020 at 9:21 am

      Thank you for the feedback. Sorry to hear it wasn't a hit for you. - Nicole

      Reply
  2. Cathy Scott says

    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 says

      December 05, 2017 at 4:10 pm

      Would love to get recipes

      Reply
  3. Yuen Mi says

    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
  4. Valerie says

    March 01, 2017 at 6:30 pm

    I'm thinking canned salmon could also work. Any comments please?

    Reply
    • Amy Taylor (comment moderator) says

      March 16, 2017 at 11:08 am

      Yes, it will. Drain it well.

      Reply
  5. Mina says

    March 05, 2016 at 9:36 pm

    I made these today and they were soooooo good!

    Reply
  6. Amanda says

    February 08, 2016 at 12:38 am

    5 stars
    Tried this recipe tonight & it was AWESOME!! I'm not much on seafood but loved salmon patties as a child so I gave it a try! Since I'm not very experienced in cooking fish, I subbed canned salmon, and they were great! My 3 year old even tried them!

    Reply
  7. Jackie says

    January 09, 2016 at 5:20 pm

    Can I substitute rolled oats for the breadcrumbs? Thanks!

    Reply
    • Jackie says

      January 11, 2016 at 10:50 am

      I'm also wondering if these could be frozen?

      Reply
      • Amy Taylor (comment moderator) says

        January 19, 2016 at 11:58 am

        Hi there. We've not tried that substitution but let us know if you give it a shot. These can be frozen. :)

  8. Tina says

    March 25, 2015 at 12:02 pm

    5 stars
    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 :)

    Reply
  9. Sophie says

    March 20, 2015 at 10:03 pm

    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!

    Reply
  10. Nichole V says

    March 09, 2015 at 8:53 pm

    5 stars
    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!

    Reply
  11. Lauren says

    December 16, 2014 at 10:13 pm

    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.

    Reply
  12. SB says

    September 10, 2014 at 1:44 pm

    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. :-)

    Reply
    • Assistant to 100 Days (Amy) says

      September 15, 2014 at 5:11 am

      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. :)

      Reply
  13. Phil says

    July 03, 2014 at 3:15 pm

    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!

    Reply
  14. Sarah says

    June 13, 2014 at 9:21 pm

    5 stars
    Really, really good. My local fish vendor sells pieces of salmon for significantly less $. It's perfect for these!

    Reply
  15. Amber says

    June 04, 2014 at 6:26 pm

    Could canned organic salmon be used in this recipe? If it can be used, would I just buy enough cans to equal 16 ounces of meat? Thank you!

    Reply
    • Assistant to 100 Days (Amy) says

      June 06, 2014 at 8:36 am

      Hi Amber. Yes, other readers have used canned salmon. ~Amy

      Reply
  16. Katie Vaughn says

    June 02, 2014 at 4:48 pm

    We all love these! My 3-year-old and 1-year-old included. I substituted mayo for the sour cream because that's what I had. And I served them for dinner when we had professional chefs for company--my guests asked for the recipe!

    Reply
  17. Ris says

    April 22, 2014 at 9:12 pm

    I also don't care for cilantro so I used finely chopped cucumber for the dipping sauce. It was great!

    Reply
  18. Lindsay says

    April 15, 2014 at 10:43 pm

    Instead of sour cream, could you use plain greek yogurt instead?

    Reply
    • Assistant to 100 Days (Amy) says

      April 17, 2014 at 10:14 am

      Yes, that should work! :)

      Reply
  19. Tricia says

    February 23, 2014 at 1:26 pm

    Made these today for lunch...delicious!! Definitely adding to my regular rotation! Thanks for this fabulous recipe :)

    Reply
  20. Irene E Altwasser says

    February 21, 2014 at 11:35 am

    Hello. I am new to this web site, my daughter Ashley just gave birth to a healthily baby boy, he is now 5 months, and ashley is nursing, her diet is a extremely important part of her life,so this web site is a great source of info.

    I have problems with wheat, i like your fish cake recipe, when i was a young lacy, my uncle made fish cakes,
    He used mashed potatoes instead of bread crumbs, try it you will love the texture .and if you have gluten issues,the potatoes,wont hurt you.

    Reply
  21. Natalie says

    February 18, 2014 at 6:37 pm

    5 stars
    I just made these and they were amazing! I only had regular sesame oil so I used a 1/4 tsp, but I think I'll use a 1/2 tsp next time b/c I love sesame oil. I usually make the Barefoot Contessa's Salmon Croquettes and was nervous to try a different recipe, but this was fantastic!!

    Reply
  22. Andrea Quigley Maynard says

    February 12, 2014 at 11:20 pm

    These sound awesome! I make crab cakes every so often but never think to make anything with leftover fish - what a great idea! Can't wait to try these!

    Reply
  23. Amy says

    February 06, 2014 at 7:49 pm

    5 stars
    I made this tonight, and it was great! I used Trader Joe's canned wild pink salmon, and it worked very well. Thank you for another great recipe!

    Reply
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Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

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