Asian Salmon Cakes

10 Reviews / 4.9 Average
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.
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Asian Salmon Cakes from 100 Days of #RealFood #salmoncakes

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.

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105 thoughts on “Asian Salmon Cakes”

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  1. We had these for supper tonight. They were delicious! Even my little guys (1 and 3) gobbled them up! Thanks for posting such great recipes. I’ve used sooo many from your site and all of them have been great. Thanks for making it easier to eat good (real!) food.

  2. My girls really do not like cilantro, is there something you could suggest to switch it up? and would I still use the same amount?
    Thank you, they look delicious!

    1. Assistant to 100 Days (Amy)

      Hi Victoria. A reader below suggested dill as did other readers who are not keen on cilantro. :) ~Amy

  3. This recipe looks amazing. It will be a great left over meal next time we cook Salmon! Keep the amazing recipes coming!

  4. This looks delicious and salmon is a favorite in our house. We do, however, have a dairy allergy to contend with. Any recommendations as a replacement for the sour cream?

    1. Assistant to 100 Days (Amy)

      Hi Kelly. Many readers have used almond or coconut yogurt as a replacement (though not in this recipe) but we’ve not tried it. ~Amy

  5. Hi!
    We are having salmon and sweet potato fries for supper tonight. If there is left over salmon, I’d love to try these! I was just wondering though, do they freeze well? I don’t really want to have salmon two nights in a row and was wondering if I could freeze them for next week?

    1. Assistant to 100 Days (Amy)

      Hi Linda. I’ve found that with cilantro, you either love it or you have an aversion to it. I love it. My mom in law insists that it tastes like soap. :) ~Amy

  6. Made this last night and it’s now a family favorite! Both kids loved it and even the sauce! It’s hard for us to eat salmon any other way than fresh from the water caught by the husband then straight to the grill then to our plates. So we were all gratefully surprised how much we liked it! We used our frozen stock from this last summer, baked it, cooled it in the fridge until dinner times then prepared the recipe as directed. So you don’t just have to use leftovers if you don’t want a salmon dish twice within a couple days. Thanks for this recipe! :)

  7. 4 stars
    I love fish cake but Salmon is so expensive here. Can I adapt this recipe to use any type of fish? They look very good and the sauce sounds delish.

  8. This looks really delicious and easy! Our Whole Foods just posted on Facebook that wild caught fresh salmon is on sale on Friday (I’m not a fan of previously frozen fish and seafood). I have some whole wheat panko breadcrumbs left over from a quinoa, cheddar, chicken and roasted broccoli bake (let me know if you’d like that recipe — it was all organic and delicious!) that I made last night. Do you think that I could sub those in for the regular whole grain breadcrumbs?

    1. Hi Karen, I’d love the recipe for the quinoa bake. All my favorite ingredients in 1 casserole, yum! And I’ve been meaning to get to the store for WW panko, this would give me a reason to do it. Thanks!

  9. Tried this for dinner tonight, so happy with the recipe. Delicious and my 3 and 5 yr old boys loved it. Served with sautéed spinach, YUM.

  10. Thanks for the salmon cakes idea. I understand the mercury concerns and I know there is some good information on this topic in a recent post at a site called marksdailyapple dot com, if anyone is interested.

      1. I understand. The daycare has a fridge, I just don’t see them heating them up. :) That’s what I meant. I wasn’t clear. Would they be good cold. :) (Cooked and then put in fridge for lunch.)

      2. Assistant to 100 Days (Amy)

        Hello again. I’ve eaten cold crab cakes, cod cakes, etc and often put them on salads but the test will be if your kids like them cold. ;) ~Amy

    1. Assistant to 100 Days (Amy)

      Hi Lauren. I froze a similar recipe last week in an airtight container. I separated mine with wax paper. I’ve reheated in a skillet and in the microwave. I prefer the skillet. :) ~Amy

  11. Geez Linda.

    Soy sauce, sesame oil, and green onions are all typical Asian ingredients – used by a variety of countries in Asia. And soy sauce is used in many Asian cuisines but not, to my knowledge, French or Italian or Swedish.

    She didn’t call it Korean or Chinese or Japanese.

  12. We love salmon cakes in our house. I also add some sautéed celery and/or red and yellow peppers to ours as well. It is one of the only ways my kids will eat peppers. Yum!

  13. Where do you but your ghee? What brand? I live near you do if you but locally I’d love to know where and the cost. I’ve been seeing a trend of substituting ghee for butter but not sure really what it is or why it’s preferable. Do you only use ghee nowadays?

  14. Okay, I know this is not related to this blog but couldn’t find a good place to ask my question. I believe I read you eat 100% grass fed beef. Did you have any issues adjusting to the different flavor it has from the grocery store beef? So far I have only used it in cassaroles, not brave enough to try it for burgers which we normally love. Funny thing is my kids haven’t said a word about the different flavor but my husband and I are not loving it, hopefully it will grow on us.

    1. Jessie, I drizzle extra-virgin olive oil in my grass-fed ground beef mixture to add some flavor and (good) fat. I made burgers yesterday with it and also didn’t add salt to the mixture, but instead seasoned them well with salt and pepper on the outside. I read somewhere that salt can dry out your burger (don’t know if it’s true or not). :)

    2. Jessie- When we began eating grass fed beef a few years ago, we ran into the same problem. I first purchased ours from the local higher end grocery store. It had such a distinct flavor I didn’t think we would get used to it! Then I found a grass fed farm that delivers to my town once a month. It made all the difference in the world!! It is SO good, and my family can tell the difference between grass fed and the organic grain fed – and prefer grass fed beef and burgers all the way. Be sure to look up cooking methods for grass fed beef too – it doesn’t take as long in my experience. So, try getting the beef from a different grocery store (Whole Foods if you have one) or better yet, look online and see if there’s a local farm that delivers to your area. You can also order grass fed beef online through US Wellness Meats (they get from farms), but I haven’t tried this. Good luck!

      1. Bought it from a local ranch that has been featured in many articles and TV shows for their old school ways of raising cattle and treating the land. I knew it would taste different just wasn’t prepared for how different. But I guess I can’t complain too much since the kiddos haven’t said anything about the meat being different. I am sure the flavor will grow on my husband and I, just curious if others also noticed a difference and had issues adjusting. Just not craving it in a burger yet :) Thanks!

    3. Jessie- We tried the grass fed beef from a few different local farms before we found the one that we really liked and currently use (they deliver to us). The beef from one of the farms tasted terrible! Fortunately we have a few local farmers markets that made our “taste testing” a bit easier to do. My husband and I noticed a difference with the grass fed, but our kids never did.

  15. Love all of your ideas! I’m trying this tonight! My question is about the toasted sesame oil. I have a bottle of plain sesame oil. Do I just “toast” that or do you buy an oil that is already toasted?

  16. Using soy sauce in a recipe doesn’t make something ‘Asian’ as if Asian were just one thing. There is a myriad of cuisines in Asia. Can you watch the cultural appropriation?

    1. Hmmm….but the fact is, cilantro and soy (including miso and tofu) ARE common flavor profiles in the Asian region. My family has a mix of Filipino and Nicaraguan cultures and you can bet my Nicaraguan grandmother never used soy in her “Central American” recipes. For you to spin a negative connotation regarding the name of a recipe seems a bit overreaching don’t ya think?

      1. No, I don’t think so. Asia is a continent. Not all of the cultures in that continent use soy or cilantro in their cooking. To call this Asian is pretty dismissive of the cultures outside of eastern Asia.

  17. Sounds yummy. However, I usually never have any salmon and cook with less meaty fish such as Tilapia. Have you ever used this recipe using a different type of fish?

  18. Wondering if I can make them allergen free? Coconut aminos for the soy, gf cracker crumbs for the bread crumbs, maybe a flax egg for the egg, and coconut yogurt for the sour cream? Do you think it wld wrk?

  19. Are you concerned with the mercury levels in fish? There is so much information about the pro’s and con’s of consuming fish… It has all left me feeling confused and uncertain.

  20. I haven’t really bought fish ever… do you have any recommendations on where to start? I have found suppliers for my grassfed beef etc but haven’t ventured into the fish area yet since the whole foods journey (baby steps right?)

    ANY info would be appreciated

    1. You can often get wild caught fish at a regular grocery store – however if you have access to a fishmonger/fishmarket that would be your best bet. The people that work there are usually pretty knowledgeable – I can walk into mine and say I want a mild fish to feed two people – they will not only give me suggestions on what to buy but also how to cook it.

  21. This sounds so yummy…one hitch…we do not like fish!
    I see so many recipes like this and have wondered if I can use chicken.
    Ground or cooked and shredded…???

    1. 5 stars
      We tried them with canned salmon (we were snowed in and working with limited ingredients!) and they were great. Cannot wait to make them again with some wild caught salmon once we can get to it!