Total Time
25mins
Prep 15 mins
Cook 10 mins

These are amazing. My husband couldn't believe I made them the first time we ate these. These are truly restaurant quality and so easy too! This recipe was given to me by an online friend.

Ingredients Nutrition

Directions

  1. Mush the top ingredients together in a big bowl; Adding extra breadcrumbs till the texture is workable.
  2. Roll into balls and flatten into patties.
  3. Press the patties into the extra breadcrumbs.
  4. Spray tops with Pam, flip and spray bottoms.
  5. Cook in large skillet over medium-high heat until nice and brown and firm to the touch.
  6. You can use the same technique with Tuna.
  7. I like that to have an italian flavor, so I take out the wasabi and soy and add basil and oregano and shredded mozzarella.
  8. They are great with pasta sauce.
Most Helpful

Excellent recipe. I microwaved a large salmon fillet instead of using canned salmon. I left out the red bell peppers since I didn't have any. And instead of spraying the patties with Pam, I put about 1/4 cup of olive oil in my frying pan. I worked in two batches and each took about 7 minutes. They were very flavorful but only mildly spicy (more wasabi powder would be in order for those who like it hot). I enjoyed the fritter-like texture/consistency. What an all around delicious treat--thanks for posting this!

Literary Mom February 12, 2004

These are pretty tasty salmon cakes; however, I'm not sure if they would have been even better had the directions been clearer. I doubled the recipe, using two 5-oz. well-drained cans of boneless, skinless salmon, which size was never indicated. I used wasabi paste in a tube (wasn't sure if I was supposed to use this or wasabi powder). I used rice vinegar and tamari. The mixture ended up being very wet, so I had to add some more breadcrumbs (for a total of about 3/4 cup). The mixture was still not so workable, but I didn't want to add more breadcrumbs, since they would be coated in them as well. I originally used too much of the mixture to roll into balls and eventually realized I needed to use a smaller amount and just gently flatten it. I pressed the patties into some panko, which gave them a nice crunch, and ended up using safflower oil to fry them in, as they were getting too dry. I think these would benefit greatly from some type of condiment or sauce to serve them with. The flavor was very tasty and the wasabi was present, but not overwhelming. I would definitely like to play with this recipe again. Thanks for sharing!

JackieOhNo! January 18, 2012

I really enjoyed these, but the recipe needs to be more clear as to what size to use for the can of salmon. I used a 5 oz can, which was NOT enough, so I had to add a lot more bread cumbs and still had trouble forming the patties. Next time I will use at least 2 cans of salmon, and will try panko instead of bread cumbs.

sarahoberm June 26, 2011