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    You are in: Home / Recipes / Wasabi Salmon Cakes Recipe
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    Wasabi Salmon Cakes

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    its_me_susan's Note:

    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.

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    1. 1
      Mush the top ingredients together in a big bowl; Adding extra breadcrumbs till the texture is workable.
    2. 2
      Roll into balls and flatten into patties.
    3. 3
      Press the patties into the extra breadcrumbs.
    4. 4
      Spray tops with Pam, flip and spray bottoms.
    5. 5
      Cook in large skillet over medium-high heat until nice and brown and firm to the touch.
    6. 6
      You can use the same technique with Tuna.
    7. 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. 8
      They are great with pasta sauce.

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    Ratings & Reviews:

    • on February 12, 2004


      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!

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    • on January 18, 2012


      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!

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    • on June 26, 2011


      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.

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    Nutritional Facts for Wasabi Salmon Cakes

    Serving Size: 1 (617 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 125.5
    Calories from Fat 35
    Total Fat 3.9 g
    Saturated Fat 0.8 g
    Cholesterol 61.4 mg
    Sodium 1025.6 mg
    Total Carbohydrate 4.6 g
    Dietary Fiber 0.4 g
    Sugars 0.8 g
    Protein 17.0 g

    The following items or measurements are not included:

    low-fat mayonnaise


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