Wasabi Salmon Cakes

"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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photo by Kathy photo by Kathy
photo by Kathy
photo by Halcyon Eve photo by Halcyon Eve
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:
25mins
Ingredients:
10
Yields:
6 patties
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ingredients

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directions

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

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Reviews

  1. 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!
     
  2. 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!
     
  3. 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.
     
  4. These were very good. I cut the recipe in half and put them in muffin tins. I loved the wasabi and red bell pepper. Delicious!!
     
  5. These were the hit of our Father's Day dinner - thanks for the recipe! I used Topher's suggestion and added scallions and also whipped up a wasabi tartar sauce with 1/4 cup mayo, 1 T. wasabi, 2 T. relish & 1 tsp. soy sauce - great addition!
     
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Tweaks

  1. These were really good. I have never used canned salmon before and just assumed it was all skinless and boneless. It isn't. Next time I'll look more closely. I also used green onion in place of the red pepper, since the peppers at the store didn't look all that good. A great recipe, thanks!
     
  2. This was great! I had to make a few substitutions... Tahini instead of mayo (we just never keep mayo in the house), mixed frozen peppers instead of red bell peppers, and panko instead of regular breadcrumbs. Served it with a mix of plum sauce, soy sauce, and wasabi powder. It still came out great!! Super simple too.
     
  3. These are incredible!!! I used crushed up Low Sodium Ritz instead of breadcrumbs, and they turned out fine. My family goes to Alazka every summer to help our friends with their salmon fishing business, and they're now talking about using this recipe at their dream restaurant they want to build up there! You gotta use real wasabi and not fake with these...real wasabi has an amazing flavor and heat that the fake stuff made of horseradish can't duplicate. They sell it in the fish area at the grocery stores. edit: I made the tuna version tonight. Again, excellent! I also added some garlic powder to the mix since my family likes garlic, and omitted the cheese, and they disappeared off the plate (and out of the pan directly for the second batch).
     
  4. These were very good! My only issue is that the recipe doesn't specify the amount of salmon required. I used 2 tins (213 grams each) of Pacific Red Sockeye salmon. I used Wasabi paste but, since I'd never had it before, I cut back to a tbsp & will probably use the same amount next time. Like dojemi, I had to increase the bread crumbs ... but that may be due to the amount of salmon. Considering the price of red peppers at this time of year & the fact that I really couldn't taste them, I'll use green onions instead. Thanx Susan!
     

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