Wasabi Salmon Cakes

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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DH voted these "the best salmon cakes ever". We used only 1 tbsp of wasabi b/c my son is not too fond, but even he gobbled these up. UPDATE: Tried these again, but didn't have any wasabi so I used a wasabi-flavored mayo. Also forgot the rice vinegar, but they still turned out fantastic. Thanks so much for this recipe! It will be a regular rotation.

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Wow! These were very good--much better even than we thought they'd be. For maximum heat, make your own paste from powdered wasabi (not the toothpaste-tube kind of wasabi paste, which is very, very mild), and let it sit, covered, for at least 1 minute before using it. These were so zippy, my son wouldn't eat them; I'll have to tone them down if I want him to eat them in future. I served them with Wasabi Herbed Mayonnaise for a sauce, and Japanese Vinegared Cucumbers and steamed short-grain rice on the side. Thanks so much for posting, Susan!

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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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Delicious! I substituted finely chopped green onion and celery for the red pepper because that was what I had on hand. Also used the soy sauce and lemon juice subs noted in the recipe. Used 2 6oz cans of salmon, and panko bread crumbs. After forming palm-sized patties, I patted some more panko on both sides and cooked them stove top in a mixture of olive and coconut oil. Served with some leftover tzatziki which was a perfect complement to the salmon cakes. Dinner was a big hit! Will make this again and again.

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Made this for dinner and cut it in half. I did use a full small egg, crackers (10 soda) for the breadcrumbs, added about 2 tablespoons of minced onion and celery. I pressed panko crumbs (I seasoned with lemon-pepper seasoning) on the outside of the patties and they were delicious! Quite a hit and DH isn't always excited about salmon cakes. The wasabi was very mild and next time I might add just a little more for our taste. This was a wonderful recipe that I will go to again and again. Served with Wasabi Tarter Sauce, Toasted Sesame Greens #119872 and Noodle Salad with Peanut-Lime Vinaigrette. P.S. DD#1 made the recipe as written only pressing them in some seasoned panko crumbs and it was a hit at her house also!

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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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I had it in mind to make salmon spinach cakes and I used this recipe as my "base". I didn't have wasabi on hand, but I'd love to make the original recipe and try it out.
Since I wasn't going the wasabi route, I omitted the soy sauce, and I didn't have peppers so those went as well.
I used 2 5 oz cans of salmon and doubled the rest of the ingredients. I added 3/4 package of thawed chopped spinach that I squeezed out very well. Since I didn't use soy sauce I added about 1 tsp of kosher salt and some ground pepper. The mixture made 10 1/4 cup size patties. After dipping them in breadcrumbs, I had to refrigerate them for about 30 min to be able to handle them without them falling apart.
I then fried them on a stove top griddle.
My kids absolutely LOVED them, and they don't usually like spinach or canned fish (they're 6, 4 1/2 and 2 years old). Actually, my 9 month old ate a good bit of it as well. My husband also enjoyed them with some mayo on the side. And I have found a great way to get my family to eat fish and spinach, and be excited about a meatless dinner!
Thanks for a great recipe. I look forward to trying the wasabi version next Friday :o)

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Have never had salmon cakes before, but these were delicious and a quick meal to put together. Only used 1 T. wasabi.....will up it a bit next time. DH loved these.

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I am so not good at making salmon cakes... I think I will give up LOL... Anyhow the wasabi I liked, but hubby didn't, he said it detracted from the flavor of the salmon. I think this would have definitely been a better textured product with fresh salmon, but I can't afford to make salmon cakes out of fresh salmon....

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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!!

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We had these tonight for dinner and we all enjoyed them. I omitted the red pepper, only because I was out, but it was still very good. I love salmon and this is easy and quick to prepare for those busy evenings. Thank you for sharing this with us, we will use the recipe again.

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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!

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Excellent!! I have never tried canned salmon but am so glad I did. I added a little bit of cilantro, but other than that followed the recipe. Can't wit to make this again and experiment with other ingredients

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Didn't care for these at all. Followed the recipe exactly. If I had these served to me in a restaurant, I would send them back and ask for something else. Sorry.

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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.

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Easy & tasty. I added extra breadcrumbs as other reviewers did, however I won't the next time I make them. Will probably increase the red pepper a tad, as the really liked the sweetness they provided. Served with a red pepper mayo. Thanks for posting a great recipe!

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Yumm!!! We have never made salmon cakes before, and these turned out perfectly!!! We made just as directed, using a 14oz can of salmon and prepared wasabi. We made wasabi herved mayo Wasabi Herbed Mayonnaise , and served it on top (and mixed in with our rice). wow! We can't wait to make again and again! Thanks susan :)

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I substituted wasabi mayo for reg, cuz we love wasabi! Delicious- my husband said it tasted like something from our fav sushi bar :)

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