Asian Salmon Cakes
"This is a great way to use up leftover salmon, and makes a wonderful sandwich , or serve them over salad greens"
photo by The Flying Chef
- Ready In:
- 1hr 45mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1 lb poached salmon, chilled and flaked
- 2 cups panko breadcrumbs
- 1⁄3 cup scallion, chopped
- 1⁄4 cup cilantro, minced
- 4 eggs
- 3 tablespoons fresh lime juice
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons minced ginger
- 1 jalapeno, seeded and diced
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup panko breadcrumbs
- 1⁄4 cup sesame seeds
- oil (for frying)
directions
- Mix the first 4 ingredients in a large bowl.
- Whisk together the next 8 ingredients and add to the salmon mixture.
- Add sesame seeds to 1 c panko.
- Form into cakes and coat with panko sesame mixture. Place on baking sheet and chill for 1 hour.
- Fry for 7 minutes until first side is browned, flip over and fry for 5 minutes more.
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Reviews
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This was delicious. My husband doesn't like fish and he loved it. I took the leftovers to work and everyone wanted the recipe. I changed the 4 eggs to 1 and added 1/2 cup 1% MILK to cut the calories and fat. -
Wow! This was a huge hit. I made it as written to use up some left over grilled wild salmon. I served the patties on a bed of spring mix lettuce with a side of sweet chili aioli (sweet chili, mayo, and a little lemon juice). This recipe is sooo yummy! -
This was really good! I used regular bread crumbs because I couldn't find panko. Also I used a thai red chili instead of jalapeno. A very nice weekday lunch or dinner. Thanks Chia. Your recipes are always great! -
Made half a recipe and they were so good. Will make them many times. -
I am a big fish cake fan, from salt cod and leftover mash to lobster cakes, but salmon cakes are a staple at my house and these are as good as it gets. No suggestion for improvement. I did use regular bread crumbs for the filling though and packaged salmon. I am looking forward to making it with a grilled salmon. I have a tip for all fish cakes, I fry at a pretty high temp for 3 minutes per side and then finish in a hot oven for 10 minutes. Pour the grease out of your pan first. This makes the cakes hot all the way through. Served with an asian slaw and 5 spice sweet potato fries. Toss potato wedges with a plain oil and then sprinkle on 5 spice, garlic powder and sea salt. Bake for @ 30 minutes at 475.
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Tweaks
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These were very nice. I liked the flavor combination of the scallions and cilantro with the salmon. One change I made was to use some plain breadcrumbs instead of the panko for the filling. Panko tends to disintegrate when it gets wet, but I still wanted to make sure that the patties had enough substance to hold together. I loved the panko on the outside with the sesame seeds. We'll make this again! Many thanks Chia. -
Chia, Wow wow wow! I just made these using leftover asian salmon #103469. They are awesome! Best salmon cakes I've ever had, by far. I did use fresh Italian parsley in place of cilantro (personal preference). And, like Miraklegirl, I had to use breadcrumbs since I didn't have any panko in the house. I used 1/2 black sesame seeds and 1/2 traditional sesame seeds to give it some color. The "cakes" I made were kind of small, only about 1/2" thick, so they only needed to fry for about 3-4 minutes per side on medium heat. Boy, DH was surprised at how much he loved these when I served them to him for lunch (he's not a big salmon fan). He ate like 5 of them. Also, I served with some fresh lemon wedges and the flavor is great. Just a note, if using leftover salmon, and the original marinade contained salt or soy sauce etc. you may not need to add the salt to the mixture. Thanks Chia for a delicious treat! Can't help but wonder if this recipe can be used for crab cakes as well! --Marla -
These were the best salmon cakes I've had so far! I made Julesong's Caramelized Salmon, saving some for this recipe. I flaked the salmon, used orange juice in place of the liqueur, scallion instead of shallot. I loved the toasted sesame seed coating. Oh, and I used cracker crumbs to coat along with the seeds. This was delicious! Thanks so much for this recipe. I will be making it again!
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This was really good! I used regular bread crumbs because I couldn't find panko. Also I used a thai red chili instead of jalapeno. A very nice weekday lunch or dinner. Thanks Chia. Your recipes are always great!
RECIPE SUBMITTED BY
chia2160
valley forge, 0
<p>latest update, as all my fb friends know i have been very ill for the past 4 mos, but now i am on the road ro recovery. i've had 2 surgeries and broke nt elbow a week after the first one, which basically incapacitatedme forr 2 mos. happy to say i am doing pt, anf will hopefully be able to cook again</p>
<p>i stopped working so i could spend more time in my fla house renovating, but this was a minor setback, going to do the bathrooms this summer.</p>
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<p><br />in NY i used to have an (at home) jewelry business, but i incorporated it into the store's gift dept., they sell it for me now. <br />cooking is my passion, my hobby, my relaxation, but i love going out for a good meal anytime. being born and growing up in manhattan, ny gave me the opportunity to try many new foods over the years, in many great restaurants. and travelling with my dh enlightened me to the wonderful ingredients and cuisines of san francisco, among other places. <br />the new corporate spouse deal is to do a day of cooking lessons/lunch, and shopping, so i have seen demo classes in ft lauderdale, san antonio, atlanta in the past few years plus taken a few cooking classes in chinese dim sum and noodles in joseph poon's, in philly. <br />several years ago i had the pleasure of being on several of the food network shows, ready set cook and taste test, which was like food jeopardy. i didn't win either, but it was so much fun! <br />and before that, i was on wheel of fortune! yes, with pat and vanna. i was the big winner, and i won a trip to hong kong for a week, somewhere i never would have seen otherwise- <br />i have 4 daughters, 3 gkids and 1 on the way-- so far</p>
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