Asian Salmon Cakes

I’m always looking for new ways to make salmon, especially ways that don’t break the bank because I could eat salmon at least once week. This recipe used canned salmon, and it exceeded my expectations. One of my favorite recipes is this baked Asian Salmon, so I used some of the flavors from that as inspiration for these salmon cakes. I love the crunch and flavor of the sesame/Panko breading and the slight heat from the wasabi. If you’re not a fan of spice, cut back on the wasabi paste a bit.

Asian Salmon Cakes
Yields 8
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For the salmon cakes
  1. 1 tablespoon sesame oil
  2. 15 oz. canned salmon
  3. 2 tablespoons finely diced white onion
  4. 2 tablespoons chopped green onion
  5. 2 tablespoons julienned or shredded carrots
  6. 2 cloves minced garlic
  7. 2 tablespoons sesame seeds, divided
  8. 2 tablespoons soy sauce
  9. 2 tablespoons honey
  10. 1 teaspoon wasabi paste
  11. 2 teaspoons ground ginger
  12. 1 egg
  13. 1 cup Panko breadcrumbs, divided
For the sauce
  1. 1/2 cup mayo
  2. 2 tablespoons soy sauce
  3. 1 tablespoon honey
  4. 2 teaspoons ground ginger
  5. 2 teaspoons wasabi paste
  6. 1 clove minced garlic
Instructions
  1. To make the sauce, combine all the ingredients in a small bowl. Refrigerate until chilled.
  2. For the salmon cakes, heat the sesame oil in a pan over medium heat.
  3. Add the white onion and carrots, and cook for about 3 minutes, until tender. Add the green onion, garlic, and 1 tablespoon sesame seeds. Cook for an additional minute.
  4. Remove pan from heat.
  5. Add in the salmon, soy sauce, honey, wasabi, ginger, egg, and 1/2 cup Panko. Stir gently to combine.
  6. In a flat bowl, combine the remaining half cup of Panko and 1 tablespoon sesame seeds.
  7. Divide the salmon mixture into eight balls and roll each in the Panko/sesame mixture. Place on a wax paper-lined plate and flatten slightly into patties.
  8. Refrigerate until firm, about 1 hour.
  9. Remove from refrigerator, and place on a lightly greased baking pan. Bake at 400 degrees for 10 minutes, flipping halfway through.
  10. Serve with sauce.
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