Best 11 Asian Salmon Cakes Recipes

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Indulge in the delectable flavors of Asian-inspired salmon cakes, where the East meets the West in a culinary symphony. These salmon cakes are a fusion of zesty Asian aromatics and succulent salmon, creating a vibrant and aromatic dish that will tantalize your taste buds. Embark on a culinary adventure as we delve into the secrets of crafting these irresistible salmon cakes, where the nuances of ginger, garlic, and lemongrass intertwine with the flaky texture of salmon, promising an unforgettable taste experience.

Let's cook with our recipes!

QUICK ASIAN FISHCAKES



Quick Asian fishcakes image

Effortless cooking at its best, these easy fishcakes are packed with flavour. They're beautifully rustic in style, and absolutely delicious. Serve as is, or with rice, noodles or in a pitta.

Provided by Jamie Oliver

Categories     Healthy fish recipes     Salmon     Keep cooking and carry on

Time 22m

Yield 4

Number Of Ingredients 5

1 stick of lemongrass
6 cm piece of ginger
½ a bunch of fresh coriander (15g)
500 g salmon fillets, skin off, pin-boned, from sustainable sources
4 teaspoons chilli jam

Steps:

  • Whack the lemongrass against your work surface and remove the tough outer layer.
  • Peel the ginger, then very finely chop with the inside of the lemongrass and most of the coriander, stalks and all, reserving a few nice leaves in a bowl of cold water.
  • Chop the salmon into 1cm chunks over the mix on your board, then push half the salmon to one side.
  • Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper.
  • Divide into 4, then shape and squash into 2cm-thick patties.
  • Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil.
  • Cook the patties for 2 minutes on each side, or until nicely golden.
  • Spoon the chilli jam over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat.
  • Serve sprinkled with the drained coriander.

Nutrition Facts : Calories 277 calories, Fat 17.2 g fat, SaturatedFat 2.9 g saturated fat, Protein 25.7 g protein, Carbohydrate 4.8 g carbohydrate, Sugar 3.8 g sugar, Sodium 0.7 g salt, Fiber 0.1 g fibre

ASIAN SALMON CAKES WITH CREAMY MISO AND SAKE SAUCE



Asian Salmon Cakes with Creamy Miso and Sake Sauce image

A tasty flavorful appetizer, or great as a meal that uses lots of wonderful Asian flavors! You can also easily substitute for the ingredients and use leftovers too such as corn instead of onions, leftover salmon (BBQ'd, broiled or baked) instead of fresh or canned - and they still turn out great! A-plus crowd pleaser!

Provided by HUNNY OH

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 30m

Yield 6

Number Of Ingredients 16

1 tablespoon vegetable oil
1 teaspoon sesame oil
2 cloves garlic, chopped
1 green onion, chopped
1 tablespoon miso paste
1 cup heavy cream
¼ cup sake
¼ cup fresh lime juice
1 ½ cups dry bread crumbs
1 (7 ounce) can salmon, drained and flaked
⅓ cup chopped onion
¼ cup chopped fresh cilantro
1 egg
1 tablespoon soy sauce
1 tablespoon water
2 tablespoons vegetable oil

Steps:

  • Heat the vegetable oil and sesame oil in a large skillet over medium heat. Add the green onion and garlic, and cook until tender. Stir in the miso paste and sake until blended. Bring to a simmer then stir in the cream and lime juice. Return to a simmer and cook until thickened, about 7 minutes. Remove from heat and set aside.
  • In a medium bowl, stir together the bread crumbs, salmon, onion, and cilantro. IN a small bowl, whisk together the egg, soy sauce and water using a fork. Stir about half of this into the salmon mixture, and if it seems dry, stir in a little more until the salmon mixture will stick together in patties.
  • Heat the oil in a large skillet over medium-high heat. Form the salmon mixture into 2 inch patties for appetizers, or 4 inch patties for a main dish. Fry patties for about 4 minutes per side, or until golden brown. Serve with the sauce drizzled over, or separately for dipping.

Nutrition Facts : Calories 406.4 calories, Carbohydrate 24.4 g, Cholesterol 99.7 mg, Fat 27.1 g, Fiber 1.7 g, Protein 13.9 g, SaturatedFat 11.5 g, Sodium 602.1 mg, Sugar 3.2 g

ASIAN SALMON CAKES



Asian Salmon Cakes image

This is a great way to use up leftover salmon, and makes a wonderful sandwich , or serve them over salad greens

Provided by chia2160

Categories     Asian

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 15

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)

Steps:

  • 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.

SALMON CAKES



Salmon Cakes image

Easily add flavor to Melissa d'Arabian's budget-friendly Salmon Cakes recipe from Ten Dollar Dinners on Food Network by adding a secret ingredient: bacon.

Provided by Melissa d'Arabian : Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 strips bacon, cooked until crispy, crumbled, bacon fat reserved
1/4 cup chopped onion
1 egg
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/2 lemon, zested
1 (14-ounce) can wild salmon, checked for large bones
1 baked or boiled russet potato, peeled, and fluffed with a fork
1/4 cup bread crumbs
2 tablespoons grated Parmesan
Freshly ground black pepper
1/2 cup vegetable oil

Steps:

  • Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit.
  • Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary. Arrange on a serving platter and serve.

ASIAN SALMON CAKES WITH SESAME-WASABI CREAM



Asian Salmon Cakes with Sesame-Wasabi Cream image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 cups leftover coarsely flaked salmon
2 tablespoons seasoned dry bread crumbs
1 large egg, lightly beaten
1 tablespoon chopped fresh cilantro leaves
1 teaspoon ground cumin
6 tablespoons light mayonnaise, divided
2 teaspoons toasted sesame oil
2 teaspoons wasabi paste
1 tablespoon olive oil

Steps:

  • In a medium bowl, gently combine the salmon, bread crumbs, egg, cilantro, cumin, and 2 tablespoons of the mayonnaise until combined. Shape mixture into 4 patties, each about 1-inch thick.
  • In a small bowl, add the sesame oil and wasabi paste to the remaining 1/4 cup mayonnaise and mix well. Set aside.
  • Heat the olive oil in a large skillet over medium heat. Add the salmon cakes and cook until golden brown and cooked through, 3 to 5 minutes per side.
  • Serve the cakes with sesame-wasabi cream spooned over the top (1 tablespoon per salmon cake).

ASIAN SALMON PATTIES



Asian Salmon Patties image

Categories     Sauce     Side     Salmon     Chill     Boil

Yield serves 4

Number Of Ingredients 23

1 1/2 pounds skinless salmon fillet, finely chopped
2 shallots, minced
2 tablespoons finely grated peeled fresh ginger
1 large egg, lightly beaten
1/4 teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper
Lime wedges, for serving
Sesame Mayonnaise, for serving (recipe below)
Sesame Mayonnaise
1/3 cup mayonnaise
2 scallions, trimmed and thinly sliced
2 tablespoons fresh lime juice
1 teaspoon toasted sesame oil
Chinese Noodles with Sesame Dressing
8 ounces thin Chinese noodles
1 tablespoon vegetable oil, such as safflower
1/4 cup fresh lime juice (from 2 to 3 limes)
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
2 teaspoons light-brown sugar
1/8 teaspoon crushed red-pepper flakes
3 tablespoons coarsely chopped cilantro
Coarse salt and ground pepper

Steps:

  • In a large bowl, gently combine salmon, shallots, ginger, egg, red-pepper flakes, 1 teaspoon salt, and 1 teaspoon pepper. Form mixture into eight equal patties, about 1 inch thick, packing each firmly; transfer to a plate. Freeze until just firm, about 20 minutes.
  • Heat a large nonstick skillet over medium-high. Cook salmon patties (working in batches, if necessary) until browned on both sides and just opaque throughout, 4 to 6 minutes per side. Serve with lime wedges and sesame mayonnaise.
  • Sesame Mayonnaise
  • In a small bowl, stir together mayonnaise, scallions, lime juice, and sesame oil. Cover and chill until ready to serve, up to 3 days.
  • Chinese Noodles with Sesame Dressing
  • Bring a pot of water to a boil. Cook noodles until tender according to package instructions. Drain; rinse under cold water until completely cool. Transfer to a large bowl; toss with vegetable oil.
  • In a small bowl, whisk together lime juice, soy sauce, sesame oil, brown sugar, and red-pepper flakes; whisk in cilantro. Pour over noodles; season with salt and pepper, and toss to coat.

ASIAN SALMON PATTIES



Asian Salmon Patties image

These crispy patties made with salmon, egg, and seasoned with shallots and ginger, are served with lime wedges and sesame mayonnaise.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 50m

Number Of Ingredients 11

1 1/2 pounds skinless salmon fillet, finely chopped
2 shallots, minced
2 tablespoons grated peeled fresh ginger
1 large egg, lightly beaten
1/4 to 1/2 teaspoon crushed red pepper
Coarse salt and ground pepper
Lime wedges, for serving (optional)
1/3 cup reduced-fat mayonnaise
2 thinly sliced scallions
2 tablespoons fresh lime juice
1 teaspoon toasted sesame oil

Steps:

  • In a large bowl, combine salmon, shallots, ginger, egg, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground pepper. Form mixture into eight 1-inch-thick patties, packing each firmly; transfer to a plate. Place in freezer until just firm, about 20 minutes.
  • Heat a large nonstick skillet over medium-high heat. Add salmon patties; cook until browned on both sides and just opaque throughout, 4 to 6 minutes per side, turning carefully. Serve with lime wedges and Sesame Mayonnaise, if desired.
  • Make the sesame mayonnaise: In a small bowl, stir together mayonnaise, scallions, lime juice, and sesame oil. Chill until ready to serve.

Nutrition Facts : Calories 269 g, Fat 12 g, Protein 36 g

ASIAN SALMON PATTIES



Asian Salmon Patties image

This is such an easy recipe that I can throw together super fast at the end of a long, hard day. It packs a punch of flavor with very little effort. My kids love this and request it often. Sometimes, I even make a few extra to go in their lunch boxes the next day.

Provided by Jamiefeedsfamily

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 25m

Yield 4

Number Of Ingredients 10

1 tablespoon sesame oil, or as needed
2 (5 ounce) cans salmon, drained and flaked
2 eggs
½ cup panko bread crumbs
¼ cup green bell pepper, diced
¼ cup green onions, diced
2 teaspoons finely minced fresh ginger
2 tablespoons soy sauce
1 tablespoon sesame seeds
1 teaspoon Chinese five-spice powder

Steps:

  • Heat sesame oil in skillet over medium heat until it bubbles around the tip of a spoon when dipped in.
  • Mix salmon, eggs, panko, bell pepper, green onions, ginger, soy sauce, sesame seeds, and five-spice powder together in a bowl. Form mixture into patties and set, evenly spaced, into the hot oil in the skillet.
  • Brown patties, 4 to 5 minutes. Flip and brown on the other side, 4 to 5 minutes more. Remove patties from pan and drain on a paper-towel lined plate to drain excess oil.

Nutrition Facts : Calories 241.1 calories, Carbohydrate 12.1 g, Cholesterol 124.2 mg, Fat 12.7 g, Fiber 0.6 g, Protein 22.2 g, SaturatedFat 2.7 g, Sodium 809.1 mg, Sugar 0.6 g

ROBIN MILLER'S ASIAN SALMON CAKES



Robin Miller's Asian Salmon Cakes image

Make and share this Robin Miller's Asian Salmon Cakes recipe from Food.com.

Provided by Heather3271

Categories     Asian

Time 20m

Yield 4 cakes, 4 serving(s)

Number Of Ingredients 9

2 cups salmon, coarsely flaked (use leftovers to save time)
2 tablespoons seasoned dry bread crumbs
2 egg whites, lightly beaten (or 1 large egg)
1 tablespoon fresh cilantro, chopped
1 teaspoon ground cumin
6 tablespoons light mayonnaise, divided
2 teaspoons toasted sesame oil
2 teaspoons wasabi paste
1 tablespoon olive oil

Steps:

  • In a medium-sized bowl, gently combine the salmon, bread crumbs, egg, cilantro, cumin, and 2 tbsp of the mayonnaise until combined. Shape mixture into four patties, each about 1 inch thick. Chill patties in fridge while waiting for oil to heat.
  • Heat the oil in a large skillet over medium heat. Add the salmon cakes. Cook until golden brown and cooked through, 3-5 mins per side.
  • In small bowl, add the seame oil and wasabi paste to remaining 1/4 cup mayonnaise and mix well. Serve the cakes with sesame-wasabi cream spooned over the top (1 tbsp per salmon cake).

Nutrition Facts : Calories 149.3, Fat 13.4, SaturatedFat 2, Cholesterol 7.9, Sodium 271.1, Carbohydrate 4.7, Fiber 0.3, Sugar 1.3, Protein 2.5

SALMON CAKES WITH THAI BASIL YOGURT



Salmon Cakes With Thai Basil Yogurt image

Ginger and Thai basil yogurt is a wonderful accompaniment for these fish cakes, but they are also great with just a squeeze of lime if you want to save time. The cakes are best cooked as soon as they are shaped and served as a starter or a snack. However, if you wish to make them ahead of time, or if it's just a matter of preference, swap out the sunchokes (also known as Jerusalem artichokes) for more potato and chill them once they are formed. They should keep for a couple of days in the refrigerator, ready to be fried. If you cook them from cold, pop them into a hot oven after frying to make sure they are properly heated through.

Provided by Yotam Ottolenghi

Categories     seafood, appetizer, main course

Time 1h15m

Yield 4 main course or 8 appetizer servings

Number Of Ingredients 20

1 pound/500 grams sunchokes (also known as Jerusalem artichokes)
5 tablespoons/60 milliliters olive oil
Flaky or fine sea salt
1/2 pound/250 grams white or yellow potatoes, peeled and cut into 1 1/4-inch/3-centimeter chunks
2 tablespoons finely chopped Thai basil, plus 12 whole leaves (or use a combination of normal basil and cilantro)
1/4 cup/10 grams wakame seaweed, roughly broken up into 1-inch/2-centimeter pieces if large
1 teaspoon peeled minced ginger
Scant 1/3 cup/25 grams finely chopped green onions (from 2 or 3 green onions, green parts only)
1/2 garlic clove (or 1 small clove), crushed
2 limes (finely grate the zest to get 2 teaspoons then cut into wedges for serving)
2 1/2 tablespoons potato starch (potato flour), or use all-purpose flour
1 egg, beaten
3/4 pound/350 grams store-bought cooked salmon (3 or 4 fillets), skin removed and roughly broken into 1 1/2-inch/4-centimeter pieces (see note)
1 tablespoon unsalted butter
8 Thai basil leaves, finely chopped (or use a combination of normal basil and cilantro)
1 1/2 teaspoons peeled minced ginger
1 lime (finely grate the zest to get 1 1/2 teaspoons and juice to get 1 1/2 tablespoons)
1/4 garlic clove, crushed
1 scant cup/200 grams plain Greek yogurt
Pinch of salt

Steps:

  • Heat the oven to 450 degrees Fahrenheit/230 degrees Celsius and position a rack in the top third of the oven.
  • Fill a large bowl with water. Peel the sunchokes, adding them to the water as you go to prevent discoloration. Cut them into 1 1/4-inch/3-centimeter chunks, then dry very well with a kitchen towel. Toss with 1 tablespoon oil and 1/2 teaspoon flaky salt (or 1/4 teaspoon fine salt) and spread out on a parchment-lined baking sheet.
  • Roast sunchokes for 20 to 22 minutes, tossing them and rotating the pans halfway through, until golden brown and cooked through. Set aside to cool, then very roughly crush them.
  • While the sunchokes are roasting, add the potatoes to a medium saucepan, cover with cold, well-salted water and bring to a simmer over medium-high heat. Once simmering, cook for 12 minutes, or until soft. Drain and set aside to cool for about 20 minutes.
  • Add the remaining 1/4 cup/48 milliliters olive oil to a small saucepan over medium-high heat. Once hot, add the basil leaves and the wakame and fry for 1 minute, stirring a little until crisp. Strain, reserving the oil, and transfer the basil and wakame to a small plate lined with paper towels.
  • Prepare the ginger and basil yogurt: Mix together all of the ingredients and set aside.
  • Roughly crush the cooled potatoes (some lumps are fine) and add to a large bowl with the cooked sunchokes, ginger, green onions, garlic, lime zest, potato starch (flour), egg, chopped basil and a good pinch of salt. Finely chop half the crisp wakame and add to the bowl. Mix everything together well, then add the salmon and gently mix to combine, trying not to break the salmon pieces too much.
  • With lightly oiled hands, form the mixture into 8 cakes, pressing them so they hold together.
  • Add half the butter and 1 tablespoon reserved oil to a large nonstick frying pan over high heat. Once hot, lower the heat to medium-high and fry half the fish cakes for 2 to 3 minutes per side, until crisp and golden brown on both sides. Remove from pan and then fry the remaining fish cakes in the same way with the remaining butter and 1 tablespoon of the remaining oil.
  • Divide the cakes between four plates and spoon some of the yogurt on each plate. Top the yogurt with the crisp wakame and Thai basil and serve with lime wedges alongside. (To serve as an appetizer, arrange cakes on a platter with the yogurt in a bowl alongside.)

Nutrition Facts : @context http, Calories 1081, UnsaturatedFat 40 grams, Carbohydrate 38 grams, Fat 67 grams, Fiber 4 grams, Protein 80 grams, SaturatedFat 16 grams, Sodium 1466 milligrams, Sugar 14 grams, TransFat 0 grams

SALMON & GINGER FISH CAKES



Salmon & ginger fish cakes image

Create a complete superhealthy supper with these light, Asian-style fish cakes and sweet potato chips

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 45m

Number Of Ingredients 7

1 large sweet potato , cut into chips
4 tsp olive oil
2 x 140g/5oz skinless salmon fillets
thumbnail-size piece ginger , grated
zest 1 lime , plus wedges to serve
½ bunch spring onions , finely chopped
2 tbsp mayonnaise mixed with wasabi (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Toss the chips in a roasting tin with 1 tsp oil. Season and bake for 20-25 mins.
  • Chop the salmon as finely as you can and place in a bowl with the ginger, lime zest and seasoning. Heat 1 tsp oil in a non-stick pan and soften the spring onions for 2 mins. Stir into the salmon, mix well and shape into 4 patties.
  • Heat remaining oil in the pan and cook the patties for 3-4 mins each side until golden and cooked through. Cover with a lid and leave to rest for a few mins. Serve 2 patties each with the chips, mayo and lime wedges for squeezing.

Nutrition Facts : Calories 463 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 0.32 milligram of sodium

Tips:

  • Choose the right salmon. Fresh, wild-caught salmon is the best choice for these cakes. Look for fillets that are firm and have a bright color. Avoid fillets that are slimy or have a strong fishy smell.
  • Don't overcook the salmon. Salmon is a delicate fish, so it's important to cook it carefully. Overcooked salmon will be dry and tough. Cook the salmon just until it is opaque in the center, about 4-5 minutes per side.
  • Use a variety of vegetables. The vegetables in these cakes add flavor, texture, and nutrition. Feel free to use any vegetables you like, such as carrots, celery, onions, peppers, or zucchini.
  • Don't overmix the mixture. Overmixing the mixture will make the cakes tough. Mix the ingredients just until they are combined.
  • Cook the cakes over medium heat. Medium heat will help the cakes cook evenly without burning them.
  • Serve the cakes with your favorite dipping sauce. These cakes are delicious served with a variety of dipping sauces, such as tartar sauce, remoulade, or a simple lemon-butter sauce.

Conclusion:

Asian salmon cakes are a delicious and healthy way to enjoy salmon. They are easy to make and can be served with a variety of dipping sauces. These cakes are a great way to get your daily dose of omega-3 fatty acids and other essential nutrients.

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