Best 7 Oriental Salmon Cakes Recipes

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Get ready to embark on a culinary journey to the Orient with our tantalizing recipe for oriental salmon cakes! Prepare to savor the harmonious fusion of Asian flavors in these delectable cakes, where the delicate taste of salmon is complemented by an array of aromatic spices and herbs. These delectable cakes promise a delightful explosion of flavors that will leave your taste buds craving more. So gather your ingredients, put on your aprons, and join us as we guide you through the art of creating these oriental salmon cakes that will transport your palate to the enchanting lands of the East.

Here are our top 7 tried and tested recipes!

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

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

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

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.

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).

ORIENTAL SALMON PATTIES



Oriental Salmon Patties image

Quick easy recipe that can be adjusted to your individual tastes. Feel free to experiment. Tasty, healthy, quick and a hit with adults and kids alike! With 4 teens, we are constantly trying to find ways to get them to eat more fish. Not always easy, but this recipe always gets the same reaction everytime. "Can I have another?" See my "Dijon mustard" version for another option

Provided by justiceforall

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/3 lbs fresh salmon, de-boned, no skin
4 -6 shallots, sliced thin
1/4 cup chives, chopped
2 tablespoons fresh ginger, grated or 1 tablespoon of chopped marinated ginger
1 teaspoon sambal oelek
salt, to taste
pepper, to taste
olive oil, for frying

Steps:

  • *If you can't find Sambal Oelek, which is basically spicy tomato paste, use 1/2 tsp of cayenne pepper and 1 tsp tomato paste*.
  • With either a food processor or a sharp knife, dice the salmon. DO NOT make it into paste!
  • Add all the ingrediants, saving the olive oil for the cooking stage.
  • refrigerate a few hours so that it keeps it's form when cooked.
  • Cook the patties about 3 minutes each side, in a non-stick pan using about 1 tbs of olive oil over medium-high heat.
  • Be careful not to over cook, or they will be dry.
  • Serve with a salad of baby spinach and raspberry dressing or any salad you like!

Nutrition Facts : Calories 192.9, Fat 5.3, SaturatedFat 0.9, Cholesterol 78.5, Sodium 104.1, Carbohydrate 4, Fiber 0.1, Sugar 0.1, Protein 30.8

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

Tips:

  • To ensure even cooking, make sure the salmon cakes are uniform in size and thickness.
  • For a crispy exterior, pan-fry the salmon cakes over medium heat until golden brown on both sides.
  • If you prefer a softer texture, bake the salmon cakes in a preheated oven at 375°F (190°C) for 15-20 minutes.
  • Serve the salmon cakes with your favorite dipping sauce, such as tartar sauce, remoulade, or lemon-herb sauce.
  • For a healthier version, use whole-wheat bread crumbs and bake the salmon cakes instead of pan-frying them.
  • Add a touch of grated lemon zest or chopped fresh herbs to the salmon mixture for extra flavor.
  • If you don't have panko bread crumbs, you can use regular bread crumbs, but make sure to toast them in a pan with a little butter or oil before using.

Conclusion:

Oriental salmon cakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They're easy to make and can be tailored to your own taste preferences. Whether you like them crispy or soft, spicy or mild, these salmon cakes are sure to be a hit. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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