Ingredients
- 6 slices whole-wheat sandwich bread
- 2 (15-ounce) cans salmon, drained, skin and bones removed
- 2 eggs, lightly beaten
- 5 scallions
- 1/2 cup finely chopped canned water chestnuts
- 1/4 cup finely chopped fresh cilantro leaves
- 1/2 teaspoon freshly ground black pepper
- 3 teaspoons olive oil, divided
- Creamy Ginger-Sesame Sauce, recipe follows
Directions
Remove crusts from the bread, break into pieces, and process in a food processor until you get a fine bread crumb. In a large bowl, flake apart the salmon with a fork. Add the egg and mix well. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper, and the bread crumbs and mix well. Shape the mixture into 12 patties.
In a large nonstick skillet, heat 1 1/2 teaspoons of olive oil over a medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with foil to keep warm. Add the remaining 1 1/2 teaspoons olive oil to the pan, and cook the rest of the salmon cakes, 5 minutes on each side.
Chop the remaining 1 scallion. Serve salmon cakes with the sauce and garnish with scallion.
Per serving: Calories: 414; Total Fat: 19 grams; Saturated Fat: 4 grams; Protein: 40 grams; Total carbohydrates: 17 grams; Sugar: 3 grams Fiber: 3 grams; Cholesterol: 135 milligrams; Sodium: 741 milligrams
Creamy Ginger-Sesame Sauce:
- 1/2 cup nonfat plain yogurt, or 6 tablespoons nonfat Greek-style yogurt
- 2 tablespoons mayonnaise
- 1 1/2 tablespoons freshly grated ginger
- 1 teaspoon toasted sesame oil
- 1 teaspoon low-sodium soy sauce
If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes.
Place drained yogurt or Greek-style yogurt into a small bowl. Add mayonnaise, ginger, sesame oil, and soy sauce. Whisk until smooth.
Yield: about 2/3 cup
Photo: Salmon Cakes with Creamy Ginger-Sesame Sauce Recipe

















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By happy_mom123
on June 25, 2012
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The first time I made this recipe, I used canned salmon which was a pain to pick out all the bones and junk. I've since subbed the salmon for fresh ground shrimp and it is to die for!!!!!!
Anytime I make the shrimp cakes, everyone always begs me for the recipe
By twinsrule
on May 05, 2012
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Thought the ginger-sesame sauce recipe was a real miss. We love Asian flavors in our food, but didn't think this worked. There are many better sauce recipes on foodtv website.
By anneluv77
Royal Oak, MI
on March 18, 2012
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This was my first time making salmon cakes - and these came out moist and delicious! The sauce was a perfect compliment. It may not seem exciting on it's own, but when you add a dollop to each salmon cake, it tastes rich and creamy. I made the bread crumbs from whole wheat bread in a food processor as recommended. Yum!
Read all 76 reviews