Asian Salmon Cakes with Sesame-Wasabi Cream

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This is one of the best recipes I've come across in a long time. The ingredients are usually on hand, it's easy to make, and it is suprisingly delicious. I love all the flavors together. This is a WONDERFUL dish.

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I thought the cakes alone were great! We used left over steelhead which worked wonderfully. Thought the wasabi cream sauce was too spicy and didn't really like the flavor.

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the combination of ingredients was excellent, I put on potato bread with a crisp piece of romaine lettuce, Thanks

Charlie
Lansdale, Pa

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My family loved it! I did add more wasabi to the mayo! We like it spicy!

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Cumin & salmon? What was I thinking. Just horrible to my taste.

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I am not a Salmon fan, but my wife loves Salmon. I bought and cooked more than I should have and we had two large filet portions left over. The next day I made the Salmon Cakes with the Sesame-Wasabi Cream and they turned out fantastic. Even I enjoyed them!!!! The Sesame-Wasabi Cream is a must. I added a bit more wasabi paste for the additional zing. Thanks Robin, great job.

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these were great, I too added some chopped scallions, the sauce was perfect

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I made Robin's Roasted salmon with hot n' sweet mustard glaze which was amazing, and then with leftovers made these salmon cakes. I have to give the recipe a mixed review. I wasn't a big fan of them, yet my husband loved them. I'm not sure if my decision was swayed because the roasted salmon was so amazing, but I think I didn't like the texture of the cake. I don't think this is a fault of the recipe, but rather my own personal taste. The sesame-wasabi cream was a good condiment to serve with the cakes. My husband really wants me to make them again.

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This was very easy to make and very tasty. I added scallions to the cakes, and also I could not find wasabi paste, so I used wasabi horseradish. It came out incredible! All the flavors really complimented each other.

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Very tasty and easy to make. Will use this recipe often.