Salmon Cakes with Creamy Ginger-Sesame Sauce

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 6 servings
  • Nutrition Info
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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

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


  1. 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.
  2. 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.
  3. Chop the remaining 1 scallion. Serve salmon cakes with the sauce and garnish with scallion.

Creamy Ginger-Sesame Sauce:

Yield: About 2/3 cup
  1. 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.
  2. Place drained yogurt or Greek-style yogurt into a small bowl. Add mayonnaise, ginger, sesame oil, and soy sauce. Whisk until smooth.