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Asian Salmon Cakes with Sesame-Wasabi Cream

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. 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.
  2. In a small bowl, add the sesame oil and wasabi paste to the remaining 1/4 cup mayonnaise and mix well. Set aside.
  3. 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.
  4. Serve the cakes with sesame-wasabi cream spooned over the top (1 tablespoon per salmon cake).