Prev Recipe Next Recipe

Recipe courtesy of Robin Miller

Save Recipe Print

WATCH

Asian Salmon Cakes (04:53)

Total:: 25 min
Prep:: 15 min
Cook:: 10 min

Yield:: 4 servings

Level:: Easy

Ingredients

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

Directions

Watch how to make this recipe.

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).

My Private Notes

Name: Asian Salmon Cakes with Sesame-Wasabi Cream
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 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