Sushi Salmon Cakes
dinner

Sushi Salmon Cakes

0 Servings
35 Minutes

Our classic Salmon Cakes are an all-time favourite recipe and we knew we had to make another version! Fresh ginger (vs. jarred) makes all the difference in these Salmon Cakes. If preferred, you can pan-fry the salmon cakes instead of baking them. Our new Cucumber Salad is the perfect side dish for this recipe.

Ingredients
Instructions

INGREDIENTS


    For the Salmon Cakes:
  • 2
    salmon fillet(s) (approx. 170 g each), cut into 1/4" pieces
  • 2
    green onion(s), sliced
  • .25
    Cup
    mayonnaise
  • .5
    Teaspoon
    sesame oil
  • 1.5
    Teaspoon
    low sodium soy sauce
  • .5
    Teaspoon
    grated ginger
  • 1
    Cup
    panko, divided
  • 2
    egg(s), beaten
  • 2
    Tablespoon
    olive oil
  • .5
    Teaspoon
    salt, divided
  • .5
    Teaspoon
    pepper, divided
  • For the Cucumber Salad:
  • .5
    long English cucumber(s), thinly sliced
  • 1
    Tablespoon
    rice vinegar
  • .5
    Teaspoon
    sesame oil
  • .25
    Teaspoon
    sugar
  • .125
    Teaspoon
    red chili flakes (optional)
  • salt, to taste
  • To Serve:
  • .5
    avocado(s), sliced
  • pickled ginger (optional)
  • spicy mayo (or make your own)
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Plant-Based Option

Substitute shredded jackfruit for the salmon and use plant-based mayonnaise. Use an egg substitute for the eggs.

Gluten-Free Option

Use GF soy sauce or tamari and panko.

INSTRUCTIONS


1.

In a large bowl, combine the salmon, green onions, mayonnaise, sesame oil, soy sauce, ginger, and half the panko. Mix thoroughly. Mix in the eggs until combined. Cover and refrigerate 30-60 minutes or overnight.

2.

Preheat the oven to 400 F and line a baking sheet with parchment paper.

3.

Place the remaining panko in a large shallow dish and mix with the olive oil and salt and pepper. Using a large (size 8) ice cream scoop or measuring cup, measure out approximately 1/2 cup of the mixture and using your hands, form each salmon cake. Carefully place each salmon cake onto the plate of panko, gently pressing some panko on both sides. Using a spatula, carefully lift the salmon cake onto the prepared baking sheet and repeat until all of the salmon mixture is used up.

4.

Bake for 18-20 minutes until golden. While the salmon cakes bake, stir together the cucumber salad ingredients. Season with salt to taste.

5.

When the salmon cakes are done top with the sliced avocado, pickled ginger (if using), and drizzle with spicy mayo. Serve the cucumber salad on the side.

Nutrition Information

Calories
771 per serving
Carbs
36.8g per serving
Protein
48.1g per serving
Fat
48.8g per serving
Fiber
5.5g per serving
Sodium
1076.4mg per serving
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