Salmon Cakes with Ginger Sesame Sauce
Transform your weeknight dinner routine with these flavorful Salmon Cakes with Ginger Sesame Sauce—an irresistible fusion of crispy, golden-brown salmon patties and a zesty Asian-inspired dipping sauce. Made with tender baked salmon, aromatic ginger, and fresh green onions, these patties are bound together with savory Dijon mustard and crunchy panko breadcrumbs for the perfect texture. The tangy ginger sesame sauce, featuring soy sauce, rice vinegar, honey, and toasted sesame seeds, adds a rich umami depth that elevates every bite. Quick to prep and cook in under 40 minutes, this recipe is ideal for a light yet satisfying meal. Serve these salmon cakes with a crisp side salad or steamed jasmine rice, and enjoy an explosion of vibrant flavors in every bite. Perfect for fans of seafood, Asian cuisine, and easy gourmet cooking.
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Recipe Information
Ingredients
- 450 grams salmon fillet, skinless
- 1 cup panko breadcrumbs
- 2 stalks green onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon soy sauce
- 2 tablespoons vegetable oil, for frying
- 1 teaspoon sesame oil
- 2 tablespoons light soy sauce (for sauce)
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 teaspoon toasted sesame seeds
- 1 tablespoon water
Instructions
Preheat the oven to 180°C (350°F) and bake the salmon fillet for 12-15 minutes, or until it flakes easily. Let it cool and then flake into small pieces using a fork.
In a large bowl, combine the flaked salmon, panko breadcrumbs, green onion, parsley, mayonnaise, Dijon mustard, egg, minced garlic, grated ginger, and soy sauce. Mix well until the ingredients are fully incorporated.
Using your hands, shape the mixture into 8 evenly sized patties, about 2 inches in diameter. Place the patties on a plate and refrigerate for 15-20 minutes to firm up.
While the salmon cakes are chilling, prepare the ginger sesame sauce. In a small bowl, whisk together the light soy sauce, rice vinegar, honey, sesame oil, grated ginger, and water. Stir in the toasted sesame seeds and set aside.
Heat the vegetable oil in a large skillet over medium heat. Once hot, carefully add the salmon cakes to the skillet. Cook for 3-4 minutes on each side, or until golden brown and crisp.
Transfer the cooked salmon cakes to a paper towel-lined plate to drain excess oil.
Serve the salmon cakes warm with the ginger sesame sauce drizzled on top or served on the side for dipping. Optionally, garnish with extra green onions or sesame seeds.
Nutrition Facts
Calories |
1908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.1 g | 157% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 539 mg | 180% | |
| Sodium | 3251 mg | 141% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 10.6 g | ||
| Protein | 131.9 g | 264% | |
| Vitamin D | 43.0 mcg | 215% | |
| Calcium | 188 mg | 14% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2664 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
