Spicy Thai Salmon Cakes
Packed with bold flavors, these Spicy Thai Salmon Cakes bring a zesty twist to your dinner table. Made with fresh salmon, aromatic Thai red curry paste, and a vibrant blend of cilantro, lime juice, and green onions, these golden-crisp patties are a perfect fusion of spice and freshness. Infused with hints of garlic, ginger, and a touch of red chili for heat, these salmon cakes are pan-fried to perfection for a satisfying texture. Quick to prepare in just over 30 minutes, they make for a delightful appetizer or a light main course. Serve them alongside sweet chili sauce and lime wedges for a flavorful and gluten-free-friendly meal that’s sure to impress. Perfect for seafood lovers craving a Thai-inspired dish!
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Recipe Information
Ingredients
- 450 grams Fresh salmon fillet
- 120 grams Panko breadcrumbs
- 1 large Egg
- 2 tablespoons Thai red curry paste
- 1 tablespoon Fish sauce
- 2 tablespoons Lime juice
- 30 grams Fresh cilantro (chopped)
- 2 stalks Green onions (finely sliced)
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 small Red chili (finely chopped)
- 3 tablespoons Vegetable oil
- Optional: Sweet chili sauce
Instructions
Remove the skin from the salmon fillet and finely dice the flesh or pulse it gently in a food processor until it's roughly chopped. Be careful not to overprocess; you want small chunks, not a paste.
In a mixing bowl, combine the chopped salmon, panko breadcrumbs, egg, Thai red curry paste, fish sauce, lime juice, cilantro, green onions, garlic, ginger, and red chili. Mix until fully incorporated, but do not overmix.
Using clean hands or a scoop, divide the mixture into 8 equal portions and form them into small patties, about 2 inches in diameter and 1 inch thick. Place the patties on a parchment-lined tray and refrigerate for 15 minutes to help them firm up.
Heat the vegetable oil in a large nonstick skillet over medium heat. Once the oil is hot, carefully add the salmon cakes to the skillet, working in batches if necessary to avoid overcrowding.
Cook the salmon cakes for 3–4 minutes on each side, or until golden brown and cooked through. The internal temperature of the cakes should reach 145°F (63°C).
Remove the cooked salmon cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve the Spicy Thai Salmon Cakes warm with your favorite dipping sauce, such as sweet chili sauce, and a side of lime wedges for an extra burst of flavor.
Nutrition Facts
Calories |
1869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.8 g | 115% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 27.2 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 3385 mg | 147% | |
| Total Carbohydrate | 126.1 g | 46% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 23.5 g | ||
| Protein | 142.4 g | 285% | |
| Vitamin D | 43.0 mcg | 215% | |
| Calcium | 201 mg | 15% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2809 mg | 60% | |
*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.
