Actually Delicious Asian Salmon Cakes

Actually Delicious Asian Salmon Cakes
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    [ID] => 7315
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    [post_date] => 2016-03-03 08:11:12
    [post_date_gmt] => 2016-03-03 14:11:12
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    [post_title] => Actually Delicious Asian Salmon Cakes
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    [post_modified] => 2016-03-28 12:21:53
    [post_modified_gmt] => 2016-03-28 18:21:53
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TOTAL TIME :10minutes10minutes
  • 12 ounces canned wild salmon or cooked salmon
  • 2 large eggs (rec. local/pastured)
  • 1/2 cup almond flour
  • 1 teaspoon sea salt
  • 1 1/2 teaspoons toasted sesame oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon freshly grated ginger (sub 1/4 teaspoon ground)
  • 1 tablespoon low-sodium Tamari (sub soy sauce)
  • 1 teaspoon honey
  • 2 tablespoons high-quality mayo (rec. Primal Kitchen, sub mashed avocado)
  • 1/4 cup mayo
  • 2 teaspoons sriracha
  • 1 teaspoon fresh lemon juice
  1. In a mixing bowl, mash together salmon, eggs, almond flour and sea salt. In another bowl, whisk together sesame oil, lemon juice, ginger, tamari, honey and mayo. Add sesame oil mixture to salmon mixture and combine thoroughly.
  2. Heat a well-seasoned cast-iron skillet or chemical free nonstick skillet to medium heat. Allow to get hot. If you don't have either of these, add 1 tablespoon olive oil to pan.
  3. Scoop a tightly-packed 1/4 cup of salmon mixture and dollop into pan, then use fingers or a spatula to flatten to approximately 3/4 inch. Cook for 3 minutes until golden-brown and easily flipped with a spatula. Repeat on other side.
  4. Remove from the pan and allow to rest 5 minutes before serving with Sriracha Aoli. Refrigerate cakes up to 3 days.
  1. Whisk ingredients together in a small bowl. Refrigerate for up to 1 week.
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Previous Posts:

  • Britni Martinelli

    What would you serve this along with for supper?!

    do you have the nutrition facts per cake?!

    • Hey Britni! I don’t calculate the nutritional stats for my recipes, but you can use the recipe calculator on My Fitness Pal to find out. There are SO many ways to serve these! My favorites are with a side of my Turmeric and Tahini Roasted Cauliflower, over cauliflower or regular rice, or over a bed of sautéed garlicky greens. Let me know if you give them a try and I hope you enjoy!

    • Analeise

      I haven’t tried this recipe yet but I’m looking forward to trying it this weekend with a fresh arugula avocado salad – it looks delicious!

      • That sounds so lovely!!! I might actually have to copy that combination :). Let me know how it turns out!

  • Alexandra Squire Saunders

    LOVE THESE AS WELL. Paired with the Miso Kale Salad recipe. On point!

    • Ohhhhh BRILLIANT combo!!! I’m totally doing that next time! Thanks for the feedback love!

  • Gina

    Hello- the recipe doesn’t specify if you mix in the remaining ingredients to the salmon mixture before heating them on the pan? (1 1/2 teaspoons toasted sesame oil1 tablespoon fresh lemon juice1 teaspoon freshly grated ginger (sub 1/4 teaspoon ground)1 tablespoon low-sodium Tamari (sub soy sauce)1 teaspoon honey2 tablespoons high-quality mayo (rec. Primal Kitchen, sub mashed avocado))

    • Hey Gina!

      Thanks you so much for pointing that out! I just made the appropriate changes. You combine the wet and dry after you whisk the dry together. Let me know if it makes sense now!

  • Taylor Marsh

    Would there be a way to sub the mayo for a yogurt in the aoli?

    • Laura Lea Bryant

      Yes for sure! Just use plain full fat Greek yogurt!

  • Haley Dockrey

    These were DELICIOUS! Made these for my really picky mom, and she even had seconds. Thanks for this! xo

    • Laura Lea Goldberg

      Oh that’s so wonderful to hear!!! Thank you for sharing!!!

  • katina liamidis

    These were incredible. It got my 3 year old and 9 month old to eat salmon for the firt time! So delicious, easy and just what a busy Mom who still wants to cook and feed her family healthy food needs! Thanks Laura Lea!

    • Laura Lea Bryant

      ahhh YAY!!!! This makes me so happy! What a joy to read this. Thanks so much for sharing!