Salmon Cakes with Creamy Ginger-Sesame Sauce Recipe

Name: Salmon Cakes with Creamy Ginger-Sesame Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices whole-wheat sandwich bread; 2 (15-ounce) cans salmon, drained, skin and bones removed; 2 eggs, lightly beaten; 5 scallions; 1/2 cup finely chopped canned water chestnuts; 1/4 cup finely chopped fresh cilantro leaves; 1/2 teaspoon freshly ground black pepper; 3 teaspoons olive oil, divided; Creamy Ginger-Sesame Sauce, recipe follows; 1/2 cup nonfat plain yogurt, or 6 tablespoons nonfat Greek-style yogurt; 2 tablespoons mayonnaise; 1 1/2 tablespoons freshly grated ginger; 1 teaspoon toasted sesame oil; 1 teaspoon low-sodium soy sauce

Servings: persons

6 slices whole-wheat sandwich bread
2 (15-ounce) cans salmon, drained, skin and bones removed
2 eggs, lightly beaten
5 scallions
1/2 cup finely chopped canned water chestnuts
1/4 cup finely chopped fresh cilantro leaves
1/2 teaspoon freshly ground black pepper
3 teaspoons olive oil, divided
Creamy Ginger-Sesame Sauce, recipe follows
1/2 cup nonfat plain yogurt, or 6 tablespoons nonfat Greek-style yogurt
2 tablespoons mayonnaise
1 1/2 tablespoons freshly grated ginger
1 teaspoon toasted sesame oil
1 teaspoon low-sodium soy sauce

1
Remove crusts from the bread, break into pieces, and process in a food processor until you get a fine bread crumb.
2
In a large bowl, flake apart the salmon with a fork.
3
Add the egg and mix well.
4
Finely chop 4 of the scallions and add to the bowl.
5
Add the water chestnuts, cilantro, pepper, and the bread crumbs and mix well.
6
Shape the mixture into 12 patties.
7
In a large nonstick skillet, heat 1 1/2 teaspoons of olive oil over a medium heat.
8
Add 6 patties and cook for 5 minutes on each side.
9
Transfer the cooked patties to a plate and cover with foil to keep warm.
10
Add the remaining 1 1/2 teaspoons olive oil to the pan, and cook the rest of the salmon cakes, 5 minutes on each side.
11
Chop the remaining 1 scallion.
12
Serve salmon cakes with the sauce and garnish with scallion.
13
If using regular yogurt place the yogurt in a strainer lined with a paper towel.
14
Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes.
15
Place drained yogurt or Greek-style yogurt into a small bowl.
16
Add mayonnaise, ginger, sesame oil, and soy sauce.
17
Whisk until smooth.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 slices whole-wheat sandwich bread, 2 (15-ounce) cans salmon, drained, skin and bones removed, 2 eggs, lightly beaten, 5 scallions, and more.

Yes, Salmon Cakes with Creamy Ginger-Sesame Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Salmon Cakes with Creamy Ginger-Sesame Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions