Salmon Cakes With Ginger-Sesame Sauce Recipe

Name: Salmon Cakes With Ginger-Sesame Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cakes; 6 slices whole wheat sandwich bread; 2 (15 ounce) cans salmon, drained and picked over for skin and bones; 2 large eggs, slightly beaten; 5 scallions; 1/2 cup canned water chestnut, finely chopped; 1/4 cup finely chopped fresh cilantro; 1/2 teaspoon ground black pepper; 3 teaspoons olive oil; Ginger-Sesame Sauce; 6 tablespoons greek-style plain fat-free yogurt; 2 tablespoons mayonnaise; 1 1/2 tablespoons grated fresh ginger; 1 teaspoon toasted sesame oil; 1 teaspoon low sodium soy sauce

Servings: persons

Cakes
6 slices whole wheat sandwich bread
2 (15 ounce) cans salmon, drained and picked over for skin and bones
2 large eggs, slightly beaten
5 scallions
1/2 cup canned water chestnut, finely chopped
1/4 cup finely chopped fresh cilantro
1/2 teaspoon ground black pepper
3 teaspoons olive oil
Ginger-Sesame Sauce
6 tablespoons greek-style plain fat-free yogurt
2 tablespoons mayonnaise
1 1/2 tablespoons grated fresh ginger
1 teaspoon toasted sesame oil
1 teaspoon low sodium soy sauce

1
Remove the crusts from the bread tear into pieces and process in a food processor until you get fine bread crumbs. (I just put in a bowl and processed with my hand blender, worked just fine). You will have about 3 cups of soft crumbs.
2
In a large bowl, flake apart the salmon with a fork. Add the eggs and mix well.
3
Finely chop 4 of the scallions (white and green parts) and add to the bowl.
4
Add the water chestnuts, cilantro pepper and the bread crumbs and mix well.
5
Shape into 12 patties.
6
In a large non-stick skillet, heat 1 1 2 tsp of the oil over medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer to a plate and cover with foil.
7
Repeat with remaining oil and salmon patties.
8
Sauce: if you do not have Greek-style yogurt, use 1/2 cup regular non-fat yogurt but drain it in a coffee filter for 30 minutes.
9
Place all ingredients in a small bowl and whisk until smooth.
10
Serve the patties with the sauce on the side, and garnished with the remaining chopped scallion.

293

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 15 ingredients. The key ingredients include: Cakes, 6 slices whole wheat sandwich bread, 2 (15 ounce) cans salmon, drained and picked over for skin and bones, 2 large eggs, slightly beaten, and more.

Yes, Salmon Cakes With 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 Ginger-Sesame Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions