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: 6 slices whole wheat bread; 2 (15 ounce) cans salmon, drained and picked over for skin and bones; 2 large eggs, lightly beaten; 5 scallions (white and green parts); ½ cup canned water chestnut, drained and finely chopped; ¼ cup finely chopped fresh cilantro; ½ teaspoon fresh ground black pepper; 3 teaspoons olive oil; ½ cup plain nonfat yogurt or 6 tablespoons plain greek-style nonfat yogurt; 2 tablespoons peeled and grated fresh ginger; 1 teaspoon sesame oil; 1 teaspoon low sodium soy sauce

Servings: persons

6 slices whole wheat bread
2 (15 ounce) cans salmon, drained and picked over for skin and bones
2 large eggs, lightly beaten
5 scallions (white and green parts)
½ cup canned water chestnut, drained and finely chopped
¼ cup finely chopped fresh cilantro
½ teaspoon fresh ground black pepper
3 teaspoons olive oil
½ cup plain nonfat yogurt or 6 tablespoons plain greek-style nonfat yogurt
2 tablespoons peeled and grated fresh ginger
1 teaspoon 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.
2
In a large bowl, flake apart the salmon with a fork.
3
Add the eggs and mix well.
4
Finely chop 4 of the scallions and add to the bowl.
5
Add the water chestnuts, cilantro, pepper and bread crumbs and mix well.
6
Shape the mixture into 12 patties.
7
In a large non-stick skillet, heat 1 1/2 tsps.
8
of the oil over medium heat.
9
Add 6 patties and cook for 5 minutes on each side.
10
Transfer the cooked patties to a plate and cover with aluminum foil.
11
Add the remaining 1 1/2 tsps.
12
oil to the pan and cook the rest of the cakes.
13
Serve the cakes with sauce on the side, garnished with scallion.

248

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 12 ingredients. The key ingredients include: 6 slices whole wheat bread, 2 (15 ounce) cans salmon, drained and picked over for skin and bones, 2 large eggs, lightly beaten, 5 scallions (white and green parts), 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