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: 3 cups fresh breadcrumbs (divided, 2 cups and 1 cup each); 15 ounces of ready to eat canned salmon; ½ cup liquid egg substitute (egg beaters); 3 scallions; ½ cup drained and finely chopped water chestnut; ¼ cup finely chopped fresh cilantro leaves; ½ teaspoon fresh ground pepper; ¼ cup olive oil; ½ cup reduced-fat sour cream; 2 tablespoons light mayonnaise; 2 tablespoons freshly grated gingerroot; 1 teaspoon sesame oil; 1 teaspoon soy sauce

Servings: persons

3 cups fresh breadcrumbs (divided, 2 cups and 1 cup each)
15 ounces of ready to eat canned salmon
½ cup liquid egg substitute (egg beaters)
3 scallions
½ cup drained and finely chopped water chestnut
¼ cup finely chopped fresh cilantro leaves
½ teaspoon fresh ground pepper
¼ cup olive oil
½ cup reduced-fat sour cream
2 tablespoons light mayonnaise
2 tablespoons freshly grated gingerroot
1 teaspoon sesame oil
1 teaspoon soy sauce

1
Make the ginger/sesame sauce first.
2
In small bowl, add all ingredients for sauce and mix well.
3
Set aside.
4
Make the salmon cakes.
5
In large bowl, break apart salmon with fork.
6
Add the egg substitute and mix well.
7
Finely chop 3 scallions (whites and greens) Reserve some for garnish, and add rest to bowl.
8
Add the water chestnuts, cilantro, pepper and 2 cups of bread crumbs.
9
If mixture seems too thick, add a bit of milk to loosen.
10
Mix well.
11
Shape into 12 patties.
12
In large nonstick skillet, heat olive oil over medium heat.
13
Coat formed patties with the remaining 1 cup bread crumbs and place into hot oil.
14
Saute for 5 minutes each side, until golden brown.
15
Serve warm with ginger/sesame sauce and garnish with reserved chopped scallion.

794

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 13 ingredients. The key ingredients include: 3 cups fresh breadcrumbs (divided, 2 cups and 1 cup each), 15 ounces of ready to eat canned salmon, ½ cup liquid egg substitute (egg beaters), 3 scallions, 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