Teriyaki Salmon Cakes With Asian Slaw Recipe

Name: Teriyaki Salmon Cakes With Asian Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound skinless fresh salmon, finely chopped; 1/4 cup panko bread crumbs; 1/4 cup finely chopped onion; 1 Land O Lakes Egg, lightly beaten; 1 tablespoon chopped fresh cilantro leaves; 1/4 teaspoon salt; 1/8 teaspoon pepper; 2 tablespoons Land O Lakes Butter; 2 tablespoons mirin; 2 tablespoons soy sauce; 2 tablespoons seasoned rice vinegar; 2 tablespoons hoisin sauce; 2 tablespoons firmly packed brown sugar; 1/2 teaspoon finely chopped fresh garlic; 1/4 teaspoon freshly grated ginger root*; 2 tablespoons vegetable oil; 1 1/2 teaspoons seasoned rice vinegar; 1 teaspoon sesame seeds; 1 teaspoon sugar; 1/8 teaspoon salt; 1/8 teaspoon pepper; 2 cups (5 ounces) broccoli slaw; Fresh cilantro leaves, if desired

Servings: persons

1 pound skinless fresh salmon, finely chopped
1/4 cup panko bread crumbs
1/4 cup finely chopped onion
1 Land O Lakes Egg, lightly beaten
1 tablespoon chopped fresh cilantro leaves
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons Land O Lakes Butter
2 tablespoons mirin
2 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
2 tablespoons hoisin sauce
2 tablespoons firmly packed brown sugar
1/2 teaspoon finely chopped fresh garlic
1/4 teaspoon freshly grated ginger root*
2 tablespoons vegetable oil
1 1/2 teaspoons seasoned rice vinegar
1 teaspoon sesame seeds
1 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups (5 ounces) broccoli slaw
Fresh cilantro leaves, if desired

1
Combine all salmon cake ingredients except butter in bowl; mix well.
2
Shape into 8 patties.
3
Melt butter in 12-inch nonstick skillet over medium heat; add salmon cakes.
4
Cook, turning once, 10-12 minutes or until internal temperature reaches 165 degrees F and salmon cakes are golden brown and cooked through.
5
Combine all teriyaki sauce ingredients in 1 1/2-quart saucepan; cook over medium heat 4-5 minutes or until liquid is reduced to thick sauce.
6
Set aside.
7
Whisk together all Asian slaw ingredients except broccoli slaw in bowl until well mixed.
8
Add broccoli slaw; toss to combine.
9
Top each salmon cake with teriyaki sauce and 1/4 cup Asian slaw mixture; garnish with fresh cilantro leaves, if desired.

505

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 23 ingredients. The key ingredients include: 1 pound skinless fresh salmon, finely chopped, 1/4 cup panko bread crumbs, 1/4 cup finely chopped onion, 1 Land O Lakes Egg, lightly beaten, and more.

Yes, Teriyaki Salmon Cakes With Asian Slaw 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!

Teriyaki Salmon Cakes With Asian Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions