Asian Salmon Cakes are made with fresh salmon, enhanced with aromatics like ginger, garlic, and green onions, giving them a fragrant and zesty punch. The salmon cakes are extremely crispy and soft on the inside. Miso enhances the flavor of this dish.
Whether you’re hosting a dinner party or simply enjoying a weeknight meal, this recipe will transport your taste buds to the vibrant culinary landscape of Asia. Salmon contains omega-3 fatty acids, which help support heart health, reduce inflammation, and help in brain function. It contains high protein.
Versatile Serving Options for Crispy Asian Style Salmon Cakes with Sweet Chili Sauce
Serve these crispy salmon cakes as an appetizer, a main dish, or even in a salad for a refreshing meal. The sweet chili sauce adds a perfect touch of flavor, making each bite unforgettable.
Crispy Asian Style Salmon Cakes with Sweet Chili Sauce
Description
With a crispy outside and a soft, tasty within, these Crispy Asian-Style Salmon Cakes are a delightful take on classic salmon patties.These cakes have a savory and fulfilling flavor thanks to the infusion of Asian-inspired seasonings and ingredients. Together with a somewhat sweet, spicy chili sauce, they offer the ideal harmony of tastes and textures.These salmon cakes are very easy to create and cook quickly. They are a tasty and adaptable dish that can be served as an appetizer at parties or as a quick midweek supper.
Ingredients
Instructions
Step 1
Heat the vegetable oil and sesame oil in a large skillet over medium heat. Add the green onion and garlic, and cook until tender. Stir in the miso paste and sake until blended. Bring to a simmer then stir in the cream and lime juice. Return to a simmer and cook until thickened about 7 minutes. Remove from heat and set aside.
Step 2
In a medium bowl, stir together the bread crumbs, salmon, onion, and cilantro. IN a small bowl, whisk together the egg, soy sauce and water using a fork. Stir about half of this into the salmon mixture, and if it seems dry, stir in a little more until the salmon mixture will stick together in patties.
Step 3
Heat the oil in a large skillet over medium-high heat. Form the salmon mixture into 2 inch patties for appetizers, or 4 inch patties for a main dish. Fry patties for about 4 minutes per side, or until golden brown. Serve with the sauce drizzled over, or separately for dipping.
Servings 6
- Amount Per Serving
- Calories 406kcal
- % Daily Value *
- Total Fat 27g42%
- Saturated Fat 12g60%
- Cholesterol 100mg34%
- Sodium 602mg26%
- Potassium 246mg8%
- Total Carbohydrate 24g8%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 14g29%
- Vitamin C 5 mg
- Calcium 163 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
When making Asian salmon cakes with creamy miso and sake sauce, it's best to use fresh salmon fillets for optimal flavor. If using canned salmon, be sure to drain and remove any bones for a smoother texture. After forming the salmon cakes, it's important to chill them in the refrigerator for at least 30 minutes to help them firm up, making them easier to handle and ensuring they hold their shape during cooking.
The texture and flavor are spot on. Thank you!
Tried this last night, and everyone asked for seconds!
I’m obsessed with how perfect these turned out!