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Storage tip: To freeze, place the uncooked salmon cakes on a baking sheet in the freezer just until firm, about 2 hours. Wrap each cake in plastic wrap and place in a plastic freezer bag. Freeze for up to 1 month. Defrost in the refrigerator overnight before cooking.
Ingredients
- 2 salmon fillets, about 3 lb. total, skin removed
- Salt and freshly ground pepper, to taste
- 6 Tbs. oyster sauce
- 2 egg yolks
- 4 green onions, white and light green portions, finely chopped
- 2 Tbs. finely grated fresh ginger
- 2 garlic cloves, minced
- 2 cups panko or fine dried bread crumbs
- 1 cup soy sauce
- Juice of 4 limes
- 1/4 cup canola oil
Directions
Prepare the salmon
Preheat an oven to 400°F. Lightly oil a rimmed baking sheet.
Place the salmon on the prepared baking sheet and season lightly with salt and pepper. Bake until the fish is barely opaque when flaked in the thickest part, about 20 minutes. Let cool completely. Using a fork, break the salmon into large flakes.
Prepare the salmon cakes
Line a rimmed baking sheet with parchment paper.
In a large bowl, whisk together the oyster sauce, egg yolks, green onions, ginger and garlic. Add the flaked salmon and 1 cup of the panko and mix with a fork until combined. Gently form the mixture into small patties, each about 1 1/2 inches in diameter. Coat the cakes on both sides with the remaining panko and place on the prepared baking sheet. Refrigerate for 15 to 30 minutes to allow the cakes to firm slightly. If freezing, place in the freezer (see note above).
Make the sauce and cook the salmon cakes
Meanwhile, make the dipping sauce. In a small bowl, stir together the soy sauce and lime juice and pour into 8 ramekins or small bowls.
In a large fry pan over medium-high heat, warm the oil. Add the salmon cakes and cook until golden brown underneath, about 3 minutes. Turn the salmon cakes over and cook until golden brown on the other side, about 3 minutes more. Divide the salmon cakes among individual plates and serve immediately with the soy-lime dipping sauce. Serves 8.
Adapted from Williams-Sonoma Food Made Fast Series, Make Ahead, by Rick Rodgers (Oxmoor House, 2008).
Rated 5 out of
5
by
cburger100 from
Excellent recipe - easy and healthy
This is our go to recipe. Easy and healthy. There’s just two of us so we halve the recipe. One thing I want to point out, the dipping sauce sucks. I mix 3 Tbs with superb olive oil and 3 juices limes and whisk this and serve on the side to dip on top of the cooked salmon cakes. Fresh and delicious
Date published: 2020-08-16
Rated 4 out of
5
by
Jennifer816 from
Healthy, light meal & easy to make
I've made this several times and it always comes out good! It is a relatively quick meal (if you don't count the time that the salmon is baking but I just use that time to chop ingredients) and very easy to make. The oyster sauce can be overpowering but you can balance it out by adding soy sauce.
My modifications: add 1 heaping tablespoon of sambal olek for heat. Add lots more garlic. Also, I accidentally put 3 tbspns of soy sauce the last time I made it, and then added a teaspoon I of sugar to balance out the saltiness from the oyster and soy sauces and my husband was raving about how it tasted better than any other time that he's had it.
As for the sauce-I've never made it. The way that I've served it is by making a quick sriracha mayonnaise concoction, slathering it on top of the cakes, and then stuffing a pita with the cakes in a pita alongside some fresh veggies (chopped green onions, cucumbers, tomatoes) lightly dressed with sweet chili sauce.
Date published: 2014-06-01
Rated 5 out of
5
by
BonBon826 from
Pleasant Surprise
We both grew up with mothers who used canned salmon to make the worst salmon cakes in the world. We decided to try this recipe to see how fresh cakes taste. They are amazing! Serve them as an appetizer or grill some veggies and eat them as a main dish. This recipe is a keeper. Suggest doubling the lime juice in the sauce as the soy sauce is quite salty and overpowering.
Date published: 2013-08-24
Rated 5 out of
5
by
RainyDay from
Perfect for a Nice Summer Dinner
These were fantastic. I was worried that the oyster sauce would be a bit overwhelming, but it was great.
I think the recipe is perfect, as written. You do have the option for two different flavors though. If you serve this without the dipping sauce, you get a nice flavor of salmon with subtle Asian hints that don't overwhelm. If you use the sauce, it gives it a much stronger Asian element.
Personally, I liked it with the sauce. I applied the sauce as a drizzle right after I took the cakes out of the pan. It soaked right into the cakes and blended nicely.
On the topic of the sauce, it is way too much as written. If you half the sauce you will still have a ton left. I halved it, used a lot of sauce and still had a good amount remaining.
I made this with the WS Tomato Orzo salad and Plum Buckle for desert. Nice, fresh summer dinner. Highly recommend all three.
Date published: 2013-07-02
Rated 5 out of
5
by
drriado from
AWESOME Salmon cakes
I made these for father's day as an appetizer. They were AWESOME!!! I couldn't find oyster sauce, so I used clam and it was amazing.
Date published: 2013-06-23
