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You’ve heard of crab cakes, but have you tried salmon cakes? They offer a great way to blend salmon with fresh herbs, which enhance the salmon flavor and also would pair well with an aioli or dill-based sauce.

Though we’ve included instructions for sauteing, you could also bake or grill the cakes. In fact, you could also place these cakes on a bun and turn them quickly into salmon burgers yet another delicious dinnertime meal!

We suggest topping with a lovely avocado aioli, like this simple recipe: Mix 1 avocado (peeled, pitted), 1/4 cup mayo, 2 minced garlic cloves, a pinch of salt, and the juice from half a lime in a blender or food processor until smooth. Other sauces would be great for pairing, too!

Salmon Cakes

(makes 6 cakes)


  • 1 1/2 pounds skinless center-cut salmon fillet, finely chopped (or can substitute canned salmon)
  • 1/2 cup mayonnaise or sour cream
  • 2 tablespoons Asian fish sauce
  • 2 tablespoons hot sauce
  • 2 garlic cloves, minced
  • 1 medium shallot, minced
  • 1 tablespoon minced fresh ginger
  • 1/2 teaspoon finely grated lemon zest
  • 2 tablespoons chopped cilantro
  • 1 tablespoon chopped mint
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups panko or plain dry bread crumbs
  • 1/4 cup vegetable oil
  • Lemon wedges, for garnish


  1. In a large bowl, mix the mayo, fish sauce, hot sauce, garlic, shallot, ginger, lemon zest, cilantro, mint, salt, and pepper. Then, add the salmon and 1 cup of the panko breadcrumbs to this mixture. Carefully fold everything together and then, with lightly oiled hands, mold the mixture into 6 cakes.
  2. Cover the cakes with plastic wrap and let them refrigerate for at least 2 hours.
  3. Pat the other 1/2 cup panko breadcrumbs onto the sides of the salmon cakes. Then, grab two large skillets and heat 2 tablespoons of oil in each one. Cook 3 cakes in each skillet on medium-high heat cook for about 4 minutes on each side or until desired level of doneness (many prefer them well-browned on the outside and barely cooked in the center).
  4. Top with mayo, aioli, or simply some sliced avocados. Serve with lemon wedges on the side.
  5. Enjoy!

Recipe adapted from Food & Wine

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