NoAdsCooking
Salmon Cakes

Salmon Cakes

Updated January 16, 2026

Fresh salmon cakes with wasabi mayo, pickled ginger, and sesame. Asian-inspired.

This is Japanese-American fusion style. Wasabi can be powder mixed with water or tube paste.

Pickled ginger (gari) is sushi accompaniment. The sesame crust adds textural interest.

Cook time
45 min
Rating
…

Ingredients

Scale
Measurement units
  • 1 lb Fresh salmon fillet, skin removed, diced small
  • ¾ cup Panko breadcrumbs
  • 3 tbsp Sesame seeds
  • ⅓ cup Japanese mayonnaise
  • 1 whole Egg
  • 3 whole Scallions, sliced thin
  • 1 tbsp Soy sauce
  • 1 tsp Fresh ginger, grated
  • 2 tsp Wasabi paste
  • 1 tsp Rice vinegar
  • ¼ cup Pickled ginger
  • ¼ cup Vegetable oil
  • ½ tsp Salt

Instructions

Make the aioli and salmon mixture
Mix 3 tablespoons mayonnaise with wasabi and rice vinegar for aioli; refrigerate. Combine salmon, 0.5 cup panko, remaining mayonnaise, egg, two-thirds of scallions, soy sauce, ginger, and salt. Mix gently. Mix remaining panko with sesame seeds. Form salmon into 8 patties. Press into sesame-panko mixture to coat.
Ingredients
  • mayonnaise (⅓ cup)
  • wasabi (2 tsp)
  • rice vinegar (1 tsp)
  • salmon (1 lb)
  • panko (¾ cup)
  • egg (1 whole)
  • scallions (2 whole)
  • soy sauce (1 tbsp)
  • ginger (1 tsp)
  • salt (½ tsp)
  • sesame seeds (3 tbsp)
Pan-fry and serve
Heat oil in skillet over medium heat (325-350°F surface). Cook cakes 3 to 4 minutes per side until golden. Plate with wasabi aioli, pickled ginger, and remaining scallions.
Equipment
  • large skillet
Ingredients
  • vegetable oil (¼ cup)
  • pickled ginger (¼ cup)
  • scallion garnish (1 whole)

Ratings

Loading ratings…

Your rating

Have you cooked this?

Comments

Loading comments…

Ready to cook? Or want to explore more recipes?