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These substantial Thai-inspired salmon cakes turn fresh salmon into flavor-packed delights that make canned versions pale in comparison. The satisfying crunch of sesame seeds and Panko outside gives way to a juicy, aromatic center that brings top-notch dining right to your table.
I whipped these up for guests when I needed something impressive without kitchen slavery. The Thai flavor blend with that crunchy sesame coating had everyone asking me to share how I made them before we'd even gotten to the sweet stuff.
Ingredients
- Fresh salmon fillets: your main player giving clean taste and ideal texture that canned stuff can't match
- Mayonnaise: adds needed moisture and helps everything stick together nicely
- Fish sauce and soy sauce: bring that can't-stop-eating savory punch
- Sriracha or sambal oelek: lets you control the spice level against the rich fish
- Fresh mint and cilantro: cut through the richness with fresh zing
- Panko breadcrumbs: build internal framework and amazing outer crunch
- White and black sesame seeds: give nutty flavor and eye-catching looks
Step-by-Step Instructions
- Get the salmon ready:
- Take off all skin and pick out any bones from your salmon. Cut it into tiny chunks about 1/4-inch big. This careful hand-chopping works way better than using a food processor, which can turn everything into mush.
- Mix your flavor hub:
- Stir together the mayo, fish sauce, soy sauce, sambal oelek, lime juice and zest, ginger, garlic, red onion, herbs, seasonings, and 1 cup of Panko in a big bowl. This makes a flavorful paste that will spread through every bite.
- Add the salmon:
- Put your chopped salmon into the flavor mix and blend it all together with your hands. Your warm fingers help everything combine without overdoing it. Stop mixing once it's just come together to keep nice chunks.
- Shape and cool patties:
- Split the mixture into even portions and shape them into patties about 3/4-inch thick. You can't skip the cooling time as it helps flavors mingle and firms everything up for cooking.
- Make them crunchy:
- Before cooking, roll each patty in the Panko-sesame blend. Push it on firmly all over, including the edges, so it sticks well.
- Cook them right:
- Start with medium-high heat to get things hot, then turn it down to medium so they cook through without burning. Flip them carefully using a wide spatula so they don't fall apart.
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That sesame seed covering really makes these patties stand out. I came up with this after trying loads of salmon cake recipes that were all mushy sameness. Using both black and white seeds not only looks great but adds a nutty taste that works amazingly with the salmon.
Making Ahead and Storage
These fish cakes actually taste better when made ahead. You can fix them through the cooling stage up to a day before you need to cook them. Just keep them covered in your fridge on a paper-lined tray. If you want to save them longer, freeze the raw patties separately on a tray until hard, then stack them in a freezer container with paper between layers. You can cook them straight from frozen, just add 2-3 minutes more cooking time on each side.
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Perfect Pairings
These Asian-flavored salmon cakes go great with light, crisp sides. Try them with cucumber salad tossed in rice vinegar and a bit of sugar, or on top of coconut rice. For a full meal, add some quick-pickled veggies or simple slaw dressed with lime juice and a dash of sesame oil. The cool crunch from fresh vegetables balances out the rich salmon just right.
Troubleshooting Tips
The mix might look too wet when you first stir everything together, but don't worry about adding extra breadcrumbs. The cooling time will firm it all up nicely. If your patties break apart while cooking, they probably need more time in the fridge or your pan's too hot. Make sure you press the sesame-Panko coating on firmly so it sticks well. And wait long enough before flipping them the first side needs to get golden and crusty to hold everything in place.
Frequently Asked Questions
- → Can canned salmon work as a swap for fresh?
Definitely! Just make sure to drain the can well and pick out any bones before using it.
- → Which sauce should I pair these patties with?
A tangy lime or garlic aioli goes great. Sweet chili sauce can also add a nice contrast.
- → How do I keep leftover patties fresh?
Stick any extras in a container with a lid, and keep them in the fridge for up to three days. Warm them gently before serving again.
- → Is it possible to bake instead of fry?
Sure thing! Bake them at 375°F (190°C) for 20 minutes, flipping them halfway through. Air frying is another great option.
- → Can I freeze the patties to save for later?
Yes! Lay uncooked patties flat on a tray to freeze. Once frozen, transfer them to a bag. They're ready to cook straight from frozen!