Super Salmon Cakes

Jenna Helwig


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Makes 4 servings

¾ pound salmon, skin removed and salmon cut into chunks

1 tablespoon dark brown sugar

1 tablespoon sesame oil

1 scallion chopped

1 egg, beaten

¾ cup panko

1 tablespoon canola oil

To give these salmon cakes even more kid appeal, reduce the size and serve them on brioche slider buns. Like burgers and other fish patties, salmon cakes freeze best before they’re cooked.


1. In a food processor, blend the salmon, soy sauce, dark brown sugar, and sesame oil until smooth. Transfer the salmon mixture to a large bowl. Add the scallion, egg, and panko and mix well.

2. With wet hands form the salmon into 6 patties.

3. Heat the canola oil in a large frying pan, preferably nonstick, over medium heat. Sauté the patties until browned and cooked through, about 3-4 minutes per side.

TO FREEZE: Prepare salmon cakes through step 2. Package between sheets of parchment paper and place in a glass container. Freeze for up to three months. To defrost: Place in the refrigerator overnight. Cook according to step 3.

Per Serving:

Calories: 301

Carbohydrates: 8 g

Fat: 20 g

Protein: 21 g

Fiber: 1 g

Active Time: 20 minutes

Total Time: 20 minutes