Salmon Cake Recipe

This is an easy, light and incredibly moist salmon cake recipe served with a spicy soy and tobanjan dipping sauce. 

This salmon cake recipe is something both my husband and I truly enjoy. What makes this even better is the fact that him liking it at all is a total anomaly. My husband doesn’t usually like salmon, yet considers this salmon cake recipe one of his all-time favorites. And I get where he’s coming from. While I truly love salmon, it is a fish that is on menus everywhere – and is often times underwhelming. His reaction to the first bite of this fluffy and flavorful salmon cake recipe was one of delicious surprise. I think the spicy dipping sauce was a big hit too!

Making this salmon cake recipe is a great way to introduce fish into your diet (also perfect for kids) if you’re not normally a huge fan of it. These ginger flavored salmon cakes have fluffy mashed potatoes, soft onions, spicy jalapeno and ginger, and come with a very hot soy tobanjan (Korean chili paste) dipping sauce. I’m drooling just writing about them! It’s fair to say that this salmon cake recipe is now in heavy rotation in the Pickled Plum kitchen!

Serve this salmon cake recipe as a side or a main with some easy egg fried rice, a Korean cucumber salad or a yakisoba spaghetti squash.

Did you like this salmon cake recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Salmon cake recipe

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• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 23 minutes
• Yield: 2 1x
• Category: Seafood
• Method: Skillet
• Cuisine: Korean

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Description

This is an easy, light and incredibly moist salmon cake recipe served with a spicy soy and tobanjan dipping sauce.

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Ingredients

Units USM Scale 1x2x3x

• 1 medium potato, peeled and chopped
• 1 jalapeno pepper, finely chopped
• 1 clove garlic, minced
• 1 small onion, finely chopped
• 1 thumb size ginger, peeled and finely chopped
• 2 tablespoons extra virgin olive oil
• 1 pound boneless skinless salmon
• 1 large egg
• 2 tablespoons bread crumbs
• 3 stalks scallions, finely chopped
• Salt and pepper, to taste

Easy Dipping Sauce:

• 2 tablespoons fresh lemon juice
• 6 tablespoons soy sauce
• 2 teaspoons tobanjan
• 1 teaspoon sugar

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Instructions

1. Add the potatoes to a pot filled with water and boil until cooked through (about 7-10 minutes).
2. Drain, transfer potatoes to a bowl and mash using a potato masher or fork. Set aside and let cool to room temperature.
3. In a pan over medium heat, add 1 tablespoon olive oil, jalapeno, garlic, onion and ginger. Cook for a few minutes until the onions are soft (about 4 minutes).
4. Put them in a bowl and let cool to room temperature.
5. Chop the salmon into small pieces (like a tartare), add to the bowl with the potatoes – ONLY when potatoes have cooled down, otherwise the heat will cook the salmon.
6. Add the onion and jalapeno mixture, egg, and bread crumbs to the bowl, and mix well.

Making salmon patties:

1. Spoon some of the mixture into your hands and shape into patties about the size of your palm.
2. In a large skillet over medium high heat, add the olive oil. When the oil is hot, add the patties and cook on each side for about 4 minutes, until the patties are golden brown.
3. Transfer the salmon patties to a plate and to with scallions. Serve with rice and gochujang soy dipping sauce.

Soy Dipping Sauce:

1. Put all the ingredients for the sauce into a bowl and mix well. Serve.

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Notes

You can store thes salmon cakes in the fridge for up to 3 days.

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Nutrition

• Serving Size: 1 serving
• Calories: 564
• Sugar: 5.8g
• Sodium: 212mg
• Fat: 23g
• Saturated Fat: 4.2g
• Unsaturated Fat: 3.2g
• Trans Fat: 0g
• Carbohydrates: 29.6g
• Fiber: 5.1g
• Protein: 58g
• Cholesterol: 258mg

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