Salmon Cakes Thai Style

2-8
Servings
1.15h
Prep Time
10m
Cook Time
1h 19m
Ready In


"This recipes uses fresh salmon that is finely chopped and combined with an array of ingredients that are the hallmark of Thai cuisine. Be sure to allow the time for the salmon mixture to refrigerate for at least an hour or up to 8 hours; this lets the flavors to develop and makes the delicate mixture adhere and easier to handle. Makes 8 salmon cakes, which can be served as appetizers (serving 8) or as a main (serving 2). Note that the prep time includes the 1 hour refrigeration time, but the prep time does not include the 8 hour allowance in the fridge."

Original recipe yields 2-8 servings
OK
  • Salmon Cakes
  • Coconut Chile Sauce (optional, but recommended)

Nutritional

  • Serving Size: 1 (750.8 g)
  • Calories 1010.2
  • Total Fat - 74.8 g
  • Saturated Fat - 12.9 g
  • Cholesterol - 90 mg
  • Sodium - 950.9 mg
  • Total Carbohydrate - 49 g
  • Dietary Fiber - 5.4 g
  • Sugars - 22 g
  • Protein - 47.6 g
  • Calcium - 331.1 mg
  • Iron - 3.9 mg
  • Vitamin C - 134.7 mg
  • Thiamin - 0.5 mg

Salmon Cakes


Step 1

Cut the salmon into 1-inch pieces and place them in a food processor. Pulse until the fish is coarsely ground (Alternatively, you can chop the fish by hand.) Transfer the salmon to a large bowl and add the next 10 ingredients (ginger through the jalapeno). Stir thoroughly to combine. The mixture will be very wet. Refrigerate, covered, for at least 1 hour, or up to 8 hours. (The refrigeration time helps it adhere and also helps flavors to meld.)

Step 2

Heat the oil in a large skillet (preferably cast-iron) over medium-high heat. When the oil is hot but not smoking, gently drop 1/2 cupfuls of the salmon mixture into the pan. Lightly flatten each cake with the back of a spoon so that they are 1/3-inch thick. (If necessary, work in batches so the salmon cakes do not touch.) Cook until the bottom is golden brown, about 4 minutes. Turn the cakes over carefully and gently; cook until golden brown and cooked through, 3 - 4 minutes. Transfer to a plate lined with a good thicknesses of paper towels to help absorb the oil.

Step 3

Serve hot or warm, with lime wedges on the side and drizzled with Coconut Chile Sauce or a dab of sciracha, if desired.

Step 4

Makes 8 cakes; serves 8 as an appetizer or 2 as an entree.

Coconut Chile Sauce (optional, but recommended)


Step 5

Combine coconut milk, lime juice, honey, and chile paste in a small saucepan and cook over medium-high heat until the sauce reduces and thickens slightly, about 4 minutes.

Step 6

Season the sauce with salt to taste. The sauce can be refrigerated, covered, for up to 5 days.

Tips & Variations


No special items needed.

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