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Salmon Cakes Thai Style

Here's how you make Salmon Cakes Thai Style
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  • Servings: 2-8
  • Prep: 1.15h
  • Cook: 10m
    • The following recipe serves 2-8 people.

Ingredients

The ingredients are:
  • Salmon Cakes
  • 12 ounces skinless salmon fillet, preferably wild, pin-bones removed
  • 1 tablespoon finely grated peeled fresh ginger
  • 1 stalk lemongrass (pale, tender pert only, very finely chopped
  • 1-2 garlic cloves peeled and minced
  • 1 tablespoon sciracha
  • 1 tablespoon fish sauce (make sure to use a good quality brand)
  • 1 teaspoon red curry paste
  • 1 large egg white
  • 1/4 cup scallions, minced (white part and about 2" of the green part)
  • 1 tablespoon fresh lime juice
  • 1 tablespoon jalapeno pepper, seeds removed, or to taste
  • 1/2 cup oil (use a neutral oil without any heavy flavors - try not to use canola, as canola can impart an off taste)
  • Lime wedges for garnish
  • Coconut Chile Sauce (optional, but recommended, recipe follows)
  • Coconut Chile Sauce (optional, but recommended)
  • 1 cup unsweetened coconut milk
  • 1 tablespoon fresh lime juice
  • 1 tablespoon honey
  • 1/2 tablespoon Thai chile paste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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