Salmon Cakes Thai Style
Created by ForeverMama on June 6, 2022
- Servings: 2-8
- Prep Time: 1.15h
- Cook Time: 10m
- Recipe #38881
Ingredients
- 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
How to Make
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Salmon Cakes
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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.)
How to Make
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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.
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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.
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Step 4: Makes 8 cakes; serves 8 as an appetizer or 2 as an entree.
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Coconut Chile Sauce (optional, but recommended)
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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.
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Step 6: Season the sauce with salt to taste. The sauce can be refrigerated, covered, for up to 5 days.