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Thai-Spiced Salmon Cakes

Servings: 4

These salmon cakes need gentle handling as the big, tender chunks of salmon can make them crumbly during shaping; if that happens, just carefully reassemble them. Serve with lightly dressed greens and Sriracha mayonnaise. You can buy the latter or make it by stirring a little of the hot sauce into your favorite mayonnaise along with a squeeze of lime juice.


  • 4 large scallions, chopped (about 3/4 cup)
  • 3 medium cloves garlic, peeled
  • 1 1-1/2-inch piece fresh ginger, peeled and cut into 1/4-inch-thick slices
  • 1 small shallot, peeled
  • 1/4 tsp. finely grated lime zest
  • 1 Tbs. fresh lime juice
  • 1 Tbs. fish sauce
  • 1 tsp. granulated sugar
  • Fine sea salt
  • 1 large egg
  • 1 lb. skinless salmon fillet (pin bones removed), preferably wild, cut into 1-inch pieces
  • 1/3 cup plain panko
  • Vegetable oil, for frying

Nutritional Information

  • Calories (kcal) : 360
  • Fat Calories (kcal): 210
  • Fat (g): 24
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 12
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 120
  • Sodium (mg): 600
  • Carbohydrates (g): 8
  • Fiber (g): 1
  • Sugar (g): 2
  • Protein (g): 29


  • Put the scallions, garlic, ginger, shallot, lime zest and juice, fish sauce, sugar, and 1/4 tsp. salt into the bowl of a food processor. Pulse to make a coarse paste. Add the egg, and process until blended, about 5 seconds.
  • Put the fish and panko into the food processor bowl. Pulse in two short bursts, scrape down the bowl, and pulse once more; the salmon mixture should still be coarse. Transfer to a mixing bowl, and gently stir or fold by hand to combine, if necessary.
  • Divide the salmon mixture into four portions, and handle lightly to form four patties, each one about 4 inches in diameter. Heat a large nonstick skillet over medium heat, and add enough oil to lightly coat. Cook the patties on each side until lightly browned and just cooked through, 6 minutes total, then serve.


Rate or Review

Reviews (7 reviews)

  • Jambo | 04/30/2021

    Love these! The hardest part is skinning the Salmon, but when you've done that once (check out the Fine Cooking Video), even that is a piece of cake. Comes together quickly, and the Thai flavors are a perfect balance with the Salmon's flavor.

  • user-7552658 | 06/14/2020

    This is my second review for this recipe which I love. I mixed these the night before I cooked them and the flavor was off the charts! I cooked them on the grill with a grill pan. The overnight rest made the patties easier to handle and the flavor was enhanced. Perfect!

  • user-7552658 | 05/21/2020

    Delicious. I had salmon in the freezer (every Alaskan does!) and was impressed with the recipe. It's going in the rotation. I pretty much made it as is, only needed to add a bit more panko.
    I can't believe I forgot the sriracha mayo! Used a bit of Thai chili sauce as a topper but next time will use the mayo.

  • tlamo | 02/21/2019

    Perfect, just as it is. We’re lucky to have wild salmon available year around where we live.. There is a bit a prep involved, but the whole thing comes together fairly easily. The Sriracha mayonnaise is essential.

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