STREAMING NOW: Taste Testers

Asian Salmon Loaf With Wasabi Mayo

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“In 'Cat Cora's Classics with a Twist'”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. Cut the salmon fillet into 4-5 large pieces and place in a food processor.
  3. Pulse about 6 times, add the smoked salmon, and pulse another 4-5 times, stopping while the fish still has some texture.
  4. Transfer the salmon to a bowl and add the scallions, soy sauce, sesame oil, ginger, garlic, bread crumbs, and eggs.
  5. Mix with a spoon or your hands until well combined.
  6. Shape the salmon mixture into a loaf about 8 inches long, 3 inches wide, and 1-2 inches high and place it in an oiled 9 x 12 inch pan, preferably Pyrex.
  7. Pour the black and white sesame seeds into a cup and mix them.
  8. Sprinkle the seeds evenly over the top of the salmon loaf, pressing lightly to make the seeds adhere.
  9. Bake for20-30 minutes, or until the loaf feels springy to the touch and an instant-read thermometer measures 145° in the thickest part.
  10. Mayo-in a small bowl, whisk the wasabi into the mayonnaise, 1/2 teaspoon at a time, tasting after each addition.
  11. If it's not spicy enough, add another 1/2 teaspoon.
  12. Add the water, 1/2 teaspoon at a time, stirring , until the mayo has the consistency of a sauce.
  13. Just before serving, fold in the chopped chives, stirring until they are evenly distributed.
  14. To serve, slice the salmon loaf and spoon a good dollop of the mayo beside each slice.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a