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Salmon Cakes With Ginger-Sesame Sauce

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“I found this recipe in the Sunday Paper and tried it tonight. My husband rated it a five star. Nice texture, very good flavour and wonderful sauce. I used pink salmon (more economical) I did cut it in half for just the two of us.”
READY IN:
50mins
SERVES:
6
YIELD:
12 Salmon Cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove the crusts from the bread, tear into pieces and process in a food processor until you get fine bread crumbs. In a large bowl, flake apart the salmon with a fork. Add the eggs and mix well. Finely chop 4 of the scallions and add to the bowl. Add the water chestnuts, cilantro, pepper and bread crumbs and mix well. Shape the mixture into 12 patties.
  2. In a large non-stick skillet, heat 1 1/2 tsps. of the oil over medium heat. Add 6 patties and cook for 5 minutes on each side. Transfer the cooked patties to a plate and cover with aluminum foil. Add the remaining 1 1/2 tsps. oil to the pan and cook the rest of the cakes. Serve the cakes with sauce on the side, garnished with scallion.

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