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Spicy Thai Salmon Cakes

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“I make these up and freeze to use the last bits off the wonderful wild salmon we have on the West Coast. After steaking and filleting, I will steam the carcasses to get all the remaining morsels. Yes, you can just use purchased salmon as well. Note that the wild king/coho salmon on the West Coast have much more taste than farmed salmon though.”
READY IN:
40mins
SERVES:
4-6
YIELD:
10-12 cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine everything but salmon in food processor and process until smooth.
  2. Mix in salmon and cilantro.
  3. Shape into patties about 3 inch diameter and 1/2 inch thick (wet hands help).
  4. Dust patties with cornstarch on both sides.
  5. If freezing,,, freeze on sheets, then vacuum pack, and store in freezer.
  6. To cook, defrost if frozen. Skillet fry in about 1/3 inch of moderately hot oil until each side is just done and golden brown (2-3 minutes each side). Drain on paper towels.
  7. Quite nice served with Thai Sweet Chili Sauce on top (also posted to recipezaar).

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