Salmon Cake with Wasabi-Dill Sauce

The crab cake is a favorite American food. I love the taste of salmon, so decided to create a salmon cake. Golden brown and delicious with that salty salmon flavor. To compliment it, I whipped up a smooth and creamy wasabi-dill sauce.

Salmon Cake with Wasabi-Dill Sauce


(Recipe by:Chef Yasue Siewert)


Prep.: 30 minutes
Cook: 10 minutes


Makes 6 salmon cakes


2 cups salmon flakes*
1 egg
½ cup red onion, chopped (½ small-size, about 3oz)
1/3 cup celery, chopped (1 to 2 stalks, about 3oz)
¼ cup grated parmesan cheese
¼ cup seasoned breadcrumb (Italian Seasoning recommended)
2 tbsp mayonnaise
½ tsp soy sauce
¼ tsp black pepper
¼ tsp salt
1 tsp dill, chopped
1 to 2 tbsp olive oil

For wasabi-dill sauce:
3 tbsp mayonnaise
1 tsp wasabi (paste)
½ tsp lemon juice
½ tsp soy sauce
½ tsp white wine vinegar
1 tsp fresh chopped dill


* To prepare the flaked salmon, preheat the oven to 400 degree F. Line a heavy rimmed baking sheet with foil and spray the foil with nonstick spray (or use non-stick foil). Place the salmon (about 1lb salmon) on the baking sheet. Bake until the salmon is just cooked through, about 30 minutes. Cool it down, and remove the skin and bones, and make them flaked.

In a bowl, combine the salmon flakes, beaten egg, red onion, celery, parmesan, bread crumb, mayonnaise, black pepper, salt, and dill. Mix well.

Form the mixture into 6 patties, about ½-inch thick.
Heat the olive oil in a skillet over medium-high heat with lid covered. Sauté the salmon cakes for approximately 4 minutes on each side or until golden brown.
To prepare the wasabi-dill sauce, mix all sauce ingredients together in a small bowl and chill until ready to use.

To serve, drizzle the wasabi-dill sauce over the salmon cakes.

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