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By Marc

Extra Crispy Asian Salmon Cakes

Name: Extra Crispy Asian Salmon Cakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 1/4 pounds salmon fillet, skin removed; 4 tablespoons sweet chili sauce plus more for serving (or sub for sriracha); 1 tablespoon + 1 teaspoon white miso paste; 2 teaspoons mirin; 2 teaspoons soy sauce; 3 scallions, chopped; 1 1/2 cups Japanese-style panko breadcrumbs, divided; 1 egg, beaten; 4 tablespoons canola or olive oil, divided; chopped cilantro and scallions for garnish, optional

6 steps

Prep:20minCook:15min

Updated at: Thu, 17 Aug 2023 13:56:33 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories525.6 kcal (26%)

Total Fat31.7 g (45%)

Carbs26.2 g (10%)

Sugars8.5 g (9%)

Protein33.6 g (67%)

Sodium619.3 mg (31%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1.25 poundssalmon fillet

skin removed

4 tablespoonssweet chili sauce

plus more for serving, or sub for sriracha

1 tablespoonwhite miso paste

2 teaspoonsmirin

2 teaspoonssoy sauce

3scallions

chopped

1 ½ cupspanko breadcrumbs

Japanese-style, divided

1egg

beaten

4 tablespoonscanola oil

for garnish, optional

Instructions

Step 1

Cut the salmon into 1-inch chunks. Place the salmon pieces in the bowl of a food processor and pulse 5-8 times until the salmon is coarsely chopped but not pasty. Transfer the salmon to a bowl. Set aside.

Step 2

In a small bowl, whisk together the sweet chili sauce, miso paste, mirin, and soy sauce until smooth and the miso paste is dissolved.

Step 3

Add the sweet chili sauce mixture to the chopped salmon and stir until evenly mixed in. Add the scallions and 1/2 cup panko bread crumbs. Stir to combine. Add the beaten egg and stir just until the egg is evenly mixed in. Place the bowl in the refrigerator for 10 minutes to let mixture firm up before forming the salmon cakes.

Step 4

Pour remaining 1 cup panko bread crumbs onto a plate. Remove the salmon from the fridge. Divide the salmon mixture into 8-10 even mounds. With slightly wet hands, and working with one mound at a time, gently form the mixture into 1/4 inch thick patties. Coat the patties with the panko bread crumbs.

Step 5

Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half the patties and cook about 4 minutes per side until salmon is cooked through. Repeat with remaining oil and patties.

Step 6

Sprinkle salmon cakes with chopped cilantro and scallions. Serve with extra sweet chili sauce, if desired.

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