Easy Thai Salmon Cakes made with fresh baked salmon, sweet Thai chili sauce, garlic, ginger and fish sauce! These salmon patties are loaded with flavor and make a great appetizer or main dish!

Salmon Cakes | chefsavvy.com

This Salmon Cake Recipe is loaded with so much flavor! To make them I use fresh flaked salmon, garlic, fish sauce, ginger and sweet thai chili sauce. I recommend using fresh salmon in this recipe but canned salmon can be used in a pinch. This recipe is a great way to use up leftover salmon!

I like to serve these Easy Salmon Cakes with sesame seeds and green onions for garnish. I also like to serve extra sweet thai chili sauce on the side for dipping.

These fresh salmon cakes make a great appetizer or main dish served alongside rice and veggies.

Ingredients

  • Fresh salmon (make sure to pat the salmon dry with a paper towel if you are using thawed frozen salmon)
  • Green onions, garlic and ginger: Are what give these patties all of their flavor.
  • Eggs, mayonnaise and panko breadcrumbs: Act as the binder for these thai salmon cakes.
  • Sauces: Fish sauce and sweet thai chili sauce are added. Both can be found in the international isle in the grocery store or at your local farmers market.
Thai Salmon Patties | chefsavvy.com

How to make Thai salmon cakes

  • Bake the salmon: Preheat oven to 425 degrees. Place the salmon on a baking sheet and cook for 10-15 minutes until the salmon is cooked through.
  • Make salmon patties: Meanwhile while the salmon is cooking add green onions, egg, panko breadcrumbs, fish sauce, mayonnaise, sweet thai chili, ginger and garlic to a large bowl, set aside. When the salmon is cool flake with a fork and add to the large bowl. Mix well to combine. Form into 1/2 inch patties.
  • Brown salmon patties: Heat 1 tablespoon of oil in a large skillet. Working in batches add the salmon cakes and cook until browned on both sides and crispy, 2-3 minutes per side.
  • Serve: Immediately with sweet thai chili sauce for dipping and sesame seeds and green onions for garnish, if desired.
Six photos show the step-by-step process of making Thai Salmon Cakes, from flaking salmon and mixing ingredients with aromatic Thai spices, to forming patties, pan-frying to a golden crust, and serving with rice and broccoli.

What to serve with Thai Salmon Cakes

Side dishes

Sauces

I always have to have lots of sauces for dipping! I love serving this with thai chili sauce, sriracha mayo (1 cup mayo to 2 tablespoons sriracha), or a lemon aioli.

Thai Salmon Cakes | chefsavvy.com

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    A metal spatula lifts a cooked Thai Salmon Cake patty topped with sauce, sesame seeds, green onions, and a lemon wedge from a stainless steel pan. Another similar patty is partially visible nearby.
    Recipe

    Thai Salmon Cakes

    5 from 3 votes
    Thai Salmon Cakes made with fresh salmon, sweet thai chili sauce, ginger and fish sauce!
    Author: Kelley Simmons
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Serves 4
    Rate Print

    Ingredients 

    • 1 pound fresh salmon, (you can used canned in a pinch or leftover salmon)
    • 2 green onions, white parts only
    • 1 large egg
    • 1 cup panko breadcrumbs
    • 1 teaspoon fish sauce
    • 3 tablespoons mayonaisse
    • 1/4 cup sweet thai chili
    • 3/4 teaspoon ginger, minced
    • 3/4 teaspoon garlic, minced
    • oil, for cooking
    • sesame seeds for garnish, if desired
    • green onions for garnish, if desired
    • sweet thai chili sauce for dipping

    Instructions

    • Preheat oven to 425 degrees. Place the salmon on a baking sheet and cook for 10-15 minutes until the salmon is cooked through.
      Seven cooked salmon fillets, seasoned with spices, are arranged on a metal baking sheet. The fillets have a slightly crispy, browned exterior and are spread out evenly, showing different sizes and shapes—perfect for making flavorful Thai Salmon Cakes.
    • When the salmon is cool flake with a fork and set aside.
      A hand uses a fork to flake cooked, seasoned salmon on a baking sheet, preparing it as the base for Thai Salmon Cakes. The fish appears roasted, with crispy edges and a vibrant orange color.
    • Add green onions, egg, panko breadcrumbs, fish sauce, mayonnaise, sweet thai chili, ginger, garlic and flaked salmon to a large bowl. Mix until combined. Make sure not to over mix.
      A white bowl filled with a chunky Thai Salmon Cakes mixture, featuring visible flakes of fish, breadcrumbs, and beans.
    • Form into 1/2 inch patties.
      Four uncooked Thai Salmon Cakes, with visible chunks of fish and other ingredients, are arranged on a round white plate against a white background.
    • Heat 1 tablespoon of oil in a large skillet. Working in batches add the salmon cakes and cook until browned on both sides and crispy, 2-3 minutes per side.
      Four uncooked Thai Salmon Cakes with visible onions and celery in a metal pan, ready to be cooked.
    • Serve immediately with sweet thai chili sauce for dipping and sesame seeds and green onions for garnish, if desired.
      Two Thai Salmon Cakes on a bed of white rice with steamed broccoli on the side, served in a white bowl.

    Nutrition Information

    Calories: 311kcalCarbohydrates: 12gProtein: 26gFat: 17gSaturated Fat: 3gCholesterol: 108mgSodium: 361mgPotassium: 617mgFiber: 1gSugar: 1gVitamin A: 165IUVitamin C: 1mgCalcium: 52mgIron: 2mg
    A metal spatula lifts a cooked Thai Salmon Cake patty topped with sauce, sesame seeds, green onions, and a lemon wedge from a stainless steel pan. Another similar patty is partially visible nearby.

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