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5 from 1 vote
asian salmon cakes
Asian Salmon Cakes {Gluten-Free, Dairy-Free}
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins

Asian salmon cake made with wild canned salmon with lots of crisp fresh flavors from lime, ginger, sesame oil, lemongrass, come together in minutes and make for a perfect low fuss lunch or dinner. Gluten free and dairy free.

Course: Dinner
Cuisine: Asian, gluten free, Healthy
Servings: 4
Calories: 415 kcal
Author: Vicky Berman
  • 15 ounces can wild salmon
  • 1/4 cup red onion diced
  • 1 tablespoon ginger
  • 2 cloves garlic mince
  • 1 and 1/2 teaspoons lime zest 1 lime
  • 1 tablespoon lime juice
  • 1 tablespoon sesame seeds
  • 2 tablespoons gluten free tamari
  • 2 teaspoons sesame oil
  • 1 and 1/2 tablespoons fresh lemongrass diced
  • 1 egg beaten
  • 1/4 cup cooked brown rice
  • 6 tablespoons gluten free panko
  • 2 tablespoons extra virgin coconut oil
  • for dredging:
  • 1/2 cup gluten free panko
  1. In a large bowl combine onion, ginger, garlic, lime zest, lime juice, sesame seeds, tamari, sesame oil, lemongrass, egg, rice and 6 tablespoons panko. Mix until smooth.
  2. Add salmon and mix to break up the pieces, still keeping some of the salmon pieces together.
  3. For firmer patties, freeze the mix for 30 minutes to 1 hour (optional)
  4. Form 1/4 cup or 1/2 cup full patties with your hands and dip into additional panko mix to coat on all sides. Repeat for all patties.
  5. Heat coconut oil over medium heat and pan fry the patties until browned on each side.
Nutrition Facts
Asian Salmon Cakes {Gluten-Free, Dairy-Free}
Amount Per Serving
Calories 415 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 8g50%
Cholesterol 140mg47%
Sodium 1064mg46%
Potassium 407mg12%
Carbohydrates 31g10%
Fiber 1g4%
Protein 28g56%
Vitamin A 130IU3%
Vitamin C 1.6mg2%
Calcium 329mg33%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.