Salmon Fish Cakes with Spicy Cilantro Lime Sauce


Servings: 4

Preparation: 45 minutes

Salmon’s fresh taste goes amazingly well with Thai spices. Easy to make and a great way to use all those salmon end pieces which are not thick enough for a fillet or steak. A spicy cilantro (fresh coriander leaves) sour cream sauce is a nice cooling sidekick.

Ingredients for Salmon Fish Cakes:

  • 1 lb (450 g) salmon, roughly chopped
  • 1 large egg, beaten
  • 1 Tbsp red curry paste, or to taste
  • 2 Tbsp fish sauce
  • 1 Tbsp cornflour
  • 4 Tbsp scallions, thinly sliced
  • zest and juice of 1 lime
  • panko or breadcrumbs to dredge the cakes
  • vegetable oil

Ingredients for Spicy Cilantro Lime Sauce:

  • 1 cup (240 ml) good quality mayo
  • 1 cup (240 ml) Greek yogurt or sour cream
  • 1 cup cilantro (fresh coriander leaves), tender stems are ok
  • 1 garlic clove peeled
  • juice of 1 or 2 limes depending on the size of the fruit
  • 1 tsp fresh Jalapeno finely minced, optional


Salmon Fish Cakes:

Put salmon in the food processor together with the egg, fish sauce, and cornflour. Pulse it 2-3 times to a coarse mince. Do not overmix or it will become a slurry. Tip it into a bowl. Add the lime juice and zest together with the scallions. Taste for salt and pepper. If salmon mixture seems too watery and does not hold shape, add bread crumbs or panko by the tablespoon until it is firmer and you are able to make a cake out of it.


With slightly wet hands form the cakes and dredge them in the panko or breadcrumbs. Pat crumbs gently onto the cakes. Set them on a plate and cover with cling film. Place cakes in the fridge for 30 minutes.

Heat oil in a frying pan over medium-high heat and cook the cakes for 2-3 minutes on each side or until they are nicely brown on each side. Take care that cakes do not brown too quickly. If necessary reduce the heat to medium. Place them on a baking sheet lined with paper towels. Serve at room temperature with the Spicy Cilantro Lime Sauce.


Spicy Cilantro Lime Sauce:

Add cilantro (fresh coriander leaves) and garlic to the food processor. Pulse it until cilantro (fresh coriander leaves) and garlic are finely chopped. Add mayonnaise and yogurt or sour cream, salt, and pepper. Give it another turn until all is mixed and smooth.  Add the lime juice bit by bit, adjusting it to your taste and how creamy you want it. If you want to add some kick to it, add some chopped jalapeno.



Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.