Asian Salmon Cakes


  • 2 salmon fillets, about 3 lb. total, skin removed
  • Salt and freshly ground pepper, to taste
  • 6 Tbs. oyster sauce
  • 2 egg yolks
  • 4 green onions, white and light green portions, finely chopped
  • 2 Tbs. finely grated fresh ginger
  • 2 garlic cloves, minced
  • 2 cups panko or fine dried bread crumbs
  • 1 cup soy sauce
  • Juice of 4 limes
  • 1/4 cup canola oil


Storage Tip: To Freeze, Place The Uncooked Salmon Cakes On A Baking Sheet In The Freezer Just Until Firm, About 2 Hours. Wrap Each Cake In Plastic Wrap And Place In A Plastic Freezer Bag. Freeze For Up To 1 Month. Defrost In The Refrigerator Overnight Be

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