Asian Salmon Cakes with Sriracha Tartar Sauce

TGIF, another 2 for 1 recipe post! I had a bunch of salmon in the freezer and wanted to make some space, so why not make some yummy salmon cakes? I've tried several salmon cake recipes over the years but most of them are made from canned salmon and ended up pretty bland. My favorite part about this recipe is that it starts with raw salmon and packed full of Asian flavors. It makes 10 large salmon cakes (I had more salmon than I thought I did) so feel free to scale this down.

Like crab cakes, I usually make some tartar sauce to go along with salmon cakes but I felt like the tartar sauce needs an Asian twist as well to tie in with the cakes. I used quite a bit of Sriracha but strangely, with all the strong flavors of the other ingredients, the Sriracha made it sweeter as it tones down the tanginess of the tartar sauce. You will need to rest these cakes in the refrigerator for at least 30 minutes before cooking so plan ahead. Rather than frying, I baked these in the oven and broiled them at the end and honestly, they taste like they were fried without all the greasiness.

Sriracha tartar sauce ingredients

1 cup mayonnaise

1 shallot, chopped finely

1 tbsp dried parsley

2 spears bread and butter pickles, chopped finely

1 tsp of pickle liquid

Half a lemon (juice and zest)

2 tbsp Sriracha

1/2 tsp salt

Salmon cake ingredients

2 lbs raw salmon

2 eggs

1 1/2 cups Panko breadcrumbs

2 scallions (sliced thin)

2 tbsp soy sauce

2 tbsp oyster sauce

2 tbsp sesame oil

2 tbsp onion powder

1 tbsp garlic powder

2 tsp smoked paprika

2 tsp ground ginger

2 tsp salt

2 tsp honey

Tartar sauce instructions

Mix all ingredients together and refrigerate until needed.

Salmon cake instructions

Blend the salmon in a food processor on low until it's almost smooth. You don't want big chunks as those would cause the cakes to fall apart.

In a large mixing bowl, combine salmon with scallions, soy sauce, oyster sauce, sesame oil, onion powder, garlic powder, paprika, ginger powder, salt, and honey. Mix well.

Add in Panko breadcrumbs and eggs, mix again.

Form into 10 cakes and place on a parchment lined baking sheet. Refrigerate for at least 30 minutes before baking.

Preheat the oven to 400. Bake the salmon cakes for 12-15 minutes (depending on the thickness of your cakes). Broil the top for 2-3 minutes until golden brown.

Serve with Sriracha tartar sauce on top.