Thai Salmon Cakes

ByJimmy

Who can resist the aroma of spicy, savory salmon cakes sizzling away?

These Thai Salmon Cakes are not just your average patties; they pack a flavor punch that dances on your taste buds. Imagine the warmth of cozy spices, the creaminess of fresh salmon, and a hint of zesty lime, all coming together in one quick and delicious meal. What’s not to love about something that’s easy to whip up and oh-so-satisfying?

Why make this recipe

First off, these salmon cakes are a breeze to prepare and clean up after – because who wants a kitchen that looks like a disaster zone? Plus, they’re family-friendly! Kids usually find anything in a patty form fun to eat (and maybe even playful enough to compete with their video games). Oh, and let’s not forget, this recipe is budget-friendly, too. You won’t break the bank while impressing everyone with a Thai-inspired dish!

Ingredients

You don’t need fancy stuff — just these basics!

  • 1 pound salmon, cooked and flaked
  • 1/2 cup cooked rice or quinoa
  • 2 green onions, chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1 tablespoon red curry paste
  • 1 egg, beaten
  • 1/2 cup almond flour (or breadcrumbs)
  • Salt and pepper to taste
  • Oil for frying
  • Sweet chili sauce for serving

Directions

Here’s how to bring those gorgeous salmon cakes to life:

  1. In a large bowl, combine the flaked salmon, cooked rice or quinoa, green onions, cilantro, fish sauce, lime juice, red curry paste, and egg until it’s a harmonious mixture.
  2. Season with salt and pepper — don’t be shy!
  3. Add the almond flour (or breadcrumbs) and mix until it holds together like a best friend at a concert.
  4. Form the mixture into patties that make you smile at their cuteness.
  5. Heat oil in a skillet over medium heat. Once hot, add the salmon cakes.
  6. Cook until golden brown on both sides, about 4–5 minutes per side.
  7. Remove from heat and let drain on paper towels.
  8. Serve warm with sweet chili sauce for that perfect kick.

Thai Salmon Cakes

How to make Thai Salmon Cakes (Overview)

Making these Thai Salmon Cakes is truly a delight! Start by mixing the flaked salmon with your other fresh ingredients—all that chopping is good for your knife skills. Don’t rush the oil heating; it needs to be nice and hot to get that coveted golden color on the cakes. Remember, low oil is sad oil; you don’t want them to be soggy! Pro tip: a little fish sauce goes a long way in enhancing the flavors here. Yum!

How to serve Thai Salmon Cakes

Imagine plating these vibrant, golden-brown cakes next to a pool of sweet chili sauce. You can serve them over a bed of crunchy Asian slaw for a splash of color and crunch. Add a lime wedge on the side for that extra zing that makes everything pop. A sprinkle of cilantro on top could make these beauties Instagram-ready!

How to store Thai Salmon Cakes

Got leftovers? Lucky you! These cakes last about 3-4 days in the fridge when stored in airtight containers. Want to make a larger batch? They freeze surprisingly well for up to 2 months. Just pop them in the oven to reheat and revive their crispy magic.

Tips to make Thai Salmon Cakes

  1. If you can’t find fresh salmon, canned salmon does the trick nicely!
  2. Feeling adventurous? Experiment with different herbs like basil or mint for a unique twist.
  3. For a chunkier texture, allow some salmon pieces to remain larger in the mixture.
  4. Not a fan of frying? Bake them instead for a healthier option.
  5. Try adding some chopped bell peppers for extra crunch and flavor!

Variation

Craving a seafood medley? Swap half of the salmon for shrimp. Want to go meatless? Substitute the fish with mashed chickpeas or tofu for tasty vegan cakes. The adaptability of this recipe is part of its charm!

FAQs

Q: Can I use leftover salmon for this recipe?
A: Absolutely! Leftover salmon is perfect for these cakes. Just make sure it’s flaked properly.

Q: Can I make these cakes ahead of time?
A: Yes! Pre-make the patties and store them in the fridge for a day or two before frying.

Q: How do I make these gluten-free?
A: Swap out regular breadcrumbs for gluten-free breadcrumbs or just stick with almond flour!

📌 Pin this recipe for your next cozy dinner night!

Thai Salmon Cakes

Deliciously spicy and savory Thai Salmon Cakes made with fresh salmon, aromatic spices, and delightful herbs.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Thai
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound salmon, cooked and flaked Can use leftover or canned salmon.
  • 1/2 cup cooked rice or quinoa
  • 2 count green onions, chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons fish sauce Enhances flavor.
  • 1 tablespoon lime juice Adds zest.
  • 1 tablespoon red curry paste
  • 1 count egg, beaten Binding agent.
  • 1/2 cup almond flour or breadcrumbs For coating.
  • to taste Salt and pepper
  • Oil for frying Use enough for frying.
  • Sweet chili sauce for serving For dipping.

Method
 

Preparation
  1. In a large bowl, combine the flaked salmon, cooked rice or quinoa, green onions, cilantro, fish sauce, lime juice, red curry paste, and egg until well mixed.
  2. Season with salt and pepper.
  3. Add the almond flour (or breadcrumbs) and mix until the mixture holds together.
  4. Form the mixture into patties.
Cooking
  1. Heat oil in a skillet over medium heat until hot.
  2. Add the salmon cakes and cook until golden brown on both sides, about 4–5 minutes per side.
  3. Remove from heat and place on paper towels to drain.
Serving
  1. Serve warm with sweet chili sauce.

Notes

These cakes can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 2 months.

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