Description
These Thai Salmon Cakes are a vibrant, gluten-free, and dairy-free dish featuring fresh herbs, aromatic spices, and tender salmon. Perfectly pan-fried to a golden crisp on the outside while maintaining a tender texture inside, they are served with a squeeze of fresh lime and cilantro for a refreshing finish. This recipe offers a healthy and flavorful meal that combines traditional Thai flavors with simple, wholesome ingredients.
Ingredients
Fish Cakes
- 1 pound salmon fillet, cut into small pieces
- 1/3 cup gluten-free panko breadcrumbs
- 3 tablespoons chopped chives
- 6–7 sprigs cilantro
- 2 garlic cloves, grated
- 1 egg
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1 teaspoon light brown sugar
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 2 tablespoons olive oil (for pan-frying)
For Serving
- Cilantro and lime wedges
- Sweet chili sauce (optional)
Instructions
- Combine Fresh Herbs & Condiments in Blender: Add the chopped chives, cilantro sprigs, and grated garlic to the bowl of a food processor or electric blender. Pour in the egg, sesame oil, lime juice, light brown sugar, ground coriander, ground ginger, chili powder, and salt to prepare a flavorful base for the salmon cakes.
- Blend Until Smooth: Blend the mixture for about 1 minute until it reaches a smooth consistency, evenly combining all the fresh herbs and seasonings.
- Add Salmon & Gluten-Free Panko: Add the pieces of salmon and gluten-free panko breadcrumbs into the blender with the herb mixture to start forming the cake mixture.
- Blend To Desired Texture: Blend for another 1 to 2 minutes, stopping earlier if you prefer to keep small chunks of salmon for texture in the cakes.
- Shape & Cook Fish Cakes: Wet your hands and form small fish cakes about 2 to 3 inches in diameter. Heat the olive oil in a large nonstick skillet over low heat, then place the fish cakes in a single layer.
- Pan-Fry First Side: Cook the salmon cakes on one side for approximately 3 minutes on low heat, allowing them to gently brown and hold together.
- Flip & Cook Second Side: Carefully flip the salmon cakes over and cook the other side for an additional 3 minutes until both sides are golden and the cakes are cooked through.
- Garnish & Serve: Serve the salmon cakes hot, garnished with fresh cilantro and lime wedges. Optionally, accompany them with sweet chili sauce for extra flavor.
Notes
- Use wet hands when shaping the fish cakes to prevent sticking.
- Adjust chili powder to taste if you prefer a milder or spicier flavor.
- Make sure the olive oil is hot before adding the fish cakes to ensure a crispy exterior.
- These salmon cakes can be baked at 375°F (190°C) for 15-18 minutes as a healthier alternative to pan-frying.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Entree
- Method: Frying
- Cuisine: Thai