Speedy Scallion-Ginger Salmon Cakes


These speedy scallion-ginger salmon cakes are perfect for busy weeknights. Salmon is flavored with refreshing ginger and scallions, while water chestnuts add a crisp bite. The sesame-ginger sauce is creamy and cooling. You can cook salmon fillets for these easy salmon cakes or use canned salmon to keep it simple.

Speedy Scallion Ginger Salmon Cakes
Photo: Photography / Fred Hardy, Styling / Ruth Blackburn
Active Time:
20 mins
Total Time:
20 mins
Nutrition Profile:


Creamy Sesame-Ginger Sauce

  • ¼ cup sour cream

  • 3 tablespoons mayonnaise

  • 1 teaspoon toasted sesame oil

  • 1 teaspoon rice vinegar

  • ½ teaspoon grated fresh ginger

  • ¼ teaspoon ground pepper

Salmon Cakes

  • 1 (14 3/4-ounce) cooked salmon fillet or 1 (14 3/4-ounce) can salmon, drained

  • 1 large egg, lightly beaten

  • 1 tablespoon reduced-sodium soy sauce

  • 1 teaspoon Dijon mustard

  • 1 ¾ cup fresh whole-wheat breadcrumbs (see Tip)

  • ½ cup chopped scallions

  • ¼ cup chopped water chestnuts

  • 1 ½ teaspoons grated fresh ginger

  • ¼ teaspoon ground pepper

  • 2 teaspoons extra-virgin olive oil, divided


  1. To prepare Creamy Sesame-Ginger Sauce: Whisk sour cream, mayonnaise, sesame oil, vinegar, 1/2 teaspoon ginger and pepper together in a small bowl until smooth. Cover and refrigerate until ready to use.

  2. To prepare Salmon Cakes: Place salmon in a medium bowl and flake apart using a fork (remove and discard any skin or bones). Add egg, soy sauce and mustard; stir to combine. Add breadcrumbs, scallions, water chestnuts, ginger and pepper; stir until well combined. Divide the mixture into 8 portions; shape into patties about 2 1/2 inches wide and 1/2-inch thick.

  3. Heat 1 teaspoon oil in a large nonstick skillet over medium-low heat. Add 4 patties; cook, turning once, until golden brown and heated through, about 3 minutes per side. Repeat with the remaining 1 teaspoon oil and 4 patties. Serve with Creamy Sesame-Ginger Sauce and lime wedges, if desired.

To make ahead:

Cover and refrigerate sauce (Step 1) for up to 2 days.


To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear the bread into pieces and pulse in a food processor until coarse crumbs form. One slice makes about 1/2 cup fresh breadcrumbs.

Nutrition Facts (per serving)

499 Calories
20g Fat
42g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 499
% Daily Value *
Total Carbohydrate 42g 15%
Dietary Fiber 6g 21%
Total Sugars 1g
Protein 33g 66%
Total Fat 20g 26%
Saturated Fat 5g 25%
Cholesterol 118mg 39%
Vitamin A 477IU 10%
Sodium 344mg 15%
Potassium 530mg 11%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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