Crispy Salmon Cakes With Wasabi Yogurt Sauce Recipe

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Servings: 2


Cost per serving $1.96 view details
  • 1/2 stalk celery (about 2 tbs minced)
  • 1 x onion slice (about 2 tbs minced)
  • 1 x 2-ounce slice texas Toast torn
  • 7 ounce cooked salmon see tips
  • 1 Tbsp. cornmeal
  • 1/8 tsp freshly grnd black pepper or possibly more to taste
  • 1/2 tsp salt substitute (Lawry's)
  • 1 x egg white lightly whipped
  • 2 tsp vegetable oil for frying
  • 1/4 tsp wasabi pwdr
  • 1/4 tsp teriyaki sauce
  • 4 Tbsp. plain nonfat yogurt
  • 1 pch grated lemon rind
  • 1 tsp fresh lemon juice more to taste salt and black pepper


  1. To prepare salmon cakes: Place celery, onion, and bread pcs in bowl of food processor.Pulse till proportionately minced. Add in salmon and pulse to chop and blend. Transfer the salmon mix to a bowl. Add in cornmeal, pepper, salt substitute and stir to blend. Mix in egg white. Refrigeratemix for at least 20 min, perferable 1 hour.
  2. To prepare sauce: combine wasabi and teriyaki sauce in a small bowl and blend well. Stir in the remaining ingredients and season to taste with salt and pepper. cover and chill.
  3. Cooking: Heat 2 tsp. oil in a medium nonstick skillet over medium heat. (It's okay to crowd the patties somewhat). Divide salmon mix into 4 or possibly 6 equal portions, shaping each into a 1/2-inch-thick patty. Add in patties to the pan; cook for 5 min on the first side or possibly till set and lightly browned (adjust heat; do not burn). Flip and cook other side about 2 min. Serve the salmon cakes with the yogurt sauce.
  4. Serves 2 to 3.
  5. TIP : Could use canned or possibly leftover grilled salmon.
  6. NOTES : Ever wonder what to do with leftover grilled salmon It's good in fish cakes. The wasabi sauce isn't for everyone. It offers a slightly bitter bite which's a welcome change from the usual tartar sauce. Tip - Chilling the salmon "batter" keeps them from falling apart when you cook them in the skillet. We served this with a lentil and orzo salad with broccoli (see recipe list).


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Nutrition Facts

Amount Per Serving %DV
Serving Size 201g
Recipe makes 2 servings
Calories 306  
Calories from Fat 170 56%
Total Fat 18.97g 24%
Saturated Fat 4.04g 16%
Trans Fat 0.12g  
Cholesterol 59mg 20%
Sodium 111mg 5%
Potassium 519mg 15%
Total Carbs 10.77g 3%
Dietary Fiber 1.3g 4%
Sugars 3.95g 3%
Protein 22.38g 36%
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