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Asian salmon cakes

Prep time
15 mins
Cooking Time
10 mins


  • 2 cans MSC certified Sockeye Salmon (213 gram cans)
  • 2 tbsp soy sauce
  • 2 garlic cloves, crushed and diced finely
  • 1 tbsp ginger, peeled and grated
  • 1/4 cup green onions, finely diced
  • 2 tbsp lemon juice
  • 2 large eggs
  • 1/2 cup panko
  • 1/4 cup sesame seeds
  • vegetable oil for frying

Blue line illustration of salmon, tuna, and fish oil supplement bottle with MSC blue fish label

When shopping, look for the MSC blue fish label on your seafood to know it's sustainable.


  1. Open 2 cans of MSC certified salmon and drain all liquid
  2. In a large bowl, combine salmon, soy sauce, garlic, ginger, and green onions and combine
  3. Add lemon juice
  4. Add 2 eggs and mix until combined
  5. In a separate bowl, add panko and sesame seeds
  6. In a large cast iron pan, add oil and heat to medium/low heat
  7. Roll each fish cake and flatten to a small disc, coat with panko and sesame seed on both sides
  8. Pan fry each fish cakes, about 2 minutes on each side or until golden brown
  9. Serve with green onions, red chili peppers and garlic chili sauce as garnish if you like.

Find more details on this recipe here.

Joyce Leung

Joyce from Joyce of Cooking is a marketing and events manager by day and food blogger by night. Follow her for easy & tasty recipes and fun restaurant features on her blog!

Joyce Leung