Salmon Wasabi Cakes

Salmon patties get a makeover in this baked version featuring fresh-cooked salmon, wasabi, sesame seeds and cilantro.


3/4 pounds skin-on salmon fillets (makes about 6 cups flaked salmon)

1 1/2 tablespoons olive oil

Pinch each of salt and black pepper

1/3 cup mayonnaise

1/2 cup chopped green onions

2 tablespoons black sesame seeds

1/4 teaspoon sea salt

1/8 to 1/4 cup wasabi paste

1/4 cup chopped fresh cilantro


  1. Heat the oven to 425 degrees F. Place olive oil in a medium bowl and add salmon. Turn to coat.

  2. Sprinkle salmon with a pinch of salt and ground pepper and place skin side down on a lightly oiled baking sheet. Roast until just cooked through, about 12 minutes for a 1"-thick fillet. Let cool. Remove skin from salmon and discard. Using a fork in one hand to hold the salmon, use a second fork to shred the fish into small pieces.

  3. Reduce the oven temperature to 400 degrees F.

  4. In a medium mixing bowl combine the mayonnaise, green onions, sesame seeds, sea salt and wasabi paste. Add the flaked salmon and cilantro and mix until just combined, being careful not to over-mix. Use an ice cream scoop to make medium-sized balls of the salmon mixture and place on a parchment-lined sheet pan. Gently flatten the balls to form round cakes.

  5. Bake for 25 to 35 minutes, remove from the oven and let the salmon cakes cool on the baking pan for 10 to 15 minutes before removing to a serving platter.

Serving Suggestion Whisk a bit of wasabi paste and a few drops of toasted sesame oil into 1/2 cup of prepared mayonnaise and drizzle over the salmon cakes before serving. A side salad of baby spinach leaves, crunchy bean sprouts and shaved daikon radishes makes for a full meal. Substitute 2 cans of salmon for the fresh to shorten your preparation time!

Nutritional Information 340 calories, 19 g. fat, 80 mg. cholesterol, 260 mg. sodium, 5 g. carbohydrate, 11 g. fiber, 38 g. protein

Reprinted by permission from Find more recipes and information about your food and where it comes from at

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