Salmon Cakes
Chef Daniel Green is making a seafood dish and pairing it with homemade Asian dressing.
Salmon Cakes
Appetizers, Seafood

Fish Cakes

  • Skinless, Atlantic salmon fillets, roughly chopped (1 lb. for 4 – 6 servings)
  • 1 teaspoon sesame oil
  • 1 tablespoon sesame seeds
  • 1 egg
  • 1/2 inch fresh ginger, grated
  • 1 red bird’s eye chili, finely sliced
  • 4 spring onions, finely sliced
  • 1/2 red onion, finely sliced
  • A handful of fresh coriander
  • 1 tablespoon olive oil, for frying

Asian Salad Dressing

  • 1/2 inch fresh ginger, grated
  • 1/3 cup sesame oil
  • 1 tablespoon sesame seeds
  • Juice of 1 lemon
  • 1 garlic clove, crushed
  • Mixed salad leaves


  1. First make the dressing: Simply place all the ingredients in a bowl and whisk well to combine.
  2. Place the salmon, sesame oil, sesame seeds, egg, ginger, chili, spring onions, red onion and coriander in a food processor and blitz together, making sure you retain a little texture.
  3. Divide the fish cake mixture into little patties. On a clean surface, carefully shape into four cakes about 2.5cm thick. Transfer to a plate, cover and chill for 30 minutes (or up to a day).
  4. Heat the olive oil in a large, non-stick sauté pan over high heat and cook about 4 - 5 at a time (don’t overcrowd the pan or they won’t brown up as they should). Cook for a minute, then reduce the heat a little, turn and cook for another 60-90 seconds (they are small so will cook quickly). Repeat until all the fish cakes are cooked and serve warm, drizzled with a little Asian dressing, and a mixed leaf salad.