Asian Salmon Cakes with Creamy Miso and Sake Sauce Recipe -
Asian Salmon Cakes with Creamy Miso and Sake Sauce Recipe
  • READY IN 30 mins

Asian Salmon Cakes with Creamy Miso and Sake Sauce

Recipe by  

"A tasty flavorful appetizer, or great as a meal that uses lots of wonderful Asian flavors! You can also easily substitute for the ingredients and use leftovers too such as corn instead of onions, leftover salmon (BBQ'd, broiled or baked) instead of fresh or canned - and they still turn out great! A plus crowd pleaser!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Heat the vegetable oil and sesame oil in a large skillet over medium heat. Add the green onion and garlic, and cook until tender. Stir in the miso paste and sake until blended. Bring to a simmer then stir in the cream and lime juice. Return to a simmer and cook until thickened, about 7 minutes. Remove from heat and set aside.
  2. In a medium bowl, stir together the bread crumbs, salmon, onion, and cilantro. IN a small bowl, whisk together the egg, soy sauce and water using a fork. Stir about half of this into the salmon mixture, and if it seems dry, stir in a little more until the salmon mixture will stick together in patties.
  3. Heat the oil in a large skillet over medium-high heat. Form the salmon mixture into 2 inch patties for appetizers, or 4 inch patties for a main dish. Fry patties for about 4 minutes per side, or until golden brown. Serve with the sauce drizzled over, or separately for dipping.
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Reviews More Reviews

Most Helpful Positive Review
Jan 03, 2007

Great recipe! Nice variation on basic salmon patties. Did some tweaking because it did seem like proportions were out. Here are my changes: Sauce-doubled garlic to 4 cloves -doubled green onion to 2 stems -halved lime juice to 2 T. -added 2tsp. wasabi powder Patties-halved bread crumbs to 3/4 c. -used 1 lb. leftover salmon (fresh not canned, cooked) -finely mince onions -form into patties and refrigerate at least 15 minutes

Most Helpful Critical Review
Sep 04, 2005

I enjoyed this recipe (and it was a hit with my 1 yr old, too, and "okay" with my 7 year old and 36 year old). I made quite a few modifications, because I made it impromptu. For the sauce, I did not have miso or sake. I added rice wine vinegar instead of the sake (not quite 1/4 cup) and extra lime. I think that the cakes are good on their own--better without the sauce--or maybe just a little lime/butter sauce would be good. I amended the cakes as well, since the proportion seemed off. I used a whole can of salmon (14 oz), and less bread crumbs--maybe 1 cup max? I had to use 2 eggs to get them moist enough. I added a bit of lime juice as well. My 7 year old complained that there were too many onions, so I'd chop them more finely next time.


27 Ratings

Aug 14, 2009

I must say that this dish was absolutely delicious. I used authentic Miso paste and Sesame oil from Japan. I used a tablespoon of the Miso paste, and it was a little too much. The other user was right. You just need maybe half a tablespoon, but all other measurements were perfect. Salmon cakes came out good texture, and the sauce with it was yummm. I made my own chinese fried rice to go with it, and it was really tasty, my hubby just ate up the whole dish! It came out to be about 7 salmon cakes. :)

Jul 29, 2007

I made this recipe tonight to the letter. I tasted the sauce before serving and decided to add about a tsp of fresh grated ginger. It was delicious. Very simple recipe for salmon cakes and the sauce was just flavorful enough to complement without killing the taste of the salmon. I often make salmon cakes and get crazy with the ingredients trying to spice things up but this is a great recipe that lets you enjoy the simple goodness that is a salmon cake. I served this with steamed baby bok choy and the Vietnamese Rice-Noodle Salad recipe from this site (substituting hoisin sauce for the fish sauce and adding a tbsp of rice vinegar). Everything went together very well. Will definitely add this to my permanent recipe book. Thanks for sending it in. Oh, the sauce made a lot more than I needed for the 6 salmon cakes I got out of the recipe so I might try it as a pasta sauce tomorrow.

Feb 25, 2009

This was a crowd-pleaser served with teriyaki rice. I loved LOVED! the miso cream sauce. I was amazing. I little goes a long, long way, so don't make much. The sauce would be good with sushi as well. As for the salmon cakes, they left something to be desired, but the overall flavor with the sauce was good. I would like to know if someone has a better basic "cake" recipe because it was a bit bland. There was too much bread crumb to the rest. But I assume if we decreased the bread crumbs the patties would fall apart. I don't know... I will definitely make this again. I will probably try some variations to the patty next time. Don't know what that will consist of yet...

Mar 02, 2010

I had a big fear of canned salmon but it worked well with a few modifications. This sauce is great but, because of my fear of can salmon, I was afraid it would be too salty. I added mirin and 1/2 tsp. of sugar to sweeten it up a little to combat the salt. This was wonderful. I also added pickled ginger to the patties. These two additions added a great flavor to an already great recipe. Thanks for sharing it!

Aug 28, 2009

Love this dish! I make it all the time. Sometimes I subsitute a dry white wine for sake if I don't have any and it works well. We like to eat it with steamed bok choy and rice and drizzle the sauce all over it. Yum.

May 08, 2006

These were wonderful!!! I used miso soup base, because I couldn't find miso paste and I used fresh salmon. Otherwise, I followed the recipe. They had a great flavor and texture and the sauce was fabulous. These were better than any crab/fish cakes I have tried.


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  • Calories
  • 406 kcal
  • 20%
  • Carbohydrates
  • 24.4 g
  • 8%
  • Cholesterol
  • 100 mg
  • 33%
  • Fat
  • 27.1 g
  • 42%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 13.9 g
  • 28%
  • Sodium
  • 602 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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